Japanese Matcha Cookie Recipe

Butter: Unsalted and softened, it provides the rich, creamy base for the cookies.

Granulated sugar: Adds sweetness and helps to create a light, fluffy texture when creamed with butter.

All-purpose flour: The main structure of the cookies, giving them their shape and texture.

Matcha powder: This green tea powder imparts a distinct flavor and color to the cookies.

Vanilla extract: Enhances the overall flavor with a subtle hint of vanilla.

Salt: A pinch to balance the sweetness and enhance the flavors.

When creaming together the butter and sugar, make sure the butter is at room temperature. This ensures it will blend smoothly with the sugar, creating a light and fluffy mixture. If the butter is too cold, it won't incorporate well, and if it's too warm, it will be too soft and greasy, affecting the texture of your cookies.

• softened unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a subtle coconut flavor that complements the matcha.

• softened unsalted butter - Substitute with margarine: Margarine can be used as a direct substitute for butter, offering a similar texture and consistency.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor that pairs well with matcha.

• granulated sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it will slightly alter the texture and flavor.

• all-purpose flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor, though it will make the cookies denser.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it will make the cookies slightly denser.

• matcha powder - Substitute with green tea powder: Green tea powder provides a similar flavor and color, though it may be less intense than matcha.

• matcha powder - Substitute with spirulina powder: Spirulina offers a similar green color and a unique flavor, though it will not replicate the taste of matcha exactly.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that pairs well with matcha.

• vanilla extract - Substitute with maple extract: Maple extract adds a unique sweetness and depth of flavor that complements the matcha.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with additional minerals and a slightly different texture.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and dissolves more evenly, providing a similar salty flavor.

• To keep your Japanese matcha cookies fresh and delightful, store them in an airtight container at room temperature. They should stay fresh for up to a week.
• For longer storage, consider freezing the cookies. First, let the cookies cool completely on a wire rack.
• Once cooled, arrange the cookies in a single layer on a baking sheet and place them in the freezer for about an hour. This step prevents the cookies from sticking together.
• After the cookies are frozen, transfer them to a resealable freezer bag or an airtight container. Be sure to label the container with the date.
• When you're ready to enjoy your matcha cookies, simply take them out of the freezer and let them thaw at room temperature for about 15-20 minutes.
• If you prefer warm cookies, you can reheat them in a preheated oven at 300°F (150°C) for about 5 minutes. This will revive their freshly baked texture and aroma.
• For an extra touch, consider dusting the cookies with a bit of matcha powder before serving. This not only enhances the flavor but also gives them a beautiful, vibrant green finish.

• Preheat your oven to 300°F (150°C). Place the Japanese Matcha Cookies on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, or until they are heated through. This method helps maintain their crisp texture.

• If you prefer a quicker method, use a microwave. Place the cookies on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 10-15 seconds. Be cautious not to overheat, as this can make the cookies too soft.

• For a more even reheating, use a toaster oven. Set it to 300°F (150°C) and place the cookies on the rack. Heat for about 5 minutes, checking frequently to ensure they don't overcook.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket and heat for 3-4 minutes. This method can help retain their delightful crispness.

• For a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes on each side, flipping them gently to avoid breaking. This method can give the cookies a slightly toasted flavor.

• Oven: Used to bake the cookies at the specified temperature until they are done.

• Baking sheet: A flat sheet used to place the cookie dough balls on for baking.

• Parchment paper: Lining the baking sheet to prevent the cookies from sticking and to make cleanup easier.

• Mixing bowl: Used to cream together the butter and sugar, and to mix in other ingredients.

• Whisk: Used to combine the dry ingredients (flour, matcha powder, and salt) evenly.

• Hand mixer: Helps in creaming the butter and sugar together until light and fluffy.

• Measuring cups: Used to measure out the ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like vanilla extract and matcha powder.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Wire rack: Used to cool the cookies completely after baking.

• Hands: Used to roll the dough into small balls and flatten them slightly before baking.

Soften butter quickly: Cut the butter into small pieces and let it sit at room temperature for faster softening.

Pre-mix dry ingredients: Whisk together the flour, matcha powder, and salt in advance and store in an airtight container.

Use a cookie scoop: A cookie scoop ensures uniform cookie dough balls and speeds up the shaping process.

Chill dough briefly: If the dough is too soft, chill it in the refrigerator for 10 minutes to make it easier to handle.

Batch baking: Prepare multiple baking sheets so you can rotate them in and out of the oven without waiting.