Green Tea Soft Chewy

These soft matcha sugar cookies bring a gentle green tea flavor combined with sweet vanilla, turning any ordinary day into a quietly special moment. The texture is wonderfully chewy, and the delicate matcha aroma makes them perfect for sharing during cozy afternoons or festive celebrations. Baking these has become a comforting ritual for me, a little pause that rewards with both taste and calm.

I remember making these for the first time on a quiet Sunday afternoon and being amazed how the simple addition of matcha transformed the usual sugar cookie into something unique and so satisfying. Now they are requested every week in my house.

Ingredients

• All purpose flour: Two cups the base for soft, tender cookies if you want a gluten free version a cup for cup gluten free blend works well
• Culinary grade matcha powder: One tablespoon ensures vibrant color and fresh flavor look for bright green and fragrant powder
• Baking soda: Half a teaspoon helps the cookies rise softly and spread just right
• Salt: Quarter teaspoon balances the sweetness and enhances flavors
• Unsalted butter: Three quarters cup softened key for richness and chewiness softened but not melted is best
• Granulated sugar: One cup adds sweetness and helps with texture
• Egg: One large binds the dough and contributes to softness use a flaxseed egg for a vegan alternative
• Pure vanilla extract: One teaspoon brings warmth and depth to the flavor profile

Instructions

Prepare Dry Ingredients:

In a medium bowl, whisk together the flour, matcha powder, baking soda, and salt until fully combined. This step ensures the matcha and leavening are evenly distributed for consistent color and texture.

Cream Butter and Sugar:

In a large bowl, beat the softened butter and sugar on medium speed for two to three minutes until light and fluffy. Scraping down the sides as you go prevents clumps and promotes an even mix.

Mix in Egg and Vanilla:

Add the egg and vanilla extract to the butter mixture and beat until smooth and fully incorporated. This creates a creamy batter ready to marry with the dry ingredients.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredient mixture to the wet bowl. Mix on low speed just until a uniform and soft dough forms. Avoid over mixing here since that can make cookies tough rather than tender.

Chill the Dough If Needed:

If the dough feels sticky or overly soft, cover and refrigerate it for at least thirty minutes. This makes the dough easier to handle and helps cookies maintain their shape during baking.

Shape and Bake:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a baking sheet with parchment paper to prevent sticking. Scoop tablespoon sized dough balls, roll gently into smooth balls, and set them two inches apart. For a sparkling sugar crust, roll the balls lightly in granulated sugar before baking. Bake for nine to eleven minutes until the edges are set but the centers remain soft. Watch carefully so you don’t overbake; soft centers keep the cookies tender when cooled.

Cool and Enjoy:

Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. Once fully cooled, enjoy the vibrant green color and delicate matcha scent in every bite.

When I share these with friends they often comment on how surprisingly fresh and comforting the green tea flavor is. For me every bite brings back memories of quiet afternoons with a warm drink savoring moments rather than rushing past them.

Ingredient Substitutions

Swap all purpose flour with a gluten free blend for a gluten intolerant diet. Expect a slightly more delicate crumb but a similar soft texture. Use softened coconut oil in place of butter for a dairy free version; the mild tropical notes complement matcha nicely without overpowering it. Replace the egg with a flaxseed egg to make the recipe vegan friendly which keeps the dough binding and maintains that soft, chewy feel.

Serving Suggestions

Lay out these luminous cookies on a bright white plate to highlight their green color. Dust the top lightly with powdered sugar or drizzle melted white chocolate for an elegant touch. Serve alongside a cup of jasmine tea or a creamy matcha latte for a peaceful afternoon treat. For a fun twist sandwich a dollop of yuzu or lemon curd between two cookies for a zesty burst.

Storage Tips

Store cookies in an airtight container at room temperature and enjoy within five days for peak softness. Freeze dough balls on a baking sheet first then transfer to a freezer bag for up to two months and bake from frozen just add a couple extra minutes to baking time. Baked cookies also freeze well thaw at room temperature and they retain softness and flavor nicely.

These matcha sugar cookies make a quietly special treat for cozy afternoons or gatherings. Enjoy them with a cup of tea.

Your Recipe Questions Answered

→ Why do my cookies turn brown instead of green?

Overbaking or baking at temperatures too high causes browning. Use a light-colored baking sheet and remove cookies when edges set but centers remain soft for best color.

→ Can I increase the amount of matcha for stronger flavor?

Yes, but too much matcha may bring slight bitterness. Start with small increments and taste the dough before baking to balance flavor.

→ How can I prevent cookies from spreading too much?

Ensure butter isn’t overly soft and chill the dough for at least 30 minutes if sticky. Avoid placing dough on hot or warm baking sheets.

→ Is it possible to freeze the dough for later baking?

Absolutely. Portion the dough, freeze on a tray, store airtight, and add a minute or two to baking time when baking from frozen.

→ What substitutions can be made for dietary preferences?

Gluten-free flour can replace all-purpose flour cup-for-cup. Coconut oil swaps butter for dairy-free options. A flaxseed egg substitute can replace the egg for vegan needs.