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Green Tea Cookies 抹茶クッキー

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Enjoy your afternoon tea with these buttery, crispy Green Tea Cookies with Matcha powder. The unique flavor of matcha in the cookies is surprisingly delightful!

Green Tea Cookies (抹茶クッキー) | Easy Japanese Recipes at JustOneCookbook.com

I have always had a sweet tooth starting at a young age. As I got older, my taste bud for sweets has evolved and I’ve come to appreciate baked goods and confectionaries that have different tones of flavor and preferably not overly sweet. When comes to flavoring in the sweet department, my absolute favorite is matcha (Japanese green tea power). The earthy, slightly bitter taste with a sweet hint of vanilla-like aroma of matcha is utterly dreamy and alluring, which makes it a delightful ingredient to work with. It is subtle but unmistakable.

And good news for matcha lovers! You can now find every imaginable snacks and sweets available in matcha flavor. Speciality stores, mini markets and even food courts at the departmental stores in Japan are offering matcha flavored goodies with astonishing array of selection. Since I’ve been inspired to cook and bake with matcha, I’m excited to share one of my favorite butter cookies, Green Tea Cookies (抹茶クッキー) with you today.

Watch How To Make Matcha Green Tea Cookies 抹茶クッキーの作り方

Love butter cookies? Then you’ll love these homemade green tea cookies with decadent white chocolate.

What is Matcha?

Before I begin talking about these cookies, let me share a bit of info on Matcha with you.

Matcha is a type of tea leaf powder that has a beautiful vivid green color. However it’s different from the “green tea” that you drink with Japanese meals. That’s green tea too, but matcha green tea leaves are grown and harvested differently.  The leaves are are grown under shade.

I found this beautiful video that explains a little bit about matcha and its making process, check it out if you wish to learn more about matcha.

BEGIN Japanology Mini – Matcha Powdered Green Tea

For those of you who want to try this recipe, I hope you can find 100% pure matcha powder in your local Asian grocery store.  The good quality ones should have very beautiful green, not dull green.  Japanese grocery stores around my area sell Maeda-En matcha and it’s around $8 for 1 oz (28.5g).  It’s a bit pricey but matcha is expensive in Japan as well.

Green Tea Cookies with White Chocolate

These cookies are really delicious even without white chocolate chips (if you’re not a fan of white chocolate). However, I highly recommend it as the green tea powder brings its characteristic bitter flavor to the cookies, and the sweetness from white chocolate chips actually balance out the cookies quite well.

If you add regular chocolate chips, the milk chocolate can be too strong and it ruins the unique matcha flavor and fragrance so I don’t recommend it.

Without the chocolate, the cookies may not be sweet enough.  I’ve also tried rolling the chilled cookie logs over white sparkling sugar (large sugar crystals) for this recipe before slicing the dough. To keep the recipe simple, I omitted the sugar for the blog.  If baking with only white chocolate chips is not sweet enough for you, this is a great way to add some more sweetness to the cookies. The large sugar crystals will keep its shape and give a nice sweetness and sparkles to the cookies.

Green Tea Cookies (抹茶クッキー) | Easy Japanese Recipes at JustOneCookbook.com

Buttery, Crispy, Green Tea Cookies

This type of cookies are known as butter cookies. They also go by shortbread cookies or sable cookies.

They are unleavened cookies, which means that leavening agents such as baking powder or baking soda is not used in the recipe.

The ingredients are simple: butter, sugar, and flour. They often include vanilla extract, but we can omit it for matcha flavor.

I am often asked by JOC readers about the texture of these cookies. They are crisp rather than chewy or soft. If you have tried and love shortbread cookies, you can expect the same crispy texture.

Another FAQ (frequently asked question) I get about butter cookies recipe is whether we need to chill the dough. I know it’s an extra step and it’s not fun to wait around. However, the chilled dough will give clean, sharp edges for the cookies and holds its shape better in the oven. So before baking, make sure to chill the dough (in a log shape) and slice into rounds (or roll out the dough, chill, and cut out).

Green Tea Cookies (抹茶クッキー) | Easy Japanese Recipes at JustOneCookbook.com

I hope you enjoy making this matcha flavored Green Tea Cookies recipe. They are perfect for a cozy afternoon snack or for your cookie swap during the holiday season! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook.  Thank you so much for reading, and till next time!

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook, Google+, Pinterest, and Instagram for all the latest updates.

Green Tea Cookies
5 from 13 votes
Green Tea Cookies (抹茶クッキー) | Easy Japanese Recipes at JustOneCookbook.com
Print
Prep Time
20 mins
Cook Time
15 mins
Total Time
2 hr 35 mins
 
Course: Dessert
Servings: 24 cookies
Author: Namiko Chen
Ingredients
  • 240 g all purpose flour (240 g = 2 cups) (See Notes if you use cup measurement)
  • 15 g matcha green tea powder (15 g = 2 1/2 Tbsp) (1 Tbsp matcha is 6 g)
  • 170 g unsalted butter (170 g = 3/4 cup) (softened)
  • 130 g confectioners’ sugar/powder sugar (130 g = roughly 1 cup)
  • pinch Kosher salt
  • 2 large egg yolks
  • 50 g white chocolate chips (50 g = 1/4 cup)
Instructions

  1. Gather all the ingredients.

    Green Tea Cookies Ingredients
  2. Combine 240 g (2 cups) all-purpose flour and 15 g (2 ½ Tbsp.) matcha green tea powder in a large bowl.
    Green Tea Cookies 1
  3. Sift the flour and the matcha powder.
    Green Tea Cookies 2
  4. In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat 170 g (3/4 cup) unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.
    Green Tea Cookies 3
  5. Add a pinch of salt and blend.
    Green Tea Cookies 4
  6. Add 130 g (roughly 1 cup) powder sugar and blend until soft and light. Scrape down the bowl as needed.
    Green Tea Cookies 5
  7. Add 2 large egg yolks and mix well until combined.
    Green Tea Cookies 6
  8. Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.
    Green Tea Cookies 7
  9. Add 50-65 g (1/4-1/3 cup) white chocolate chips and blend well.
    Green Tea Cookies 8
  10. Cut the dough in half and shape into 2 cylinders, about 1.5 inches (4 cm) diameter, 7" (18 cm) long.
    Green Tea Cookies 9
  11. Wrap the logs in plastic wrap and chill in refrigerator until firm, at least 2 hours (or overnight). Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in nice cylindrical shape, so your cookie slices won’t be flat on one side.
    Green Tea Cookies 10
  12. Preheat the oven to 350F (175C) degrees. Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into ⅓ inches (7 mm)-thick rounds. Place them on the baking sheet, leaving about 1” (2.5 cm) between rounds.
    Green Tea Cookies 11
  13. Bake the cookies at 350F (175C) degrees for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.
    Green Tea Cookies 12
  14. Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. If you pack the cookies in an airtight container, they will keep for at least 4 days.
    Green Tea Cookies 13
  15. You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.
Recipe Notes

