Soft Matcha Sugar Cookies (Printer-Friendly Version)
Tender green tea cookies with a balance of sweet vanilla and a soft, sugar-crusted finish.
# What You'll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 tablespoon culinary-grade matcha powder
03 -
½ teaspoon baking soda
04 -
¼ teaspoon salt
→ Wet Ingredients
05 -
¾ cup unsalted butter, softened
06 -
1 cup granulated sugar
07 -
1 large egg
08 -
1 teaspoon pure vanilla extract
# Steps to Follow:
01 -
Whisk together flour, matcha powder, baking soda, and salt in a medium bowl until evenly incorporated.
02 -
Beat softened butter and granulated sugar at medium speed until light and fluffy, approximately 2 to 3 minutes, scraping down the bowl as needed.
03 -
Add egg and vanilla extract to the creamed butter mixture and beat until smooth and combined.
04 -
Gradually add dry ingredients to the wet mixture, mixing on low speed just until a soft, uniform dough forms. Avoid over-mixing to maintain tenderness.
05 -
If dough is sticky or too soft to handle, cover and refrigerate for at least 30 minutes to improve manageability and shape retention.
06 -
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
07 -
Scoop tablespoon-sized portions of dough, roll into balls, optionally roll in granulated sugar for a sparkling crust, and place 2 inches apart on the prepared baking sheet.
08 -
Bake for 9 to 11 minutes until edges are set but centers appear soft. Avoid overbaking to maintain softness.
09 -
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before enjoying.
# Additional Tips:
01 -
Use culinary-grade matcha for vibrant color and fresh flavor. Refrigerating dough overnight intensifies taste and improves texture.
02 -
Remove cookies from oven when centers remain slightly soft to preserve tenderness as they cool.
03 -
Uniform cookie sizes promote even baking; use a cookie scoop for consistent results.