Matcha Checkerboard Cookies Recipe

Matcha Checkerboard Cookies

These matcha checkerboard cookies are soft, buttery, and full of matcha flavor. The checkerboard pattern looks like it came from a bakery, but it is much simpler to make than you think. You get two flavors in one cookie: vanilla and matcha.

The dough is easy to work with, and the pattern is built by stacking and slicing, so there is no tricky piping or painting. They are perfect for holiday cookie boxes or any time you want a showstopper.

This recipe yields 26 cookies. Prep time is 1 hour 10 minutes, cook time is 12 minutes, and chilling time is 1 hour 30 minutes. Total time is 2 hours 52 minutes. The oven temperature is 350°F.

How to make Matcha Checkerboard Cookies

1. In a medium bowl, stir together the flour and salt. Set aside.
2. In a large mixing bowl, use an electric hand mixer to beat the softened butter until very creamy. Add the granulated sugar and beat until creamy and fluffy. Add the egg yolk and vanilla extract and beat again on low speed until combined.
3. Add the flour mixture to the butter mixture and beat on low speed until just barely combined with some flour patches still remaining.
4. Divide the dough in half and transfer one half to a separate mixing bowl (use the bowl you used for the flour mixture). Finish mixing the dough in one of the bowls just until there are no more flour patches. This will be your plain vanilla dough. Set aside.
5. To the other dough, sift in matcha powder. Use the hand mixer to mix on low speed until the matcha is evenly distributed throughout the dough.
6. On your kitchen counter, lay down a sheet of parchment paper. Turn out the matcha dough onto the parchment paper. Use your hands to press it into a rectangular shape. Use a bench scraper or something with a straight edge to square off the sides of the rectangle as best you can.
7. Lay another sheet of parchment paper on top. Use a rolling pin to roll the dough out to about 1/4 inch thick, keeping it in a rectangle shape as best you can. Occasionally, use a bench scraper to straighten the sides.
8. On a separate sheet of parchment paper, repeat the previous two steps with the plain dough, making both sheets of dough roughly the same size and shape. Transfer both sheets of dough to the fridge to chill for at least 1 hour or until firm.
9. Once chilled, peel one sheet of dough off the parchment paper and lay it directly on top of the other sheet of dough.
10. Use a knife to cut the stack of dough in half widthwise. Use a pastry brush to brush the top of one half with a thin layer of egg white. Pick up the other half of dough and lay it on top of the egg white layer so that the colors of dough are alternating. Pop this back in the fridge for 15 minutes to firm up again.
11. Use a sharp knife to cut strips of dough that are about 1/4 inch thick. Each long strip should have 4 stripes of alternating colors and you should end up with 12 strips.
12. Place one strip flat on your surface. Brush the top with a thin layer of egg white. Take another strip and flip it over so that the colors are the opposite of the ones below it. Place the strip down on top of the first strip, lining it up down the length of the strip, and gently press it down to seal together. Repeat until you have a stack of 4 strips. Repeat with the remaining strips. You should end up with 3 blocks with 4 strips each. Chill the blocks in the fridge for another 15 minutes to firm up again.
13. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
14. Use a sharp knife to slice each block into 1/4 inch thick cookies. Place the cookies on your lined baking sheet, leaving about 1/2 inch in between each cookie. They will not spread much so they can be fairly close together.
15. Bake cookies for 12 to 15 minutes or until the bottom edges of the cookies start to lightly brown.
16. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

These cookies have a lovely matcha flavor and a rich, buttery texture with a sandy crisp. The vanilla and matcha flavors combine beautifully in one cookie. The recipe requires only seven main ingredients, and the dough freezes well, making it great for make ahead baking. The cookies are stable at room temperature for days, so they are ideal for gifting.

Nutrition per cookie: 126 calories, 13g carbohydrates, 2g protein, 7g fat, 5g saturated fat, 0.3g fiber, 4g sugar, 48mg sodium, and 26mg cholesterol.

Notes from the baker

I will be honest with you. The first time I saw a checkerboard cookie, I thought it required professional training. But once I understood the stacking method, it was surprisingly straightforward.

These cookies became a holiday season favorite in my house. The butter cookie texture and the intricate look make them special. I recommend them for cookie boxes or just as a fun new bake.

