If you haven't baked with matcha before, welcome to your newest obsession because this is the cookie you've been waiting for. These soft-baked matcha snickerdoodle cookies, inspired by my travels in Japan, deliver big on flavor with matcha in both the dough and the cinnamon-sugar coating.
Similar to my iced oatmeal cookies with an ube twist, matcha snickerdoodles are another fresh update on classic American cookies. This quick and easy cookie recipe is perfect any time of the year.
Note From A Nomad
I've been drinking matcha for most of my adult life so I'm not new to this, I'm true to this! I'll never forget sitting on a tatami mat in a quiet tea house in Kyoto, watching a tea master delicately whisk matcha during a traditional tea ceremony.
The ancient ritual was slow and deliberate, carrying centuries of tradition. Something as seemingly simple as preparing tea became an art form, a connection to the past, and an invitation to slow down, be present, and appreciate your surroundings.
📝 The Lowdown
Flavor Story: Tastes like a strong matcha latte got cozy in a warmly spiced cookie
Paying homage to: the Japanese art of matcha tea culture and American bake sale classics
Cooking Method: Oven baked - just mix, scoop, roll, and bake
Start to Finish: First bite in under 25 minutes (no chill time!)
Best For: Midday pick-me-ups, cookie box standouts, or impressing your matcha-loving friends
Jump to:
What Is Matcha?
Matcha, rich in antioxidants and potential health benefits, is made from green tea leaves that are finely ground into a powder. The best matcha comes from the tea-growing regions of Japan, such as Uji and Kagoshima, where tea farmers have perfected their craft for centuries.
- How it tastes: Smooth and grassy, with a slightly bitter earthy flavor and some natural sweetness. Most people prefer to sweeten their matcha drinks.
- Where to buy: You can find matcha in supermarkets in the tea / coffee or international aisle, or by visiting your local tea shop or Asian market. Alternatively, you can also order matcha online.
Key Ingredients and Substitutions
Besides the usual pantry staples, here are the make-or-break ingredients you might need to pick up for this recipe:
- Matcha: Not all matcha is created equal. Use a fresh, good-quality culinary matcha with a bright green color (it doesn't need to be ceremonial grade by any means). If the matcha looks dull and brownish-green, don't use it unless you want to sabotage your cookies!
- Cream of tartar: Cream of tartar adds the signature tangy flavor that sets snickerdoodles apart from sugar cookies. However, if needed, you can substitute 1 teaspoon (4 grams) of baking powder for the cream of tartar and baking soda combination in the recipe.
Find the full list of ingredients, measurements, and instructions in the recipe card below.
🫖 Can't get enough tea? Try this South African-inspired no-churn rooibos ice cream which makes the perfect à la mode complement on matcha snickerdoodles.
How to Make Matcha Snickerdoodles - Step by Step with Photos
You can confidently make these matcha snickerdoodle cookies in under 30 minutes. Grab your matcha and preheat your oven to 350°F / 180°C!
Step 1: In a medium bowl, whisk together the flour, matcha, cream of tartar, baking soda, and salt until evenly combined. Set aside.
Step 2: In a separate large bowl, beat the sugar and butter on medium-high speed for 2 - 3 minutes until creamed and lighter in color. Add the egg and vanilla extract. Beat on medium-high speed until combined.
Step 3: Add the dry ingredients from the medium bowl into the large bowl and mix on low until just combined. Scrape around the bowl with a silicone spatula so everything is incorporated.
Step 4: In a small bowl, combine sugar, cinnamon, and matcha (if using, for extra matcha flavor) and mix until evenly combined.
Step 5: Scoop about 30 grams (~1.5 rounded tablespoons) of dough per cookie and roll between your hands into a smooth ball. Roll the dough balls evenly in the cinnamon sugar mixture until each is fully coated. Place them at least 2 inches apart on the baking sheet.
Step 6: Bake for 8 - 10 minutes or until the edges of the cookies are set. The centers will still look a little soft. Cool cookies on a wire cooling rack.
🍪 You love cookies, right? For deep, nutty flavors, try these rich caramelized brown butter-based Toblerone cookies with honey and chopped almonds or halva chocolate chunk cookies with pools of chocolate.
For fruit and nut lovers, these Turkish-inspired fig jam and walnut cookies or tahini date chocolate chunk cookies have jammy and caramel-like bites that pair great with a cup of tea.
