Name: Frog Matcha Sugar Cookies Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 40 min
Cuisine: Japanese-inspired
Ingredients: 1 ¼ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon table salt; 1 tablespoon matcha powder (sifted); ½ cup unsalted butter (melted and cooled); ¼ cup granulated sugar; ¼ cup light or dark brown sugar (packed); 1 teaspoon vanilla extract; 2-4 tablespoons milk; ¼ cup granulated sugar (for rolling); 2 tablespoons powdered sugar (for icing); ½-1 ½ teaspoons water (for icing consistency); Food coloring: pink and black

Ingredients

1 ¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon table salt

½ cup unsalted butter, melted and cooled

¼ cup granulated sugar

¼ cup light or dark brown sugar, packed

1 teaspoon vanilla extract

1 tablespoon matcha powder, sifted

2-4 tablespoons milk (see notes)

¼ cup granulated sugar (for rolling)

2 tablespoons powdered sugar

½ to 1 ½ teaspoons water (see notes)

Food coloring: pink and black

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, and salt.

Step 2: In a large bowl or mixer, combine the melted butter, ¼ cup granulated sugar, and brown sugar. Mix on medium speed until combined, scraping the bottom of the bowl as needed.

Step 3: Add the vanilla extract and sifted matcha powder to the butter mixture, mixing until smooth.

Step 4: Gradually add the dry ingredients and mix until mostly combined. If the dough is crumbly, add 2 to 4 tablespoons of milk slowly until the dough comes together and is thick.

Step 5: Optionally, cover and refrigerate the dough for 20-30 minutes for chewier cookies, but this step is not necessary.

Step 6: Preheat the oven to 350°F (177°C) and line two baking trays with parchment paper or silicone mats.

Step 7: Place ¼ cup granulated sugar in a small bowl for rolling the dough.

Step 8: Scoop about 1 ½ tablespoons of dough, shape into a ball, and roll in the granulated sugar. Place on the prepared trays about 3-4 inches apart.

Step 9: To make frog eyes, roll ½ teaspoon of dough into small balls, roll in sugar, and place two on top of each cookie. Repeat with remaining dough.

Step 10: Bake for 10-13 minutes until cookies look slightly puffy and soft in the center and retain their green color. Avoid browning or overbaking.

Step 11: Let the cookies cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.

Step 12: For decorating, mix 2 tablespoons powdered sugar with ¼ teaspoon water at a time until pipeable. Adjust consistency as needed by adding powdered sugar or water.

Step 13: Add pink food coloring to the icing, reserving 1-2 teaspoons for blush details.

Step 14: Add black food coloring to the remaining pink icing for eyes and smiles.

Step 15: Use piping bags or ziploc bags with a cut corner, toothpicks, or cookie scribes to decorate the frog faces as desired.

Step 16: Enjoy your charming and delicious matcha sugar cookies!

Tips & Variations

Chilling the dough before baking helps prevent spreading and results in chewier cookies.

If you don’t have piping bags, plastic sandwich bags work well for decorating.

Adjust the amount of milk carefully to avoid overly soft dough—start with 2 tablespoons and add more if needed.

For a sweeter matcha flavor, increase the matcha powder to 1 ½ tablespoons.

FAQs

Can I use matcha powder from a supermarket?

Yes, but for the best flavor and color, use culinary-grade matcha powder. Regular matcha can be more bitter and less vibrant.

What if my dough is too sticky to handle?

If your dough feels too sticky, chill it in the refrigerator for 20-30 minutes before shaping. You can also dust your hands and work surface lightly with flour to help with handling.