I remember the first batch I made. I was so nervous about getting the pattern right. But the dough is forgiving, and the egg white glue holds everything together.

If you can stack blocks, you can make these cookies. Trust me, it is easier than it looks. I also love that the dough can be made ahead and chilled.

That makes the process feel much more relaxed. You can take your time and enjoy the process.

Why you’ll love this recipe

There are so many reasons to love these cookies. Here are a few:

• They have a soft yet crumbly texture with a sandy crispness. Each bite is buttery and satisfying.
• The checkerboard pattern looks professional, but it is easy once you understand the stacking method.
• You get two flavors in one cookie: vanilla and matcha. It is like two cookies in one.
• The recipe needs only 7 ingredients, most of which are pantry staples.
• The dough freezes well, so you can make it ahead and bake whenever you want.
• The cookies stay stable at room temperature for days. The design is baked into the cookie, so it will not get messed up.

These cookies are a showstopper on any cookie platter. They are great for holiday gifts, cookie exchanges, or simply treating yourself. The matcha gives a beautiful green color and a subtle earthy flavor that pairs perfectly with the vanilla.

If you are new to matcha, this is a wonderful introduction. If you are a matcha lover, you will appreciate the ceremonial grade powder in this recipe. The cookies are not too sweet, so you can enjoy a few without feeling overwhelmed.

I love making a batch on a Sunday afternoon and enjoying them with tea all week. They also freeze beautifully, so I always keep a log of dough in the freezer for unexpected guests.

Tools

You do not need a lot of special equipment for this recipe. Here is what I recommend:

• Electric hand mixer: This is convenient for beating the softened butter, but it is not strictly necessary. You can use a sturdy spoon and some elbow grease if you prefer.
• Rolling pin: A flat, straight rolling pin works better than a French style one. The flat surface helps you roll the dough into an even rectangle.
• Bench scraper (optional): This tool is great for pressing the dough sides straight. If you do not have one, a knife can substitute.
• Pastry brush: You will use this to apply the egg white glue that holds the dough pieces together.
• Baking sheet: Any baking sheet works for these cookies. Line it with parchment paper for easy cleanup.

I use my grandmother’s old rolling pin, which is flat all the way across. It works perfectly. A bench scraper is not essential, but it does make squaring the dough easier.

If you bake often, you probably have most of these tools already. If not, you can still make these cookies with just a bowl, a spoon, and a knife. The process is very forgiving.

Ingredient notes

Here are the ingredients you will need. The full list with amounts is below.

For the cookies:

• 300 g all purpose flour
• 1/2 teaspoon salt
• 230 g unsalted butter, softened to room temperature
• 100 g granulated sugar
• 1 large egg yolk
• 1 tablespoon vanilla extract
• 1 tablespoon matcha powder, ceremonial grade

For assembling:

• 1 large egg white

All purpose flour and salt form the base of the dough. Unsalted butter must be softened to room temperature. Quality matters here because these are essentially butter cookies.

Granulated sugar adds sweetness without overpowering the matcha. The egg is separated: the yolk goes into the dough, and the white is used as glue to hold the dough pieces together. Vanilla extract adds warmth and depth.

High quality ceremonial grade matcha powder gives the best flavor and a vibrant green color. Ceremonial grade matcha is brighter and sweeter than culinary grade, so it is worth seeking out. The recipe uses only 1 tablespoon, so a little goes a long way.

You can find ceremonial grade matcha online or in specialty tea shops. If you only have culinary grade, the color will be duller and the flavor may be more bitter, but it will still work. For the best results, use the good stuff.

The full recipe card with amounts is in this article. I like to measure my ingredients before I start, so I can focus on the technique.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in an airtight container or freezer bag for up to 1 month. Thaw at room temperature before serving.

Make sure the cookies are completely cool before storing them, otherwise condensation will make them soggy. Because the pattern is baked into the cookie, the design will not get damaged during storage. These cookies are great for make ahead baking.

I often double the batch and freeze half for later. They taste just as good after thawing. If you are giving them as gifts, a pretty tin or a cellophane bag with a ribbon makes a lovely presentation.

More Cookies

If you enjoyed making these matcha checkerboard cookies, you will love our other cookie recipes. From classic chocolate chip to festive shortbread, there is something for every occasion. Browse the cookie section on JuicyCooking for more inspiration. Happy baking!

