US volume measures in parentheses are approximate; use a scale for consistent results.
These soft-centered gluten-free matcha sugar cookies pair a buttery vanilla base with the grassy, gently bittersweet flavor of first-harvest matcha. The recipe is written by weight for repeatable results at home or in a café test kitchen.
Recipe at a glance
- Yield: 18–20 cookies
- Oven: 350°F / 175°C
- Bake time: about 11–13 minutes
Ingredients
- 198 g (about 1 cup) granulated sugar, plus more for rolling if desired
- 113 g (about ½ cup) unsalted butter, softened
- 1 large egg
- 5 g (about 1 tsp) vanilla extract
- 259 g (about 2⅛ cups) gluten-free 1-to-1 all-purpose flour blend
- 48 g (about ½ cup) almond flour
- 10 g (about 1 tbsp + 2 tsp) Kyoto Teien Matcha
- 2 g (about ½ tsp) baking powder
- 1.5 g (about ¼ tsp) fine salt
For a strictly gluten-free kitchen, use certified gluten-free ingredients and avoid cross-contact with shared tools and surfaces.
Instructions
- Heat the oven to 350°F / 175°C. Line two baking sheets with parchment.
- Beat the softened butter and sugar until smooth and slightly fluffy. Mix in the egg and vanilla.
- In a separate bowl, whisk the gluten-free flour, almond flour, matcha, baking powder, and salt until the color is even and no matcha pockets remain.
- Add the dry ingredients to the butter mixture and mix just until a soft dough forms. If the dough feels very warm or sticky, chill it for 20–30 minutes.
- Portion into 28–30 g (about 1 oz each) balls. Roll in sugar if you want a lightly crisp, sparkling exterior, then place about 2 inches apart.
- Bake for 11–13 minutes, until the edges are set but the centers still look soft. Let the cookies cool on the pan for 10 minutes before moving them to a rack.
Matcha and texture notes
Use fresh matcha and keep the oven moderate: excessive heat and overbaking can dull the green color and make the tea taste more bitter. Gluten-free flour blends absorb moisture differently, so bake one test cookie first. If it spreads too much, chill the remaining dough; if it barely spreads, gently flatten each ball before baking.
For café production
Scale by weight, not by cups. Before multiplying the batch, test your exact flour blend and oven because both can change spread and bake time. Portion the dough uniformly, label allergens clearly, and store matcha away from heat, light, air, and strong odors.
Explore more techniques in our Complete Matcha Guide.