Matcha Tea Cake Cookies

These Matcha cookies are so moreish it’s lucky there’s 24 of them!

Matcha Tea Cake Cookies from Food and Wine

Makes 24



  • 2 cups plain flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ⅛ tsp ground cardamom
  • ¾ cup white sugar
  • ⅔ cup canola oil
  • 2 eggs
  • ¼ tsp vanilla extract
  • ¼ tsp almond extract
  • 2 tbsp warm water
  • 2 tbsp plus 1 tsp Matcha Live Longer green tea powder
  • ¼ cup icing sugar


  1. Line your baking trays with baking paper and set aside.
  2. Mix flour, baking powder, salt and cardamom in one mixing bowl.
  3. In another bowl whisk the sugar, oil, eggs, vanilla and almond extract.
  4. Combine the first two tablespoons of Matcha with warm water in your Matcha bowl, then whisk until frothy and lump free.
  5. Add your Matcha mix to the other wet ingredients and then add this to your dry ingredients, folding through just until they come together.
  6. Roll the mixture into one inch balls and place on your baking trays, leaving about a two inch gap between each cookie, then refrigerate for at least 20 minutes.
  7. While the cookie dough is chilling, preheat your oven to 175°C.
  8. Bake cookies for 10 minutes then remove from the oven.
  9. After another ten minutes has passed, transfer the cookies to a rack and allow to cool.
  10. Dust the cookies with a mixture of icing sugar and Matcha, serve and enjoy.