FAQs

Matcha Checkerboard Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Matcha Checkerboard Cookies These matcha checkerboard cookies are soft, buttery, and full of matcha flavor. The checkerboard pattern looks like it came from a bakery, but it is much simpler to make than you think.

• Total Time: 172 min
• Yield: 26 cookies 1x

Ingredients

Scale 1x2x3x

Cookies
300 g all-purpose flour
0.5 teaspoon salt
230 g unsalted butter, softened to room temperature
100 g granulated sugar
1 large egg yolk
1 tablespoon vanilla extract
1 tablespoon matcha powder, ceremonial-grade

For assembling
1 large egg white

Cook Mode Prevent your screen from going dark

Instructions

1-In a medium bowl, stir together the: In a medium bowl, stir together the flour and salt. Set aside.
2-In a large mixing bowl, use an: In a large mixing bowl, use an electric hand mixer to beat the softened butter until very creamy. Add the granulated sugar and beat until creamy and fluffy. Add the egg yolk and vanilla extract and beat again on low speed until combined.
3-Add the flour mixture to the butter: Add the flour mixture to the butter mixture and beat on low speed until just barely combined with some flour patches still remaining.
4-Divide the dough in half and transfer: Divide the dough in half and transfer one half to a separate mixing bowl (use the bowl you used for the flour mixture). Finish mixing the dough in one of the bowls just until there are no more flour patches. This will be your plain/vanilla dough. Set aside.
5-To the other dough, sift in matcha: To the other dough, sift in matcha powder. Use the hand mixer to mix on low speed until the matcha is evenly distributed throughout the dough.
6-On your kitchen counter, lay down a: On your kitchen counter, lay down a sheet of parchment paper. Turn out the matcha dough onto the parchment paper. Use your hands to press it into a rectangular shape. Use a bench scraper or something with a straight edge to square off the sides of the rectangle as best you can.
7-Lay another sheet of parchment paper on: Lay another sheet of parchment paper on top. Use a rolling pin to roll the dough out to about ¼” thick, keeping it in a rectangle shape as best you can. Occasionally, use a bench scraper to straighten the sides.
8-On a separate sheet of parchment paper,: On a separate sheet of parchment paper, repeat the previous two steps with the plain dough, making both sheets of dough roughly the same size and shape. Transfer both sheets of dough to the fridge to chill for at least 1 hour or until firm.
9-Once chilled, peel one sheet of dough: Once chilled, peel one sheet of dough off the parchment paper and lay it directly on top of the other sheet of dough.
10-Use a knife to cut the stack: Use a knife to cut the stack of dough in half widthwise. Use a pastry brush to brush the top of one half with a thin layer of egg white. Pick up the other half of dough and lay it on top of the egg white layer so that the colours of dough are alternating. Pop this back in the fridge for 15 minutes to firm up again.
11-Use a sharp knife to cut strips: Use a sharp knife to cut strips of dough that are about ¼” thick. Each long strip should have 4 stripes of alternating colours and you should end up with 12 strips.
12-Place one strip flat on your surface: Place one strip flat on your surface. Brush the top with a thin layer of egg white. Take another strip and flip it over so that the colours are the opposite of the ones below it. Place the strip down on top of the first strip, lining it up down the length of the strip, and gently press it down to seal together. Repeat until you have a stack of 4 strips. Repeat with the remaining strips. You should end up with 3 “blocks” with 4 strips each. Chill the blocks in the fridge for another 15 minutes to firm up again.
13-Preheat the oven to 350°F: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
14-Use a sharp knife to slice each: Use a sharp knife to slice each block into ¼” thick cookies. Place the cookies on your lined baking sheet, leaving about ½” in between each cookie. They won’t spread much so they can be fairly close together.
15-Bake cookies for 12-15 minutes or until: Bake cookies for 12-15 minutes or until the bottom edges of the cookies start to lightly brown.
16-Let the cookies cool on the baking: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 70 min
• Cook Time: 12 min
• Method: bake

Nutrition

• Calories: 126
• Sugar: 4g
• Sodium: 48mg
• Fat: 7g
• Saturated Fat: 5g
• Carbohydrates: 13g
• Fiber: 0.3g
• Protein: 2g
• Cholesterol: 26mg