Name: Matcha Latte Cookies With Sugar Cookie Texture
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Japanese Fusion
Ingredients: 113g unsalted butter (softened); 150g brown sugar; 1 egg; 1 tsp vanilla extract; 150g all-purpose flour; 10g matcha powder; 1/2 tsp baking soda; 1/4 tsp salt; 100g white chocolate chips

Why You’ll Love Matcha Latte Cookies With Sugar Cookie Texture Recipe

The flavor balances the grassy bitterness of matcha with comforting vanilla and butter — you get the “matcha latte” vibe without needing a drink.
The two‑tone swirl (green matcha and vanilla dough) gives a beautiful, almost professional look — impressive but not hard to achieve.
Texture is soft and slightly chewy inside with lightly crisp edges — easy to bake, perfect for sharing or gifting.

Ingredients

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

For the base dough:
unsalted butter, softened
granulated sugar
1 large egg
vanilla extract
all-purpose flour
baking soda
salt

For the matcha swirl:
high-quality matcha powder

Directions

Preheat the oven to 350 °F (175 °C).
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).
Add the egg and vanilla extract; beat until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the butter mixture on low speed until a soft dough forms.
Divide the dough evenly into two bowls. To one bowl, sift in the matcha powder and mix until evenly colored (optionally add a small amount of milk if needed to help incorporate the matcha).
Form the swirl effect: take about 1 tablespoon vanilla dough and 1 tablespoon matcha dough, press gently together so the colors sit side by side, then roll and slightly twist to create a marbled swirl — avoid overmixing so the two colors stay distinct.
Place each dough ball on a parchment-lined baking sheet about 2 inches apart, pressing gently to flatten slightly.
Bake for 10–12 minutes, until the edges begin to turn golden but the centers remain soft. Do not wait for the tops to brown fully — they’ll firm up as they cool.
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields about 20 cookies.
Prep time: ~20 minutes
Cook time: ~30 minutes
Additional time (forming, cooling, etc.): ~12 minutes
Total time: around 1 hour 2 minutes

Variations

Use higher-grade (ceremonial or fresh) matcha powder for deeper color and stronger matcha flavor.
For a richer twist, you could experiment with adding a light white chocolate piece or a dusting of powdered sugar after baking — though this may soften the matcha’s purity.
Try swirling in different doughs (e.g. a lightly flavored dough or subtle nut‑flavored dough) for creative color or flavor contrasts.

Storage/Reheating

Store leftover cookies in an airtight container at room temperature. They’re best within the first few days — after about three days they may begin to dry out.
If you’d like to freeze for later: shape dough into balls first, freeze, then when ready to bake — thaw about 15 minutes before placing straight into the oven.

FAQs

How important is the quality of matcha powder?

High-quality and fresh matcha powder is key to vibrant color and strong earthy flavor. If the matcha is old or low-grade, the result may taste dull or weak.

Can I use less sugar for fewer sweet cookies?

Yes — reducing sugar modestly can reduce sweetness, but note that sugar also affects cookie texture and browning.

What if the dough is too soft to shape?

Chill the dough for 15–20 minutes before forming the swirl balls — this helps with shaping and prevents spreading during baking.

My swirls blended too much — how to avoid that?

When combining doughs, press them gently and twist once or twice. Over-kneading or over-rolling will mix the colors and lose the marbled effect.

Can I make them gluten-free?

Potentially — you’d need a gluten-free flour blend suitable for cookies. Texture may change slightly, but it’s workable.

How long do the cookies stay fresh?

Stored in an airtight container, they stay soft and fresh for about 3–5 days.

Can I refrigerate instead of room temperature storage?

Refrigeration can dry cookies out faster — room temperature in a sealed container is best.

Can I freeze baked cookies?

You can — but cookies stored long-term may lose some chewiness. Freezing cookie dough (before baking) gives better results.

Can I double the recipe?

Yes — just double all ingredients, and bake in batches if oven space is limited.

What drinks pair nicely with these cookies?

A warm matcha latte, green tea, or even a mild chai complement the cookies nicely; milk or non‑dairy milks also go well.

Conclusion

These Matcha Latte Cookies offer a beautiful balance between earthy, elegant matcha flavor and classic vanilla‑butter cookie comfort. Their two‑tone swirl makes them look special, while the recipe remains straightforward — great for both novice and experienced bakers. Soft in the center, lightly crisp on the edge, these cookies are ideal for sharing, gifting, or enjoying with a warm drink. Try them at home — they just might become a new favorite.

Matcha Latte Cookies With Sugar Cookie Texture