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Best Bakery Recipe Finalist

Amai's Green Tea Cookies

Update: Amai won! See variations of the recipe created by bloggers around the world.

Amai’s Green Tea Sweet recipe is a finalist in the Best Bakery Recipe category for Pastryscoop.com’s Golden Scoop Awards. The three finalists in the category will compete in a blind taste test on June 14, and the winner will be announced on June 18, 2007 in an awards ceremony at the French Culinary Institute. I am honored to be included as a finalist, and can’t wait to see the other recipes included in the category. I submitted the recipe for fun, but didn’t seriously consider being a finalist/winner. It feels good to be recognized as a chef. In my mind I’m still a computer nerd.

In honor of this award, I’d like to share the recipe with all Lovescool readers. Now you can make your very own Green Tea Sweets. Don’t worry, you can still buy them online if you don’t feel like baking. If you do make this recipe, please let me know how it turns out in your kitchen. I submitted the professional size batch to Pastryscoop, and I scaled it down for home kitchens for this post. I’d love some help with testing.

Green Tea Sweets

Yield (2” leaf shape): Approx 25

3/4 cup (2.25 oz) Confectioners sugar
5 oz Unsalted butter, cut into cubes
1 3/4 cup (8.5 oz) All-purpose flour
3 Large egg yolks
1.5 TBS Matcha (powdered green tea)
1 cup Granulated sugar (for coating)


  • Preheat the oven to 350F. Line a sheet pan with parchment paper.
  • Whisk the confectioner’s sugar and green tea together in a bowl.
  • Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
  • Add the flour and mix until well combined.
  • Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
  • Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
  • Roll the dough out to ½” thickness.
  • Cut the dough with a leaf cookie cutter.
  • Toss each cut cookie in a bowl of granulated sugar to coat.
  • Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.

Baker’s Note: You can purchase Matcha (powdered green tea) from Asian grocery stores or specialty tea shops. In NYC try McNulty’s Tea House, Ito-En or you can order baking grade matcha online. The higher quality matcha you use, the brighter green the cookies will be. Store the cookies in a tin or other container that blocks out sunlight to preserve the color. The green color will fade when exposed to sunlight.


fanny says on May 16th, 2007 at 1:07 am:

thanks so much kelli for this recipe
ever since i’ve seen those luscious shorbreads i’ve been wanting to make them
ill let you know how they turn out

- fanny

ps congratulations on the nomination

Andrew Lin says on May 16th, 2007 at 5:16 pm:

Congratulations Kel! You may be a computer nerd, but you are also becoming quite an accomplished pastry chef. I’m very proud of you.

Mariko says on May 16th, 2007 at 8:25 pm:

Congratulations! Very exciting. And thank you so much for posting the recipe for the delicious cookies! I will bake some up as soon as I can.

Amai Tea & Bake House says on May 17th, 2007 at 6:49 pm:

[...] The recipe for Green Tea Sweets is a 2007 GoldenScoop Award finalist for Best Bakery Recipe! Winners will be annouced in a ceremony at New York City’s French Culinary Institute on June 18, 2007. RSS [...]

Latifa says on May 21st, 2007 at 5:16 am:

Congratulations & thanks for the recipe.

Julie says on May 23rd, 2007 at 10:44 am:

Just made the cookies last night and they are a winner! Thank you so much for sharing the recipe.

bea at La tartine gourmande says on June 16th, 2007 at 10:58 pm:

These look absolutely delicious. It surely is a winner recipe. Look at this refreshing color! I have to try them!

Knitter in the Kitchen » If You Like Green Tea Ice-Cream... says on June 22nd, 2007 at 3:56 pm:

[...] …then I highly recommend trying the Green Tea Sweets recipe so kindly provided by Kelli of Amai Tea and Bake House! [...]

