Matcha Latte Cookies Recipe (2024)

By Eric Kim

Updated Dec. 7, 2023

Matcha Latte Cookies Recipe (1)

Total Time
45 minutes plus cooling
Prep Time
25 minutes
Cook Time
20 minutes
Read community notes

This is a matcha latte in cookie form. Atop the chewy, Grinch-green cookie sits a cloud of ermine icing, an old-fashioned boiled-milk frosting (like the kind you might find in midcentury American baking and grocery-store cupcakes), whose sugared lightness balances out the more intense, bittersweet base. Out of the oven, these cookies might look puffy, but as they cool on their pans, they will continue to cook and deflate, becoming their truest chewiest selves. If you want to skip the frosting, a little powdered sugar is a lovely, snowy finish.

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Yield:About 20 cookies

    For the Cookies

    • cups/185 grams all-purpose flour
    • ½teaspoon baking soda
    • tablespoons matcha powder
    • tablespoons pure vanilla extract
    • ½cup/113 grams unsalted butter, at room temperature
    • 1tablespoon creamy peanut butter
    • ¾cup/150 grams granulated sugar
    • ¼packed cup/50 grams light brown sugar
    • ½teaspoon coarse kosher salt (such as Morton)
    • 1large egg, at room temperature
    • Nonpareil sprinkles (optional)

    For the Frosting (optional)

    • ¾cup/150 grams granulated sugar
    • 3tablespoons all-purpose flour
    • Small pinch of coarse kosher salt
    • 1cup/237 milliliters whole milk
    • 1cup/227 grams unsalted butter, at room temperature
    • 1teaspoon pure vanilla extract

Ingredient Substitution Guide

Nutritional analysis per serving (20 servings)

247 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 0 grams dietary fiber; 18 grams sugars; 2 grams protein; 95 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Matcha Latte Cookies Recipe (2)


Make the recipe with us

  1. Step


    Make the cookies: In a medium bowl, whisk together the flour and baking soda. In a large bowl, stir the matcha and vanilla into a paste using a wooden spoon or flexible spatula. Add the butter, peanut butter, granulated sugar, brown sugar and salt, then beat until pale green and fluffy. Switch to a whisk and beat in the egg until smooth.

  2. Step


    Add the flour mixture to the wet ingredients and fold until just combined. Refrigerate the dough, uncovered, while the oven heats.

  3. Step


    Heat oven to 350 degrees. Line a couple of baking sheets with parchment paper.

  4. Step


    Using a #40 (1½-tablespoon) cookie scoop or two spoons, scoop out 1½-inch rounds and place them a couple of inches apart on the baking sheets. Bake until puffed and no longer wet-looking on top, about 12 minutes. Let the cookies cool completely on the pan. (Unfrosted cookies can be stored in an airtight container for 2 to 3 days.)

  5. Step


    If you’d like, make the frosting when you’re ready to serve the cookies: In a medium saucepan off the heat, whisk together the granulated sugar, flour and salt. Whisk in the milk until smooth. Cook over medium heat, whisking constantly, until the mixture starts to bubble, about 4 minutes, then continue whisking the mixture as it boils until thick like pudding, about 2 minutes longer. Transfer this hot mixture to the bowl of a stand mixer fitted with the paddle attachment.

  6. Step


    Beat on high speed until the bowl feels cool to the touch. It may take up to 10 minutes. With the mixer on medium-high speed, add the butter 2 tablespoons at a time, beating until smooth before each addition. When all of the butter has been incorporated, add the vanilla, then raise the speed to high and beat until very fluffy, 3 to 5 minutes.

  7. Step


    Using a butter knife or spoon, frost each cooled cookie and top with sprinkles if you’d like. Serve immediately.



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Cooking Notes


Just made these and they are delicious. I didn’t have peanut butter on hand so used tahini, which was subtle, delicious and my guess is that it works better with matcha anyway. A winner!


What are the good substitutes for peanut butter if we are making them for allergies?


We did half of the peanut butter that the recipe suggested and upped the matcha by 1 teaspoon and they turned out amazing! Can’t taste the peanut butter, and the matcha flavor is perfectly strong. The frosting is a perfect match. For those asking for peanut butter substitutes, I really think you could sub with any nut butter or omit completely and the cookies will still turn out okay.


as a lazy person, making ermine frosting was too much for me. to add some sweetness, i chopped up a 100g bar of white chocolate and mixed it in with the flour. it balances the great base flavour and allows the cookies to keep longer!


I made these to soften the blow of how bad Real Housewives of Potomac has gotten, so that I could eat them while I watch. They are so, so good but I think the recipe calls for too much frosting, which would normally be fine, but you can't really save it. So, I got rid of it (kind of like how I wish RHOP would get rid of Gizelle and Robyn)!


For best green color: use ceremonial matcha, not culinary grade, and roll in matcha-sugar mixture before baking


Sunflower or almond butter are great substitutes for allergies.

