Matcha Snickerdoodles

February 26, 2015
3 Ratings
Photo by James Ransom
  • Makes 50 cookies
Author Notes

Matcha Snickerdoodles are the genius of William Werner of San Francisco's Craftsman & Wolves. This recipe is a slightly adapted version of the one originally published in Bon Appétit magazine.

Matcha, also called green tea powder, is available at Japanese markets and some supermarkets and online. —Ali Slagle

What You'll Need
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 tablespoons plus 1 1/2 teaspoons matcha, divided
  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter, cut into pieces, room temperature
  • 1/2 cup packed light brown sugar
  • 1 1/2 tablespoons honey
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons finely grated lemon zest
  • 3 ounces white chocolate, chopped
  • 1/2 cup granulated sugar
  1. Whisk flour, baking soda, salt, and 2 tablespoons of matcha in a medium bowl. Using an electric mixer on medium-high speed, beat the butter, brown sugar, and honey in a medium bowl until light and fluffy, about 4 minutes. Add the egg, egg yolk, and lemon zest, and mix until very pale, about 4 minutes.
  2. Reduce mixer speed to low and, with motor running, add the flour mixture; mix until no dry spots remain. Using a wooden spoon or rubber spatula, mix in the white chocolate.
  3. Wrap the dough in plastic and chill at least 2 hours and up to 5 days. If chilling more than a few hours, let the dough sit at room temperature for 1 hour to soften before scooping and baking.
  4. Whisk the 1/2 cup granulated sugar and remaining 1 1/2 teaspoons matcha in a small bowl; set aside.
  5. Preheat the oven to 350° F. Scoop the dough by the scant tablespoonful onto 2 parchment-lined baking sheets, spacing each about 1 inch apart.
  6. Bake the cookies, rotating the baking sheet halfway through, until bottoms and edges are barely golden and cooked (top will no longer look wet), 8 to 10 minutes.
  7. Immediately -- but gently -- toss cookies in the reserved matcha sugar and place on wire racks; let cool. Store cookies airtight at room temperature for up to 2 days.

See what other Food52ers are saying.

  • chowter
  • Cindy A. P.
    Cindy A. P.
  • SophieL
  • Trent Vernon
    Trent Vernon
  • chris

11 Reviews

chowter January 28, 2020
Thank you for this recipe-this has become one of my favorite cookies! The matcha, white chocolate, and lemon go so well together! I added an extra 40 grams of flour- I noticed comments mentioning a cakey texture and I was craving something chewier- and that seemed to do the trick. The first time I made them I misread the recipe and added the 1/2 cup of granulated sugar to the dough along with the brown sugar but I actually liked the way that turned out, so I've kept doing it.
Muy Y. December 8, 2019
I made these for a cookie swap and they are so good! For a less sweet cookie: I didn't have white chocolate so substituted it with bittersweet chocolate and didn't dip them in sugar at the end. This is a wonderful way to incorporate matcha into a cookie, thank you!
Bluerroses August 31, 2018
A great recipe! For my first tray, I scooped out dough with a spoon. The irregular cookies were fragile. I shaped the rest of the dough into a log, stuck it in the fridge for 20 mins, and then cut circular slices that baked uniformly and were easier to roll in matcha sugar. The cookies reminded me of a sophisticated version of a cookie popular in my childhood called Lemon Coolers.
Cindy A. March 18, 2017
Made these exactly as written and they're as delicious as everyone else said! Took them to a St. Patty's green themed dinner and they were a big hit. They weren't the shade of green in the photo however- more of a dusky green. Not sure if the photo has been color edited or if my matcha powder is a different kind?? They looked like little moss covered pebbles and were not unattractive. I'll make these again.
SophieL March 18, 2016
These were wonderful! Made the full recipe and got 60 cookies out of the batch (using my smallest ice cream scoop). They're more delicate than I expected, cakey not crisp. But delicious. The ladies at the hair salon swooned over them, as did my neighbor. I will make them again, even if it's not St. Patrick's Day.
Trent V. March 18, 2016
I like these alot.. i had some *Really* old matcha i used for the batter.. and used fresh matcha for the outside.. they look like moss covered stones.. really pretty.. Out of all the things I didnt have in my pantry.. was lemons.. SO I subbed a splash of orange oil.. and t hey turned out great.. these cookies come out a bit cakey.. if thats your bag.. you will love em!
chris March 7, 2016
Can anyone tell me how these would keep these a couple of days? (No, not because I'd eat them all in an afternoon, but because I want to get a jump on items for my St. Paddy's Day party!)
chris March 7, 2016
Um, never mind. I just read the rest of the recipe ... :)
Lisa H. December 12, 2015
Just made these for a cookie swap and they are delicious. However, I don't understand what makes them a snickerdoodle?
liyen December 14, 2015
i think its just because they both share the same concept of 'toss in sugar' after baked.
Amy S. June 29, 2015
I'm kind of angry about how good these are. Halved the recipe because I didn't want 50 cookies on my hand, which was a pain with the egg yolk, but I made a mistake because can there ever really be too many matcha-flavored cookies in this world? Between the taste (delicious) and appearance (pretty/unique), I think I've found a new party trick.