Vera says on June 26th, 2007 at 5:32 pm:

Congrats, love your website and cookies!

fanny says on July 24th, 2007 at 9:20 am:

Hi Kelli,
I’m making these right now – the dough is currently resting in the fridge.
And I have to say something! I feel that these shortbreads are gonna be the best shortbreads ever. The dough simply is delicious (I’m sure I won’t get 25 cookies because I probably ate half of the raw dough). I can’t wait…
I’ll tell you how they turn out. Hope I or my oven won’t screw everything because at the moment it looks very promising.

Love xxx
- fanny

fanny says on July 24th, 2007 at 5:53 pm:

Hi (again) Kelli,
so the shortbreads turned out beautifully. I love how they keep their shape.
The taste is lovely – at first I was slightly intimidated to put 1.5tbsp of matcha tea but it was just the right amount.

Thanks for this awesome recipe. Definitely a keeper.

Love xxx
- fanny

ps here is the post about them:

Biscotti al tè matcha [because you can!] | il cavoletto di bruxelles says on July 26th, 2007 at 7:29 am:

[...] Trattasi della classica ricetta bloggoroico-virale, di quelle che come sono spuntate fuori hanno iniziato a girare la blogosfera… Nella fattispecie, questi Green tea sweets sono opera di Kelli (e se ho capito bene li commercializza pure, sotto il marchio Amai, insieme a una mini collezione di altri biscottini al tè), solo che io non li ho scoperti lì bensi da Fanny, la quale ci festeggiava il secondo compleanno del suo (bellissimo!) blog. Insomma, è stata una classica reazione à la ‘questi li devo assolutamente fare’. [...]

Kelli Bernard says on July 26th, 2007 at 8:37 pm:

I’m so glad you liked them Julie and Fanny. You can always double the recipe next time and have more to bake off (without giving up the dough :) ). Thanks for letting us know how they turned out.

veron says on July 27th, 2007 at 8:00 am:

Oh Kelli! Thank you! I so adore this shortbread cookies! I shall immediately try them this weekend. I found out via Foodbeam, fanny’s site that you published the recipe. It is so generous of you.

Mae says on July 29th, 2007 at 2:36 pm:

Hi Kelli, i couldn’t resist but make these adorable and oh so delicious cookies.

I posted it on my site. Here’s the link.

Thanks for the recipe! :)

veron says on August 1st, 2007 at 3:04 pm:

Okay, I made them and they were delicious! Thank you so much!

monique says on August 2nd, 2007 at 2:25 pm:

Thank you for this receipe, I made them with verry success (sorry for my bad english).

lory says on August 6th, 2007 at 12:34 pm:

miam,miam..délicieux biscuits!!

edith says on August 7th, 2007 at 8:16 pm:

I tried out this recipe yesterday and it was really delicious. Thanks for the generousity in sharing this wonderful recipe.

I just may be good at it…. « La Yucateca says on August 14th, 2007 at 5:32 pm:

[...] So, needless to say that when I made These I really, really, really wanted them to come out good.  Something about them just drew me to try it.  So I took the plunge….and you know…they were perfect.  Perfectly sweet, but not too sweet.  Perfectly green tee-ish, but not too green tee-ish.  Crisp and crumbly, but not too crisp and crumbly.  Not to mention they are so beautiful. [...]

cammu says on August 21st, 2007 at 8:45 am:

Matcha cookies.

Maddy says on August 26th, 2007 at 8:47 pm:

These were so good! Mine weren’t as pretty as yours, but they tasted absolutely delicious. Thanks for the recipe!


carlos says on September 3rd, 2007 at 3:31 am:

Hola Kelli.
Felicidades por tu magnifica receta están deliciosas. Tienen un premio muy merecido
Las hice ayer y nos gustaron muchísimo.
Aquí tienes la prueba


Muchas gracias por la receta!!!

Lisa says on September 6th, 2007 at 10:14 pm:

These cookies were gorgeous, thank you for sharing your recipe!

