A subtle amount of matcha green tea powder takes these sugar cookies to new heights! These soft and chewy matcha green tea cookies will satisfy your intense cookie craving with every bite.
It all started with a matcha powder bag my friend gave me from her trip to Japan. I’ve heard about this kind of green tea powder but never given it a try until she got me this. Growing up in Vietnam where we grow and harvest a plenty of green tea trees in mountainous areas, drinking green tea has become a habit to most Vietnamese, including me. With that being said, I was at first hesitant to try this matcha green tea as I thought it would be the same as other Vietnamese green tea (I have tons of different green tea bags at home!). But once I’ve tried it, I really love it and I’m pretty sure you will, too. So far matcha has become one of my favorite flavors.
MATCHA GREEN TEA POWDER
You will want to know how it would taste if this is your first try. I’d say you will taste green. Green from leaves that grow in shades to produce more theanine and caffeine and are carefully harvested then ground into a fine powder. The very best matcha even gets harvested by hand just once by year. Then a bit of bitterness and a touch of sweetness lingers on the back end. Matcha is flavorful as their flavor has not been dried from the sun since they are all shaded grown.
My best matcha green tea powder will go to Jade leaf. It has all best attributes of organic matcha tea and is harvested from the best matcha farms in Uji city in Japan, which is known for high quality matcha tea with a distinctive taste and aroma.
HOW TO MAKE MATCHA GREEN TEA COOKIES
There is a little effort required and only 20 minutes stand between you and these freshly baked matcha cookies. To start, you will stir together all dry ingredients in a medium bowl. Make sure that all dry ingredients are sifted to remove any lumps, including matcha powder. In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla extract. Add in the flour mixture and fold, using a rubber spatula, until combined. Occasionally scrape the mixing bowl to ensure flour is evenly distributed. Be careful not to overmix the dough.
Use the cookie scoop (or ice cream scoop) to scoop out the cookie dough and place on a baking sheet, leaving 2-inch space in between for cookies to spread. Bake for 9-10 minutes or until edges are lightly brown. Allow cookies to cool for 5-10 minutes on the baking sheets before transferring them to a wire rack to cool completely.
SOME BAKING TIPS
Butter and eggs should be at room temperature. This would help the creaming process perform smoothly to get the right texture for cookies.
Measure dry ingredients correctly. You will want soft and chewy cookies, not cakey-texture cookies.
Do not over mix. In any soft and chewy cookie recipe, overmixing is the number one reason for cakey cookies.
Other Cookies Recipe:
Matcha Green Tea Cookies
- 1 1/2 cup (195g) all purpose flour leveled
- 2 tablespoons (10g) matcha green tea powder sifted
- 1/2 cup (113g/1 stick) unsalted butter room temperature
- 1/3 cup (67g) granulated sugar
- 1/4 cup (45g) brown sugar
- 1 large egg room temperature
- 1/2 teaspoon (2.5g) baking soda
- 1/4 teaspoon (1.25g) salt
- 1 teaspoon (5ml) vanilla extract
- Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper.
- Make cookies. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a large bowl of a mixer with paddle attachment, beat butter with granulated sugar and brown sugar on medium speed until creamy and light. Add in egg and keep beating until combined. Scrape down the bowl as needed. Add in vanilla and beat until combined. Add the flour mixture to the wet mixture and beat just until combined. Do not over mix.
- Use a cookie scoop (or ice cream scoop) to scoop out the cookie dough and place on a baking sheet, leaving 2-inch space in between for cookies to rise (you can make balls from the dough by hand if preferable). Bake immediately for 9-10 minutes until edges are lightly brown. Allow cookies to cool for 5-10 minutes on the baking sheets before transferring them to a wire rack to cool completely.
- Store cookies in an airtight container for up to 3 days. The leftovers can be frozen for up to 2 months.