A properly measured cup of all purpose flour weighs 4.25 oz (120 g). The weight for 1 cup of all-purpose flour varies depends on how you measure it. When you measure flour by volume, please follow the methods below. I’ve tested this method many times, and if you do it properly, 1 cup is VERY close to 120 g each time.

1. Fluff up the flour several times with a spoon.
2. Using the spoon, sprinkle the flour into your dry-cup measure (the one that measures exactly a cup at the top).
3. Scrape off the excess with a knife.

Recipe is slightly adapted from A Food Lover's Journey, originally from Okashi Treats by Keiko Ishida.

Editor’s Note: The post was originally published on November 11, 2011.  Since then the post has been updated with new video, new pictures, and updated recipe in July 2016.

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  9. Nami, your cookies are awesome! They are so beautifully grass-green and look extremely luscious (I almost feel it’s Spring!). They remind me a bit of “palets bretons”, delicious butter biscuits I make with salted butter. You are an excellent baker! Now you cannot deny it.
    Have a lovely weekend!

    9
    Reply to Sissi'> Reply

  25. Nami, these look SOOOOOOO Good! The photos really look good, even without ribbons! 🙂

    We were suppose to go on a weekend trip to the Texas hill country this weekend also, but Jon and I decided against it because the last month we incurred way too many expenses. Hopefully we’ll get to enjoy the weather in Houston, it’s finally fall weather here and I am excited! Hope you and your family have a blast on your trip, can’t wait to see the photos!

    25
    Reply to Cindy @ Week Nite Meals'> Reply

    • Matcha is finely-milled green tea. Have you heard of Japanese tea ceremony? We use the matcha powder to make special tea (not regular green tea that we normally drink). We use these powders for snacks, soba noodle, etc.

      94
      Reply to Nami'> Reply

    • Nami, I finally got around to trying these cookies. Unfortunately, my results weren’t quite as aesthetically pleasing as yours. The brand of matcha powder I use gave the cookies a much darker colour and I think I overbaked them a bit in my oven as they got a little too brown. 🙂 I still have a log in the fridge so I’ll try to bake those a little less.

      134
      Reply to A_Boleyn'> Reply

  39. Oh Nami, these look beautiful!! You know, it’s funny you mentioned the ribbons, because one of my first thoughts was how perfect the twine is for these matcha cookies. It looks so simple yet gourmet. You did a wonderful job with the photo too! I wish I could try some now!

    40
    Reply to Jessica'> Reply

  41. Hi Nami! I’ve been MIA for a while now and I’ve been missing some of your wonderful posts. I need to catch up with everyone and hopefully I’ll have more time this weekend. Your green tea cookies look amazing!! The color is so bright! I’ll catch up with you soon, but in the meantime have a great weekend!

    42
    Reply to Lilly'> Reply

  48. I could feel your excitement even with the taking of these beautiful photos. The cooking twine looks perfectly fine… i mean it’s even better than those pretty satin ribbons i suppose… well no offense meant to those who do but yeah sometimes it works best with what just you have right… happy weekend Nami and these green tea with white chocolate chip cookies are a great way to start it off!

    emjoy,
    Malou

    49
    Reply to skip to malou'> Reply

  51. i just love how vibrantly green the cookies are! must be really fresh green tea powder?! (i find that they turn dark over time in my pantry?!)

    these are perfect as afternoon tea snacks…now i am hoping to make some cookies this weekend 😀

    52
    Reply to Vivienne'> Reply

  53. LOL It is funny how all food bloggers end up stacking up their cookies and tying them up with a ribbon. I think yours came out beautifully. I’ve made green tea cookies before, but not with white chocolate chips. The white against the vivid green is definitely striking looking. 😉

    54
    Reply to Carolyn Jung'> Reply

  56. These are stunning! I always forget to tie the cookies up with a ribbon…and it’s such a cute way to display them! I can see how it would be tricky to slice them with chocolate chips, but yours are just lovely!

    57
    Reply to Ann'> Reply

  61. I really try to resist cookie recipes because cookies in this house go really fast and then take a long time to work off. 🙂 BUT – I don’t know if I’ll be able to resist these. Matcha is a great ingredient. I love matcha ice cream so I can only imagine how delicious these cookies are. Love the pictures and the twine. 🙂

    62
    Reply to mjskit'> Reply

  70. Don’t get me started on cookie photography. I find them impossible to shoot in an interesting way, although you’ve done a great job – I guess it’s all about finding the right background colours which compliment them (reds and blacks, and then earthy tones are perfect for green cookies). This matcha seems to be doing the rounds at the moment – when it’s not in powder form is it sometimes in little tiny strips? I seem to remember my ex girlfriend drinking a lot of something like this and the name sounds really familiar.

    Beautiful cookies – the texture really reminds me of a type of cookie they sell in France called “sablée” which apparently translates to shortbread, but isn’t quite the same!

    71
    Reply to Charles'> Reply

    • Yes Japanese call this type of cookie “Sabure” as well. But for search purpose, I changed it to cookies (people here won’t search this type of cookie “sablee”).

      Matcha should be always very refined powder form as it is finely milled. I’m trying to think what kind of tiny strips you are talking about…

      101
      Reply to Nami'> Reply

  78. I know you’ve said before that you aren’t much of a baker, but for a woman who doesn’t bake, these look FANTASTIC! These would make for such pretty christmas cookies. I actually really like the twine on the cookies vice ribbon, it makes them look more rustic and homemade. These are so pretty and I bet they taste great!

