Matcha Latte Cookies

Name: Matcha Latte Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 cup all-purpose flour; 2 tablespoons matcha green tea powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened (about 113 g); 1/2 cup granulated sugar (about 100 g); 1/4 cup brown sugar (about 50 g), packed; 1 large egg; 1 teaspoon vanilla extract

There’s a particular kind of comfort that arrives with warm, green-swirled cookies: the light, vegetal perfume of matcha, the pillowy, slightly crisp edge giving way to a tender center, and a hint of caramel from brown sugar that nudges the tea notes into something almost indulgent. These Matcha Latte Cookies smell like a small, calm morning—and taste like a cozy café visit in your own kitchen. The first bite is a balance of subtle earthiness, gentle sweetness, and buttery texture that lingers pleasantly on the tongue.

Baking these is also an invitation to slow down: they’re perfect for quiet weekend mornings with a book, for gifting at holiday gatherings, or for pairing with a hot or iced drink when friends stop by. If you love matcha drinks but want something you can nibble, this cookie turns that familiar latte flavor into a snackable moment. For a fun beverage pairing while you bake, try this delightful strawberry matcha latte recipe that complements the cookies’ green-tea notes.

At a Glance

Prep Time: 15 minutes
Cook Time: 10–12 minutes per batch
Total Time: ~30 minutes (including cooling)
Servings: about 24 cookies
Difficulty Level: Easy — great for beginner bakers

Nutrition Highlights

Approximate nutrition per cookie (recipe yields ~24 cookies). Estimates are based on common ingredient composition from USDA FoodData Central and are intended as a guideline; individual brands and ingredient swaps will change the numbers.

Calories: ~82 kcal
Protein: ~0.9 g
Carbohydrates: ~10.5 g
- Sugars: ~6.5 g
- Fiber: ~0.3 g
Fat: ~4.1 g
Saturated Fat: ~2.6 g
Sodium: ~25 mg

Notes: These values are approximate and rounded. For clinical dietary needs consult registered nutrition resources such as USDA FoodData Central or the CDC’s nutrition guidance pages.

Why You’ll Love It

Flavor & Aroma: The matcha brings a fragrant, slightly grassy complexity that pairs beautifully with brown sugar’s caramel notes and butter’s richness. Each bite is like a small cup of matcha you can hold in your hand.
Easy and Satisfying: The dough comes together quickly with standard pantry ingredients, and the bake time is short—ideal for those who want fast baking wins.
Social & Seasonal: These cookies are elegant without being fussy—perfect for a tea party, holiday cookie exchange, or to serve when friends drop by for coffee. They also make a thoughtful homemade gift.

How to Make Matcha Latte Cookies

Ingredients

1 cup all-purpose flour
2 tablespoons matcha green tea powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened (about 113 g)
1/2 cup granulated sugar (about 100 g)
1/4 cup brown sugar (about 50 g), packed
1 large egg
1 teaspoon vanilla extract

Optional ingredients and substitutions

For more depth: 1/4 teaspoon lemon zest or 1/8 teaspoon ground cardamom.
Vegan: substitute butter with 1/2 cup vegan buttery spread and replace egg with 1/4 cup aquafaba or a commercial egg replacer (may slightly alter texture).
Gluten-free: swap 1:1 gluten-free flour blend (ensure it contains xanthan gum or add 1/4 tsp xanthan).
Reduce sugar: drop granulated sugar to 1/3 cup and brown sugar to 3 tbsp for a less sweet cookie.

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, matcha powder, baking powder, and salt until evenly combined.
In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes with an electric mixer).
Beat in the egg and vanilla extract until well combined and smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding by hand until just combined. Avoid overmixing to keep the cookies tender.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each mound slightly with the back of a spoon if you prefer a thinner cookie.
Bake for 10–12 minutes or until the edges are lightly golden and the centers appear set. The matcha color may stay green; watch for slight edge browning as your doneness cue.
Allow cookies to cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to cool completely.