Sarah W

Very good! But they are more peanut butter in taste then matcha


Halved the amount of frosting, which ended up being closer to a good quantity for me - think I would have had trouble using the whole thing. Substituting oat milk for whole here worked fine for me, but took a bit more time on the stove (+2/3 mins), YMMV.


Instead of frosting, I added a half bag of white chocolate chips with the final fold of flour. My coworkers loved them!

Lindsay H

I made these following the recipe exactly and they were PHENOMENAL. I don’t know why people were complaining about the peanut flavor being too strong — it’s 1 T in 20 cookies! I thought the matcha flavor was perfect. I worried that kids would be put off by the color/flavor so I called them “Grinch cookies” and they loved them. I only had enough butter to make a third of the recipe for frosting, but that was actually perfect for the full amount of cookies - an ample amount but not overwhelming.


Morton kosher salt is saltier than Diamond Crystal (the one most professionals use but less available nationwide). Use more salt if using Diamond Crystal.

Beth W

Because I didn't have any, I switched the matcha powder for 1 T ashwagandha powder and 1/2 T cardamom. This is a beautiful cookie, and I'm looking forward to having matcha next time I make them!


I’ve now made these exactly following the recipe and swapping the peanut butter for tahini, both are excellent. One thing I learned: do not refrigerate the dough overnight, the matcha started to oxidize and turn brown. The cookie still tasted good, but it was a very muddy green-brown.


Delicious and fun to make. I'm at high elevation, and I followed the recipe as followed except I added 1 fewer tbsp of flour and added a splash of water to the dough after incorporating the wet ingredients. For those curious about storing after icing, I refrigerated cookies in a single layer so icing could set (they taste pretty decent cold too). Also, the matcha flavor really shines through after these sit for a day!

Julia V

I love these cookies! they are a hit at the office and birthday parties! The icing is B-E-A-UUUtiful!! I am not a very confident baker and the video bake-along has been a pivotal part of my success with these cookies. Please nyt make more video accompaniments!! Also, Eric Kim is a gem! I tried to get tickets to his talk at Rizzoli Books, but a copy of "Korean American" will have to do.


I made these as written (and after watching the video). The matcha flavor hardly came through, they were more like green peanut butter cookies. Too much frosting as well. Still tasty, just not what I expected.

Kate B.

These cookies are amazing!! I made them gluten free, dairy free, and nut free by using gf flour, df butter, and tahini in place of the peanut butter. I also added an extra teaspoon of matcha powder and they came out delicious even with all of the swaps!


My family loves these! My favorite tweaks are: 1. Tahini instead of PB 2. Double the recipe 3. Make bigger cookies (double batch is about 24 50g balls, and bake for 14 min instead of 12) and 4. Fold in white chocolate chips instead of frosting (although the frosting is delish, just labor-intensive) super yummy and I love how chewy they are


Try with cinnamon matcha sugar coating


Made only 1/4 of frosting which was perfect amount to ice all the cookies. Didn't find the peanut butter affected the overall flavor.


I just finished making these cookies and my daughters (big Matcha lovers) gobbled them up. The icing was labor intensive but worth it


Absolutely love this recipe, I have never returned to make a second batch so quickly. A few notes... peanut butter can be excluded for nut allergies, matcha latte mix from Trader Joe's works extremely well in place of the matcha (just add a 1/2 T more for deeper flavor), and the recommended time to bake is perfect. Testing multiple time intervals, 8 min had the best chew with crispy edge (if cookies are golden brown on edges, you've gone a little too far). Go make a batch! They go fast!


I would definitely recommend doubling the recipe. As it only made fourteen cookies for me. Other then that I would definitely recommend, as it is a great substitute for morning coffee. I had to resort to my hands for mixing the ingredients, as it was extremely hard to do with a spoon or spatula.


so delicious! a bit too much icing as others have said. swapped out peanut butter for almond and coconut butter and it was great

J Lin

I am an Eric Kim stan. These cookies are phenomenal. Use good, bright green matcha and unsweetened peanut butter for best results in color, matcha earthinesss, and sweetness (for those who love not-too-sweet sweets).


Delicious. Halved the frosting as others suggested, and found it was still plenty.


I don't particularly care for the earthy overtones of drinking matcha, but nevertheless I was intrigued to make these. Maybe it's because green is my favorite color and I've never tried making ermine frosting. Either way, I'm so glad I tried these. I guess I love matcha in cookie form. The frosting is incredibly light and buttery and I love that I get to pile it high onto the cookie. I made using my scale, with a #20 scoop, which I then cut each dough ball in half. Made 24 cookies this way.


I made these over Christmas and two months later I am still thinking no dreaming about them. I made a ton of different cookies for my Christmas cookie boxes and these were easily everyone’s top. Peanut butter was excellent; wouldn’t recommend omitting unless absolutely necessary. Bless you, Eric.

Annie Butkiewicz

As a big matcha fan, I was a little disappointed that these cookies had a more PB forward flavor than matcha. I’d consider making it without or adding tahini instead. Otherwise great texture!

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Matcha Latte Cookies Recipe (2024)


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