Matcha Green Tea Cookies

Steps

1. Preheat the oven to 175°C (350°F). Line 2 baking sheets with parchment paper and set aside.
2. Cut the unsalted butter into pieces and let it sit until it reaches 20–22°C (cool room temperature); it should press easily with a fingertip but not look greasy or melted.
3. In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, baking soda, and fine sea salt until the color is evenly green and no streaks of matcha remain.
4. In a large mixing bowl, beat the 20–22°C butter with the granulated sugar and light brown sugar using a hand mixer or stand mixer on medium speed for 2–3 minutes, until the mixture looks lighter in color, creamy, and slightly fluffy.
5. Add the egg and the extra egg yolk to the butter mixture and beat on medium speed for 30–45 seconds, until smooth and slightly thickened. Mix in the vanilla extract just until combined.
6. Add the dry ingredients to the bowl in two additions, mixing on low speed or by hand just until no visible dry flour remains. The dough should be thick, soft, and scoopable; do not overmix to keep the cookies tender and chewy.
7. Using a tablespoon or small scoop, portion about 30 g of dough per cookie and place on the prepared baking sheets, leaving about 5 cm between scoops to allow for spreading. If any peaks form, gently smooth the tops for more even, aesthetic cookies.
8. Bake one sheet at a time on the center rack for 10–12 minutes, until the edges are set and just starting to turn a very light golden color, the tops look matte rather than shiny, and the centers are slightly puffed but still soft when gently touched.
9. Remove the baking sheet from the oven and let the cookies rest on the sheet for 5–7 minutes; they will deflate slightly and the edges will become delicately crisp while the centers stay soft and chewy.
10. Transfer cookies carefully to a wire rack and let them cool to room temperature (about 20–22°C) so the interiors finish setting and become pleasantly chewy with tender centers before serving or storing in an airtight container.