    79
    Reply to Alyssa'> Reply

  83. Ohhh yum!!! I still have some matcha powder left from making your ice cream! And we all love white chocolate! I should give these cookies a try! They look so cute! I love their green colour! And I am sure the sweetness of white chocolate will go great with matcha!! 🙂

    84
    Reply to Manu'> Reply

  95. Hi Nami,
    Your cookies look so delicious and pretty. White chocolate and green tea is an interesting combination. I hardly bake and make desserts. Japanese desserts in Tokyo are too tempting and very easily obtainable. Your cookies do inspired me!

    98
    Reply to Tataya Kudo'> Reply

  97. Nami, your cookies are just beautiful and your photos are stunning!! The first time I had green tea in a dessert, my husband (boyfriend at the time) brought a green tea cake with white chocolate frosting to a holiday dinner at my house. It was amazing. These cookies remind me of that!

    100
    Reply to Beth Michelle'> Reply

  99. Big big thumbs up for these cookies, Nami! I have to rehash what others have said – love to see more of your baked goods because they are such a treat! You’ve just triggered some great ideas. There are truly so many things we can do with matcha…really enjoyed this post (great pictures and the recipe!)

    103
    Reply to [email protected]'> Reply

  101. See Nami, you are a talented baker as well! These look awesome. I love making match cookies and I have tried them with white chocolate before and really loved them. Yours look so perfect! I agree with finding the best matcha and how lovely the green color will look if you use quality matcha!
    Great recipe and once again awesome photos!!!

    105
    Reply to Denise'> Reply

  103. L

    I want to make these I want to know could you convert the amounts into cups,tablespoon and teaspoon ect? I don’t quite understand how to measure them in grams.

    107
    Reply to L'> Reply

    • I didn’t have a scale in the kitchen before because I am not much of a baker, but I really believe some desserts need accurate measurement to get the refine result so I purchased the scale. I’m very hesitant to share the cup measurement because it’s rough number… but here you go.

      2 cups all purpose flour
      2 1/2 Tbsp. matcha powder
      2/3 cup unsalted butter
      1/2 cup + 1/16 cup powder sugar (it’s 9/16 cup which doesn’t make sense so I divided).

      I hope this helps! 🙂

      108
      Reply to Nami'> Reply

  108. I now have matcha and plan on making a number of desserts with it: madeleines, panna cotta, ice cream and of course, these cookies because the contrast between the vibrant green of the batter and the white of the chips is just stunning. 🙂

    113
    Reply to A_Boleyn'> Reply

  112. Jocelyn

    Hi Nami, my 2 girls has been a fan of green tea cookies since they tried it at a friend’s place last CNY. This year they are bugging me to bake some and I googled for a easy recipe and saw your posting. Immediately I gathered all the ingredients and started baking. Must say its a big hit with the girls, loved the bright green color! 2 thumbs up!

    120
    Reply to Jocelyn'> Reply

    • Hi Jocelyn! Aww I’m so happy to hear you and your daughters enjoyed the cookies! Yes they are beautiful colors and it’s not too sweet either. I love any sweets with matcha, and I hope to share something more using green tea one day. Thank you so much for taking the time to give me feedback. 🙂

      121
      Reply to Nami'> Reply

  113. Eric

    Hi Nami!
    I was wondering if these cookies will turn out soft and chewy or hard. And which cookies do you suggest these green tea ones, or the vegan style on your blog as well?

    122
    Reply to Eric'> Reply

    • Hi Eric! It’s more like sable cookies. It’s not soft or chewy like typical American cookies. It’s hard to suggest which one as everyone has preference. I tend to like crunchy cookies while my husband prefers soft kinds…

      The original recipe of the green tea & white chocolate cookies is from the famous cookbook, and the vegan cookie recipe was a guest post by my fellow blogger who’s famous for making excellent baked goods so I am sure her cookies are really good, too.

      It’s up to you. 🙂 I’m sorry I can’t be helpful…

      123
      Reply to Nami'> Reply

  114. YOu did great on the photos! The last one has great depth of field and even with the twine (who knew?) it looks fab. I want to make them NOW but lack, would you believe, the choc. chips! I have the Matcha that i bought at the Japanese garden in DelRay FL. Awesome place.

    127
    Reply to Dolores'> Reply

  115. Candice

    Hi Nami! Great job on the photos! I love the vibrant green on the cookies. I was wondering if you are able to convert the recipe into cups, tablespoons, and teaspoons for me as I’m unsure how to measure/convert them into grams.

    Thanks. =)

    128
    Reply to Candice'> Reply

    • Thank you Candice! As I mentioned in my response (my comment #105), I rather not to provide recipe with cups/Tbsp, etc since it is not accurate. So please understand it’s not very precise recipe. 🙂

      2 cups all purpose flour
      2 1/2 Tbsp. matcha powder (I remember it was less than 3 but more than 2)
      2/3 cup unsalted butter
      1 cup + 1 Tbsp powder sugar

      129
      Reply to Nami'> Reply

  116. Sunny

    Ohayou Nami san! 🙂

    I just made these cookies and I should have taken your advice and bought a weight measurement scale. I used Australian tablespoon measurements and 2.5 Tbsp of Matcha Powder was way too much I think. I’m going to reduce it to 1.5 Tbsp next time.

    I don’t know how these are meant to taste, but mine turned out slightly chewy / crumbly and quite bitter. They taste good but are they meant to be bitter or sweet?

    Also, how do you get your logs to be so perfectly round? My cookies looked a bit more oval when I cut them and not as pretty as yours.

    Domo!

    130
    Reply to Sunny'> Reply

    • Hi Sunny! Thank you for trying this recipe!

      I checked and 1 Tbsp. of matcha is 6 gram. So original recipe calls for 15g and it’s about 2 1/2 Tbsp. I also want to mention that quality of matcha is really important. If the color is not beautiful matcha green color like you see in the picture, the tea quality is not as good. I’ve seen some dull green matcha and I can’t guarantee the flavor is correct.