Mandy says on September 12th, 2007 at 12:19 am:

I made it too! Thanks a million for the recipe! It’s here: http://novice-baker.blogspot.com/2007/09/matcha-again.html

Pille says on November 25th, 2007 at 7:33 am:

And I made them, too. Thank you for a great recipe, Kelli!
My version is here: http://nami-nami.blogspot.com/2007/11/loveschools-lovely-matcha-cookies.html

delia says on January 31st, 2008 at 8:25 pm:

I tried out this cookie. It was wonderful. I din coat the cookie with castor sugar b4 baking. Something different for a change. Thanks for the recipe, Kelli.

Green tea cookie recipe | The Wonders of Green Tea says on February 16th, 2008 at 10:29 am:

[...] Tea Cookies (adapted with very minor variations from Lovescool/Amai Tea & Bake House) 3/4 C (2.25 oz) confectioners sugar 5 oz unsalted butter (5/8 C, or 1 and 1/4 stick), straight from the fridge, cut into 1 tbsp slices 1 3/4 C (8.5 oz) all-purpose flour 3 large egg yolks (save the whites to make tuiles or macarons) 1 1/2 tbsp ground tea of your choosing 1 C granulated sugar (for coating) [...]

Green Tea Sweetheart « e’s joie says on March 9th, 2008 at 6:59 am:

[...] This recipe I am trying is the winner for Best Bakery Recipe category for Pastryscoop.com’s Golden Scoop Awards last year. It’s definitely a refreshing change from the usual cookies. I thot this will be a one-off bake but I do like the light aroma during the baking and the cookie taste really good, it has a melt-in-the mouth texture. [...]

Special Thai Shopping Mall says on March 20th, 2008 at 5:10 am:

Thanks for the recipe. I love your website and cookies. Welcome to My website http://www.Nitcharee2Thailand.com/?lang=en

Bernie makes Matcha Cookies! « Bernetti’s! says on March 29th, 2008 at 7:54 am:

[...] Anyway, I happened to come across a post in bakebakebake on Livejournadl about matcha cookies last year, and so many people raved about it. I replied to that post mentioning about baking some soon, but that ’soon’ turned into about 5 months later. Finally decided to make them as there was not much matcha left in the pantry to make another round of matcha cupcakes. This recipe comes from lovescool, the original creator of Green Tea Sweets. [...]

Ellen says on March 29th, 2008 at 9:01 am:

Wow!!!! Fabulous little cookies :-)
I made them the other night and my household was blown away. Needless to say, they have all been eaten, so now it is time to make more. Thanks for sharing your recipe with us!

Lovescool - For the Love of Dessert » Blog Archive » Peace, Love and Matcha says on March 29th, 2008 at 11:44 am:

[...] If you want to try your own, here’s a link to the original post with the recipe. [...]

Bernie makes Matcha Cookies! « I’ll do it for cookies! says on March 29th, 2008 at 10:55 pm:

[...] Taken and adapted from lovescool’s popular recipe [...]

shifting perspectives « Gluten-Free Goodness says on March 30th, 2008 at 3:53 pm:

[...] After some searching I decided to use Elana’s Butter Cookies, taking into account Lovescool’s Green Tea Sweets, which is cross-linked all over the web,and create some gluten-free tea cookies.  As I searched for my base recipes, I discovered that tea cookies could be made with any tea; all I had to do was grind the tea to a fine powder and experiment.  The white chai tea I had recently purchased, quickly came to mind and I knew I had to try it. [...]

Carrie Fields says on April 15th, 2008 at 7:43 am:

Ok, so I know this is a bit belated, but I just went to an online shop that you recommended and I wanted to say thank you SO much, they have so many things that I have been looking for! Thank you for helping me heighten my baking :) You rock!

