Almond Matcha Snowball Cookies – A Green Tea Twist on a Classic

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The light texture with the rich, complex flavors of matcha and almond put this cookie into the “favorites” category of my recipe file.

The tin of matcha green tea powder in my pantry continually inspires ideas. The powder is easy to use and has a distinctive flavor. I’ve made mini matcha cheesecakes, matcha butter cookies, and even matcha flavored ice cream. At this time of year, Jack always requests Russian tea cakes. He has fond memories of these delightful cookies tied to both Christmas and his grandmother. I thought I would create a recipe combining the texture and look of the traditional Russian snowballs with the inspiring flavor of matcha. This recipe is not shy on flavor. The small cookies give two bites with the pow of almond and the zip of matcha.

Almond Matcha Snowball Cookies


  • 1 cup unsalted butter, melted
  • 3 tsp water
  • 1 tsp vanilla extract
  • 3 tsp almond extract
  • 1 egg, beaten
  • 1 tbsp matcha tea powder
  • 1 1/2 cups powdered sugar
  • 2 cups all purpose flour
  • 1 cup sliced almonds
  • 1/2 cup powdered sugar, for rolling


  1. Mix butter, water, egg and extracts together in a small bowl.
  2. Sift together matcha tea powder, powdered sugar and flour in large bowl.
  3. Stir almonds into flour mixture.
  4. Stir butter mixture into flour mixture. Mix until dough forms. Add additional water if mixture is dry.
  5. Let dough chill for 30 minutes in refrigerator.
  6. Line baking sheet with parchment paper. Preheat oven to 325 degrees F (160 degrees C).
  7. Using a cookie scoop or a tablespoon, scoop out dough and shape into balls.
  8. Bake on baking sheet for 20 minutes. Cookies should be lightly browned on the edges when done.
  9. Cool completely on a wire rack.
  10. Roll cooled cookies in powdered sugar.
  11. Store at room temperature in an air tight container.

Makes 48 cookies.

Almond Matcha Tea Butter Cookies: Zip, Bang, Yum!

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The drizzle of matcha tea delivers the first hit. Next up, a tasty triple of nuttiness delivered by almond extract, toasted almonds, and the subtle nuttiness of browned butter. These cookies are big on flavor.

My inspiration for these cookies were the white chocolate matcha creations from last week. I wanted an attention grabbing look for today’s creation to match the equally attention grabbing flavor. I think I did a pretty good job. What do you think?

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Matcha Tea Almond Butter Cookies


  • 1/2 cup unsalted butter, browned
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup and 2 tbsp all-purpose flour
  • 2 tbsp toasted almonds, chopped
  • 1/2 tbsp matcha green tea powder
  • 1/2 cup confectioner’s sugar
  • 1 tsp unsalted butter, melted
  • 1 tbsp whole milk


  1. In a medium bowl, mix together browned butter, sugar, and egg.
  2. Mix in both extracts.
  3. Mix in flour.
  4. Chill dough for at least 30 minutes in refrigerator.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Line baking sheet with parchment paper.
  7. Scoop tablespoon drops of dough onto baking sheet.
  8. Flatten drops slightly.
  9. Bake for 10-12 minutes, until cookies are slightly browned.
  10. Let cookies cool.
  11. Create frosting by mixing matcha powder, confectioner’s sugar, melted butter and milk until it is smooth and spreadable.
  12. Frost each cookie with matcha frosting. I spooned the frosting into a zip bag, snipped off the end, and drizzled the frosting.
  13. Top with toasted almonds.

Recipe makes 16 cookies.