Matcha Cookies

By Angelika Hanna


Prep Time: 20 min

Bake Time: 15 min

Dough Cooling Time: min. 2 hrs, overnight, can stay frozen in the freezer up to 2 months

Total Time: min. 2 h 35 min

Yield: 20 cookies

Cuisine: Japanese

Author: Angelika Hanna / Zest4Food


  • 2 cups pastry flour
  • 2 1/2 tbsp good quality Matcha powder
  • 3/4 cup unsalted butter, room temperature, cut in chunks
  • 1 cup powdered sugar
  • 2 large egg yolks
  • 1 pinch of kosher salt


  1. In a mixing bowl, combine the flour and matcha powder.
  2. In a second bowl, place the butter and mix using a hand mixer or stand mixer until smooth and creamy.
  3. Add a pinch of salt.
  4. Add the powdered sugar and blend until combined with the butter
  5. Add the egg yolks continuing mixing.
  6. Using a wooden spoon or spatula, gradually fold the flour/matcha mixture into the wet ingredients until combined and the dough is smooth.
  7. Cut the dough in half and shape into two cylinders of about 1.5 inches diameter.
  8. Wrap the dough logs in plastic wrap and chill in the refrigerator until firm at least 2 hours or overnight.
  9. Preheat the oven to 350 degrees Fahrenheit.
  10. Line a baking sheet with parchment paper.
  11. Remove the plastic wrap from the dough logs.
  12. Using a sharp knife, slice the dough into 1/3 inches slices.
  13. Place them on the baking sheet, leaving about 1 inch between the slices.
  14. Bake for about 15 min, or until the edge of the cookies start to brown slightly.
  15. Let cool on the baking sheet for about 5 min.
  16. Carefully transfer the cookies onto a cooling rack to let cool completely.
  17. Store in an airtight container.


Note: You can freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.


3 thoughts on “Matcha Cookies

  1. it’s good to keep on baking and cooking during this virus thingy, isn’t it? i am making a fruit tart at the moment with frozen fruit that has been hanging around too long:) hope you’re keeping well.

    Liked by 1 person

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