Pille says on June 27th, 2008 at 3:23 am:

Kelli, it was so surprising and great to actually meet you – and try your very delicious green tea cookies – at Amai earlier this month!
Greetings from sunny Estonia!!

lemonpi » Daring Bakers Challenge : Filbert Gateau with praline buttercream says on July 29th, 2008 at 4:30 pm:

[...] The whole concept of a layer cake is genius. The cake itself is almost nothing more than a vehicle for the copious amounts of flavoured buttercream and glaze involved. I’ve never been too much of a buttercream fan, but I love making cakes for others, so was only too happy to attempt this recipe in the name of the Daring Bakers. The recipe for this cake is rather lengthy, so I have decided not to include it. However, you should be able to find it on Chris’ blog. The recipe for green tea biscuits can be found here. [...]

TwoToasts.de says on September 21st, 2008 at 8:13 pm:

I made you a cookie……

…well, it’s a whole bunch of cookies actually.

I’ve been meaning to try out Kelli’s omnipresent Matcha Shortcake recipe for a long time now – and since they are supposed to have a nice green color, I said to myself: "Hey! Why not make Midori…

petrina says on October 25th, 2008 at 10:36 am:

thanks for the recipe- i made the cookies today and they were fab!

Bernie makes Matcha Cookies! « Beaten & Baked says on November 7th, 2008 at 4:24 am:

[...] and adapted from lovescool’s popular [...]

Iris says on December 8th, 2008 at 2:01 pm:

thank you for sharing! I am a beginner and made mine yesterday. Maybe I used an electric hand mixer instead of the stand mixer with a paddle attachment; or I didn’t mix my butter well enough. My dough was very dry that it couldn’t form the dough. I had to add an extra whole egg to make it sticky enough to become a dough. The cookies turned out great. I will try adding a bit more matcha next time to intense the flavor. Thank you!

Katie says on December 16th, 2008 at 8:40 pm:

I love this recipe. THe color of the dough is such a beautiful shade of green. I added some organge flavored granulated sugar to coat mine and loved the results. I took a photo you can check it out on my blog. THanks so much for sharing this Keli!

van says on December 17th, 2008 at 3:18 pm:

Thank you so much for sharing this wonderful recipe. I like these cookies very much!

venus says on January 9th, 2009 at 7:44 pm:

Hi there~

Thank you for sharing! They were so delicious!

Lisa says on January 10th, 2009 at 5:27 pm:

I made these cookies and followed the recipe as stated. My batter turned out dark green not “light in color”. I used the 1 1/2 tablespoons and found it was way too overpowering once they were baked. They turned out exactly like the picture. Had they not had too much matcha pawder in them and maybe used 1 teaspoon they would have been edible. My husband and I gagged after eating these and thoght they looked and tasted like dog biscuits.
A good recipe would have a nice balance of ingredients. This one asked for too much green tea making the results inedible. I threw away these cookies. Disgusting.

Kelli Bernard says on January 10th, 2009 at 5:51 pm:

Lisa – You should try it again with less matcha, if you prefer. Think of it like a spice that can be adjusted to your personal preference. I also wonder what kind of matcha you used. There are many different grades that have very different taste/color.

ange says on January 15th, 2009 at 5:25 am:

These are SO good. thank you for sharing your recipe.

Gina says on January 29th, 2009 at 1:34 am:

Hey Lisa,

Did you bother to read thee Baker’s Note? It said, “The higher quality matcha you use, the brighter green the cookies will be.”
Isn’t it sad that you’ve already had the experience of eating dog biscuits to actually know how they taste like? I don’t believe for a moment that you threw away those cookies. I think you really liked how they turned out, beacuse you eat dog biscuits. Cut out the drama, sister, and get real.

waisze says on March 14th, 2009 at 1:58 pm:

hi, i just came across your recipe!! it sounds YUMMY and very rich with green tea…i can’t wait to try it! However, any idea if the effect will be ok if i half the butter?

teresa says on May 28th, 2009 at 1:33 pm:

hi. just wanted to say that i used your recipe and made my own version. thanks for such a great recipe! i gave a linkback to this original post

