Description
These vibrant Matcha Green Tea Cookies blend earthy ceremonial-grade matcha with rich butter and egg yolks for a crumbly, chewy texture. A Japanese-American fusion recipe with a sophisticated grassy flavor perfect for baking beginners or seasoned cooks.
Ingredients
Unsalted butter 8 Tbsp (113g) (room temperature)
Granulated sugar 2/3 cup (140g)
Egg yolks 2 large (or 2 flax eggs for vegan)
Vanilla extract 1 tsp
All-purpose flour 1 1/4 cups (152g) (gluten-free substitutable)
Matcha powder 8g (2 tbsp) (ceremonial-grade recommended)
Baking soda 1/2 tsp
Salt 1/4 tsp (reduce if using salted butter)
Instructions
Melt 113g butter using microwave or double boiler
Combine melted butter with 140g sugar, 2 egg yolks, and 1 tsp vanilla
Stir vigorously until emulsified and glossy
Sift 152g flour, 8g matcha, 1/2 tsp baking soda, and 1/4 tsp salt over wet ingredients
Fold just until combined
Press dough flat in bowl then divide in half
Half-scoop 6 dough balls (press extra sugar on tops)
Space on parchment-lined baking sheet
Bake at 350°F (175°C) for 10-11 minutes until edges are golden
Notes
Use sanding sugar for topping sparkle
Substitute flax eggs (1 tbsp ground flax + 3 tbsp water) for vegan version
Switch to gluten-free 1:1 flour for GF option
High-quality ceremonial matcha produces best flavor
Store in airtight container for up to 3 days
- Prep Time: 10
- Cook Time: 11
- Category: dessert
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg