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Matcha Latte Cookies

Delightfully chewy cookies featuring high-quality matcha and a creamy backdrop, creating a perfect flavor balance that evokes nostalgia and warmth.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: Japanese
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Ensure your butter is at room temperature for the best mixing results; I love using Kerrygold for its creamy texture.
  • 1 cup granulated sugar Use organic sugar if possible, for a richer flavor.
  • 1 large egg This helps bind everything together. A free-range egg is my go-to for better nutrition and taste.
  • 1 tsp vanilla extract Real vanilla extract is a game-changer for flavor depth.
  • 2 ¼ cups all-purpose flour You might want to sift this for the lightest texture.
  • ½ tsp baking soda Ensure it’s fresh for max lift!
  • ¼ tsp salt A pinch to enhance the sweetness.
  • 1 ½ tbsp high-quality matcha powder Aim for ceremonial-grade for the best flavor! Brands like Encha or Jade Leaf are fantastic options.

Method
 

Preparation
  1. In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2–3 minutes.
  2. Mix in the egg and vanilla extract, continuing to beat until fully combined and smooth, about 1 minute more.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms—this should take about 30 seconds.
  5. Split the dough evenly into two separate bowls. Keep one bowl vanilla while adding matcha powder to the other.
  6. Sift the matcha powder into one bowl of dough. Mix thoroughly until the color is uniform; add ½ teaspoon of milk if needed.
  7. Take 1 tablespoon of vanilla dough and 1 tablespoon of matcha dough. Press them together to form a marbled ball.
  8. Place each dough ball on a parchment-lined baking sheet about 2 inches apart and gently flatten the tops.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Bake the cookies for 10–12 minutes, or until the edges are just beginning to turn golden while the centers remain soft.
  3. Allow the cookies to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ingredient quality matters, and the dough can be kept in the fridge for up to 48 hours before baking for better flavor development. These cookies can be stored at room temperature for up to 5 days in an airtight container or frozen for up to 3 months.