These Matcha Snickerdoodle Cookies are a spin on the classic cookie, kicked up with the addition of green tea powder.
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What is a snickerdoodle cookie?
A classic snickerdoodle cookie is made from a cookie dough of butter, sugar and flour, rolled in a cinnamon-sugar mixture.
It has a soft, buttery and tender texture.
Why you'll love this recipe
This recipe is simple and easy to make.
It makes a small batch of 9 cookies.
No chilling is required for these cookies.
It yields tender, soft, buttery cookies that aren't too sweet.
Adding matcha green tea powder to the exterior gives the cookies a pretty green hue and delicious tea flavor.
Ingredients you'll need
You'll need:
Coating:
- granulated sugar: regular white sugar or cane sugar will work here
- matcha: choose a high-quality matcha powder for the best flavor and taste
For the cookie dough:
- unsalted butter: slightly softened; you can use salted butter -- just omit the salt in the recipe
- granulated sugar: for the cookie dough, and extra for coating the exterior
- beaten egg: binds everything together
- vanilla extract: use a high-quality extract for the best flavor
- pinch of salt: if using salted butter, omit
- all-purpose flour: regular plain flour
- cream of tartar: is an acid that is used frequently in making meringue or whipping up egg whites in cake; it is a white powder and adds a slightly tangy flavour to the cookies; you can find cream of tartar in the baking section of most grocery stores
- baking soda: is a leavener and is different than baking powder
How to make matcha snickerdoodle cookies
Prepare a large baking sheet lined with parchment paper.
In a small bowl, combine sugar and matcha powder and give it a mix. Set aside.
Preheat oven to 350F.
In a large bowl, cream together butter and granulated sugar until light and fluffy.
Add in the beaten egg, vanilla extract and salt.
Sift in all-purpose flour, cream of tartar and baking soda.
Mix with a spatula until it forms a dough.
Use a small cookie scoop to portion out the cookie dough.
Roll the dough in between your palms to form it into a ball and place directly into the matcha-sugar mixture.
Coat the entire surface of the dough ball with matcha and sugar.
Place the dough ball onto the prepared baking sheet, leaving a few inches in between each cookie dough.
Use the back of a lightly flour-dusted flat measuring cup to press down and flatten the cookie dough.
Repeat with the remainder.
Bake the cookies at 350F for 8-10 minutes.
Remove cookies from the oven and cool on a wire rack.
How to store the cookies
Store the Matcha Snickerdoodles in an airtight container at room temperature for up to 3 days.
They can be frozen in an freezer-safe container for up to 1 month.
Other matcha cookie recipes you may like
Be sure to check out these recipes:
Green Tea Chocolate Chip Cookies
Matcha White Chocolate Peppermint Cookies
Green Tea Strawberry Oreo Cookies
Matcha Thumbprint Cookies (Small Batch)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Matcha Snickerdoodle Cookies
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For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Coating:
- 2 tablespoon granulated sugar
- 2 teaspoon matcha
For the cookie dough:
- 56 g unsalted butter
- 60 g granulated sugar
- ½ large egg beaten, about 27ml
- ¼ teaspoon vanilla extract
- pinch sea salt
- 85 g all-purpose flour
- ¼ teaspoon cream of tartar
- ⅛ teaspoon baking soda
Instructions
- Prepare a large baking sheet lined with parchment paper.
- In a small bowl, combine sugar and matcha powder and give it a mix. Set aside.
- Preheat oven to 350F.
- In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Add in the beaten egg, vanilla extract and salt.
- Sift in all-purpose flour, cream of tartar and baking soda.
- Mix with a spatula until it forms a dough.
- Use a small cookie scoop to portion out the cookie dough.
- Roll the dough in between your palms to form it into a ball and place directly into the matcha-sugar mixture.
- Coat the entire surface of the dough ball with matcha and sugar.
- Place the dough ball onto the prepared baking sheet, leaving a few inches in between each cookie dough.
- Use the back of a lightly flour-dusted flat measuring cup to press down and flatten the cookie dough.
- Repeat with the remainder.
- Bake the cookies at 350F for 8-10 minutes.
- Remove cookies from the oven and cool on a wire rack.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Neil
I love the colour of these cookies. And I bet they taste just as good as they look too!
Tasia
This is such a fun spin on the snickerdoodle cookie and they are certainly more pretty!
Ben | Havocinthekitchen
I love a good Snickerdoodle cookie. But since they're quite sweet to my liking, adding earthy matcha sounds as a great idea, to balance out their sweetness. Tasty!
David @ Spiced
Oh you're talking my language with these cookies! I love cinnamon everything, so of course snickerdoodles are high on my list of favorites. Add in the earthy matcha flavor, and I could see these cookies disappearing quickly! Great idea!