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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 make!
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!
Frequently Asked Questions
This recipe is only 76 calories per serving.
What To Serve With Matcha Cookies With Almond
For a delightful afternoon tea, I recommend the following recipes:
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Matcha Cookies with Almond
Ingredients
- 1/2 cup unsalted butter, 1 stick, 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
Instructions
- Sift together the all-purpose flour, matcha powder, and salt.
- Using an electric mixer on medium speed, cream the butter and powdered sugar until fluffy.
- Lower the mixer speed and add the sifted ingredients, 1 tablespoon at a time, until a dough forms. Add the sliced almonds in 3 batches, and stop the mixer immediately once everything is combined.
- Remove the dough and place it on a piece of plastic wrap about 22 inches (56 cm) long. Roll the dough into a log about 1 1/2 inches (3.5 cm) thick. Wrap the log in the plastic wrap and freeze for 30 minutes.
- Preheat the oven to 325°F (162°C) and line two baking sheets with parchment paper. Remove the dough from the freezer and use a sharp knife to cut it into slices about 1/4 inch (5 mm) thick. Arrange the cookie dough on the baking sheets, spacing them 2 inches (5 cm) apart.
- Bake the cookies for 14–16 minutes on the middle rack. Remove them from the oven and transfer to a wire rack to cool completely before storing in airtight containers.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m confusing how many grams for a cup of all-purpose flour. There is a lot of different measurement when I browsing internet
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.
Thanks for your feedback!
I am not quite sure how to tell if they are done would be helpful to add that to recipe.
Just bake according to the recipe and they will be done.