      As far as taste, it’s not sweet like ordinary cookies. It’s sable so it’s crispy/crunchy, not chewy, and little bitter. Not strong bitter, just a hint of bitter coming from matcha. The white chocolate should help you with sweet part.

      Regarding the log… I probably played the playdough a lot with the kids. Just kidding. I just took time to make a good shape. Mine is not perfect either as I don’t really have patience. =P Just roll evenly and fix while I make into logs… Sorry I can’t help much. No tricks. 🙂

      131
      Reply to Nami'> Reply

      • Sunny

        Wow! Thanks for the quick reply Nami 🙂

        I just took the cookies to my Japanese class and they all loved it, so maybe it was just me being overly critical of my own baking. I think you may be right about the green tea powder too; I couldn’t find Maeda-en so I used Uji No Tsuyu brand instead. The powder was quite green, but not as bright green as yours.

        We try to make something Japanese to share each week so I’m going to make your Matcha ice cream next. Yay! And I’m also going to try making matcha panacotta with saffron maybe. I think the taste would be quite interesting.

        Domo Arigato!

        132
        Reply to Sunny'> Reply

      • Ted

        Your conversion is wrong… I tried out the cookies and they are terribly bitter and dry. A tbspn is a TABLESPOON. 15g is equivalent to a tablespoon. 3 tsp = 1 tblspn. Tsp = teaspoon.

        141
        Reply to Ted'> Reply

        • Hi Ted! Thank you for your feedback, and I’m sorry it didn’t work out for your taste.

          First of all, matcha is famous for it’s unique bitter taste, so if these cookies don’t taste somewhat bitter, then it’s not matcha (green tea) cookies. I’m used to matcha flavor so I don’t particularly think it’s “bitter” but if you try for the first real matcha, it may taste “bitter” to you. These are not typical sweet cookies, and it’s more of “slightly sweet” flavor that a lot of Asian bakeries offer. In terms of texture, unlike cookies, these are more like sables, so it might be drier than typical cookies. I followed the original recipe with gram measurement and turned out perfectly, resembling what authentic matcha cookies should be like. Also, I highly recommend to use 100% pure green tea powder for this recipe. It makes a huge difference in color and flavor of the cookies. I hope this helps.

          P.S. I write Tbsp (Tablespoon) and tsp. (teaspoon) consistently in my recipes. Would you specify which part I wrote it wrong so that I can fix? Thank you so much!

          142
          Reply to Nami'> Reply

    • Hi Julie! I’m not sure if honey would work since I’ve never tried it. Honey is more dense compared to powder sugar so it’s hard to compare for me as I don’t have much baking experience. Let me know if you tried. 🙂

      136
      Reply to Nami'> Reply

  120. ann

    Hi Nami- I tried making these cookies and instead of using powder sugar I used granulated sugar instead. Do you think it would make a difference in taste ie, sweetness?

    144
    Reply to ann'> Reply

    • I have never tried using regular sugar for this recipe so I am not sure how it can be different.

      However I did a little bit of research and it looks like powder sugar (confectioner’s sugar) is common ingredient especially for Sable.

      Hope this helps. 🙂

      145
      Reply to Nami'> Reply

    • I’ve received many positive feedback and reviews about this cookie recipe. A few people said green tea is bitter (but matcha is supposed to be bitter), but that was about it. I’d like to help you to see what went wrong. Please email me if you are interested. Thanks! 🙂

      148
      Reply to Nami'> Reply

  124. Jenn

    Hi Nami,

    You have indicated in the above recipe that it require 240g all purpose flour. Understand that 1 US cup = 240ml/240g. In this case, shouldnt it be 1 cup of all purpose flour instead of 2 and 1/8 cups as stated in your above conversion?

    Thanks!

    151
    Reply to Jenn'> Reply

    • Hi Jenn! 1 US cup=240ml, but the weight for 1 cup varies depends on the ingredients. Here in this case, 1 cup of white all purpose flour is 120-125g, so 2 cups will be the right amount. I originally mentioned 2 1/8 cups, but I researched again and it looks like 1/8 is not necessary, so I’ll update my recipe with just 2 cups. Thank you!

      152
      Reply to Nami'> Reply

  125. nana

    Hi Nami,

    I tried to make this just but ended up chucking the dough away 🙁
    I have finished the step where I cream the softened butter, sugar, salt together and put the egg yolks in. At that stage, they still look fine as in your photo.
    But once i started to put my plain flour+matcha powder in the beater, they started to get lumpy and eventually the whole dough turns into something like bread-crumbs.
    The matcha powder I used is greentea matcha powder for tea does that matter?
    Or izzit because I microwaved my butter for 20s to soften it up?
    Could you please let me know which part I have done wrong as I would like to retry making it, yours look perfect and i really want to eat it haha.

    Regards,
    Nana

    153
    Reply to nana'> Reply

    • Hi Nana! I’m very sorry for my late response.

      First of all, matcha powder is different from regular green tea that we drink. Matcha powder is used for traditional Japanese tea ceremony and the powder is very very fine (hope you can see the picture in my recipe).

      When you soften the butter, it should be creamy, not melted yet.

      I really want to help you, but it’s hard to know what went wrong as I wasn’t there to check each step.

      The recipe should work as I make these many times and many readers made it. Hope you won’t give up and give it a try. Let me know if I can help you further.

      Thank you so much for trying this recipe!! xo 🙂

      154
      Reply to Nami'> Reply

  127. Monica

    Hi Nami, I just made these yesterday following your instructions with the food scale but my dough came out very crumbly and it was very hard to form into logs. Once I chilled them overnight I went to cut them into slices but the dough completely fell apart. Did I do something wrong? It seems like it needed more binders or maybe more liquid.

    156
    Reply to Monica'> Reply

    • Hi Monica! I’m sorry to hear the dough didn’t come out well. Trying to see what went wrong but it’s hard to figure out, especially you said you followed my instructions with the exact ingredients. My egg yolks are American size large. I’m not sure where you located but that’s the only thing I can think of the difference. I also noticed from my experience that when I add chocolate chips (rough amount), the dough is hard to cut. Try reducing the chocolate chip amount first. It might be easier to cut. Hope that helps. Thank you for your feedback!

