Soft Matcha Sugar Cookies

These soft matcha sugar cookies are the kind of treat that turns an ordinary day into something quietly special. The gentle green tea flavor mixes with sweet vanilla, making each bite feel fresh and comforting, a bit like sharing simple moments or big celebrations with friends. Just like homemade cookies at the holidays or cozy gatherings on a cold night, these cookies invite you to slow down and savor a little sweetness together.

I first made these cookies during a quiet weekend afternoon and was surprised how the matcha added a subtle sophistication. Now they are my go to when I want something understated yet lovely to share with guests.

Ingredients

• Two cups all purpose flour: for a light and tender crumb sift to avoid lumps
• One tablespoon culinary grade matcha powder: to provide vibrant color and that signature green tea essence choose a bright green powder for best results
• Half a teaspoon baking soda: as the leavening agent to help the cookies rise just enough
• Quarter teaspoon salt: to enhance flavor and balance sweetness
• Three quarters cup unsalted butter: softened to room temperature using real butter adds richness and helps create the soft texture
• One cup granulated sugar: to sweeten while contributing to the cookie’s structure and slight crispness on edges
• One large egg: which provides moisture and binds the dough together
• One teaspoon pure vanilla extract: for warmth and depth of flavor

Instructions

Prepare Dry Ingredients:

In a medium bowl whisk together the flour matcha powder baking soda and salt until fully combined. This step ensures that the matcha and leavening agents are evenly distributed throughout the dough preventing clumping and uneven flavor spots.

Cream Butter and Sugar:

In a large mixing bowl beat the softened butter and granulated sugar at medium speed until light and fluffy which takes about two to three minutes. Scrape down the sides of the bowl periodically to ensure all the butter and sugar mix evenly. This process aerates the mixture creating a tender cookie structure.

Mix in Egg and Vanilla:

Add the egg and the vanilla extract to the butter and sugar mixture. Beat at a moderate speed until fully combined and smooth. This melds the flavors and adds the necessary moisture to the dough.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture mixing on low speed just until a soft uniform dough comes together. Avoid over mixing at this stage to keep the cookies tender and prevent developing too much gluten.

Chill the Dough If Needed:

If the dough feels sticky or too soft to handle cover it tightly and refrigerate for at least thirty minutes. Chilling firms up the dough making it easier to shape and helps the cookies maintain their shape while baking.

Shape and Bake:

Preheat the oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius. Line a baking sheet with parchment paper. Scoop out tablespoon sized portions of dough roll them gently into balls and place them two inches apart on the sheet. For extra sparkle roll each ball lightly in granulated sugar before placing on the tray. Bake for nine to eleven minutes until the edges look set but the centers are still soft. It is important not to overbake as the cookies will continue to set slightly as they cool.

Cool and Enjoy:

Allow the cookies to rest on the baking sheet for five minutes after removing them from the oven. This allows them to firm up slightly before transferring to a wire rack for complete cooling. Once cooled appreciate the vivid green color and delicate aroma of matcha in every bite.

Matcha has always been my favorite ingredient in baking because it transforms simple cookies into something elegant and distinctive. I remember making these for a small gathering and watching everyone marvel at their color and subtle warmth from the tea. It is a quiet pleasure that brings a touch of mindfulness to everyday treats.

Ingredient Substitutions

All purpose flour can be swapped for a gluten free flour blend cup for cup without losing the soft texture though expect a slightly more delicate crumb. For dairy free options replace butter with softened coconut oil which adds a subtle tropical note that pairs well with matcha. Eggs can be replaced with a flaxseed egg made by mixing a tablespoon of ground flaxseed with two and a half tablespoons of water then letting it rest. This vegan binding alternative keeps the cookies soft while maintaining structure.

Serving Suggestions

Serve these cookies alongside a cup of jasmine or green tea to complement and enhance the matcha flavor. They also pair delightfully with creamy matcha lattes or a scoop of yuzu curd between two cookies for an exciting citrus twist. Present them on a white platter to highlight their soft green hue or dust lightly with powdered sugar for an elegant touch.

Storage Tips

Store cooled cookies in an airtight container at room temperature to maintain softness for up to five days. For longer storage freeze the baked cookies wrapped in plastic wrap then placed in a freezer safe bag thaw at room temperature before serving. The cookie dough also freezes well portioned on a baking sheet then transferred to a container for future baking sessions.

These soft matcha sugar cookies are an easy elegant bake to share any time. Enjoy them with a cup of tea and savor the delicate matcha flavor.

Common Questions About Recipes

→ Why are my cookies brown instead of green?

Overbaking or high oven heat causes browning, which dulls matcha's vibrant color. Use a light baking sheet and remove cookies when edges set but centers remain soft.

→ Can I increase the matcha amount for stronger flavor?

Yes, but increasing matcha may add slight bitterness. Start with small increments and taste the dough before baking.

→ How to prevent cookies from spreading too much?

Chill the dough if sticky and avoid overly soft butter. Also, use a cool baking sheet to maintain shape during baking.

→ Is it possible to freeze the dough?

Yes, portion and freeze the dough on a tray, then store in an airtight container. Bake from frozen, adding a minute or two to baking time.

→ What substitutes work for butter and egg?

For butter, use coconut oil for a dairy-free option with mild tropical notes. Replace egg with flaxseed egg (ground flaxseed mixed with water) for binding and softness.