Matcha Russian Tea Cake

This recipe is a delightful twist on the classic bite-sized buttery, nutty cookie -- Russian tea cakes, also known as snowball cookies or Mexican wedding cookies. The addition of matcha to the dough infuses the cookies with a subtle vegetal green tea flavor and a vibrant green hue to satisfy matcha lovers!

Photo by Amy Raymond

Matcha Russian Tea Cake Recipe

By Joyce Zacharewicz

Prep time: 15 minutes

Cook time: 14 minutes

Servings: 36 cookies

Ingredients

1 cup salted butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup powdered sugar
1 1/2 tablespoons matcha powder
1 cup finely chopped walnuts
1/3 cup powdered sugar, or more as needed

Instructions

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Cream butter and vanilla together in a medium bowl with an electric mixer until smooth, 2 to 3 minutes.
Whisk together flour, matcha powder, and ⅓ cup powdered sugar in a separate bowl.
Add to the butter mixture and stir until just blended. Add walnuts and mix until incorporated; mixture may be crumbly.
Form the dough into 1-inch balls by rolling between your hands. Place balls 2 inches apart on ungreased cookie sheets.
Bake in the preheated oven 12-14 minutes, until the edges are just turning golden.
Remove from the oven and transfer to a wire rack to cool for 15 minutes. Place remaining 1/3 cup powdered sugar in a small bowl. Roll cooled cookies in the powdered sugar twice.

Notes

Matcha Russian tea cakes can be stored for up to 1-2 weeks at room temperature. If you prefer to store them for longer, you can freeze the cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or zip-locked bag. Frozen cookies can be kept for up to 2-3 months.

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Culinary Matcha

Culinary Grade

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$25.00

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Matcha Russian Tea Cake