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Matcha cookies with lightly brown edge and green, crispy, delicate interior.

Delicate Crispy Matcha Cookies

Crispy, delicate matcha cookies with the distinct matcha fragrance. A beginner-friendly, fail-proof cookie recipe perfect for matcha lovers. Try this out if you are a fan of anything matcha, or even if you are not a fan, this may just convert you!
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Prep Time 30 minutes
Cook Time 15 minutes
Resting time 1 hour
Total Time 1 hour 45 minutes
Course Dessert, Snack
Cuisine asian
Servings 20 cookies

Ingredients
  

  • 100 g Butter room temp
  • 80 g Sugar
  • 1 Egg room temp

Dry Ingredients

  • 180 g Cake Flour or Weizenmehl 405 in Germany
  • 2/3 tsp Baking Powder = 2.6g or just eyeball it
  • 2 Tbsp Matcha Powder (unsweetened) = 10-12g. Please get a drinking grade in Germany,

Instructions
 

Prep the Ingredients

  • Take 1 Egg and 100 g Butter out of the fridge. Measure out 80 g Sugar. In a separate bowl, mix all the dry ingredients: 180 g Cake Flour, 2/3 tsp Baking Powder, and 2 Tbsp Matcha Powder (unsweetened).
    A top-down view of matcha cookie ingredients: a large bowl with matcha powder mixed with flour and baking powder, a cup of granulated sugar, a small metal bowl with butter, and a whole egg.

Butter Mixture

  • Once the butter has softened, whisk until smooth. A hand whisk with some vigorous whisking will do.
  • Add the sugar to the butter in three parts. Mix and whisk until your arm feels sore and the mixture turns pale yellow and fluffy.
    A metal whisk in a bowl of pale yellow, fluffy butter mixture.
  • Beat the room-temperature egg, then add it to the mixture gradually. Make sure the egg is absorbed before adding more.

Combine the Wet and Dry

  • Sift the dry ingredients (from step 1) into the butter mixture, adding one-third at a time for easier mixing. Mix until fully combined. It should start looking doughy now.
  • Wrap the dough in cling film and let it rest in the fridge for at least 1 hour, but preferably overnight for better flavor.

Shaping and Baking

  • Preheat the oven to 170°C (338 °F) and line the baking tray with baking paper.
  • Take out half of the dough and shape it however you prefer. I usually divide it into 10 small balls (20g each) and flatten them into little patties. Place each cookie on the baking tray once you shape them. It's more difficult to move them around later.
    But you can also roll them out and use cookie cutters, or roll then into a log and cut into slices. It would be faster but not as cute.
    5-cm wide flat and round raw matcha cookie dough shaped on a palm for size reference
  • Send them to the oven. Bake for 15–20 minutes, until the edges are slightly brown. In my oven, this takes about 15 minutes, but other ovens I tried were better at 17 mins.
    10 baked matcha cookies with brown edge on a baking tray
  • While the first batch is baking, you can start working on the second batch or save it for another day. If saving, use the dough within 2–3 days or store it in the freezer.
  • Transfer the cookies on a rack once baked to prevent further darkening and excess moisture, and store the cookies in an air-tight container when it's completely cooled down.
    Actually, it's also kinda fine without a rack, just put them on a plate will do.
  • Enjoy your cookies!

Notes

  • I prefer a hand whisk for this recipe for simplicity and easy clean-up. It's also not that difficult for this amount of dough. Feel free to use an electric one if you prefer.
  • Please please please get a high quality one in Germany. The baking grade here is like... so bad. (at least the one I tried). I have used this one before, it's good but frigging expansiveeee. Or ask a friend from asia to bring you proper ones with affordable price.
  • Please tell me if you find matcha powder in Germany with affordable price and taste good. Would really appreciate it :D
Keyword asian, easy, sweet treats, vegetarian