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Green Tea Cookies


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Green Tea Cookies


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Green Tea Cookies

The Japanese version of anything is always healthy, and that even applies to dessert! Ground green tea leaves are called matcha, and the actual leaves have 100 times more antioxidants than in a cup of green tea. And it’s said to boost metabolism—maybe that will counteract the calories in these cookies!


  • Prep Time : 12 min
  • Cook Time : 12 min
  • Ready Time : 24 min


8 cookies


  • 1/2 cup flour
  • 2 tablespoons sugar
  • 2 tablespoons confectioners’ sugar
  • 2 teaspoons ground green tea leaves (matcha)
  • Pinch salt
  • 1/4 cup margarine


Preheat oven to 375°F.
In a food processor, pulse together flour, sugars, tea leaves, and salt. Add margarine, and pulse until a dough is formed. If necessary, add 1 teaspoon water at a time to make dough come together. Form into a 2-inch round log in wax or parchment paper, and roll until smooth. Freeze for 20 minutes.

Once chilled, slice into ¼-inch slices and place on ungreased baking sheets. Bake until just browning on the edges, about 12 minutes. Cool on wire racks. Can be made up to 2 days in advance.


Servings Per Recipe: 8 cookies

Amount Per Serving

  • Calories: 100
  • Total Fat: 5.8g
  • Sodium: 86mg
  • Total Carbs: 11g
  •     Dietary Fiber: 0.4g
  • Protein: 0.9g

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




14 Responses to Green Tea Cookies

  1. These cookies look fantastic. I really need to use green tea more – outside of drinking it.

  2. avatar says: aro208

    These cookies look fun but I’m not sure where to get the green tea leaves from although I have never looked before. Don’t laugh but could I open some plain green tea tea bags and use that!?

    • you can buy loose leaf green tea or yes you can open the bag :-) (don’t worry I am not laughing!)

  3. avatar says: Alice

    My kind of cookie – 8 for only 100 calories – yes.

    I used green tea bags and opened them up for the leaves. In the process they grind up just the same.

  4. avatar says: pixframe

    I also broke open a few green tea bags. The cookies were mild in flavor but, still, tasty.

    • BTW I have tested this with 3 teaspoons green tea leaves and the flavor is considerably more aggressive. I enJOYed it but it’s really for the green tea lovers out there. Just sharing should you want to try again.

  5. avatar says: pgeralnik

    I used (Bigelow) green tea bags and added a bit more than called for in the recipe, which was a mistake. I thought the cookies would be ‘refreshing’, but I felt almost like I was just eating tea. I’m curious whether different brand teas will impart more/less flavor. This batch was too green for me.

    • oooh sorry about that. you def don’t need more than the recipe calls for… I find that diff brands of green tea do taste different. I often use Wissotsky.

  6. avatar says: Boni

    These cookies were delicious and a little unusual. I used Good Earth Green Tea bags with lemongrass. One tea bag contained approximately 1 tsp of leaves. As a variation I made a glaze of confectionary sugar and OJ which was nice, but next time I think I will try substituting green tea for the OJ.

  7. avatar says: debkarow

    I made these cookies exactly to directions, however they did not turn out at all. I baked them 3 min less than stated and they still were way too brown.They also spread and got sort of “lacey”. I’m glad the recipe only made a small amount that I didn’t waste a lot of ingredients. I am an experienced baker and rarely have problems. I don’t know what went wrong, but I’ll not make these again.

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