Why I’ll Love This Recipe

I love how these cookies balance the warm sweetness of cinnamon with the subtle bitterness of matcha. They have soft, chewy centers and slightly crisp edges, making every bite satisfying. I also enjoy that the dough comes together quickly with simple ingredients, so I can have freshly baked cookies ready in no time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Matcha powder
Baking powder
Cream of tartar
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Egg
Vanilla extract

For the Cinnamon Sugar Coating

Granulated sugar
Ground cinnamon
Matcha powder (optional)

Directions

I preheat the oven and line baking sheets with parchment paper.
I whisk together the flour, matcha powder, baking powder, cream of tartar, baking soda, and salt.
In a separate bowl, I cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
I beat in the egg and vanilla extract until fully combined.
I gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
In a small bowl, I combine the sugar, cinnamon, and optional matcha for the coating.
I scoop portions of dough and roll them into balls before coating each one generously in the cinnamon sugar mixture.
I place the dough balls on the prepared baking sheets, leaving space between them.
I bake until the edges are set while the centers remain soft.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

I add white chocolate chips for extra sweetness.
I mix chopped macadamia nuts into the dough for added crunch.
I replace part of the cinnamon coating with additional matcha for a stronger green tea flavor.
I include a little lemon zest in the dough for a bright citrus note.
I drizzle the cooled cookies with melted white chocolate for an elegant finish.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days, where they stay soft and chewy. For longer storage, I freeze the baked cookies or the unbaked dough balls for up to 3 months. When I’m ready to enjoy them again, I let the cookies thaw at room temperature or warm them in the microwave for about 10 seconds to refresh their soft texture.

FAQs

Can I use ceremonial-grade matcha?

Yes, but I usually choose culinary-grade matcha for baking because it provides excellent flavor and color while being more budget-friendly.

Why do snickerdoodles use cream of tartar?

I use cream of tartar because it gives the cookies their signature tangy flavor and helps create their soft, chewy texture.

Can I make the dough ahead of time?

Yes. I refrigerate the dough for up to 48 hours before baking, which also helps deepen the flavor.

Can I freeze the cookie dough?

Yes. I shape the dough into balls, freeze them on a baking sheet, and then transfer them to a freezer-safe container. I bake them directly from frozen, adding an extra minute or two to the baking time.

What drinks pair well with Matcha Snickerdoodles?

I enjoy serving these cookies with green tea, coffee, chai latte, milk, or hot chocolate for a cozy and delicious treat.

Conclusion

I love making these Matcha Snickerdoodles whenever I want to give a classic cookie a fresh and flavorful twist. The soft, chewy texture, warm cinnamon coating, and earthy matcha flavor create a perfectly balanced dessert that is both unique and comforting. Whether I bake them for family gatherings, holiday cookie trays, or a simple afternoon snack, these cookies are always a crowd-pleasing favorite.

Matcha Snickerdoodles

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Matcha Snickerdoodles are soft, chewy cookies with a classic cinnamon-sugar coating and a subtle earthy flavor from matcha green tea. Their vibrant green interior and crisp edges make them a unique treat for tea time, holidays, or everyday baking.

Author: Laura
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Whisk together the flour, matcha powder, baking powder, cream of tartar, baking soda, and salt.
In a separate bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until fully combined.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
In a small bowl, combine the granulated sugar, cinnamon, and optional matcha powder for the coating.
Scoop the dough into balls and roll each one generously in the cinnamon sugar mixture.
Place the dough balls on the prepared baking sheets, leaving space between them.
Bake for 9–11 minutes, until the edges are set and the centers remain soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use culinary-grade matcha for the best color and flavor in baked goods.
Add white chocolate chips or chopped macadamia nuts for extra texture.
Refrigerate the dough for up to 48 hours before baking to deepen the flavor.
Freeze baked cookies or unbaked dough balls for up to 3 months.
Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Serving Size: 1 cookie
Calories: 145 kcal
Sugar: 10 g
Sodium: 65 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 22 mg