Practical tips

Avoid overbaking: take cookies out when centers are set but still soft; they will firm as they cool.
Sifting matcha with flour helps prevent clumps and ensures even color.
If dough feels too sticky, chill for 15–20 minutes before scooping.
Use a small cookie scoop for uniform size and even baking.

Serving Suggestions

Plain and simple: Serve room-temperature to enjoy the matcha aroma and tender crumb.
With butter or spread: A light smear of sweetened cream cheese or mascarpone enhances richness for a dessert-style treat.
Classic pairing: Enjoy alongside a hot matcha latte or a strong black tea. For a fruity contrast, the cookies pair nicely with preserves—see a complementary recipe for inspiration at this apple butter thumbprint cookies page.
Snack box: Pack them in a cookie tin layered with parchment for gifting or picnics.
Dessert plate: Serve with a scoop of vanilla or green tea ice cream and a dusting of extra matcha.

Keeping it Fresh

Room temperature: Store in an airtight container for up to 3 days—cookies retain best texture when enjoyed within 48 hours.
Refrigeration: Up to 7 days in an airtight container; allow to come to room temperature before serving to restore tenderness.
Freezer: Freeze cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer bag or airtight container for up to 3 months. Thaw at room temperature.

Insider Secrets

Matcha quality matters: Use culinary-grade matcha for baking, but if you have ceremonial-grade and want brighter flavor, a smaller amount can be used—ceremonial matcha is more delicate and more expensive.
Balancing bitterness: If your matcha tastes overly bitter, slightly increase brown sugar by 1–2 tablespoons or add 1/8 teaspoon vanilla bean paste to round the flavor.
Texture control: For chewier cookies, substitute 2 tablespoons of butter for an equal amount of light corn syrup or honey (reduce oven temperature by 5°F to prevent over-browning). For crisper cookies, flatten dough balls more before baking and bake an extra 1–2 minutes.
Color retention: Matcha will darken with heat; chilling the dough can help maintain a greener hue and prevent excessive spread.

Creative Twists

White chocolate and matcha: Fold 1/2 cup chopped white chocolate or white chocolate chips into the dough for sweet contrast.
Citrus matcha cookies: Add 1 teaspoon lemon or orange zest to the wet ingredients for a bright lift.
Vegan & nutty: Use vegan butter, a flax egg (1 tbsp flaxseed meal + 3 tbsp water), and fold in 1/2 cup finely chopped toasted almonds for texture.
Matcha sandwich cookies: Bake thinner cookies and sandwich with a vanilla bean or sweetened cream cheese filling for an elegant treat.

Common Questions & Answers

Q: Can I substitute butter with oil?
A: You can, but the texture will change—oil-based cookies are often denser and less crumbly. Use solid fats (butter or margarine) for the classic cookie structure.

Q: My cookies spread too much — what went wrong?
A: Likely the dough was too warm or the butter was too soft. Chill dough 15–30 minutes and ensure accurate measuring (especially flour). Also avoid over-greasing the baking sheet—parchment or silicone mats are best.

Q: How do I make these gluten-free without a strange texture?
A: Use a high-quality 1:1 gluten-free flour blend that contains xanthan gum, or add 1/4 teaspoon xanthan gum to prevent crumbling.

Q: Can I reduce sugar for a healthier option?
A: Yes—start by reducing granulated sugar to 1/3 cup and brown sugar to 3 tablespoons. Expect a slightly drier texture and less caramel depth.

Q: Can I double the recipe and bake at once?
A: You can double the dough but bake in batches—overcrowding will reduce oven circulation and lead to uneven baking.

Conclusion

These Matcha Latte Cookies are a small, elegant way to bring café flavors into your kitchen—perfect for gifting, tea-time, or a mindful moment with a warm drink. If you like visual guides, check out this well-documented Matcha Latte Cookies Recipe (with Video) for a step-by-step video walkthrough. For another home-baked cookie idea that pairs well with tea, explore Matcha Latte Cookies – Julie Marie Eats for inspiration and plating suggestions.

Happy baking—share your photos and tweaks, and let’s keep the conversation going in the comments!