Matcha (Green Tea) Lemon Meltaway Cookies

Matcha (Green Tea) Lemon Meltaway Cookies recipe

Queenie came up with this mini matcha lemon meltaway cookie recipe that pairs perfectly with tea — hot or iced.

I’m warning you now: these cookies are highly addictive so make them at your own risk. They’re tiny, but pack a sugary, lemony, matcha punch.

Matcha (Green Tea) Lemon Meltaway Cookies recipe

Matcha (Green Tea) Lemon Meltaway Cookies recipe

Wet ingredients followed by dry are all mixed together in a mixing bowl. Look how vibrant green the dough is!

Matcha (Green Tea) Lemon Meltaway Cookies recipe

The hardest part is waiting for them to chill in the fridge before they get popped in the oven.

Matcha (Green Tea) Lemon Meltaway Cookies recipe

Don’t get me started on my new addiction to matcha sugar. The recipe calls for a tad more matcha sugar than needed since you want enough to get an even coat, but rest assured, you can use that same matcha sugar to sweeten your matcha drinks.

Matcha (Green Tea) Lemon Meltaway Cookies recipe

The recipe makes a whopping 100 of these mini cookies but you don’t have to make them all at once. The unbaked dough can be stored in the freezer until your next tea gathering.

Matcha (Green Tea) Lemon Meltaway Cookies recipe


Recipe by Queenie Fok for Oh, How Civilized

Makes 100 (6 gram) cookies

2 cups all purpose flour
3/4 cup powdered sugar
1 stick + 6 tablespoons unsalted butter, room temperature
3 tablespoons matcha
3 tablespoons lemon juice
2 1/2  tablespoons cornstarch
1/4 teaspoon salt
Zest of 1 lemon

2 1/2 cups powdered sugar
2 tablespoons matcha

In a mixing bowl, mix together 1 stick and 6 tablespoons butter, 3/4 cup powdered sugar, lemon zest, lemon juice, and 3 tablespoon matcha. In another bowl, combine flour, cornstarch, and salt then add to mixture in the mixing bowl. Mix to form dough.

Weigh out 6 grams of dough (roughly about a tablespoon) and roll into a ball. Place balls on a parchment lined sheet tray and cover with saran wrap to chill in the refrigerate for at least an hour. The dough can be kept in the freezer for up to a month.

Combine matcha sugar ingredients in a large resealable plastic bag.

Preheat oven to 350°F. With balls spaced at least an inch and a half apart on the parchment lined sheet tray, bake for 15 minutes on the middle rack. Once they have cooled a bit but still slightly warm, toss 5–7 cookies in the matcha sugar mix in the plastic bag. Toss again in matcha sugar mix once cooled.

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