- All-purpose flour
- Baking soda
- Baking powder
- Kosher salt
- Samurai Matcha
- Granulated sugar
- Brown sugar
- Vanilla extract
- Coarse sugar
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
Sift dry ingredients
Whisk together flour, matcha tea powder, baking soda, baking powder, and salt in a large bowl and set aside.
Mix wet ingredients
In a separate large mixing bowl, cream together butter, granulated sugar, and brown sugar until smooth and fluffy, about 1 to 2 minutes. Add the vanilla and egg and mix until combined.
Combine dry and wet ingredients
Gradually add in the dry ingredients and mix until the ingredients are just combined. Do not over-mix the dough.
For more loose tea recipes visit here.
Prepare cookie dough balls
Place the coarse sugar in a shallow bowl. Use a small ice cream scooper, cookie dough scooper (this is the exact one we use!), or tablespoon to scoop the dough and form 1.7 tablespoon (26 ml) cookie dough balls. Use your hands to roll the dough into balls and gently roll each ball in the sugar bowl until covered. Place the dough balls onto the prepared cookie sheets. Leave 1½-2 inches between each cookie to allow the dough to spread.
Bake the cookies
Bake for 8 to 10 minutes. The cookie will look soft in the middle and the edges will turn slightly golden. Let the cookies rest for 5 minutes on the cookie sheet then transfer to a wire cooling rack.
Hint: use an aluminum baking sheet for even heating and line the baking sheet with parchment paper to minimize sticking and cleanup time. Place a single baking sheet on the center rack for even baking.