Matcha Snickerdoodles Cookies
Snickerdoodle Cookies! Just the thought of them brings back such happy memories of my grandma. Matcha Snickerdoodles are a new, delicious spin on a tried and true recipe from grandma’s kitchen.
My family loves snickerdoodle cookies. They’re simple but SO cinnamon-y (my favorite!). I wanted to take a classic snickerdoodle cookie and take it to another level.
I’ve been adding matcha to my hot tea lately, and I like to enjoy a cookie with my tea. One day I had a snickerdoodle with my tea and thought “how would matcha snickerdoodles taste?”
And just like that, a new idea was born!
I just love how they turned out! They’re classic enough to be wonderful any day of the year but also special (and festive) enough to work well for holidays. Serve them at your holiday parties or add them to your cookie tins along with some (insert cookie recipes here)!
If you want more fun and delicious holiday cookie recipes, try my Brown Butter Toffee Chocolate Chip Cookies, Festive Holiday Fruitcake Cookies, or Adorable Santa Gnome Cake Mix Cookies!
Ingredients Needed For Matcha Snickerdoodles Cookies Recipe
Here’s what you’ll need for these simple Green Tea Snickerdoodle cookies. The ingredients are basic and natural, and I’ve included some links to help you find certain items more easily.
- Unsalted Butter – using unsalted butter helps you control the sodium in your cookies
- Eggs
- Granulated Sugar
- Vanilla Bean Paste – vanilla extract will work fine as well
- All-Purpose Flour
- Cream of Tartar – prevents sugar from crystallizing in baked goods
- Baking Soda – helps in creating a soft and fluffy cookie
- Salt
- Matcha – a finely ground powder made with specially grown and processed green tea leaves
- Cinnamon
How To Make Matcha Snickerdoodles Cookies
Step 1
Begin by preheating the oven to 350 degrees. Then line a baking sheet with parchment paper.
Step 2
In a mixing bowl, cream the butter and sugar together for about 4 minutes or until light and fluffy.
Step 3
Now add in the eggs and vanilla and mix until incorporated. Next, sift in all of the remaining ingredients. Beat with a mixer until just combined.
Step 4
With a small cookie scoop or a tablespoon, scoop up some of the cookie dough and form it into a ball.
Step 5
Roll the cookie ball in the cinnamon-sugar mix making sure the ball is fully coated.
Step 6
Place on the prepared parchment-lined baking sheet. Continue this process until all the dough is on the baking sheet.
Step 7
With a small bowl or cup that has a flat bottom, press the dough ball down to desired thickness.
Step 8
Bake cookies for 9 – 10 minutes then sprinkle with a bit more cinnamon sugar once removed from the oven.
Step 9
When you remove the cookies from the oven, they will be puffy. Allow them to cool on the baking sheet for at least 10 minutes before serving or moving them to a cooling rack.
Matcha Snickerdoodles Cookies Recipe Notes And Tips
- These cookies will be a more cakey type cookie versus the typical crispy cookie.
- Place your matcha balls on a baking sheet approximately 3 inches apart. This will allow enough room for each cookie to puff up and spread nicely without touching or sticking to the other cookies.
Variations Of Matcha Snickerdoodles Cookies To Try
- Enjoy the matcha and chocolate combination by placing a chocolate kiss on the top of each cookie right after they come out of the oven.
- Make them Chocolate Chip Matcha Snickerdoodles by adding chocolate chips to the dough before baking. White chocolate chips would be a delicious addition also.
- Add in some rainbow sprinkles for a little pop of color.
- Melt some chocolate (either white or dark), then dip half the cookie into the chocolate, place on wire rack and allow to dry. Perfect for taking to a gathering, class party or holiday cookie swap.
Green Tea Snickerdoodles FAQs
Matcha is believed to have cancer-fighting properties. Studies have also linked green tea to health benefits such as preventing heart disease, type 2 diabetes, cancer and also aiding in weight loss by increasing metabolism levels.
No, these cookies do not have to be kept refrigerated. They will keep at room temperature for up to 5 days in an airtight container.
YES! By chilling the dough, it will allow the flavors of the cookies to fully develop. Chilling will also prevent the cookies from spreading too much during the baking process.
While the dough is chilling, be sure to cover it well. You do not want the dough to dry out nor do you want any unwanted flavors from the refrigerator to seep into your dough.
Matcha is not a fan of heat. Prolonged baking will cause Matcha to turn brown.
Be sure to set the temperature correctly and take them out as soon as they are finished cooking for delicious-looking cookies! 😁
More Easy And Delicious Desserts To Try
If you love these scrumptious Matcha Snickerdoodles, give these other desserts a try too
- Addictive Dutch Apple Crisp Bars
- Maw Maw’s Old-Fashioned Peach Cobbler
- Homemade Banana Pudding Poke Cake
- Instant Pot Mini Turtle Cheesecake Bites
- Heavenly, Scrumptious No-Bake Chocolate Lasagna
Matcha Snickerdoodles Cookies
Ingredients
- 1 cup (2 sticks) of unsalted butter, room temperature
- 2 eggs
- 1 1/2 cups granulated sugar
- 1 tbsp vanilla bean paste (vanilla extract will work)
- 2 cups all purpose flour
- 2 tsp cream of tarter
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp matcha
Cinnamon Sugar Mix
- 1 cup granulated sugar + 2 tbsp cinnamon
Instructions
- Pre-heat oven to 350 degrees.
- Line baking sheet with parchment paper.
- Cream butter and sugar in a mixing bowl until light and fluffy, approximately 4 minutes.
- Add in eggs and vanilla and mix until incorporated.
- Sift in all remaining ingredients.
- Beat with mixer until just combined.
- Using a small cookie scoop or a tablespoon, scoop up a ball of dough.
- Place on parchment paper lined baking sheet.
- Using a small bowl or cup with flat bottom, press the dough ball to desired thickness.
- Bake for 9 - 10 minutes.
- Sprinkle with a little more cinnamon sugar when it comes out.
- Cookies will be puffy when they come out of the oven. Let them cool on the baking sheet at least 10 minutes before moving them to a wired rack to continue cooling.
