Matcha Cake Cookies

How to Make Matcha Cake Cookies

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Matcha Cake Cookies
What’s better than matcha cake? Cake that’s in bite-sized pieces. Which means… matcha cake cookies! These cookies are delicate and soft, with a toasty matcha taste that can’t be beat. They’re great plain, but even better when frosted with matcha frosting.

The best part? You get all the benefits of matcha in a sweet treat that doesn’t leave you feeling guilty if you overindulge.

Epic Matcha Cake Cookies

Matcha Cake Cookies
    Ingredients
  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • ½ teaspoon of kosher salt
  • ⅛ teaspoon of ground cardamom
  • ¾ cup of granulated sugar
  • ⅔ cup of canola oil
  • 2 large eggs
  • ½ teaspoon of pure vanilla extract
  • ¼ teaspoon of pure almond extract
  • 2 tablespoons and a teaspoon of Epic Matcha green tea powder
  • ¼ cup of confectioner’s sugar
    Directions
  1. Line two baking sheets with parchment paper.
  2. Combine flour, baking powder, salt and cardamom in medium bowl.
  3. In a separate bowl, whisk granulated sugar, eggs, oil, and vanilla and almond extracts.
  4. In a different bowl (or small glass), stir the Epic Matcha green tea powder with 2 tablespoons of water.
  5. Combine all the ingredients together and mix until dough is formed.
  6. Using an ice cream scoop or 2 tablespoons, scoop dough into portions. Roll into 1-inch dough balls and refrigerate for at least 20 minutes.
  7. Meanwhile, preheat the oven to 350 degrees. Once the dough has been chilled, bake for 10 minutes or until the bottoms are lightly browned.
  8. Let cookies cool for about 10 minutes before transferring to a cooling rack.
  9. Once the matcha cake cookies are completely cool, dust the cookies with the remaining matcha and confectioner’s sugar.

If you’re looking to save them overnight, store them in a air-tight container. Generally speaking, these matcha cake cookies will stay fresh for about three days when sealed properly. To stretch their shelf life a little longer, try storing a piece of fresh bread with the cookies in your air-tight container. The cookies will absorb the moisture in the bread and stay softer longer.

These cookies have saved the day more times than I can count. Last-minute bake sales, dinner parties and hard weeks at the office have all been soothed by these delicious matcha cake cookies. More importantly, they’ve been my go-to cookie recipe when I’m craving something sweet but don’t want to leave the house to go grocery shopping. The large majority of the time I have all the ingredients in my cupboards already.

They’re quick, painless, and easy to dress up. Freeze-dried fruit, a little cinnamon, and if you’re feeling frisky… why not add a little cocoa powder? Or frost them with chocolate icing? Don’t be afraid to get creative and think outside of the box. Epic Matcha green tea powder pairs perfectly with just about every ingredient you can imagine. When you find something it tastes bad with, let me know.

When you’re ready to whip up even more matcha delights, visit our blog to get more matcha recipes. In the meantime, let us know how your matcha cake cookies turned out in the comments.

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