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When I posted the Matcha Roll recipe, I received a few requests from readers asking me to share more green tea (matcha) recipes. Matcha as an ingredient in baking has become increasingly popular, especially for people who are partial to Japanese cuisine. I personally love matcha: its powdery texture, earthy fragrance and aroma, and the subtle nuance it lends to the key ingredients, for example: matcha ice cream, matcha rolls, and in this case, matcha cookies.
So, when you are in the mood of making cookies and wanted to dress up your cookies with a little something, I strongly recommend adding matcha to your recipe. Just a tablespoon of the magical green powder and your cookies will taste so much different, and better. For my matcha cookies recipe, I kicked it up a notch by adding some almond slices. The end result is two dozens of gorgeously baked green-color matcha cookies that are supremely buttery, flaky, yet crunchy with the almond. They are perfect nibbles on warm summer days, perhaps with some matcha ice cream on the side.
Do you use Matcha in your baking? If so, I would love to learn from you. If you have savory recipes for Matcha, please also share your ideas by commenting below. Thank you!
(Click Page 2 for the Matcha Cookies Recipe)
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These look so yummy!
These look chunky and delicious. Love the almond flakes too! Does the matcha give a powdery “taste” in the cookies?
Yes, a tint of earthy green tea taste, which is very pleasant. I used only 1 tablespoon so it’s not overpowering, but overall, this is a GREAT cookie recipe, even without the matcha.
Look forward to trying it out. I’ve only used Taiwanese green tea powder in the past, and it’s not great, because Jap matcha is a little pricey. But these look so yummm…:)
These look amazing! I love Almond Cookies and anything made with Matcha! Do you have a suggestion for making them gluten free?
I haven’t tried gluten-free for this recipe yet. I know some recipes substitute all purpose flour with chestnut flour, but may need some adjustments to the recipe. Hope this will help.
would like to try the recipe. can u pls advise what is long saran wrap. any alternative to use instead of this saran wrap. thks
I changed the saran wrap to plastic wrap in the steps. You can use any types of plastic wrap, saran wrap, food wrap or cling wrap. You will need approximately 22″ in length to wrap the log shaped dough for freezing.
You can also work and roll the dough to form the log shape on the plastic wrap itself before wraping it. Will leave less mess on your hands. When the log shape is formed, roll the plastic wrap around it and twist both ends tightly.
you have a very beautiful blog. All the pictures are drool worthy. You are truly an inspiration:).Never tried using matcha…this is interesting:)
Bee is the better one stick mean one block of the butter about 250gm? or just half? Thx
Hi Joan,
One stick of butter is equivalent to 1/4 of a pound (454g), which mean is approximately 113.5g. Slightly less than half the block of 250g butter.
I was wondering what brand of macha powder that you recommend using?
Hi Mary,
For this recipe, I used Maeda-en from Japan. This is culinary quality matcha powder.
i love the idea of adding almond slices. matcha is one of my favorite ingredients to bake with – i add it to cupcakes in place of vanilla, biscotti (with white chocolate chips), shortbread and most recently – donuts! the recipe is here: http://hellolisanne.wordpress.com/2011/10/24/matcha-green-tea-donut-holes/
Those look lovely. I’ve used matcha in biscotti with almonds but not much else. I’ll have to broaden my usage of it.
This recipe is wonderful! But somehow I had made 12 cookies instead of 24, and I had followed the recipe instruction exactly…
May I know how big or wide were your cookies? It all depends how thick the log (usually I roll mine at 1.5″ diameter) and the cookie (at 1/4″ inch thick). I get between 24 +/- 2 cookies (~1.5″ wide).
I found when I made this recipe that the cookies came out a strange cross between cookie and frosting. They weren’t at all the crumbly looking cookies in the pictures. I decided to instead find a good shortbread recipe and add the matcha and almonds to that. The only big difference is that this recipe calls for powdered sugar instead of FINELY GRATED SUGAR.
Hi, can I find out what is the weight of 1 stick unsalted butter?