41 In Dessert/ Video

Green Tea Cookies Recipe






Like sweet red beans, green tea is a very popular flavor for Japanese sweets.  It is used in cakes, ice cream, candies and chocolates because green tea goes well with milk products.  A popular green tea drink in the US is green tea latte, which is steamed milk mixed with green tea powder and sugar.  It is a staple in the menu at many coffee shops today.  Green tea has a very refreshing green grass aroma, and you’ll get hooked as you get used to the flavor.

If you are a beginner for Japanese desserts and not so sure about jumping into sweet red bean paste concoctions, Green Tea Cookies might be the perfect place to start.  Most people are familiar with western-style cookies, and this is certainly in the same family.  It just has less butter and more flour (two different kinds, cake flour and cornstarch).  Because of that, the texture of the cookies is more powdery, and the texture might be a little different from what you are used to.  Also it’s not overly sweet.  Nonetheless, it tastes good (and Japanese)!

You can eat as is, but you may want to add some decoration by dipping or striping chocolate on the cookies.  We striped with strawberry flavored white chocolate which added extra flavor and color. Perfect sweets for your (green) tea time!




Green Tea Cookies

Prep Time: 1 hour

Cook Time: 15 minutes

Ingredients

  • 5 Tbsp butter (room temperature) (70g)
  • 1/2 cup powdered sugar (60g)
  • 1/4 cup sugar (40g)
  • 2 egg yolks
  • 1 Tbsp milk
  • 3/4 cup cornstarch (100g)
  • 3/4 cup plus 1Tbsp cake flour(100g)
  • 4 tsp green tea powder
  • white chocolate

Instructions

  1. Sift cornstarch, cake flour, and green tea powder together. Set aside.
  2. Beat soft butter in a mixing bowl. Add powdered sugar and sugar and mix.
  3. Add yolks and milk and mix well. Add flour mixture and mix (don't over mix).
  4. Let the dough rest for 30-60 minutes in the refrigerator.
  5. Roll out dough to 1/4" thick and cut out with cookie cutter.
  6. Bake at 350F (175C) in preheated oven for 10-13 minutes.
  7. Cool completely on cookie rack, and decorate with chocolate if you want.
http://www.japanesecooking101.com/green-tea-cookies-recipe/









Green Tea Cookies Recipe

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41 Comments

  • Reply
    Hanano
    November 20, 2013 at 11:01 pm

    hello, is your powdered sugar US version? like the one mixed with corn starch?or is it the just plain powdered sugar? Because technically, powdered sugar is equivalent to icing sugar. How do you make the pink decoration that you had in the picture? also, do you have any idea on how to make matcha green tea sort of icing thing? Thank you!

    • Reply
      Noriko
      December 1, 2013 at 10:35 pm

      Hanano,
      it is American powdered sugar which contains corn starch in our recipe. We used strawberry chocolate for the pink decoration. However, you could use small amount of matcha green tea to mix with royal icing for decoration (we don’t have royal icing recipe on the site).

  • Reply
    Wendy
    December 20, 2013 at 5:49 pm

    How many cookies do this recipes make?

    Thank you! 🙂

    • Reply
      Noriko
      January 7, 2014 at 11:57 pm

      Wendy,
      depending on the size of a cookie cutter, but 2-3 dozen small cookies.

  • Reply
    ngan tran
    January 19, 2014 at 6:41 pm

    Hello…Should not baking powder?

    • Reply
      Noriko
      February 1, 2014 at 12:03 pm

      ngan,
      no need.

  • Reply
    Bella
    February 10, 2014 at 10:59 am

    Can I subsitute the cake flour with all purpose flour? And can I reduce the amount of the recipe by half? Thank you in advance 😀

    • Reply
      Noriko
      February 10, 2014 at 1:11 pm

      Bella,
      you could, but the texture might become a little different (ap gives more structure). And yes, you can make 1/2 recipe.

      • Reply
        Bella
        February 10, 2014 at 11:36 pm

        Thanks for the reply. I’ll give it a try

  • Reply
    Justin
    February 23, 2014 at 2:15 pm

    Just made this recipe today. Turned out great, even for a somewhat amateurish baking gent, such as myself. Not too sweet, but just sweet enough. I didn’t add icing (maybe next time). It was plain, but simple in appearance and with the use of a cat shaped cookie cutter, I suppose that gave them an understated charm. Looking forward to devouring some of them with my mocha! Thanks, Noriko.

    • Reply
      Noriko
      February 23, 2014 at 5:40 pm

      Justin,
      you’re welcome, and come back for more recipes!

  • Reply
    Tra Giang
    March 2, 2014 at 7:56 pm

    Dear Noriko ,
    how to make stripping strawbeery chocolate to decorate on the top ?
    Thank you.

    • Reply
      Noriko
      March 2, 2014 at 11:22 pm

      Tra Giang,
      melt chocolate, put it in a pastry bag, and then just squeeze it onto cookies.

