Matcha Monster Cookies

Oct 11, 2021 | Cookie Decorating Resources, Recipes | 0 comments

If you’re looking for a fun project with the kids this Halloween, look no further. I’ve teamed up with my friends at Matcha Kari ( to bring you an easy matcha based cookie recipe with easy decorations- a cute cookie with minimal work.

This cookie base keeps its shape well and is not too heavily matcha-forward. You get a little bit of creaminess and bitterness from the matcha, and if you are a hardcore matcha fan, I recommend you increase the matcha content by 50%.

If you aren’t familiar with Matcha, you can read up about it HERE. A staple in Japan and many eastern Asian country, Matcha has been making its way across the US the last decade. I have been using matcha in my beverages and bakes (drop cookies, macarons) for as long as I’ve been baking- if you’ve been around for a while, perhaps you remember our Dalgona Matcha recipe!

Please watch the video below to get your techniques down, and please do yourself a favor and grab an oven thermometer – this piece of equipment can help to determine if your oven temperature is accurate, and most home ovens are not. A lower temp than expected can result in cookies spreading and undercooking, and a higher temp can risk cookies burning.

Recipe: Matcha Sugar Cookies

Yields approx. 1 doz 3-inch round, 1/4 inch thick sugar cookies – Feel free to scale this recipe to your quantity needs.


  • 1 stick (4 oz.) salted butter, room temperature
  • 1 egg, room temperature
  • 3/4 cup granulated sugar
  • 1/2 tsp aluminum free baking powder (if you get the kind with aluminum, some folks can taste it!)
  • 1/2 tsp vanilla extract
  • 1.5 cups all purpose flour
  • 1 tsp Matcha Powder – we like Matcha Kari ( brand specifically because it retains its color and flavor well during a bake, a truly high quality matcha!



In the spirit of keeping things as easy and as accessible as possible, I chose to decorate my cookies with store-bought icing eyes, black sanding sugar and leftover buttercream. I used a piping tip with some ridges on one side, flat on the other, to make the mummy bandages.  Watch the YouTube video to see the easy-peasy technique.


  • In a stand mixer or with your hand mixer fitted with the paddle attachment, cream your butter and sugar
  • Add your egg, and beat until combined
  • Add in your sifted matcha (important to sift to get rid of clumps… you don’t want to bite into a cookie with a pocket of powder), and baking powder beat to combine, add vanilla and mix to combine
  • Add in flour, mix just enough so that the dough pulls away cleanly from the bowl, don’t overmix as that will result in a tough dough
  • Wrap in plastic, store in fridge until ready to use
  • When ready to bake, preheat your oven to 350 degrees fahrenheit
  • Roll our your dough to 1/4 or 8mm (buy our guides here), cut out, place on baking sheet
  • Put your cookies in the freezer for about 10 minutes prior to baking to help them set a bit more, you want to bake the dough cold
  • Bake 3-inch cookies approx. 10-12 minutes, remove from oven and let cool completely on the baking sheet until ready to decorate


  • Cookie dough and baked cookies can be frozen: simply store in an airtight container for up to 3 months. When ready to use, let your dough defrost in the fridge overnight (wrapped). Let your cookies come to room temp IN the airtight container.
  • The thickness and size of your cookie impacts your bake: the thicker or larger, the longer you’ll want to bake. You can tell your cookie is fully baked when it no longer looks raw and “oily” in the center
  • Yes, you can decorate these cookies with anything:  royal icing, buttercream, fondant, modeling chocolate, dip or drizzle them with chocolate. There are no limitations!
  • Don’t love Matcha? Omit it and you’ll have a decent sugar cookie base

If you end up making these, I would love for you to tag me on IG / TikTok, etc.

And if you have any questions or comments, as usual, please drop them below. Thank you, and see you soon!


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