Matcha Lemon Cookies

Submitted by Gabrielle Fuoco

About the cook: I'm the pastry chef at a cafe by day, and by night I'm a writer!

About the dish: Crunchy outside, chewy inside and not too sweet. Use ceremonial grade matcha for the best cookie pick me up you've had in a long, long time.

National Origin: American

Serves: 14

Estimated Time: 30 to 60 Minutes


2 1/2 cups AP Flour
1/4 Ceremonial Grade Matcha Powder
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Kosher Salt
5 oz unsalted butter
4 oz cream cheese
1 1/2 cups Sugar (plus more for sprinkling)
1 medium Egg
1 1/2 tsp Pure Vanilla Extract
Zest of 1 Lemon


Cream butter, cream cheese and sugar until light and fluffy. Add in egg and vanilla. Mix on medium, scrape bowl, then mix again until well blended. Add in all dry ingredients and mix on medium. Scrape, getting the bottom of the bowl really well. Mix by hand until blended, but don’t over mix. You definitely don’t want butter pockets!

Scoop in 14 even cookies, these guys are biggies! Place 4 at a time on a sheet pan, they’ll spread. Sprinkle tops with a lite bit more sugar. Bake at 325 degrees F for 6 minutes, then turn and bake 6 more minutes. You’re looking for very little color with set edges.

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