  • Reply
    Chloe
    March 10, 2014 at 4:07 am

    I made the cookies today! They tasted sweet, but not too sweet, texture is powdery but the green tea flavour was not strong enough ><.. can I add in more green tea powder? Do I have to add more milk if I add more green tea powder?

    • Reply
      Noriko
      March 10, 2014 at 7:30 pm

      Chloe,
      you could of course add more Matcha green tea powder for stronger flavor. I don’t think you need any more milk.

  • Reply
    Winny
    April 4, 2014 at 1:27 pm

    How many ml is your cup? I find out that there are different sizes of cups. Usually is one cup is 240ml but I also see 250ml or 234ml in the store.

    • Reply
      Noriko
      September 14, 2014 at 3:56 pm

      Winny,
      one cup = 240ml.

  • Reply
    helen
    April 14, 2014 at 1:08 am

    Hi, I am from Bulgaria and living in Stockholm, and I have never been to Japan. But I am very inspired by your recipes, they work very well. these cookies turned out great! I have tried also the ice cream and now I will cook your curry 🙂 post more healthy dishes without sugar please… we are a no-sugar no-fat family 🙂

    • Reply
      Noriko
      April 14, 2014 at 11:04 pm

      helen,
      thanks for trying our recipes!

  • Reply
    Theresa
    April 23, 2014 at 9:39 am

    What ingredient is the “3/4 cup plus” referring to?

    • Reply
      Noriko
      April 28, 2014 at 10:06 pm

      Theresa,
      cake flour.

  • Reply
    brittany
    April 29, 2014 at 11:52 pm

    I tried it without the white chocolate today. It was good, not too sweet. Thank you for sharing !

    • Reply
      Noriko
      May 3, 2014 at 5:17 pm

      brittany,
      glad you liked the recipe!

  • Reply
    Bonnie
    May 23, 2014 at 8:39 am

    could adding more green tea powder affect the taste of the cookie? 🙂 also, what is the difference with using cake flour and all purpose flour? thanks!

    • Reply
      Noriko
      June 2, 2014 at 11:58 pm

      Bonnie,
      you could increase the amount of green tea some, but too much would make the texture different.
      All purpose flour has more gluten in it; therefore it becomes heavier texture.

  • Reply
    Ting
    June 1, 2014 at 7:05 am

    I tried making these cookies today according to your recipe but the crust turned out really hard but it did retain the powdery texture. Are the cookies supposed to be like this? Or what did I do wrong 🙁

    • Reply
      Noriko
      June 2, 2014 at 11:04 pm

      Ting,
      it is not soft cookies, but you could over-bake them, too. You can try baking a minute or two less next time. Thanks for trying our recipe!

  • Reply
    Mikayla
    June 7, 2014 at 12:21 am

    Is there a substitute for corn starch and cake flour?

    • Reply
      Noriko
      September 14, 2014 at 3:04 pm

      Mikayla,
      You could use all purpose flour instead, however, please keep it in mind that will change the texture and flavor. Substitution always has risk of altering recipes.

  • Reply
    Ngoc Tram
    June 29, 2014 at 3:34 am

    Thank you so much for your recipe, it s very convenient when you measure your ingredients in both tbspoon and gram.

    • Reply
      Noriko
      September 13, 2014 at 10:23 pm

      Ngoc,
      glad we can help!

  • Reply
    Matt
    July 11, 2014 at 12:00 am

    Thank you for your youtube channel and all the hard work you put in to teaching us how to make these beautiful and delicious Japanese dishes. I really enjoy them, keep up the Awesome work!

    • Reply
      Noriko
      September 13, 2014 at 5:32 pm

      Matt,
      thanks!

  • Reply
    mandy
    July 31, 2014 at 8:27 am

    How many days can the cookies last ( with chocolate icing) ? Thanks

    • Reply
      Noriko
      September 13, 2014 at 1:40 pm

      mandy,
      3-4 days in an air tight container.

  • Reply
    Iam
    August 24, 2014 at 11:08 am

    I think I might try to make this one day, once I get the necessary ingredients.

    • Reply
      Noriko
      September 8, 2014 at 9:39 pm

      Iam,
      good luck!

  • Reply
    Tea
    September 14, 2014 at 8:24 am

    The dough I made was not dry like yours but sticky. Is that because I over mixed the ingredient? Thank you

    • Reply
      Noriko
      September 14, 2014 at 12:52 pm

      Tea,
      it doesn’t get sticky by over mixing. Did you measure ingredients right? No substitutions?

  • Reply
    Felicity
    October 4, 2014 at 9:36 am

    I am going to be making these today for a school project about Japan. But is it ok if i use all purpose flour instead of cake flour? And if they’re dipped in chocolate will the green tea flavor still come through?

    • Reply
      Noriko
      October 11, 2014 at 4:43 pm

      Felicity,
      the texture will be different if you use a substitution, but the flavor is the same. As long as you don’t use too much chocolate, you can still taste green tea flavor.

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