      158
      Reply to Nami'> Reply

      • Angie

        Hi, Nami! I just tried this recipe and mine also turned out crumbly. The texture was like wet sand, so to speak. It was able to hold its shape after refrigerated, but once baked, everything just fell apart. I didn’t even add any chocolate chips into the dough. Please help. I really really want to eat it 🙂

        Thank you.

        163
        Reply to Angie'> Reply

        • Hi Angie! I want to ask you first if you used gram or cup measurement to make these cookies. I haven’t personally used the cup measurements for this recipe, and cups are not very precise to make perfectly.

          I’m going to bake this again (hopefully soon) to re-check the recipe. It always works great for me with gram measurement. I’m just curious if I can make any changes.

          If you used gram…then I am not sure how I can advice. Only difference between mine and yours is brand of ingredients (if you follow my recipe exactly) and our oven.

          I really wish I could help!

          164
          Reply to Nami'> Reply

        • Alana

          Hello Angie, Monica

          Like you, my green tea cookies turned out crumbly and fell apart at my first attempt. I just tried making them again and this time I’m happy that it turned out perfect! Just to share 2 things I realized I missed out on my first attempt:

          1. Soften the butter for at least half hour at room temperature – At my first attempt, I cream the butter quite immediately after taking them out from the fridge.

          2. Use large eggs (about 70 to 72g with the shell) -I used smaller eggs that were about 8 to 10g lighter on my first attempt.

          Hope my learning helps and works for you.

          Thanks to Nami for sharing the recipe. Love the green tea taste!

          Cheers
          Alana

          175
          Reply to Alana'> Reply

          • Hi Alana! Thank you SO much for the feedback! I’m glad yours come out well. Large eggs create more liquid so it’s important to follow the recipe, especially baking. And yes, butter needs to be soften, so that when you start whisking, it becomes creamy immediately. 🙂

            Thank you very much!

            176
            Reply to Nami'> Reply

  134. Emily

    I tried this recipe using a kitchen scale, and my dough still turned out way too dry (could not be formed into logs). These may look pretty (as many have said), but I think there is something wrong with your recipe.

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    Reply to Emily'> Reply

    • Hi Emily! First of all, I’m sorry that these cookies didn’t come out well for you. I made these many times and this recipe (use scale all the time) works for me (and my oven). This is one of the most popular dessert recipes that JOC readers make too (some shared on Facebook fan page).

      The original recipe comes from a famous Japanese sweets book and I think her measurement should be okay. However we don’t use the same ingredients and most likely I think my wet ingredients are more than yours – probably my eggs are larger (more liquid) than yours.

      I hope you try again by adjusting ingredients amount or find another delicious green tea cookies! 🙂

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  135. Mollie

    Hi! Took ’em out of the oven a little while ago, they turned out great! I was worried they’d come out of the oven brown, but they stayed nice and green.
    Since it’s the holiday season, I wanted to go for a christmassy touch, and added 1/3 cup of candied cranberries in addition to the white chocolate. They look nice and taste great!

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    • Hi Shirley! These are like the texture of shortbread cookies. Crunchy, crispy… hmm how do I say… typical icebox cookies. Yes, you need to refrigerate before cutting (otherwise it’s hard to slice nicely without losing the round shape). If you want to cut out the cookies, I suppose you can do so after you roll out. Not sure how different the texture will be. Sorry I’m still learning how to bake, so I may not be the right person to respond to your questions. 🙁 Hope that helps…

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    • Hi Alyssa! Sorry it didn’t came out well. Well, it’s a little hard to know what went wrong as I wasn’t there. A few things to check.

      First, please use a kitchen scale for this recipe (as I mentioned), especially the amount of flour… it’s hard to control the texture when it’s not properly measured. Also, please use the right size of eggs. Other ingredients should not affect too much, I think… I’m trying to make sure your dough was right texture…

      Do you think the chocolate chips were too much in the dough? I made this mistake in the very beginning. I put a little too much, and the dough and chocolate chips just got separated when I tried to slice the log.

      In step 8, you see how I slice. Do you think your knife was sharp enough to slice smoothly (before falling apart).

      I’m not sure if any of above will help, but that’s what I can think of right now…

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    • Andrew

      I also had this problem, I couldn’t figure out why even though I used the metric system for measurements. It turned out that the chocolate chips I used were extremely hard and when I tried to cut the slices, it would not make a clean cut and “fell apart” around the area of the chocolate chips so the chocolate chips were ironically chipping off the dough. I would recommend using a softer chocolate chip brand or reduce the amount to 1/4 cup (I used 1/2 cup and would estimate 80% of the slices were not clean cuts)

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      • Hi Andrew! Thank you for your feedback! I updated the recipe with 1/4 -1/3 cup of white chocolate chips as that causes the reason for crumbling dough. Hope this will work out for everyone! Thank you again! 🙂

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  138. ZZ

    Hi Nami,

    How long does the matcha powder last? Can you use expired matcha to make dessert. I found it on amazon dot com for $10. Would love to try this greentea cookies. Thank you.

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    • Hi ZZ! I checked a tea company online and it says 3-6 months in airtight bag (unopened), and should be kept in refrigerator, freezer, or cool place. Once it opens, it should be consumed in less than 2 weeks (that’s recommended because the best quality goes down after that).

      When did it expire? I would open and taste and if the color is still good (not dull green), I may use it…. just the quality is not perfect… maybe use for a practice run for some recipe? Or make one cup of matcha latte to decide? 🙂

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  141. Linh

    Hi, thank you for the perfect recipe. I had try it but the only problem is i couldnt cut the dough after chilled it. It was always broken when i cut it. Can you tell me why? Maybe i took it out so soon? ( i just put the dough in the refrigerator for 1~2 hours but i think if i chill the dough longer, it will be harder and cant cut it.) thanks you again

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  144. W

    Hi thanks for the recipe! Your cookies look great unlike mine which are incredibly dry. I think it might be due to the size of my egg yolks? Do you mind specifying the weight of the egg yolks you used? Thanks!

