Matcha Cookies

5 from 2 votes

These matcha cookies are chewy sugar cookies flavored with matcha, vanilla and orange. They are made using one sugar cookie recipe. Each flavor is delicious but together they are amazing!

Prep Time30

Cook Time11

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 206kcal

Author: Natalie

Equipment

Ingredients

2⅔ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter room temperature
1¾ cups granulated sugar
1 large egg room temperature
1 egg yolk room temperature
1½ teaspoons vanilla extract
2 tablespoons fresh orange juice
1½ teaspoons orange zest
1-3 drops orange food coloring
2 tablespoons culinary matcha powder
granulated sugar for rolling

US Customary - Metric

Instructions

Preheat oven to 350℉.
Whisk to combine the flour, baking soda and salt in a medium mixing bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
Add the egg, yolk, vanilla and orange juice and beat on medium until combined.
Turn the mixer to low and mix in the dry ingredients til just combined.
Turn dough out onto the kitchen counter. Divide into three equal parts.
Add one of the portions of dough back into the mixing bowl. Add the orange zest and food coloring, if using. Mix with a spoon or the mixer until just combined.
Add another third of the dough to another bowl. Sprinkle matcha powder over top. Stir until matcha is completely incorporated.
Use your fingers to pinch off small portions of each of the three doughs. I find it easiest to pinch off the small portions before shaping them into cookies. Portion about a tablespooon (about 15 grams (1/2 ounce) of dough. Place all the portions of each of the doughs on a baking sheet.
Next, take a portion of each of the three doughs and press them together. From here, you can either place the piece into a large cookie scoop or roll it into a ball. Then roll the ball in granulated sugar.
Place at least three inches apart. I usually bake 6 cookies per baking sheet. Bake at 350 F for 10-11 minutes until the sides are set and the cookies are puffed. Allow to cool on the baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely.

Notes

Matcha powder: I recommend this culinary grade matcha powder.

Storage: Store these chewy matcha cookies in an airtight container at room temperature for 2 days. Freeze leftover cookies in an airtight for up to 2 months. Defrost it in the refrigerator or at room temperature.

Recipe adapted from Sarah Kieffer

Nutrition