Recipe for Matcha Cookies for Two

Three slices of green matcha pound cake on a cloth, next to a small bowl of matcha powder.

Recipe for Matcha Cookies for Two

These matcha cookies for two have lightly crisp edges, soft centers, and a delicate earthy green tea flavor. The small batch makes just enough to share, while chilling the dough helps the cookies keep their shape as they bake.

Course Dessert, Desserts, Snack, Snacks

Cuisine American, International

Keyword add, bake, best, bowl, brown, butter, chill, cook, cookie, cookies recipe, dough, flour, green tea, ingredient, japanese, japanese green tea, matcha, matcha cookies, matcha cookies recipe, matcha powder, minute, oven, pinterest, powder, powdered, recipe, salt, simple, soft, soft matcha, sugar cookies, tea, use, video, whisk, white chocolate

Prep Time 15

Cook Time 20

Chill Time 2

Total Time 2 35

Servings Pieces

Calories 89kcal

Author Zuzana Paar

Equipment

Ingredients

2 Tablespoons Cream Cheese softened
1 Tablespoon Unsalted Butter room temperature
1 teaspoon Unsalted Butter
3 Tablespoons Brown Sugar Sweetener
1 teaspoon Matcha Powder
⅓ teaspoon Vanilla Extract
¼ teaspoon Baking Powder
1 Small Egg
1 Cup Almond Flour
1 Tablespoon Almond Flour

US Customary - Metric

Instructions

Preheat the oven to 350°Fahrenheit (180 °Celsius), beat the cream cheese, butter, and sweetener, then mix in the remaining ingredients and almond flour.
Shape the dough into a 13cm log, wrap tightly, and freeze for 1 hour.
Slice the frozen log into 1cm rounds and arrange 12–13 cookies on the tray.
Bake for 18–20 minutes, then cool completely on the tray for 1 hour.

Notes

This recipe uses one-third of the full batch quantities, giving you 12 to 13 perfectly sized cookies. For practicality, we use one whole small egg rather than a third of an egg. The dough may be slightly softer than a full batch, but it will firm up perfectly in the freezer and bake just as well.
If the frozen log cracks when you slice it, leave it at room temperature for 2 minutes and try again. Slightly less frozen is better than cracking, but the log still needs to be cold enough to resist compressing under the knife.
Save any remaining log for a second bake by wrapping tightly and returning to the freezer for up to 2 months. Slice and bake directly from frozen, adding 1 to 2 extra minutes to the baking time.

Nutrition