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Matcha cut out sugar cookies

Matcha Sugar Cookies

Matcha green tea flavored sugar cut out cookies
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Prep Time 10 mins
Cook Time 20 mins
Chill 1 hr
Total Time 1 hr 30 mins
Course Dessert
Servings 12 -14 large cookies


  • 2 ½ cups (312g) all purpose flour
  • 2 tablespoons matcha tea
  • ½ teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • teaspoon almond extract
  • ½ batch prepared royal icing


  • In a medium bowl, whisk together the flour, matcha and salt until combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until thoroughly combined.
  • Add the egg, followed by the vanilla and almond extracts beating until just combined.
  • Scrape down the bowl. With the mixer on low speed, gradually add the flour and beat until just combined. 
  • Turn the dough out onto a work surface sprinkled lightly with confectioner's sugar. Pat the dough into a disc shape.
  • Wrap tightly with plastic wrap and place in the refrigerator for at least 30 minutes.
  • Preheat the oven to 350F. Line two cookie sheets with parchment paper.
  • Place the chilled dough on a work surface that has been sprinkled with confectioner's sugar. Sprinkle the top of the dough and the rolling pin lightly with confectioner's sugar to prevent any sticking.
  • Roll out the dough to ⅛-3/8" thick, depending on your preference, rotating the dough as you roll to prevent the dough from sticking.
  • Cut out desired shapes and place the cookies 2" apart on the cookie sheets.
  • Place the cookie sheets into the refrigerator for 20-30 minutes to chill.
  • Bake the cookies for 17-20 minutes. Rotate the cookie sheets, halfway through baking. You're looking for the cookies to be soft when touched in the center, but fully cooked. Baking the cookies longer will result in a crispier cookie while baking them to just cooked will keep them soft.
  • Let the cookies cool on the cookie sheets for 10 minutes, before transferring them to a cooling rack to cool completely.


Matcha sugar cookie dough will keep in the refrigerator for up to three days. Dough can be frozen for up to three months.
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