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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.

Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 tablespoons matcha powder
  • 1 teaspoon baking powder
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the coating: 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon matcha powder (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together the flour, matcha powder, baking powder, cream of tartar, baking soda, and salt.
  3. In a separate bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until fully combined.
  5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
  6. In a small bowl, combine the granulated sugar, cinnamon, and optional matcha powder for the coating.
  7. Scoop the dough into balls and roll each one generously in the cinnamon sugar mixture.
  8. Place the dough balls on the prepared baking sheets, leaving space between them.
  9. Bake for 9–11 minutes, until the edges are set and the centers remain soft.
  10. 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.

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