matcha cookies

Antioxidants – check. Good for your metabolism – check. Good for your heart – check. By now you’re likely well versed in the benefits of matcha. Part of the Japanese culture since the 12th Century, the superfood has been showing up at cafes, restaurants, and health food stores throughout the U.S. in recent years. But as popular as matcha is, its grassy taste is still a bit of an acquired one. Luckily you don’t just have to drink matcha to get its benefit. The green tea is a versatile cooking ingredient, you can add into shakes, hot chocolate, and even pasta. Check out these matcha recipes that make it easy to add the superfood into your everyday diet.


Blueberry Matcha Cooler

Blueberry Matcha Cooler by Raw Generation

Blueberry Matcha Cooler by Raw Generation

This refreshing smoothie from Raw Generation was made for spring. It’ll keep you energized all morning or work as an afternoon pick-me-up.

Serves: 1

Time: 5 minutes


1 1/2 c frozen blueberries

1 1/2 c water (or use a bottle of your favorite Raw Generation juice as your liquid ingredient)

1 tsp matcha green tea powder

1 tbsp coconut oil

A few dashes of ginger

Optional-sweeten with a couple of dates

Puree ingredients in blender until smooth and enjoy!


Matcha Green Tea Gelato

Matcha green tea gelato

Match Green Tea Gelato by Chef Jimmy MacMillan

Chef Jimmy MacMillan, a pastry chef with DineAmic Group, is a huge fan of matcha. “The flavor profile has such a unique rich taste that it is simple to include it in just about any dessert.” His recipe for matcha gelato will let those with a sweet-tooth get their ice cream fix without the guilt.

Serves: 8

Time:1 hour


2 tbsp matcha green tea powder

3 oz sugar

1 oz milk powder

1 oz egg yolks

16 oz milk sup Bia

2 1/2 oz butter

In a small plastic container with a lid, combine matcha green tea powder, sugar, and milk powder.

In a small saucepan, whisk together milk and egg yolks. Add butter and warm over low heat, stirring constantly until butter is melted.

Add the combined matcha powder, sugar, and milk powder mixture to the saucepan, a little at a time, stirring continuously.

Gently raise heat and continue stirring until gelato mixture reaches 150F.

Strain through a fine mesh strainer into bowl and chill immediately to 46F.

Blend on low speed with hand blender (this will create a superior mouth feel).

Process in an ice cream maker according to manufacturer’s instructions.

Keep Matcha Green Tea Gelato frozen until ready to serve.


Matcha Hot Chocolate

Matcha Hot Chocolate by Hello Fresh

Matcha Hot Chocolate by Hello Fresh


Upgrade the childhood favorite with a bit of matcha. This matcha hot chocolate recipe from Hello Fresh is full of chocolatey goodness with a superfood boost sure to help you relax after a long day.

Serves: 2

Time: 10 minutes


1 tbsp matcha powder

10 oz milk

50 g white chocolate

3-4 large marshmallows

Sift matcha powder into a saucepan. Add 2 tablespoons milk and whisk until no lumps remain. Whisk in remaining milk and add white chocolate.

Heat over medium-low, and stir until chocolate is melted and mixture is warm.

Top with marshmallows and a sprinkle of matcha powder.


Matcha Pasta

Matcha-Pasta by Jenny Dorsey

Matcha Pasta by Jenny Dorsey

Yes, there is such a thing as matcha Pasta and it’s delicious. Professional chef and artist Jenny Dorsey created this matcha Pasta recipe that adds a healthy twist to comfort food.

Serves: 8

Time: Roughly 90 minutes


400g 00 flour

100g semolina flour

20g culinary grade matcha powder

10g salt

345g eggs

Add flours, matcha, and salt to KitchenAid mixer. Create a well and add eggs.

Knead with dough hook, 2-3 minutes, until mixture forms a ball. Remove dough and knead by hand for 10 minutes.

Wrap dough in plastic wrap and let rest 1 hour.

Process through pasta sheeter and/or slicer to desired shape.

Suggested toppings: dashi cream sauce, crab, ikura (salmon roe), uni and nori flakes.

Almond Green Tea Pancakes

Almond Green Tea Pancakes by Birch Benders

Almond Green Tea Pancakes by Birch Benders

There are more ways to add matcha to your morning routine than simply tea. Birch Benders’  recipe for Almond Green Tea Pancakes has us planning Sunday brunch on a Monday.

Makes: 2 stacks

Time: 20 minutes


3/4 c Birch Bender Protein Pancake & Waffle Mix

2/3 c almond milk

4 tbsp matcha powder

Almonds for garnish

Heat a griddle or skillet to medium-high heat, about 375°F. The pan is hot enough when flecks of water sizzle off quickly after contact. If using a cast iron pan, keep an eye on your heat as the pan will hold heat well and you may need to turn down your burner over time.

Lightly grease pan.

Heat almond milk to a light simmer, about 170°. Stir in matcha powder.

Combine Birch Benders and matcha-infused milk. Using a 1/4 c measure, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.

Cook until bubbles have formed and popped, and the sides are mostly dry.

Turn once, cook an additional minute. Remove from heat. Store in a 200° oven while you continue making all the batter into pancakes.

Top with maple syrup and garnish with almonds.


Matcha Shortbread Cookies with Vanilla Bean Glaze

matcha recipes

Matcha Cookies by Mountain Rose Herbs

These vanilla glazed cookies from Mountain Rose Herbs are so good, you’ll crave the last crumb.

Makes: 36 Cookies

Time:  30 minutes, active time


Matcha Shortbread Cookies

  • 2 c organic flour
  • 1/2 tsp fine sea salt
  • 1/2 c organic powdered sugar
  • 3 tbsp organic matcha powder
  • 2 sticks (1 c) organic unsalted butter, softened
  • 1/2 tsp almond extract

Vanilla Glaze


Sift the dry cookie dough ingredients into a small bowl.

In another bowl, cream the softened butter, sugar, and almond extract. Mix in dry ingredients.

Divide dough in half and shape into a log. Wrap dough.

Chill dough for at least a half-hour in the refrigerator until completely firm.

Preheat oven to 325 F.

Lightly flour your work surface, top of dough, and knife.

Cut log into 1/4-inch slices.

Place on silicone baking mat or parchment paper lined baking sheets. Leaving 1/4-inch between slices.

Bake for 15 minutes or until lightly golden at the edges.

Allow cookies to cool completely before glazing.


Split a vanilla bean in half and scrape out the seed pulp.

Reserve the pulp.

Add the outer pod into your bottle of homemade vanilla extract, optional.

Slowly heat the chopped white chocolate in a double boiler and stir until melted.

Stir in the vanilla bean seed pulp.

Slowly add heavy cream, one tablespoon at a time, stirring until smooth.

Gradually cool glaze, stirring every few minutes until firm enough to spread without running.

Glaze cookies with a butter knife.

Allow glaze to set before serving or storing. If you’re in a rush, place the glazed cookies in the freezer for five minutes.