Frosted Matcha Latte Cookies
These frosted matcha latte cookies might surprise you, in the best way. Even if matcha isn’t usually your thing (it’s not really ours either), these cookies totally won us over. They are soft, chewy, and balanced with just enough sweetness to soften the matcha into something light and refreshing rather than overpowering. With that being said, if you do love matcha, you’re going to be obsessed. These are the kind of cookies that convert skeptics and delight matcha fans all at once!
Lets Talk Frosting
You can have just as much fun with the frosting s you do making the cookies. Use a cute piping tip for a polished look, snip the corner off a plastic bag for something quick and easy, or just slab the frosting on with a spoon for a more rustic, bakery style vibe. You can also totally play around with flavors, strawberry frosting is one of our favorites (we’ve done it before and it’s so good, and you can find that recipe on our blog!). Really, these cookies are perfect for mixing and matching, so feel free to get creative and make them your own!
It might sound a little odd at first, matcha and cookies, but fun flavor combos like this are the ones that really surprise people, in the best way! These cookies always catch others off guard, and somehow that just makes them even more impressive. They’re unexpected, a little different, and the kind of treat people keep talking about after the first bite!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfectly refreshing!
Once you have all of the ingredients ready to go, you’re officially set up for frosted matcha cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Frosted Matcha Latte Cookies
Ingredients
- 1 cup butter
- 1 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 1/2 cups All-Purpose Flour
- 3 tbsp matcha powder (weight depends on brand!)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup butter
- 3 cups powdered sugar
- 3 tbsp heavy cream or milk
- 2 tsp vanilla extract
Method
- Preheat the oven to 350°F (convection). Line a baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with the whisk or paddle attachment, beat the room-temperature butter and granulated sugar until light and off-white in color, about 1–2 minutes.
- Add the egg and vanilla extract, mixing until fully combined.
- Add the all-purpose flour, matcha powder, baking powder, and baking soda. Gently fold the dry ingredients into the dough until no dry spots remain.
- Scoop ⅓ cup portions of cookie dough and place onto the prepared baking sheet, spacing evenly apart.
- Bake for 11–12 minutes, until the edges are set and the centers look slightly underbaked.
- For perfectly round cookies, use a round bowl, cup, or cookie cutter to gently swirl around the cookies immediately after removing them from the oven.
- Let the cookies rest on the baking sheet for about 10 minutes before transferring.
- Beat the butter until light and off-white. Add the powdered sugar and mix until fully incorporated and slightly thick.
- Add the heavy cream and vanilla extract, then whip until light and fluffy.
- Pipe or spread the frosting onto the cooled cookies in a swirl design.
- (Optional: sprinkle with extra matcha powder on top.)
- Enjoy fresh, or store cookies in an airtight container in the refrigerator for up to 8 days.
Nutrition
Private Notes
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