Matcha Snickerdoodle Cookies
These matcha snickerdoodles are a soft, vibrant twist on a nostalgic favorite. Easy to make at home, they're a must-bake for matcha lovers and cookie fans alike.
Equipment
- Parchment paper
- Sheet pan
- Cooling rack
Measure Your Way
Use the button options below to toggle between metric and US customary! For the most accuracy in baking recipes, I recommend using metric (grams) measurements. 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)
From my kitchen to yours, I hope you love this recipe. Tried it? Please leave a quick review to share your thoughts! 🖤
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.
Notes
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Storage: The cookies will stay fresh in an airtight container at room temperature for up to 5 days.
Freezing: Both baked cookies and unbaked cookie dough balls (without rolling in cinnamon sugar topping) can be stored in the freezer for up to 3 months. When you're ready to bake, remove the cookie dough balls from the freezer, let sit for 30 minutes, then roll the dough balls in the cinnamon sugar topping before baking.
Making Ahead: The cookie dough can be made and refrigerated for up to 3 days before baking. Let the dough come to room temperature before rolling and baking the cookies.
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