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  145. Jasmine Ong

    Hi Nami! The cookies look awesome!!! Going to try bake some tomorrow! But I just got a question, is it necessary to chill the batter in the fridge for serveral hours before baking? I’m sorry if I’m asking a silly question as I’m still new to baking. Thanks!

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  146. Emily Athena

    Since there is more than one Emily from the feedback here so i add my daughter’s name Athena following my name. (I am the one asked for Osaka shopping tips 😉 My daughter failed many times making cookies. The cookies usually came out in rough texture，chewy and dry. She followed recipe step by step and had chilled the dough too. She is guessing something had went wrong when combining butter，sugar and flour. We usually use Japanese flour and soft brown sugar三温糖. Combine ingredients with a spatula. Do you have any advice for us，Nami?

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  147. Apa

    Hi,
    I tried this and turned out really great. I had a tough time to save it for my friends!
    What would be your suggested baking time if I want to make a tiny bite size version which is 1 inch is diameter and 1/4 thick?
    First time I baked this in regular size, I followed the time, and the bottom turned out to be brown, luckily it didn’t affect the taste!

    LOVE your recipes! I appreciate your work!
    🙂

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    Reply to Apa'> Reply

    • Hi Apa! Thank you so much for trying this recipe! I’m so glad you enjoyed these cookies. 🙂 The bottom tends to turn brown when you use dark baking sheet. Baking time should be adjusted based on your oven and baking sheet, and of course your preference for cookie texture. For small bites, I am not sure exact time, as I have never tried with small bites, but for the first batch, stay around in the kitchen and when the edge of cookies start to turn brown, take out the baking sheet. And as soon as it cools down a bit, transfer to a wire rack so it won’t burn the bottom. Hope it’ll work out! Thank you so much for your kind words! xo

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  148. ivy lock

    Sensei!!!! Please advice, i make your cookie dough but no time to bake, how long can I keep in the fridge or should i freeze it? Becos it contains egg i am not sure if i can keep in fridge for days. Help!

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    • Hi Ivy! Sorry for my late response. I just read your comment here but we discussed over Facebook. I only leave the dough overnight but should be safe in fridge for 2-3 days or freezer for longer time. 🙂

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    • Hi Micah! Good question…. I’ve never tried making these cookies (Sables in general) with almond flour, so I’m not sure. If you go ahead and try, please let us know how it went. I’m curious to know. Thank you! 🙂

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  150. riska erlinda

    matcha is the best!! ur cookies look so tempting, nami can i subtitute white choco chip with sliced almond? since my dad having diabetics 8 years ago we put small amount of sugar in food and drink

    a little bit out of topic, regular mirin you used to cook, takara hon mirin and honteri mirin mizkan are there difference among them? i would like to buy mirin but there are some types of mirin in grocery store. hope you can give enlightment to me 😀

    thanks before nami!!

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  151. ruth

    Hi! i tried making this cookie, but as i was cutting it (after leavig it it the refrigerator for about 3 hours), the dough crumbled and so didn’t make a nice full circle. Is it because my knife wasn’t sharp enough? i think it was the white choc chips that were hard to cut thought so the dough just came apart

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    • Hi Ruth! I think I mentioned in the recipe or post about the amount of white chocolate chips – they do make it tricky to cut (by the way a sharp knife always makes cutting very easy and makes a huge difference). A lot of readers made these cookies with the exact recipe (same amount of chocolate chips) and they said cookies were fine. I feel it’s a bit hard too just like you said. Please adjust the amount of chips next time if you had trouble. The original recipe requires same amount of chips too. Also keeping the dough overnight in the refrigerator might help too. 🙂

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  152. Hisayo Gallo

    This is a wonderful recipe. I don’t usually bake, but this was a very easy to follow recipe. Green tea flavor comes through very well. I couldn’t find white chocolate chips at any grocery stores, so substituted with Ghirardelli’s white chocolate baking bar (used only 1/2 bar) chopped to chip size.

    This is more like shortbread than cookie, but I LOVE shortbread, so absolutely no complaint. I will be making 2 more batches and giving away for Christmas (with read bows).

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  154. Hi Nami,
    I don’t know if you remember but you featured my blog post on your site over a year ago after I made your cookies? I just wanted to tell you I’m still baking, and loving, them. Thank you for sharing the delicious recipe! Although I have now ran out of matcha and am using the less-green tea powder I bought in Korea. I wish I stocked up on more when I was in Japan.
    I hope you’re well and congratulations on how well your site is doing.
    Best wishes,
    Laura

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    Reply to Laura McLoughlin'> Reply

    • Hi Laura! Yes I remember! 🙂 I’m so glad to hear you enjoy this recipe and thanks so much for your kind feedback! Is it hard to find matcha there? Maybe online shop? These days there are many online matcha shops, and I hope you can find a good source. Thank you for your kind words! My blog is fortunate to have good readers like you. 🙂

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  156. Stephanie

    Hi, thanks for the recipe! I followed your recipe to the dot but find that the mixture is really dry and crumbly, and I can’t roll it properly into logs. Is that normal or am I missing something?

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    • Hi Stephanie! Thank you so much for trying this recipe! Once in a while I receive feedback from readers about the dough which is a bit crumbly just like you described. However, most of feedback (and final pictures I receive and share on FB fan page) are pretty successful. First, I highly recommend to measure by gram. Second, the size of eggs might matter in the texture of the dough. Not to mention the temperature of the room you make etc. I personally don’t have any problem as long as I don’t put too many white chocolate chips. I had problem with slicing the dough when I put too much chips. Hope this helps…

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      • Stephanie

        Thanks for your quick reply Nami! It might be because it’s a cold and dry day here 🙁 Any tips on what I can use to soften/moist the dough when this happens? I love the idea of your green tea white choc cookies and am not ready to give up this recipe yet..!

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        • Only way is to add liquid in the dough but we don’t include milk or vanilla extract etc, we can increase either egg yolk or butter. I hate to add random amount of egg yolk (not a whole egg yolk that’s too much), and increasing butter isn’t too appealing so… Maybe reduce the amount of flour tiny bit? Remember, over mixing the dough also cause the dry crumbly texture so when it’s combined don’t mix too much. Hope this helps. They are really yummy cookies and this is one of readers’ favorite recipes.

