These matcha cookies are buttery, crumbly, and gently sweet with a clean matcha flavour. They take about 30 minutes plus chilling time and use simple ingredients you probably already have. The result is a crisp, lightly green cookie with a soft centre.
What you'll learn:
| Prep time | 15 minutes |
| Cook time | 12-15 minutes |
| Total time | 30 minutes (plus 30 minutes chilling) |
| Servings | About 20 cookies |
| Difficulty | Easy |
Matcha cookies are one of the easiest baked matcha recipes to get right. Butter softens the grassy edge, the dough is forgiving, and you do not need a stand mixer or special tools.
For this style of cookie, culinary or premium grade matcha works very well. It gives clear flavour and colour in the oven without the cost of ceremonial grade. If you are new to matcha baking, start here before trying layered desserts.
These cookies pair nicely with afternoon tea and make good edible gifts in tins. For more bakes, see matcha cake, matcha brownies, and matcha chocolate. You can also browse the full matcha recipes hub and read what is matcha for a quick primer.
Ingredients
- 200g plain flour
- 8-10g matcha powder (culinary or premium grade)
- 100g icing sugar
- 150g unsalted butter (cold, cubed)
- 1 egg yolk
- Pinch of salt
Equipment: mixing bowl, baking tray, baking paper, knife, cling film. Food processor is optional, not required.
How to Make Matcha Cookies
- Mix dry ingredients. Sift flour, matcha, icing sugar, and salt into a large bowl.
- Rub in butter. Add cold cubed butter and rub in with fingertips until the mixture resembles fine breadcrumbs. If using a food processor, pulse briefly.
- Form dough. Add the egg yolk and press the mixture together into a dough. Work it just enough to combine, do not knead heavily.
- Shape and chill. Roll dough into a log about 5cm in diameter, wrap in cling film, and chill for at least 30 minutes.
- Preheat and slice. Preheat oven to 170°C. Slice chilled dough into rounds about 1cm thick.
- Bake. Arrange on a lined tray with a little spacing. Bake for 12-15 minutes until just firm but not browned.
- Cool. Cool on tray for 5 minutes, then transfer to a wire rack to finish cooling completely.
Tips for the Best Results
- Use cold butter. Cold fat helps create the crumbly shortbread texture.
- Sift matcha. This avoids dark specks and bitter clumps in the final cookie.
- Do not overwork dough. Heavy mixing can make cookies tougher and less delicate.
- Chill before slicing. Chilled dough cuts cleanly and keeps cookies from spreading too much.
- Do not overbake. Pull when just firm to protect colour and flavour.
Variations
- White chocolate dip: Dip cooled cookies halfway in melted white chocolate and let set.
- Sandwich cookies: Fill two cookies with a thin layer of matcha cream or vanilla buttercream.
- Extra matcha finish: Dust lightly with sifted matcha and icing sugar for a stronger aroma.
Gift and Serving Ideas
These cookies hold shape and travel well, so they are practical for gifting. Cool them completely before packing so they stay crisp.
- Gift tins: layer with baking paper between rows to reduce breakage.
- Tea pairing: serve with green tea, black tea, or light roasted coffee.
- Storage: keep airtight at room temperature for up to 5 days.
Shaping Options and Texture Control
The log-and-slice method is the easiest way to keep cookies even in size. If you want neater edges, roll the log in baking paper and press lightly on the counter to straighten sides before chilling. Uniform shape helps all cookies bake at the same speed.
- Thin slices (6-8mm): crisper cookies with more snap.
- Thicker slices (1cm): softer centre with a crumbly edge.
- Round log: classic tea-biscuit look.
- Square log: cleaner gift-box appearance.
If your dough cracks while slicing, it is usually too cold. Leave it at room temperature for 3-5 minutes, then slice again with a sharp knife.
Make-Ahead and Freezer Notes
These cookies are good for planning ahead. The raw dough can be chilled for up to 48 hours or frozen for longer storage, which makes them useful for holidays and batch baking.
- Chilled dough: up to 2 days in the fridge, tightly wrapped.
- Frozen dough log: up to 1 month, wrapped and sealed.
- Baking from frozen: slice and add 2-3 minutes to bake time.
- Freezing baked cookies: possible for up to 1 month, though texture is best fresh.
Frequently Asked Questions
Do matcha cookies taste bitter?
They should taste buttery with a gentle earthy note, not sharply bitter. If needed, reduce matcha slightly or add a white chocolate dip.
Can I make matcha cookies without an egg?
Yes. Replace the egg yolk with 1-2 tbsp cold milk until the dough just comes together.
Why are my matcha cookies not green?
The most common causes are low-quality matcha or overbaking. Use fresh matcha and remove cookies when they are just set.
How do I store matcha cookies?
Store them in an airtight container at room temperature for up to 5 days. Keep away from heat and moisture to maintain texture.
Can I use this recipe for matcha sugar cookies?
This recipe is shortbread-style, so texture is more crumbly than classic sugar cookies. For cut-out sugar cookies, use a dough with more egg and less butter.
Bake Better Matcha Cookies
For cookies, a matcha with strong colour and flavour shows up clearly in the bake. Even a premium grade works well. Start with our matcha powder.
More Matcha Recipes
- Matcha Recipes: 12 Ways to Use Matcha
- Matcha Cake Recipe
- Matcha Brownies Recipe
- Matcha Chocolate: Recipes and Pairings
Written by the Popcha team.