Best 4 How To Make Matcha Cookies Recipes

MATCHA COOKIES

Steps:

• Preheat the oven to 325 degrees F.
• With a handheld mixer in a large bowl, cream the butter with the sugars until fluffy, 2 to 3 minutes. Add the egg and vanilla, beating for about 1 minute. Sift the salt with the flour and matcha. Reduce the mixer to a low speed and then add the flour mixture, mixing just until blended.
• Turn the dough out of the bowl. Shape into a disc, cover with plastic wrap and chill for 1 hour.
• Remove from the fridge and dust your cookie cutters, rolling pin and workspace with flour. Use a rolling pin to roll out the dough about 1/4-inch thick and cut out with assorted cutters. Place on 2 parchment-lined baking sheets.
• Bake until the edges of the cookies are a light golden, about 15 minutes. Transfer the cookies to a rack to cool. Decorate with royal icing, sanding sugar and sprinkles if desired.

MATCHA DARK CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line two rimmed baking sheets with aluminum foil and coat lightly with cooking spray.
• In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
• In a large bowl, whisk together the sugar, coconut oil and vanilla to combine. Add the egg (or water) and whisk well to incorporate. Add the banana and use the back of the fork to mash. When the banana is mashed into a paste, whisk the mixture until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl with a rubber spatula as necessary to ensure everything is evenly combined.
• Add the dry ingredients to the wet ingredients and stir until combined. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in the sifted matcha powder and fold in gently.
• Cover the cookie dough with plastic wrap and chill in the refrigerator for 15 minutes.
• Using a 1-tablespoon cookie scoop, scoop out 1 1/2-inch balls and place them about 1 inch apart on the prepared baking sheet. Bake until the edges are lightly golden brown and the cookie is set but still soft in the center, 15 to 17 minutes. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.

MATCHA GREEN TEA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease baking sheets or line with parchment paper.
• Sift flour, matcha, baking soda, and salt together in a bowl. Beat brown sugar, butter, and white sugar together in a large bowl using an electric mixer until blended; beat in vanilla extract, egg, and egg yolk until light and creamy.
• Mix flour mixture into creamed butter mixture until dough is just blended; fold in chocolate chips using a wooden spoon. Drop cookie dough, 1 heaping tablespoon per cookie, onto the prepared baking sheet 2 to 3 inches apart.
• Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Cool cookies on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.

MATCHA AND WHITE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 320 degrees F (160 degrees C). Line a baking sheet with parchment paper.
• Combine superfine sugar, butter, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed, then increase speed and continue to mix until smooth and creamy.
• Mix in 1 1/2 cups plus 2 tablespoons flour, matcha, baking soda, baking powder, and salt until combined. Mix in egg and vanilla, gradually lowering the speed setting until everything is evenly incorporated and you get a dough-like texture. Add chocolate chips and mix in evenly.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool, 5 to 10 minutes more.