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  158. Megumi

    I made this today, and my whole family loved them! They ate them ALL today (in ONE day)! It’s a great recipe. I understand that these are meant to be crispy cookies, but is there any way to be able to make them a bit softer? I do like them crispy/crunchy but sometimes, I like making things a bit softer. Thanks!

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  159. Cecile

    Hi Nami,
    Just wondering if i can substitute matcha powder with cocoa powder? And would it be same amount?
    Because i have to make a bery big batch (100+ cookies) so i won’t have enough matcha powder 🙁
    Thanks alot!
    Cecile

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  160. Delicious recipe!! Made these for my friends last night and were a hit!! One friend was scared by the concept of the green tea being the core ingredient but with encouragement tried it and ended up taking home a “doggy bag” (as we like to call it in Australia) of biscuits at the end of the evening. Perhaps this is just in Australia but the green tea powder is very expensive here. Is this usually the case?

    Thanks again for a tasty treat!! Now for the next recipe…

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    Reply to Tamera Govett'> Reply

    • Hi Tamera! I’m so happy to hear your friends liked this recipe! Haha, I know new food can be very intimidating, especially when it’s green and you hear “bitter”. LOL.

      Yes, green tea powder IS expensive even in Japan. Maybe just slightly cheaper but there are more high end green tea powder in Japan that price is pretty much the same. I spend $8 for 1 oz.

      https://www.justonecookbook.com/pantry_items/green-tea-powder-matcha/

      It’s cheaper than buying green tea baked goods or drinks though. It takes a long time to make green tea powder and labor intensive… so that’s why.

      DO NOT buy cheap matcha. It’ll not taste good and awfully bitter and the color is not bright green (it’ll be yellow green). I had green tea latte at a cafe and it was so horrible… I’d dislike green tea if I tried that for the first time. 🙁

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  161. Ica

    Hi Nami,

    Just wondering whether this cookies can be rolled and cut into shape using cookie cutter instead? I want to make this for christmas and would like them in shape.

    Thank you 🙂

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  162. Jazreel

    Hi!! I’m really interested in baking this! But can I use self-raising flour instead of all purpose flour? If so, what’s the exact measurement to that then? The same? THANKS((:

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    Reply to Jazreel'> Reply

    • Hi Jazreel! I’m sorry but you can’t use it. Why?

      Self-rising flour includes a leavening agent (such as baking soda) to rise. So if the recipe does not include baking soda along with flour, you are basically adding “unnecessary” leavening agent (baking soda) in the recipe.

      I hope this makes sense. 🙂

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  163. Hello Nami! I made these cookies today, and they turned out absolutely beautiful and delicious.

    I did have some trouble with the dough being very crumbly, and it’s possible I overmixed it. I measured all the ingredients out in grams, and I used 1/3 c mini white chocolate chips. I also used the exact matcha you recommended. When I cut the dough into rounds, I found that it held together if I cut it a little larger than 1/4″.

    I am planning on making the cookies again this week, and I will experiment with mixing the dough less and adding less flour. I’d love to hear your thoughts on any other changes I might make.

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    Reply to Miche'> Reply

    • Hi Miche! Thank you for trying these cookies! I’m happy to hear you enjoyed them.

      I apologize for my late response. I just found your comment in my (accumulated) inbox… so sorry!

      I feel reducing the chocolate chips will prevent from breaking into pieces, as the dough will be held together better without chocolate chips… I hope your next batch went well. Again I’m sorry for my late response.

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    • HI Jjtaime! Thank you for trying this recipe! Some of my readers (above) commented that the dough was crumbly. I usually use metric (gram) to make so it’s exact recipe as this recipe, but once in a while when the weather is dry or humid, the outcome changes. Unlike soft chewy cookies, these are more like sable cookies so the dough is very different. You could add more butter/oil if you like, or reduce flour a little bit to begin.

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  167. Nadeshiko

    Hello Namiko! First of all thanks very much for this Recipe!
    I tried this recipe yesterday and the cookies turned out reaaaaally deliciouuuus…BUT..BUT..they were super crumbely 🙁
    After they rested in the fridge, I tried to cut them into slices, but they just fell apart, so in the end I didn´t have nice and round circles like you did, I had some broken pieces of cookie, but they were still really yummy 🙂
    so what did I do wrong? do I have to add more butter??
    regards!

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    • Hi Nadeshiko! Thank you for trying this recipe! This type of cookies is sable and hard cookies. And I understand about the crumbliness as some of my readers mentioned and I also experienced following this original recipe. You can reduce the amount of chocolate (which helped me) or increase the amount of butter a little bit. Depends on the moisture in the air, the dough gets drier or more moist, so we might have different outcome. Hope you give it a try again. I plan to make this again and hope to make this recipe a bit better…

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  168. Carol

    Hi Nami!
    First, thank you for all these recipes.

    I’ve just tried making the dough and it was extremely crumbly as well– I ended up adding two yolks as I feel mine were too small? The dough is sitting in the fridge for now, I’ll try actually cooking it tomorrow and see what happens o.o/

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    • Hi Carol! Thank you so much for reading my blog and trying out my recipes!

      Hope the cookies turned out well. I’ll be working on this recipe once again and try to film the video. Most of my readers who tried this recipe and showed me their result seem like they did okay, but I also hear some feedback on crumble dough. So I hope to improve the recipe. 🙂

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    • Hi Jo! I recently (maybe 1-2 week ago?) edited the recipe and it should be less crumbly. However, please note one thing. These cookies are not soft and chewy cookies. They are butter cookies/sable/shortbread, so maybe that’s why you think it’s “dry” after baked?

