Matcha Flower Cookies

Matcha Flower Cookies

I must confess that my biggest pet peeve is eating crumbly cookies. You know the ones that fall apart as soon as you dip them into a cup of tea or glass of milk. It is so frustrating! So I finally came with a plan to end my morning struggle. I whisked and baked for weeks to find the perfect cookie  recipe. After lots of experimental batches and slightly weird combos, I finally found the one.
What inside my special stack of biscuits?
Each mouth-watering morsel infuses matcha with healthy baking alternatives. Careful calibration creates a crisp biscuit layer that nestles a creamy buttercream center. The cookies might be simple, but they have the power  to make your snack time special.

It’s the perfect addition to a wholesome breakfast table or hi-tea party. Using floral cookie cutters gives it a soft and elegant appearance fit for a queen.

The Best Baking Tips for Matcha Cookies

Use my baking tips and techniques to turn this experimental venture into success on the first try.

Here are some rules to follow:

  • Cool Butter FTW

Replace soft butter with cold cubes of butter to retain its texture and shape. My baking hack prevents your cookie dough from turning into a melting mess. It also allows you to skip the refrigeration step required for other cookie recipes.

  • Ditch Leavening Agents

Baking powders provide your baked goods light and puffy texture. I like my cookies to have crispy edges and a bite to them. That is why it is best to skip the baking powder for this venture.

  • Cookie Construction & Cornstarch

Want your cookies to have crispy, clean edges? Slip in some cornstarch (i.e. a flavorless thickening agent) to witness baking sorcery at work.  Adding it into the batter provides your holiday cookies with the desired structure.

  • The Power of Parchment

Hate messy countertops? Can’t get the right cookie texture?

Parchment paper serves as a triple threat for baking problems. Lining it in the baking trays prevents moisture collection and burnt, sticky cookies.  When you roll your dough between two sheets of parchment, it creates an even thickness. It also prevents the countertops from getting dusted with flour.

How to Store Christmas Cookies?

 Store leftover Matcha cookies in an air-tight container (i.e. Tupperware) and keep them at room temperature for a few days. Or, refrigerate them to enjoy them for a week.

You can also wrap them tightly with cling film and freeze them for months. It is an excellent way to prepare the cookies before the holidays.

So what’s inside these mesmerizing matcha cookies?

Matcha Flower Cookies

Matcha Flower Cookies

These matcha cookies are the perfect addition to a wholesome breakfast table or hi-tea party. Using floral cookie cutters gives it a soft and elegant appearance fit for a queen.

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 45 cookies 1x
  • Author:
  • Joyce Mrad



  • 1 ¼2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 ½ tbsp matcha powder
  • ¼ cup cane sugar (adjust to your taste)
  • 1/2 tsp salt
  • 1/2 cup (or 1 stick) cold unsalted butter, cut into small cubes (plant based)
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 egg


  1. Beat coconut oil, butter, sugar, vanilla extract and salt in a stand mixer. Then whisk until it reaches a smooth consistency. Avoid overbeating to prevent air bubbles. *
  2. Whisk and blend the egg into your cookie dough.
  3. Sift and mix your flour, cornstarch, and matcha powder into the batter.
  4. Keep adding flour until the dough turns into a ball.
  5. Stop mixing when the cookie dough pulls from the bowl without leaving behind any traces.
  6. Place dough between two sheets of parchment paper. **
  7. Roll the dough to a thickness of 3/8”. Use rolling pin rings for uniform thickness.
  8. Use a floral cookie cutter to cut your cookie shape.***
  9. Assemble the cut cookies with a 2” gap.
  10. Preheat the oven to 375 °F and line your baking sheets with parchment paper. ****
  11. Bake for 9-12 minutes (or until the cookies are set). *****
  12. Let the cookies cool on the baking sheets.
  13. Create cookie sandwiches by filling homemade buttercream between two cookies.


  1. Soften your butter by letting it sit at room temperature for 1 hr. That way, it doesn’t form any clumps when you combine it with sugar.
  2. Beat vanilla and butter in a large mixing bowl. (30 secs)
  3. Sift and add ½ cup of sugar one at a time to prevent lumps. Add matcha and beat until you get a light green hue. Add more matcha to intensify its color.
  4. Add a spoonful of milk. Adjust the measurement to get the desired consistency.


*Overbeating can change its consistency by forming air bubbles.

** Retains even thickness and makes post-baking clean up less messy.

***Make sure the cut cookies are even to maintain a consistent look.

**** Turn the heat up a notch to bake faster and prevent them from turning into crumbly messes.

***** Baked cookies have firm edges and a set center with no crumbly/soft bits.

Keywords: Matcha, matcha cookies, cookies, buttercream

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