Kitsune says on June 6th, 2009 at 6:00 pm:

The recipe sounds delicious, but i could only yeild about 8 cookies….

i measured accordingly… but still only about 8 cookies…

they are in te oven now..
i bet they will be worth it! :D

jess says on July 11th, 2009 at 11:22 am:

i tried to make these this morning. but my dough wouldn’t come together. i threw in an extra egg and an extra tablespoon of butter and it was still too dry to even roll out! :(

Shelf Elf says on August 23rd, 2009 at 4:19 pm:

I worked for five years as a pastry chef and so I am difficult to please in the cookie department.

These turned out perfectly. Tasted divine. I used a little less than 1.5 tbsp (more like 1 tbsp) of matcha because I ran out and the flavour was still lovely.

Thanks so much for sharing!

Lyn Chua says on October 25th, 2009 at 6:07 am:

Really love the result! Many Thanks for sharing the recipe!

Tanantha says on November 12th, 2009 at 7:20 pm:

Hi, I’m searching the green tea cookie recipe to try out. This one looks good! I just wondered if I could substitute half of all purpose flour to whole wheat flour? Is it going to change the flavor or dilute the color?

Kelli says on November 12th, 2009 at 10:19 pm:

Hi Tanantha- It would change the texture (make it more coarse) and the color wouldn’t be as pure green, but the best way to find out if it’s worth the trade off is to try it. Let me know how it goes!

Dale says on December 19th, 2009 at 8:00 pm:

Thank you for this recipe…I adore matcha and drink it regularly and so am looking forward to the ‘trees’ I am making with it. One question, and perhaps an odd one…the measurement of the butter didn’t work out for me. I googled how much 5 oz of butter is and got the measurement of about just less than 3/4 of a cup…tried to figure out by looking at your other measurements of flour and confectioner’s sugar but that confused me a bit too. Anyhoo, the original measurement I used didn’t add enough moisture to make a disc so I added about 1/4 cup more. Any help with the butter measurement in cups? Thanks once again, I’ll post once I’ve had a warm one from the oven. Happy holidays.

Dale says on December 19th, 2009 at 10:03 pm:

Absolutely divine. I added 2 tbsp of matcha because I love the flavour. They are perfect.

Jacqueline Horne says on February 13th, 2010 at 9:48 pm:

Thank you so much for this recipe. I have been working on duplicating the green tea cookies I found in Tokyo. These are the closest. I added a 1/4 teaspoon of salt, it boosts the macha flavor. Buy the best macha you can afford, the better the quality the better the color and taste. Inexpensive macha is muddy and dark. With the leftover dough (after I cut the shapes out) I rolled into small balls, then rolled into sesame seeds, flattened a little and cooked. A great way to use scraps. Happy cooking.

LittleBakerBunny says on March 18th, 2010 at 9:55 pm:

Thanks so much for this recipe! I tried it and loved the results!


2Capricieux says on March 19th, 2010 at 10:39 am:

I also made your delicious shortbreak, and still make them over and over.

here’s my blogpost, and thanks again for sharing something so delicious!


Bread Machine Reviews says on June 7th, 2010 at 11:31 am:

Now that’s what I call an interesting recipe. Thanks for sharing. I’ll make sure to make good use of it.

Amelia Boehm says on November 12th, 2010 at 4:41 pm:

I was taking a class on tea, and I was told to make a good amount of food containing tea. I looked around for half an hour, and then I saw this. It looked good, so I tried it. I doubled the recipe and came up with about 35 cookies. Instead of using matcha, I instead took a green tea with a touch of mint (in a tea bag) and it turned out great! They did taste a little weird considering I’ve never had a cookie with tea in it before, but the mint made all the difference! I probably would have added more mint and less green tea if I were to do it over, though. It also didn’t turn out green, but more sugary-speckled. Either way, I really like them. 8/10 stars.

