Description
These Frog Matcha Sugar Cookies are delightful green tea-flavored treats featuring a soft, chewy texture and adorable frog designs. Made with matcha powder for a subtle earthy flavor and decorated with pink and black royal icing, they make a charming and tasty snack or gift for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 tablespoon matcha powder (sifted)
Wet and Sugar Ingredients
- 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
Decoration Ingredients
- 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
Instructions
- Make the dry mix: In a medium bowl, whisk together the flour, baking soda, salt, and sifted matcha powder until evenly combined.
- Cream the sugars and butter: In a large bowl or stand mixer fitted with a paddle attachment, mix the melted butter, granulated sugar, and brown sugar on medium speed. Scrape down the sides to ensure thorough mixing.
- Add vanilla and matcha: Stir in the vanilla extract and matcha powder blend until the mixture is smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture. Mix until mostly combined. If the dough is crumbly, add 2 to 4 tablespoons of milk incrementally until the dough forms a thick, cohesive ball, scraping the bowl to incorporate any dry bits.
- Optional chilling: Cover the dough and refrigerate for 20-30 minutes to help hydrate the flour and firm the butter for chewier cookies. This step is optional and can be skipped if short on time.
- Prepare for baking: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
- Shape cookies: Pour ¼ cup granulated sugar into a small bowl. Using a small cookie scoop (about 1 ½ tablespoon), form dough balls and roll them in the sugar. Place them spaced 3-4 inches apart on the baking sheets. To create frog eyes, roll ½ teaspoon dough balls in sugar and place two atop each cookie.
- Bake cookies: Bake for 10-13 minutes until cookies look slightly puffy and soft in the center without browning, preserving their green color. Avoid overbaking for a soft texture. They will continue cooking slightly while cooling.
- Cool cookies: Let cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
- Prepare icing: In a small bowl, combine powdered sugar and water (adding ¼ teaspoon at a time) until a pipeable consistency is achieved. Adjust with more powdered sugar or water as needed.
- Add colors to icing: Mix pink food coloring into the icing, reserving 1-2 teaspoons of the mixture aside for blush decoration. Add black food coloring to the remaining pink icing for eyes and smiles.
- Decorate frogs: Using piping bags or ziploc bags with cut corners, pipe the black icing to form eyes and smiles, and use the pink icing for blush and other decorations as desired.
- Serve and enjoy: Enjoy these adorable, delicious matcha sugar cookies fresh or store in an airtight container for later.
Notes
- Resting the dough in the fridge is optional but helps produce chewier cookies by hydrating the flour and firming the butter.
- Adjust milk quantity as needed to achieve dough that is thick but not dry; start with 2 tablespoons and add up to 4.
- Be careful not to overbake the cookies; they should remain soft in the center.
- If you don’t have piping bags, use ziploc bags with a small corner cut or a toothpick for decorating.
- Use separate bowls for each icing color to prevent blending and maintain color clarity.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Keywords: matcha cookies, sugar cookies, frog cookies, matcha sugar cookies, green tea cookies, cute cookies, decorated cookies, vegan friendly, Japanese dessert
