Matcha Cookies with Almond
June 12th, 2012 32 Comments

Matcha Cookies with Almond

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Matcha cookies with almond - buttery and crumbly Japanese matcha (green tea) cookies with almond. Super easy matcha cookies recipe that anyone can bake |


Matcha Cookies with Almond Recipe

Yield 24 cookies | Prep Time: 15 minutes | Bake Time: 14-16 minutes


1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed powdered sugar
1 cup all purpose flour
1 tablespoon matcha powder
1/8 teaspoon salt
1/3 cup sliced almonds, lightly chopped


Sift together the all purpose flour, matcha powder and salt.

With an electric mixer at medium speed, cream the butter and powdered sugar until fluffy.

Lower the mixer speed. Add in sifted ingredients 1 tablespoon at a time until dough is formed.

Add in the sliced almond in 3 batches and stop the mixer immediately once all combined.

Remove the dough and place on a 22 inches long plastic wrap. Roll the dough into a 1 1/2 inches thick log. Wrap the log with the plastic wrap and freeze for 30 minutes.

Pre-heat the oven to 325 degree Fahrenheit. Line two baking sheets with parchment papers.

Remove the dough from the freezer. Use a sharp knife and cut the dough 1/4 inch thick each. Arrange the cookie dough on the baking pan 2 inches apart.

Bake them for 14-16 minutes on the middle rack. Remove the cookies to wire rack to cool completely before storing in air tight containers.

Cook’s Notes:

1. If using salted butter stick, omit the salt in the ingredients.
2. Culinary quality matcha powder can be found at Japanese grocery stores.
3. To convert to metric measurement, please use the conversion tool.

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32 comments... read them below or add one

  1. Katarina says:

    These look so yummy!

  2. Fern says:

    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.

      • Fern says:

        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…:)

  3. Liz says:

    These look amazing! I love Almond Cookies and anything made with Matcha! Do you have a suggestion for making them gluten free?

    • Rasa Malaysia says:

      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.

  4. Et says:

    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

    • Rasa Malaysia says:

      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.

  5. Nina says:

    you have a very beautiful blog. All the pictures are drool worthy. You are truly an inspiration:).Never tried using matcha…this is interesting:)

  6. Bee is the better one stick mean one block of the butter about 250gm? or just half? Thx

    • Rasa Malaysia says:

      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.

  7. Mary says:

    I was wondering what brand of macha powder that you recommend using?

  8. lisanne says:

    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:

  9. Kevin says:

    Those look lovely. I’ve used matcha in biscotti with almonds but not much else. I’ll have to broaden my usage of it.

  10. Belinda says:

    This recipe is wonderful! But somehow I had made 12 cookies instead of 24, and I had followed the recipe instruction exactly…

    • Rasa Malaysia says:

      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).

  11. Gavriil says:

    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.

  12. Iris says:

    Hi, can I find out what is the weight of 1 stick unsalted butter?

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  15. p.chu says:

    I tried making these and they came out all melted and flat :( I’m not sure what I did wrong.

  16. Reuben says:

    Where can I get Japanese green tea powder? Everywhere I go, they seem to have only the tea leaves!

  17. Mirinlicious says:

    Thank you very much to share very nice recipe. I reached to your recipe because my kid requested Matcha Cookies for her teacher. I baked it last night. The result is very good. Anyway, I made mistake by getting almond powder and put it to cookies batter but the result is good. You can try.

    For anyone got melted and flat cookies, recommend to chill it before baking.

  18. Apple says:

    1/2 cup powdered sugar is it the same as icing sugar?

  19. Mskmouse says:

    Hi Bee,

    Will I be able to bake this using a grill and convection oven? Thanks.

  20. Mia says:

    Hi, I was wondering where did u buy maeda en matcha. Been looking in adding spore, but couldn’t find any. Anyway, I’m based in Indonesia. Your site is very inspiring. Hope to hear from u soon. Thanks

  21. Cesaera says:

    I baked a batch of these matcha cookies using better than batter gluten-free baking mix. they were fabulous. I used slivered almonds instead of sliced and it was still fine. I didn’t have culinary macha powder so I used ceremonial grade quite expensive but even though you get a very strong matcha flavor almost a bitter aftertaste. I’m wondering if you would attribute this to the quality of the matcha I used. please let me know what you think. overall a very nice cookie I might add a little icing sugar on top

  22. MaggieM says:

    We needed a simple recipe for my daughter’s recipe on Japanese Green tea and she made these for her class to go with hot green tea. We had a couple samples of the finished product and they are amazing. Due to nut allergies she left out the nuts and also she reduced the tea to 1.5tbsps. They have a nice delicate flavor and are a beautiful green.

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