Last Updated:
These delicious and fragrant Matcha Green Tea Sugar Cookies are a sophisticated twist on the classic vanilla sugar cookie recipe.
Jump to Recipe Print Recipe
Did you know that you can make delicious fragrant sugar cookies by adding matcha powder to your cookie recipe? It’s also a perfect way to add green colour to your Christmas and holiday baked goods without using any artificial colours. Adding
You’ll find these matcha sugar cookies are easy to make, buttery, perfectly sweetened and tender. Since white chocolate pairs deliciously with matcha, I dressed up these sugar cookies with a white chocolate drizzle and sprinkled some of them with coarse sugar for a bit of sparkle!
How to Make Matcha Sugar Cookies
Since this is a sugar cookie recipe, it’s important to chill the dough in the refrigerator for at least an hour before rolling and cutting out the cookies.
In a bowl, combine the flour, matcha powder, baking powder, and salt. Whisk until the ingredients are blended and set aside.
In the bowl of your mixer or with a handheld mixer, beat the butter on medium speed for about two minutes or until light and creamy. Add sugar and continue beating for two to three minutes more. Add the egg, vanilla and almond extract and beat well. With the mixer on low speed, slowly add the flour mixture and mix until well blended.
Remove the dough and shape into 2 disks about one inch thick. Wrap each disk with plastic wrap and refrigerate for at least an hour and up to two days maximum.
Once the dough is chilled, remove one disk from the refrigerator. Position a rack in the middle of your oven and preheat it to 350°F. Line two sheet pans with nonstick baking liners or parchment paper.
If the dough is sticky you can dust your counter with a little bit of flour or icing sugar before rolling out the dough to about 1/4 inch thickness. Using a cookie cutter, cut as many cookies as you can and place cookies on the baking sheet. Gather the scraps and re-roll the dough. Cut out more cookies until you’ve used up all the cookie dough.
Bake the cookies in the oven for 8 to 11 minutes, rotating the sheet halfway through the baking time. Bake until cookies look set and are slightly golden underneath. Let cookies rest on the baking sheet for a few minutes before removing them to a rack to cool completely.
How to Decorate Cookies
Cookies can be decorated with melted white chocolate and sprinkles of your choice. I recommend working with half the chocolate chips at a time. To melt the chocolate, place the chips in a microwave-safe bowl, and melt in the microwave in 25 seconds increments, stirring after each increment until chocolate is melted.
Pour the melted chocolate into a pastry bag or a small plastic food bag (cut off a very tiny corner). Starting from right above the cookie and moving your wrist quickly, drizzle the chocolate onto the cookies. If desired add coarse sugar or sprinkles while the chocolate is still wet. Let the cookies dry before storing in an airtight container with wax or parchment paper between layers of cookies.
Don’t forget to take a look at my Holiday Favourites for more baking inspiration and holiday themed recipes. Enjoy!
Matcha Green Tea Sugar Cookies
Ingredients
- 3/4 cup unsalted butter slightly softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 2 tsp. pure vanilla extract
- 1/4 tsp. almond extract
- 2-1/4 cups all-purpose flour
- 2 tbsp. matcha powder
- 1/2 tsp. baking powder
- 1/4 tsp. salt
White Chocolate Drizzle:
- 1 cup white chocolate chips or chunks
- 1/4 cup coarse sugar or sprinkles of choice optional
Instructions
Matcha Green Tea Sugar Cookies
- In a bowl, combine the flour, matcha powder, baking powder, and salt. Whisk until blended and set aside.
- In the bowl of your mixer, beat the butter on medium speed until light and creamy, about 2 minutes.
- Add the sugar and continue beating for 2 to 3 minutes more, making sure to scrape the bottom and sides of the bowl once or twice.
- Add the egg, vanilla, and almond extract, beat well. Stop the mixer and scrape the bowl.
- Mixing on low speed, slowly add the flour mixture and mix until well blended.
- Remove the dough and shape into 2 disks about an inch thick. Wrap the dough in plastic wrap and refrigerate for at least an hour and up to 2 days maximum.
- Once the dough is chilled, remove one disk from the refrigerator. Position a rack in the middle of your oven and preheat it to 350°F. Line two sheet pans with nonstick baking liners (silpat) or parchment paper.
- Roll the dough out to about 1/4 inch thickness, if dough is sticky you may want to dust your surface with a little bit of flour or icing sugar.
- With cookie cutter, cut as many shapes as you can, place cookies on the baking sheet. Re-roll the remaining dough and cut out more cookies. Repeat until all the dough is used.
- Bake in the oven for 8 to 11 minutes, rotating sheet halfway through the baking time. Bake until cookies look set and are slightly golden underneath.
- Let cookies rest on baking sheet for a few minutes and remove to rack to cool completely.
White Chocolate Drizzle
- Working with half the chocolate chips at a time, melt in the microwave in 25 seconds increments.
- Pour the chocolate into a pastry bag (with Wilton tip #233) or small plastic bag (cut off a very tiny corner). Starting from right above the cookie and moving your wrist quickly, drizzle the chocolate onto the cookies. If desired add coarse sugar or sprinkles while chocolate is still wet.
Rob says
Yum! I love a good sugar cookie, even if my drizzle won’t look half as good! Would pair perfectly with a matcha latte.
Sweet and Savoury Pursuits says
Thanks Rob, they would be delicious with a matcha latte!
Emma Claire says
Wow. My kids love matcha and cookies. This recipe’s really perfect. I will make it today.
Thank you for your sharing, Fida :).
Sweet and Savoury Pursuits says
Hi Emma, I hope you and your kids will love them as much as we do!
Myrna says
These cookies look so festive and delicious!! Love the twist on the plain sugar cookies. Can’t wait to try them…
Sweet and Savoury Pursuits says
Thank you Myrna, can’t wait for you to try them too!