Chef Yoshimi Daido's Matcha Cookie Recipe

Matcha is finely ground green tea leaves which are specially treated during the harvest process. Because the entire tea leaf is consumed, it's a more potent source of nutrients than traditional steeped green tea. When buying matcha, spend the extra money to get a high quality product. With the rise in popularity, too many low quality options are on the market resulting in a less intense flavour and fewer nutritional benefits.

This earthy, slightly sweet, tea flavoured butter cookie is divine. We recommend baking up a couple batches (wink, wink).


Created by Chef Yoshimi Daido with The Chef & The Dish

Makes 30 cookies


Butter (room temperature) - 7-1/2 Tbsp

Sugar - 1/3 cup

Egg Yolk - 1

Flour - 1 cup

Green Tea Powder (Matcha) - 1-1/2 Tbsp


  • In a large mixing bowl, whisk butter and sugar, add egg yolk and whisk again to fully incorporate

  • In a separate bowl, mix flour and green tea powder, add it to the wet ingredients and mix well

  • Place your dough in plastic wrap, and use the wrap to help form a cylinder log (for round cookies) or square log (for square cookies)

  • Put in freezer for about 30 minutes

  • Pre-heat oven to 350 F°

  • Remove your dough from the freezer, and slice dough into 7mm slices to form thin cookies

  • Cover baking sheet with parchment paper, place cookies on parchment, and bake for 12-15 minutes.

  • Once baked, transfer the paper with cookies to a wire rack to cool completely.


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