These soft and thick matcha cookies have the perfect balance of matcha green tea and a touch of vanilla. Matcha is ideally suited to desserts of all kinds and I love the matcha flavor that comes out in these cookies.
Have you ever had matcha? Matcha tea has a bright green color and a creamy, slightly grassy-nutty tea flavor. The flavor is rich and unique and I have been somewhat obsessed with matcha for years.
Matcha is a product of Japan and is made of special green tea leaves that have been ground into a fine powder. Imported, high-quality Japanese matcha is made using a traditional, labor-intensive process that results in its outstanding flavor and vibrant color. Because of this, you will find higher-grade matcha to be quite expensive.
Loads of health benefits are attributed to matcha, from balancing your mood to stimulating your metabolism to reducing inflammation, boosting immunity and protecting against cancer.
Cookies that taste amazing and are good for you? Yes, please!
I added some chopped pistachios to the dough but chopped walnuts or white chocolate chunks would complement the green tea flavors as well.
- ½ cup (112 g) butter room temperature
- ¾ cup (150 g) sugar I used half white and half brown sugar
- 2 tablespoons matcha green tea powder sifted
- 1 egg room temperature
- ½ teaspoon vanilla extract
- 1 ⅓ cup (190 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped pistachios walnuts or white chocolate, if desired
Preheat oven to 350°F (175°C) and line baking tray with parchment paper.
In a large mixing bowl, cream butter and both types of sugar. Mix in sifted matcha tea powder. Add egg and vanilla and mix to combine.
Combine flour, baking soda and salt in a bowl. Add it to the butter-sugar mixture and beat on low speed until flour is incorporated. Scrape mixing bowl to ensure flour is evenly distributed in the dough. Stir in nuts or chocolate, if using.
Scoop tablespoons of dough and place on baking trays, leaving space in between for cookies to expand.
Bake cookies for 8-10 minutes, or until they are no longer shiny on top. Allow cookies to cool for 5 minutes on the baking tray then transfer them to a wire rack to cool completely.
Store cooled cookies tightly covered at room temperature for up to one week or for up to three months in the freezer.