JY says on December 3rd, 2010 at 5:51 pm:

I made these for a craft fair and they were so delicious. Not too sweet and the perfect consistency. The one comment is for those who don’t roll out the dough to 1/2 inch evenly. Try to do so although it seems excessive. If not, the bottoms will burn on the edges. The golden brown color letting you know the cookies are done will come from the underneath edges, not the top.
Thank you so much for this wonderful recipe. Can’t wait to make it again!

Best Bread Maker says on December 4th, 2010 at 7:21 pm:

Those sweets look amazing.. I can’t wait to try it this weekend! Thank you for sharing the recipe!

Fang Shen says on March 23rd, 2011 at 9:07 am:

Hello, I love your recipe and just followed the steps in making green tea cookies!
However, i have a problem in the coating part, that is, i also used granulated sugar for coating, but it seemed to be melted during the baking step since I can merely see the tiny tubes on the cookies… So do you know how to avoid this problem?
Thanks for sharing your experience with me! :)


Fang Shen says on March 23rd, 2011 at 9:52 am:

Hello Kelli, it’s sooo surprising that you replied me sooo fast! :P
Yeah, I noticed that the dough I made was a bit to oily, i mean when I cut it using the cookie cutter after cooling it, I could feel that it was not that dry so the sugar was a little bit melted even before baking…
So I should add less butter or more flour to avoid this problem right?

Kelli Bernard says on April 25th, 2011 at 9:30 am:

Hi Fang, Sorry for the delay this time…I was on vacation :) I don’t think it should be necessary to alter the flour or the butter amounts. It’s more likely a temperature issue. Maybe the butter was too warm? It’s hard for me to tell, but the dough should not be oily – it should be like a regular sugar cookie dough, that just barely grabs the sugar (but doesn’t absorb it). As I mentioned on your site, my biggest suspicion is humidity. It can really get you on this recipe! Sorry I can’t be more exact.

Roselia Colucci says on May 19th, 2011 at 4:58 am:

I’m really enjoying the theme/design of your website. Do you ever run into any browser compatibility issues? A few of my blog visitors have complained about my website not working correctly in Explorer but looks great in Safari. Do you have any solutions to help fix this issue?

Paul @ Bread Maker Reviews says on May 20th, 2011 at 12:14 pm:

These look lovely. I’ve been trying unsuccessfully to get the children to drink green tea. I’m going to try them with these. I’ll keep you posted.

Jeremy @ Bread Machine Reviews says on June 1st, 2011 at 8:38 am:

So I was considering making these for Memorial Day, but of course we went with Chocolate chip. (I know, we are boring). But I think I’m gonna convince my wife to get on these this weekend. They look good, and people seem happy with them.

Happybubbles says on June 2nd, 2011 at 3:59 am:

Hi! I’m a big big fan of matcha snacks e.g. cookies, ice cream, cakes, etc. I’m very green in baking but I really love to try this recipe. May I ask 1cup = ??? oz and 1 oz = ??? grams. Many thanks

Ben's Bread Machine Reviews says on June 21st, 2011 at 7:18 am:

I tried these using some matcha from the local market and they look amazing. Not quite as good as the pictures but oh well. They taste great too.

Carolyn says on June 24th, 2011 at 1:23 pm:

These look great! Do you know if the dough is suitable for freezing?

Megan says on August 4th, 2011 at 8:39 pm:

Hi Kelli,

I just came across your blog while googling for green tea cookies. Thanks so much for posting! These cookies turn out to be so delicious! I’m munching on them as I type :)

amani says on August 18th, 2011 at 11:49 pm:

Looks good, like the Chinese mung bean cake!

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Lovescool is the documentation of a journey to discover what sweet things are out there, why people love them so much, and perhaps what it takes to start something new.

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An interest, that turned into a blog, that turned into a career. Kelli Bernard is now the owner and baker of Amai Tea & Bake House.

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