Ingredients
For the Matcha Sugar Cookies
2 ¾ cups (345 g) all-purpose flour
1 tablespoon culinary-grade matcha powder
1 teaspoon baking powder
½ teaspoon fine sea salt
1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
½ teaspoon almond extract (optional)
For the Lemon Glaze
1 ½ cups (180 g) powdered sugar, sifted
2–3 tablespoons freshly squeezed lemon juice
1 teaspoon fresh lemon zest
1 teaspoon whole milk (optional, for consistency adjustment)
Instructions
-
In a medium bowl, sift together flour, matcha powder, baking powder, and salt.
-
In a large bowl, beat softened butter and sugar for 2–3 minutes until light and fluffy.
-
Add egg, vanilla extract, and almond extract. Beat until smooth.
-
Gradually add dry ingredients and mix on low speed until just combined. Do not overmix.
-
Wrap dough in plastic wrap and chill for at least 1 hour.
-
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
-
Roll dough into 1½ tablespoon balls and slightly flatten.
-
Bake for 9–11 minutes until edges are set but not browned. Centers should remain soft.
-
Cool completely on a wire rack.
-
Whisk powdered sugar, lemon juice, and zest until smooth. Adjust thickness with milk if needed.
-
Spoon or drizzle glaze over cooled cookies. Let set 30–45 minutes before serving.
Notes
Use fresh culinary-grade matcha for vibrant color and balanced flavor.
• Do not skip chilling; it prevents spreading.
• For stronger lemon flavor, add extra zest.
• Cookies can be made 2 days ahead and glazed the day of serving.
• Store in airtight container at room temperature up to 4 days..
• Store in airtight container at room temperature up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Fusion
- Diet: Vegetarian