These cookies melt in your mouth. I love the delicate powdery texture of these cookies. The cookie dough needs to be dry and just moist enough so that you can form it into balls. DO NOT add more Sugar to the dough because I think it will ruin the flavour. The cookies will get coated with Icing Sugar and they are sweet enough.


About 24 Cookies


100g Butter *melted OR very soft
1/4 cup Sugar
1 pinch fine Salt
1 tablespoon Matcha Powder *1 tablespoon is 15ml
1 cup Plain Flour
1/2 cup Almond Meal
Icing Sugar for coating

  1. Preheat oven to 160°C. Line a baking tray with baking paper.
  2. Mix all ingredients and knead gently until combined. The dough needs to be just moist enough so that you can form it into balls. If it is too dry, add a small amount of melted Butter OR Oil.
  3. Form the dough into 2 to 2.5cm balls pressing firmly, and place them on the prepared baking tray. Bake for 20 minutes or until lightly coloured. Allow to cool on the tray.
  4. Roll the cooled cookies in Icing Sugar to coat.
  5. *Note: If the cookies are still warm, the Icing Sugar coats well but it gets sticky. Roll the balls in Icing Sugar again when they are completely cool so that you get totally white snowball-look cookies. But that is too much sugar for me.