Matcha Cookies

With or Without Chocolate Chips (3-4 dozen) These are a favorite in our house especially when made with chocolate chips. The full batch usually only lasts a couple days at most. While you certainly can use our Ceremonial Grade Matcha Powder this may be an expensive choice when cooking grade matcha powder will work fine and may have a more intense flavor.

  • 2 tbsp Matcha Powder
  • 1 1/2 cups sugar
  • 1 cup unsalted butter (two sticks)
  • 2 tsp Cream of Tartar
  • 2 Eggs
  • 1 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 2 1/2 to 2 3/4 cup Brown Rice Flower
  • Turbinado Sugar for Topping (large granules, raw cane sugar)

Oven Temp: 375 degrees Fahrenheit

Bake Time: 7-8 minutes per tray (makes 3-4 dozen cookies)

Start by putting the matcha and sugar into your mixer or whisk together by hand. This needs to be mixed until all the sugar is uniformly the same color green. This will kick up a lot of dust, so put this on the lowest setting your mixer will go. This step is critical to getting a uniform green cookie, otherwise you will end up cookies with green streaks in them, which is not very attractive. Next drop in the butter in half stick increments and beat until the butter is uniformly green. You will need to stop mixing and scrap down the sides and the beater to make sure the sugar uniformly gets into all the butter. Next put in the cream of tartar and the eggs. Follow with the baking soda, baking powder, salt and then flour. Incorporate the flour in ¼ – ½ cup increments. Once you get to 2 cups in the mixer watch closely as you go to incorporate your last ½ – ¾ cup as you do not want the batter to get too dry. The batter should remain shiny and sticky to both the beater and sides of the bowl. Scrape down the sides one last time to ensure all flour is in and then pour out onto wax paper. As this point, you can cover the mound of dough in wax paper and put in the fridge for 30 minutes to an hour to harden (less stickiness to work with). If the sticky dough doesn’t bother you, pinch out about two tablespoons size amount and roll around in a ball and then lightly roll in a bowl with turbinado sugar. Press the ball flat into about a ¼ – ½ inch thick cookie. Leave a good inch to two inches in between cookies as these spread as they cook. No more than 12 cookies per tray. Place in the oven for about 7-8 minutes, you should see light brown around the bottom edges of most of the cookies on the tray. When you pull the cookies out of the oven allow them to cool on the tray – about 10-15 minutes. The dough stores well in the refrigerator or freezer, so you do not need to make all the cookies at once. Just keep wrapped in the wax paper and in a container so it doesn’t pick up odors from other items in the refrigerator.

Optional: Chocolate chips – if you are going to put these in the full batter, use about ¾ to 1 cup of chips, and 1 tsp. of vanilla extract. I split the batter and mix in the chips to half of the batter, so I use about ½ cup and ½ tsp. of vanilla extract.

Want to explore more cooking with tea options? We have a full page devoted to some of our favorite tea recipes.