Test Kitchen Tips
Use room temperature ingredients: Leave the butter and egg on your countertop for 1 - 2 hours. Cold ingredients don't incorporate well, leading to lumpy batter and dense cookies.
Measure flour with a kitchen scale: Kitchen scales are the best way to ensure accuracy in baking! If you're using U.S. customary measuring cups, fluff and spoon the flour into the measuring cup and level it with a knife for the right amount. A kitchen scale (or small cookie scoop) is also a great way to get equally portioned cookies.
Beat well but don't overmix: Beat the wet ingredients together thoroughly. Once you add the flour mixture, mix lightly just until the dough is fully combined. I prefer to use a silicone spatula to mix and check for any dry pockets of flour.
Adjust the matcha: The extra matcha in the cinnamon sugar mixture is optional because it is for the true matcha lover! If you're unsure, make half of the cinnamon sugar topping with matcha and the other half without. Test 2 dough balls and see which one you like better.
Avoid overbaking the cookies: For snickerdoodle cookies with a soft, chewy center, take the cookies out when the edges are set and the center is still soft. They will continue to bake on the baking sheet after taking them out of the oven. Overbaking will lead to crispy cookies when they cool down.
Start with a test batch: Even with a tried and tested recipe, every oven (we love oven thermometers for accuracy!) and ingredient brand can be different. Bake a test batch of 1 or 2 cookies to find out the right temperature and time. If the cookies are spreading too much, chill the dough a little. If the cookies are not spreading, slightly flatten the dough balls with the back of a spatula before baking.
If you made and loved this matcha snickerdoodles recipe, please leave a ✨5-star review✨ below! Also, leave a comment if you have any troubleshooting questions. I'd love to hear from you.
Thank you! - Nicole
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📖 Recipe
Matcha Snickerdoodle Cookies
Equipment
- Parchment paper
- Sheet pan
- Cooling rack
Ingredients
Cookie Dough
- 165 grams all-purpose flour (plain flour)
- 2 tablespoons good-quality matcha powder
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 113 grams unsalted butter, room temperature
- 150 grams white granulated sugar
- 1 large egg (55 - 60 grams each with shell), room temperature
- 1 teaspoon vanilla extract
Sugar Coating
- 50 grams white granulated sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon good-quality matcha powder (optional)
Instructions
- Preheat the oven. Line large baking sheet with parchment paper and preheat the oven to 350°F / 180°C.
- Whisk together the dry ingredients. In a medium bowl, whisk together the flour, matcha, cream of tartar, baking soda, and salt until evenly combined. Set aside.165 grams all-purpose flour (plain flour)2 tablespoons good-quality matcha powder1 teaspoon cream of tartar½ teaspoon baking soda¼ teaspoon fine sea salt
- Beat the butter and sugar. In a separate large bowl, add the white granulated sugar and butter and beat together on medium-high speed for 2 - 3 minutes until creamed and lighter in color. Scrape around the bowl with a silicone spatula so everything is incorporated.113 grams unsalted butter150 grams white granulated sugar
- Beat in wet ingredients. Add the egg and vanilla extract. Beat on medium-high speed until combined.1 large egg (55 - 60 grams each with shell)1 teaspoon vanilla extract
- Mix in dry ingredients. Add the previously set aside mixed dry ingredients from the medium bowl into the large bowl and mix on low until just combined. Scrape around the bowl with a silicone spatula so everything is incorporated.
- Make cinnamon sugar. In a small bowl, combine sugar, cinnamon, and matcha (if using, for extra matcha flavor) and stir until evenly combined.50 grams white granulated sugar1 tablespoon ground cinnamon1 teaspoon good-quality matcha powder (optional)
- Scoop, roll, and bake cookies. Scoop about 30 grams (~1.5 rounded tablespoons) of dough and roll between hands into a smooth ball. Repeat for all of the dough balls, then roll them evenly in the cinnamon sugar mixture until each dough ball is fully coated. Place the dough balls at least 2 inches apart on the baking sheet. Bake for 8 - 10 minutes or until the edges of the cookies are set. The centers will still look a little soft.
- Cool. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Once the baking sheet has cooled, repeat with the remaining dough balls if needed.
Nicole Price says
I love the strong matcha flavor I developed in these cookies and I’d love to hear how these cookies turned out for you! Leave a comment below and let me know.
- Nicole from Nomad Test Kitchen
Jean says
Just put the ingredients on my list to buy tomorrow and bake for Friday!
Nicole Price says
Looking forward to hearing how they turn out!