Snickerdoodle cookies! Just the name conjures up cozy times in the kitchen with my grandma baking. Such a simple cookie, but so well loved. I don’t know if it’s the combo of crispy edges and chewy center, the the crunch of the cinnamon sugar, or the fact that I always have all the ingredients on hand that makes this my all time favorite cookie.
Not that I want to mess with a good thing, but when you’re also a tea lover, sometimes you just want to spice things up a bit. This Matcha Snickerdoodle Cookie Recipe really fits the bill.
Matcha Snickerdoodle Ingredients
This recipe calls for all the ingredients in the traditional snickerdoodle, but you sift a tablespoon of matcha powder in with the dry ingredients. Voila! Simple, delicious and easy!
How to Make Matcha Snickerdoodle Cookies
For this tea-loving take on the traditional snickerdoodle cookie, the only addition is matcha powder. If you’re not familiar with matcha, it’s a member of the green tea family, made from finely ground tea leaves. Not only does it taste amazing, but it’s full of antioxidants so it has health benefits too! (Not that I really care when I’m eating cookies, but every little bit helps, right?)
Cream Butter with Sugar
Most of the steps are identical to the traditional snickerdoodle, so you won’t be surprised here. First off, cream the butter with the sugar until light and fluffy. This should take 4-5 minutes, but it depends on your mixer.
Then add eggs, one at a time and vanilla. Beat until well incorporated
Sift Dry Ingredients Together
This step is the most important one for this matcha snickerdoodle recipe. Matcha powder can sometimes have lumps and you definitely want to make sure these are all sifted out. Sift the dry ingredients into your butter mixture and beat until just combined.
Scoop, roll, flatten and bake
After sifting, we’re back to the standard snickerdoodle process. Using a small cookie scoop or a tablespoon, scoop up a ball of dough. Roll it around in the cinnamon sugar mixture until fully coated. Place on a parchment lined baking sheet and flatten with the bottom of a drinking glass if desired.
Sprinkle, cool and enjoy!
After removing the cookies from the oven sprinkle them with a bit more cinnamon sugar mixture. Allow them to rest for a few minutes on the baking sheet before moving them to a wire rack to finish cooling. These cookies will look a bit puffy when you remove them from the oven, but will sink down into delicious little cracks and crevices once they cool.
So good! I dare you not to eat one before they’re cool! Want a super decadent experience? Dunk these in a copycat iced sugar cookie latte and have an amazing cookie break!
- 1 cup (2 sticks) of unsalted butter, room temperature
- 2 eggs
- 1 ½ cup granulated sugar
- 1 tsp pure vanilla extract
- 2 cups all purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp matcha
- Cinnamon Sugar Mix: ½ cup granulated sugar + 2 tbsp cinnamon
- Preheat oven to 350°.
- Line a baking sheet with parchment paper.
- Cream butter and sugar in mixing bowl until light and fluffy, about 4 minutes.
- Add in vanilla and eggs one at a time and mix until incorporated.
- Sift in all remaining dry ingredients (flour through matcha powder).
- Beat with mixer until just combined.
- Using a small cookie scoop or a tablespoon, scoop and round a ball of dough.
- Roll in the Cinnamon Sugar Mix until fully coated.
- Place on parchment lined baking sheet.
- Using a glass with a flat bottom, press dough ball to desired thickness.
- Bake for 9-10 minutes.
- Sprinkle with a bit more cinnamon sugar.
Cookies will look puffy when they come out of the oven. Let them cool on the baking sheet for 10 minutes before removing them to a wire rack for cooling.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 106Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 11mgSodium: 72mgCarbohydrates: 25gFiber: 1gSugar: 18gProtein: 1g