Matcha Cookies with Almond
Matcha cookies with almond – buttery and crumbly Japanese matcha (green tea) cookies with almond.
Super easy matcha cookies recipe that anyone can make.
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!
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Katarina
These look so yummy!
Fern
These look chunky and delicious. Love the almond flakes too! Does the matcha give a powdery “taste” in the cookies?
Rasa Malaysia
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
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…:)
Liz
These look amazing! I love Almond Cookies and anything made with Matcha! Do you have a suggestion for making them gluten free?
Rasa Malaysia
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.
Et
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
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.
Nina
you have a very beautiful blog. All the pictures are drool worthy. You are truly an inspiration:).Never tried using matcha…this is interesting:)
Joan Corey via Facebook
Bee is the better one stick mean one block of the butter about 250gm? or just half? Thx
Rasa Malaysia
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.
Mary
I was wondering what brand of macha powder that you recommend using?
Rasa Malaysia
Hi Mary,
For this recipe, I used Maeda-en from Japan. This is culinary quality matcha powder.
lisanne
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/
Kevin
Those look lovely. I’ve used matcha in biscotti with almonds but not much else. I’ll have to broaden my usage of it.
Belinda
This recipe is wonderful! But somehow I had made 12 cookies instead of 24, and I had followed the recipe instruction exactly…
Rasa Malaysia
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).
Gavriil
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.
Iris
Hi, can I find out what is the weight of 1 stick unsalted butter?
Rasa Malaysia
It is about 4oz/113g.
mindy
hi rasa, i’m a fan of your adventurous attitude! I fell in love with both Matcha and Polvorones (Mexican Wedding cookies) this past year so I created a recipe for Green Tea Pistachio Polvorones with Green Tea White Chocolate Truffle filling! Here is a link w/ photos:
http://food52.com/recipes/20902-pistachio-and-green-tea-polvorones-with-green-tea-truffle-filling
p.chu
I tried making these and they came out all melted and flat :( I’m not sure what I did wrong.
Reuben
Where can I get Japanese green tea powder? Everywhere I go, they seem to have only the tea leaves!
Mirinlicious
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.
Apple
1/2 cup powdered sugar is it the same as icing sugar?
Mskmouse
Hi Bee,
Will I be able to bake this using a grill and convection oven? Thanks.
Mia
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
Rasa Malaysia
Hi Mia, I am based in the US not sure where to get it where you are.
Cesaera
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
MaggieM
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.
Jane Lees
Just got around to trying matcha powder and decided to try your cookie recipe. Great recipe and easy too! I made it as written, but I did very slightly toast the almonds in a frying pan on the stovetop and add 1/8 teaspoon almond extract. Nice and crunchy. Thanks for the recipe.
Rasa Malaysia
Thanks for trying my recipe
Sue
Hi Bee, The matcha almond cookies recipe is great. Taste nice!
Could you please advise if the cookies will keep for a month. Also can you store cookies in the freezer?
Thanks
Laura
Hi! Can you make ahead and freeze the dough? If so, how long can I freeze the dough for?
Thank you!
Amanda
Hello! I baked the cookies in this recipe a month ago and loved them! I usually make cookies with cookie cutters, but these were so much easier. I ended up modifying this recipe to make sakura cookies for Valentine’s Day. Is it ok if I link my altered recipe to your website and translate it?
Rasa Malaysia
Of course. Thanks!
Huonh
Hello, I just followed your recipe and my dough is chilling in the fridge. I’m wondering why there is no eggs in the recipe as many other recipes content eggs?
Jeanne anne
I use ghee instead of butter for the suji cookie (search Qbb suji) effect and my daughter asked me to add matcha so i was wondering how much to add.
Barbara B. Sager
I am not quite sure how to tell if they are done would be helpful to add that to recipe.
Rasa Malaysia
Just bake according to the recipe and they will be done.
Kate
Needed more butter. It wouldn’t dough with my kitchen aide so I added 2 tablespoons extra of butter. The texture was a bit chalky for some reason though after baking it for 14 minutes.
Tasty cookies though. I would recommend them. Thanks for the recipe.
Rasa Malaysia
Thanks for your feedback!