Matcha Cookies
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!
Servings: 21 cookies
Calories: 206kcal
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
- 1½ tablespoons culinary matcha powder
- granulated sugar for rolling
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. The matcha portion of the dough can get a little stiff while it sits. If it's stiffer than the other doughs, just roll each portion between your hands briefly to warm it up. This will make it easier to shape.
Flour: Spoon the flour into your measuring cup. If you dredge the measuring cup into the flour, the flour will become compact. Using too much flour leads to dry cookies. For best results, use a kitchen scale.
Forming the cookies: To make these cookies without a cookie scoop, shape them into individual balls then gently press them together. Roll between your hands until a you have a smooth cookie dough ball.
Orange: Swap in lemon zest and juice in place of orange.
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
Serving: 1cookie | Calories: 206kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 100mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 294IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 1mg
