Matcha Cookie Recipe
Hello everyone 😊 This is Keko from the Online Team at Nakamura Tokichi Honten.
Have you ever thought about baking with matcha—but felt unsure where to start?
That’s exactly why we created our Matcha Starter.
It’s a versatile matcha that’s perfect for everything from a bowl of usucha or koicha, to matcha lattes and, of course, baking.
Today, we’re sharing a delightful cookie recipe that highlights the delicate bitterness and aroma of fine matcha.
These cookies are rich in buttery flavor and have a gentle crispness—perfect for tea time or gifting.
Matcha Cookie Recipe
(Makes approx. 60 cookies, 2 cm in diameter)
| Ingredients:
Unsalted butter (softened) … 100g |
Preparation:
Preheat the oven to 160°C (320°F).
Soften the butter to room temperature (until it gives easily when pressed).
🥣 Instructions:
In a bowl, combine the softened butter and powdered sugar.
Whisk or use a hand mixer until pale and fluffy.
Lightly beat the egg white and add in three portions, mixing well after each.
Sift the matcha and cake flour together (twice for best texture).
Add the sifted dry ingredients to the butter mixture.
Use a spatula to fold until just combined.
Fit a piping bag with a 1–1.5 cm round tip and fill with the dough.
Pipe small circles (approx. 2 cm wide) onto a parchment-lined tray.
Tip: Press slightly while piping to keep them flat.
Bake at 160°C (320°F) for about 15 minutes.
Let cool completely on a rack before serving.
This all-in-one matcha is ideal for lattes, sweets, and traditional tea preparation.
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