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  173. These cookies look like a wonderful delicious treat. I have you to thank for turning me on to baking with matcha…and I’d love to try these cookies. Thanks for sharing – hope your summer is going splendidly! : )

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  178. Melissa Morgan

    Hi Nami,
    I was wondering if you have any recipes for a meal in a jar? Like a soup where all you need do is pour in boiling water and Voila, instant dinner!
    My nephew, since he has returned from Japan, is in “everything japanese” mode and he lives alone and works late so he really doesn’t have time to make a healthy dinner when he gets home.
    Please let me know what you think.
    Thanks, Melissa

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  179. Christina

    Hi Nami: these matcha cookies are so delicious! They are so addictive. My mother said the flavouring reminded her of some Chinese green ingredient (laver, moss? don’t know the English equivalent) that is often used to make green laver-covered crackers or to cook with peanuts as a side dish.

    Now my problem is that they cookies got brown on the edge and the bottom was pretty brown as well. How can I tell that they are ready? Yours had just a tiny bit of light brown on the edge. I even shortened the baking time for the 2nd pan of cookies. Still brown & ugly. I think my logs weren’t as thick as yours and that could have contributed to the “burning” look on the thinner cookies. I ended up with 3 smaller logs because I couldn’t roll them properly.

    The other issue is when I cut the logs after taken them out of the fridge from chilling overnight. Each piece is not as flat as yours. When I cut the log, the knife tends to lean to the right instead of straight down. Should I have brought the logs to room temperature before cutting? If yes, how long? Two minutes?

    Thanks in advance for your baking help.

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    • Hi Christina! I’m glad you enjoyed these cookies! Hmm I’m not sure which Chinese green ingredient your mom is talking about, is it a type of seaweed? Other green ingredient that I know of is pandan leaves which is commonly used in Malaysian cuisine.

      It can be your oven too. Each oven is slightly different and my new oven heats faster on the left side (and annoys me like crazy as I can’t open the oven door and rotate for some recipes). Maybe the temperature can be too high? If you think the cookies get darker too fast, reduce the temp. Also darker pan gives darker cookies on the bottom of the cookies. Is your baking sheet dark?

      You can leave it out for a few minutes if it’s too stiff, but with a sharp knife, it should slice cleanly. Sometimes when the chocolate chips are in “wrong” area, the cookie piece gets crack from that white chocolate chip area. But I usually fix it with my fingers. It should be chilled dough before going to the oven. Not room temp dough. Otherwise, the cookies get flat. Hope my tips are helpful…

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      • Christina

        No worries. It’s not pandan leaves. It’s an ingredients often used in Shanghai. If I ever get the English name I’ll for sure to let you know & hopefully with photos.

        Guilty. One of my baking sheets was dark but the other one not. Still the cookies got golden burnt edge & bottoms. I’ll have to remember to reduce the baking time in the future.

        I see. I think the white chocolate chips might be the culprit.

        Thank you again Nami for taking the time to answer my questions.

        Happy New Year in advance to you and your family! Health & happiness for 2017!

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  180. SeaDee

    Hi Nami:

    Thank you for a yummy recipe. I made them over the weekend and have eaten half of them already. I just can’t eat them before bedtime as I understand matcha has caffeine and I was up all night last night!

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    • I’m sorry yours didn’t come out well. 🙁 If you could tell me a little more, maybe I can help what went wrong? As I wasn’t there, it’s hard to pin point… as I am not familiar with your ingredients, oven (everyone has different hot spot, and oven temperature may not be exact temperature despite the oven says so), etc. This recipe is very popular and made by many people so far. I’ll be happy to help finding out the problem source.

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  183. Allab

    This was tasty. Second time around I followed the instructions and left dough in fridge. Better shape when cut, true, but more importantly the 15m bake time is for cold dough. If you’re going to skip the fridge then bake for less time with room temperature dough.

    Brush the tops with egg yolk and dust with table sugar halfway thru.

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    • Hi Allab! Yeah butter cookies usually require chilling time to hold the shape. Otherwise the cookies will be droopy (or flat, without sharp edge). Glad you enjoyed these cookies. Thank you for your tip! xoxo

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  184. Novi

    Hi! This is a great recipe. Thanks!
    I tried making it and it tasted delicious. So good! However, my cookies turned out to be quite hard. Any suggestions on why this happened? Wondering if I’m missing a step.
    Thank you!! Love your recipes

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    • Hi Novi! Thank you for trying this recipe! Really hard? This is butter cookies or shortbread, so it should have that cookie dough consistency. If it’s too soft, when you cut and bake, the cookies become too droopy. It should have the edge even after baked. 🙂

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  185. Vicky

    My sister made these cookies. They were excellent! Quite easy, no complex procedures. Delicious, the sweetness was just right (not too sweet). She says she will definitely make it again. Thanks for sharing this wonderful recipe Nami!

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  186. Liz

    Wonderful cookies! I followed the recipe exactly with the exception of leaving out the white chocolate chips (because I didn’t have any) and instead adding in a tsp of vanilla extract, then sprinkling them with sanding sugar after slicing/before baking. I can’t wait to try them with the white chocolate chips – I think that sounds fabulous – but I did love the additional crunch the sanding sugar provided. I refrigerated them overnight and they held up beautifully, the buttery, not-too-sweet hint-of-bitter-macha flavor was very grownup and sophisticated (and additctive!); the color absolutely gorgeous. I would add to ensure the pinch of salt you add is healthy (esp if using unsalted butter, which I always bake with) as it sets off the sweet and hint-of-bitter flavors. I will make these again and again!

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    • Hi Liz! Thank you for your kind feedback! I’m happy to hear you enjoyed these cookies. I’ve also made with sparkling sugar and turbinado sugar around the cookies too, and it’s lovely (I like the look too!). Thank you so much again for your kind words. I’m really happy that you enjoyed these cookies. 🙂 xo

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  190. Cecilia

    Yes, I made it and I really doubt I am the only one made it. It’s such a crap. The dough is totally wrong texture, it basically falling apart. I am so frustrated with the dough and I didn’t lost my appetite to try the taste because I really don’t want another big disappointment.

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    Reply to Cecilia'> Reply

    • Hi Cecilia! Thanks for trying this recipe and I’m sorry it didn’t work out for you. This recipe is probably one of the frequently made recipes on my site and you can see the pictures of my readers’ beautiful green tea cookies on different social media (#justonecookbook) and also comments posted before yours. I’m happy to help to see what went wrong if you could give me a bit more information about your experience. Again, sorry yours didn’t come out well.

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