Classic snickerdoodle cookies combine with matcha in these delicious Matcha Snickerdoodles! Think: butter, sugar, cinnamon, plus matcha powder. If you're a matcha fan, you're going to love these cookies!
Yes, you read that title correctly: matcha snickerdoodles are going down today!
See, I love an iced matcha, but these matcha snickerdoodles are fun take on a classic cookie recipe.
As I've stated before, my coconut cookies and my vegan chocolate chip cookies are my usual go-to's, but if you or someone you know loves matcha, these cookies are for them!
- Soft, pillow-y cookies made with matcha powder and coated in cinnamon sugar
- Ready to go in about 20 minutes
- A fun twist on a classic cookie recipe
Flour - All purpose flour or gluten free 1:1 baking flour. I haven't tested this recipe using any other flours so I'm not sure they'll work.
Matcha - High quality matcha powder is best. If you can find ceremonial grade, use that!
Cinnamon - No substitution; cinnamon is a must-have for all snickerdoodle recipes.
Brown sugar - Preferably light brown sugar.
Egg - Or, substitute a flax egg if you prefer. To do so, stir 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let the mixture sit for 5 minutes.
Vanilla extract - No substitutions.
Step 1: Stir ingredients. In a medium bowl, stir the flour, matcha, baking soda, cinnamon, and salt together. In a large bowl, cream the butter and brown sugar together, then add the egg and vanilla and whisk to combine. Pour the dry ingredients into the wet, then stir to combine, being careful not to over-mix.
Step 2: Roll into balls. Stir the cinnamon sugar mixture together on a plate. Use your hands to roll the dough into balls about 2" big, then roll the balls of dough into the cinnamon sugar. Place them onto a baking sheet lined with parchment paper or coated in nonstick spray, ensuring they're not too close together.
Step 3: Bake the cookies. Place the baking sheet in the oven and bake the cookies at 350° for 11 minutes. Then, use the back of a spoon to gently flatten the cookies out a bit. Wait 5 minutes, then transfer them to a cooling rack.
Tips and tricks
- Out of parchment paper? Use a silicone baking mat on top of the baking sheet instead. Or, if you're feeling extra lazy like I was, simply spray the sheet with a little nonstick spray.
- Flattening cookies: In order to get the true snickerdoodle cookie shape and ideal texture, you'll want to gently press down on the cookies after they come out of the oven.
What is matcha?
Matcha, officially called matcha green tea powder, is a specific kind of green tea. It boasts many health benefits, including being rich in antioxidants, the potential ability to improve cardiovascular health and, unlike coffee, it provides a smooth boost of caffeine.
Personally, I don't love green tea, but I do love matcha. It has a specific flavor, and if you've been on the fence about trying it, I highly recommend you give it a try.
Room temperature: Store cookies in a sealed container at room temperature for up to 3 days.
Freezer: Alternatively, you can store cookies in a freezer-safe bag and in the freezer for up to 6 months.
More cookie recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
- 1 ½ cups all purpose flour
- 2 teaspoon matcha powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup butter softened
- ¾ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
for the cinnamon sugar topping:
- 3 tablespoon cane sugar
- 1 teaspoon cinnamon
- Preheat oven to 350°. Line a baking sheet with parchment paper or lightly spray it with nonstick spray and set aside.
- Stir the flour, matcha, baking soda, cinnamon, and salt together in a medium bowl.
- In a separate large bowl, cream the butter and sugar together. Then, add the egg and vanilla and stir to combine. Last, pour the dry ingredients into the wet and stir to combine, being careful not to over-mix.
- Next, stir the cinnamon-sugar topping ingredients -- the cane sugar and cinnamon -- together on a small plate.
- Use your hands to grab a small amount of dough and roll it into 2" balls (about golf ball size), then roll it into the cinnamon sugar mixture, then place it directly onto the baking sheet. Repeat this process with all of the dough, spacing the balls of dough at least 2" apart on the baking sheet. NOTE: this recipe makes 24 cookies, so you'll either need to use 2 baking sheets, or do this in batches.
- Place the baking sheet in the oven and bake the cookies for 11 minutes. Remove them from the oven and immediately use the back of a spoon to gently press down on the tops of the cookies, slightly flattening them out. Leave the cookies on the baking sheet for 5 minutes, then use a spatula to transfer them to a wire rack. Enjoy!
Good solid recipe for snickerdoodles with a twist. Not too sweet - maybe the matcha was cutting the sweetness. Only thing was the recipe made fewer cookies than stated - I got about a dozen out. Maybe my golf balls were generous.
Is there caffeine in this kind of tea?
Yes there is