Matcha Latte Cookies Recipe (2024)

Just made these and they are delicious. I didn’t have peanut butter on hand so used tahini, which was subtle, delicious and my guess is that it works better with matcha anyway. A winner!

What are the good substitutes for peanut butter if we are making them for allergies?

We did half of the peanut butter that the recipe suggested and upped the matcha by 1 teaspoon and they turned out amazing! Can’t taste the peanut butter, and the matcha flavor is perfectly strong. The frosting is a perfect match. For those asking for peanut butter substitutes, I really think you could sub with any nut butter or omit completely and the cookies will still turn out okay.

as a lazy person, making ermine frosting was too much for me. to add some sweetness, i chopped up a 100g bar of white chocolate and mixed it in with the flour. it balances the great base flavour and allows the cookies to keep longer!

I made these to soften the blow of how bad Real Housewives of Potomac has gotten, so that I could eat them while I watch. They are so, so good but I think the recipe calls for too much frosting, which would normally be fine, but you can't really save it. So, I got rid of it (kind of like how I wish RHOP would get rid of Gizelle and Robyn)!

For best green color: use ceremonial matcha, not culinary grade, and roll in matcha-sugar mixture before baking

Sunflower or almond butter are great substitutes for allergies.

Very good! But they are more peanut butter in taste then matcha

Halved the amount of frosting, which ended up being closer to a good quantity for me - think I would have had trouble using the whole thing. Substituting oat milk for whole here worked fine for me, but took a bit more time on the stove (+2/3 mins), YMMV.

Instead of frosting, I added a half bag of white chocolate chips with the final fold of flour. My coworkers loved them!

I made these following the recipe exactly and they were PHENOMENAL. I don’t know why people were complaining about the peanut flavor being too strong — it’s 1 T in 20 cookies! I thought the matcha flavor was perfect. I worried that kids would be put off by the color/flavor so I called them “Grinch cookies” and they loved them. I only had enough butter to make a third of the recipe for frosting, but that was actually perfect for the full amount of cookies - an ample amount but not overwhelming.

Morton kosher salt is saltier than Diamond Crystal (the one most professionals use but less available nationwide). Use more salt if using Diamond Crystal.

Because I didn't have any, I switched the matcha powder for 1 T ashwagandha powder and 1/2 T cardamom. This is a beautiful cookie, and I'm looking forward to having matcha next time I make them!

Delicious and fun to make. I'm at high elevation, and I followed the recipe as followed except I added 1 fewer tbsp of flour and added a splash of water to the dough after incorporating the wet ingredients. For those curious about storing after icing, I refrigerated cookies in a single layer so icing could set (they taste pretty decent cold too). Also, the matcha flavor really shines through after these sit for a day!

I’ve now made these exactly following the recipe and swapping the peanut butter for tahini, both are excellent. One thing I learned: do not refrigerate the dough overnight, the matcha started to oxidize and turn brown. The cookie still tasted good, but it was a very muddy green-brown.

I would definitely recommend doubling the recipe. As it only made fourteen cookies for me. Other then that I would definitely recommend, as it is a great substitute for morning coffee. I had to resort to my hands for mixing the ingredients, as it was extremely hard to do with a spoon or spatula.

so delicious! a bit too much icing as others have said. swapped out peanut butter for almond and coconut butter and it was great

I am an Eric Kim stan. These cookies are phenomenal. Use good, bright green matcha and unsweetened peanut butter for best results in color, matcha earthinesss, and sweetness (for those who love not-too-sweet sweets).

Delicious. Halved the frosting as others suggested, and found it was still plenty.

I don't particularly care for the earthy overtones of drinking matcha, but nevertheless I was intrigued to make these. Maybe it's because green is my favorite color and I've never tried making ermine frosting. Either way, I'm so glad I tried these. I guess I love matcha in cookie form. The frosting is incredibly light and buttery and I love that I get to pile it high onto the cookie. I made using my scale, with a #20 scoop, which I then cut each dough ball in half. Made 24 cookies this way.

I made these over Christmas and two months later I am still thinking no dreaming about them. I made a ton of different cookies for my Christmas cookie boxes and these were easily everyone’s top. Peanut butter was excellent; wouldn’t recommend omitting unless absolutely necessary. Bless you, Eric.

As a big matcha fan, I was a little disappointed that these cookies had a more PB forward flavor than matcha. I’d consider making it without or adding tahini instead. Otherwise great texture!

Made them and they were phenomenal! Left out the pb due to allergies, and subbed frosting for regular buttercream. Amount of vanilla is concerning at first but it does not overwhelm the matcha. Only had a matcha latte mix available from Trader Joe’s and it did just the trick. Baked for 12 min on the dot, I wouldn’t recommend leaving it in the oven for much longer (ruins the chew). Doesn’t necessarily need the frosting either. Super simple and easy to make! Going to be a new go to!

my cookies turned out bone dry, it was dry from the batter. what would have I missed?

These were a big hit at my house, they barely lasted two days on the counter. Next time I’ll use slightly less peanut butter.

Just to share - leftover ermine frosting keeps well in fridge for at least a week, and can be used to frost other cookies too! Today I had almond biscotti with a schmear of cool frosting - delicious!

Where did I go wrong with the frosting? The flavor was good but in spite of following the directions step by step - and mixing for at least five extra minutes - the frosting remained slightly lumpy and wet. It just couldn’t incorporate enough to let air get trapped by the butter.

I replaced peanut butter with 1 tblsp Koy pistachio butter (w lovely green color). I also reduced vanilla extract to 2 tsp, and combined salt w flour before folding in. Made frosting as directed. Frosted/sprinkled a few cookies immediately. Cookies were gorgeous and delicious! Like a cookie version of a cupcake. I refrigerated remaining frosting and frosted/sprinkled cookies over next few days. Chilled frosting was firmer, also very tasty! [Buttercream may be refrigerated up to 1 wk?]

Bourbon Vanilla Extract for both the batter and frosting elevates these to a whole new level! Amazing. Used 85% butterfly unsalted butter and they turned out luxurious, rich yet easy to scarf down 4 in one go!

These were phenomenal!! One of my favorite new cookie recipes I've tried in a while. The frosting takes time, but is SO worth it - the perfect topping for the cookie. I also topped a few with just powdered sugar - easier to store and deliver for the holidays, but would highly recommend the frosting.