The Heirloom Pantry's Kat and Alec adapted by JojoM

Soft, chewy matcha cookies with a crisp golden edge and deep green hue. Inspired by Heirloom Pantry, this Japanese-style cookie recipe balances earthy, sweet, and buttery flavors perfectly.
For the best Matcha Cookies experience, gather the following ingredients:
The couple have the following suggestions for the best results.
Kat and Alec have the following ideas for ingredient substitutions.
For a serving size of about 41 grams per cookie:
Please note these values are estimates only.
Matcha powder's quality plays a significant role in the color of your cookies. The brighter the green, the higher the quality. However, baking can also darken the color.
It's not advisable. Matcha powder and green tea have different textures and flavors. The powder gives a more concentrated flavor, which is what we want in our cookies.
This could be due to the dough being too cold. Try letting it rest at room temperature for a while before baking.
Absolutely! Just wrap it tightly in plastic wrap and freeze. When you're ready to bake, let it thaw in the refrigerator overnight.
You can use plant-based butter and replace the egg with a flax egg for a vegan version of these matcha cookies.
You can read the full blog post here.
Soft, chewy matcha cookies with a crisp golden edge and deep green hue. Inspired by Heirloom Pantry, this Japanese-style cookie recipe balances earthy, sweet, and buttery flavors perfectly.

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Preheat your oven to 350°F or 180°C. Align your baking sheets with parchment paper or silicone baking mats.
In a large bowl, whisk together the flour, sifted matcha powder, baking soda, baking powder, and kosher salt. Set aside.
In another large bowl, cream together butter, granulated sugar, and brown sugar until smooth and fluffy. Add the vanilla extract and egg and mix until blended perfectly. Scrape the sides of the bowl to ensure every bit is combined.
Gradually mix in the dry ingredients until they're just combined.
Scoop out the dough to form cookie balls of about 1.7 tablespoons each. Gently roll each dough ball in the sugar bowl until covered and place them onto the prepared baking sheets.
Bake these little wonders for 8 to 10 minutes, until they look soft in the middle and the edges turn slightly golden.
Let them rest for 5 minutes on the cookie sheet then transfer to a cooling rack.
1/27/2025
I baked these for a tea party and everyone asked for the recipe. Perfect with jasmine or genmaicha tea.
10/10/2024
These are my go-to cookies when I crave something different from chocolate chips. They’re soft, chewy, and not too sweet.
6/14/2024
I used premium Uji matcha and the color was so vibrant! My family loved the balance of earthy and sweet.
4/3/2024
I chilled the dough for 30 minutes and it made the cookies even chewier! The matcha flavor came through so beautifully.
2/22/2024
These cookies have a lovely balance of soft chewiness with a slight crisp on the edges, perfect for anyone who loves matcha.
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Serving Size: 41g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Catherine Zhang adapted by JojoM