Green Tea Cookies

Total Time:
3 hr 30 min
1 hr 55 min
1 hr 15 min
20 min

about 36 servings

  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 2 tablespoons matcha (green tea powder)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1/4 teaspoon pure almond extract
  • Coarse sugar, for sprinkling
  • Whisk the flour, matcha, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and almond extract until combined. Reduce the mixer speed to low and beat in the flour mixture until just incorporated. Turn out the dough onto a large sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour.

  • Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough until 1/4 inch thick on a lightly floured surface. Cut out cookies with a 1 1/2- to 2-inch fluted round cookie cutter or biscuit cutter. Reroll the scraps once and cut out more cookies. Arrange about 1 1/2 inches apart on the prepared baking sheets. Sprinkle generously with coarse sugar. Refrigerate until firm, about 15 minutes.

  • Bake, switching the pans halfway through, until the cookies are firm but not browned, 17 to 20 minutes. Let cool completely on the baking sheets.

  • Photograph by Ryan Dausch

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