These Matcha Snickerdoodles resemble traditional snickerdoodle cookies but with the addition of matcha powder for a fun twist.
I TOLD you I was on a dessert kick! I also really wanted to save this recipe for the holidays but I’m just too excited—must.share.NOW.
Remember when I was on a matcha kick two months ago? Yeah don’t worry I hardly remember it because it was brief, but it was the first time I’d tried matcha and I was pleasantly surprised. I’m not a huge tea person—I much prefer coffee—but I was happy to find that I enjoy a lightly sweetened matcha latte.
Because I’d never tried it before, these matcha snickerdoodles are the FIRST recipe on the blog made with matcha. Woohoo! Welcome to 2018, Erin. One of my favorite ways to sweeten matcha lattes is with a dash of cinnamon, so I figured why not add matcha powder to the always delicious snickerdoodle cookie?
My mom made snickerdoodles all throughout my childhood—they’re a classic cookie in my mind—but you know I love adding fun twists to classic recipes, and matcha powder is the perfect addition to this cookie recipe.
And because I know you want to know, these aren’t too matcha-y, or at least I don’t think so. The first time I made them I added 1 tsp matcha powder and I felt like you couldn’t taste it, so I recommend adding a second teaspoon in by hand (don’t worry, it says it in the instructions below).
If you’re a matcha fan A) let me know so I can make more matcha recipes and B) you MUST give these soft and chewy matcha snickerdoodles a try.
- 1 1/2 cups all purpose flour
- 2 tsp matcha powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup butter softened
- 3/4 cup light brown sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 3 tbsp cane sugar
- 1 tsp cinnamon
- Preheat oven to 350°.
- Combine flour, 1 tsp matcha, baking soda, cinnamon, and salt in a bowl; set aside.
- In a separate bowl, cream butter and brown sugar together, then add egg and vanilla.
- Combine wet and dry ingredients, then stir in 1 tsp matcha powder by hand.
- Pour sugar and cinnamon out onto a plate; stir to combine.
- Use your hands to roll cookie dough into balls, then roll the balls into the cinnamon sugar mixture. Place them on a baking sheet 2" apart.
- Bake cookies for 12 minutes; allow 5 minutes or so for them to cool a bit.