Matcha Iced Oatmeal Cookies
A classic iced oatmeal cookie gets a yummy makeover with the addition of matcha powder. These thin and chewy matcha iced oatmeal cookies are flavored with warm Vietnamese cinnamon and then coated with a not-too-sweet matcha icing. The best part of these cookies is you only need a whisk and a few mixing bowls to make the cookie dough.
Servings: 20 cookies
Calories: 217kcal
Ingredients
Oatmeal Cookies
- ¾ cup unsalted butter
- 1 cup all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ⅔ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- ½ tsp vanilla extract
- 1 cup rolled oats
Matcha Icing
- 1 ½ cup + 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 8 tsp whole milk
- ½ tsp matcha powder
Instructions
- First, brown your butter. Add ¾ cup of unsalted butter to a sauce pan. Cook over high heat until the butter is melted and lower to medium low. Slowly cook the butter until brown bits start to appear. Pour into a large mixing bowl and set aside to cool.
- In a separate bowl, combine 1 cup of all purpose flour, ½ tsp of baking soda, ½ tsp of salt, and ½ tsp of ground cinnamon. Mix and set aside.
- To the bowl with the browned butter, add ⅔ cup of light brown sugar and ¼ cup of granulated sugar. Mix until combined.
- Add the egg and ½ tsp of vanilla extract. Mix until combined.
- Pour the dry ingredients from step 2 into into the wet ingredients. Mix until just combined. Be careful not to over mix.
- Lastly, add 1 cup of rolled oats to the batter and mix. Cool the dough in the fridge for 30 minutes.
- Preheat the oven to 350 degrees F (177 degrees C).
- Prep 2 baking sheets by covering them with parchment paper.
- Using a 1.5 ounce cookie scoop (#40 cookie scoop), scoop the batter onto the prepped baking sheets. Make sure the cookies are 2 inches apart.
- Bake for 10-12 minutes until the edges are slightly brown.
- Cool for 10 minutes on the baking sheet and then another 10 minutes on a cooling rack.
- While the cookies are cooling, combine 1 ½ cup + 2 tbsp of powdered sugar, 1 tsp of vanilla extract, 8 tsp of whole milk, and ½ tsp of matcha powder in a bowl. Mix until a light green glaze forms.
- Once cool, dip the cookies face down into the glaze and let them dry on the cooling rack. Alternatively, use a pastry brush to brush the glaze on. Personally, I prefer the brushing method.
Notes
These cookies can be stored at room temperature in an airtight container for up to 3 days.
Nutrition
Serving: 1cookie | Calories: 217kcal | Carbohydrates: 37g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 93mg | Potassium: 40mg | Fiber: 1g | Sugar: 29g | Vitamin A: 233IU | Vitamin C: 0.002mg | Calcium: 16mg | Iron: 1mg