Description
These soft and chewy matcha cookies are my new obsession — slightly crisp at the edges with soft, barely baked centers and a rich matcha flavor. I sometimes fold in chopped chocolate or peppermint bark for a seasonal twist, but the cookies are just as good on their own.
Ingredients
1 cup all-purpose flour
2 1/2 tablespoons Matcha powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
1/4 teaspoon sea salt
1/2 cup Unsalted Butter, at room temperature
1/3 cup brown sugar
1/2 cup granulated sugar
1 large egg, room temperature
Optional add-ins 1/2 cup chopped peppermint bark, white chocolate chips, or chocolate chips
Instructions
- In a medium bowl, whisk together the flour, matcha powder, baking soda, cornstarch and salt.
- In a large bowl, beat the butter and both sugars together until light and fluffy, about 2-3 minutes.
- Beat in the egg until combined.
- Add the dry ingredients to the wet ingredients and use a spatula to mix until just combined. Do not over-mix.
- Gently fold in optional add-ins, if using.
- Scoop 8-10 portions of cookie dough onto a small baking sheet or plate and refrigerate for at least 15 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Remove the matcha cookie dough from the refrigerator and place dough rounds 2 inches apart on the prepared baking sheet. (You may need to do this on two separate baking sheets).
- Bake for 10-11 minutes, until edges are set but centers are still soft.
- Allow matcha cookies to cool on the baking sheet for 5 minutes.
Notes
The trick for perfectly round cookies is to use a slightly larger cookie cutter or small bowl and swirl it around the freshly baked cookie right out of the oven, which shapes the cookies into perfect circles.
- Prep Time: 20 minutes
- Cook Time: 10 minutes