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Snack Ideas Matcha Checkerboard Cookies

Let’s talk cookies—matcha checkerboard cookies to be exact. These little squares aren’t just pretty to look at; they’re a clever way to sneak in a dose of calm thanks to that earthy green tea flavor. You get buttery vanilla in one bite, vibrant matcha in the next, and a soft crunch that doesn’t shout for attention but gently says, 'Hey, I’m here and I’m delicious.' They’re the kind of cookies I make when I want something fun to share, but not over-the-top. They sit right in that sweet spot of being easy, wholesome, and just a bit fancy (without actually being fancy—you know what I mean). I like to pair them with a cozy matcha latte or stash a few in a container for those “snack now or rage later” moments. Whether you're browsing for healthy snack ideas or craving a clean snack fix, these cookies tick all the boxes. They fit beautifully into your list of easy healthy snack ideas, double as a calm tea-time treat, and let’s be honest—look impressive on a plate. If you’re into recipes snack lovers can get behind, this is the one to keep on hand.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Snack
Cuisine: Japanese-American
Keywords: Clean Snack Ideas, Easy Healthy Snack Ideas, Healthy Snack Ideas, Matcha latte recipe, recipes snack, snack ideas, snack recipes
Servings: 30 cookies
Author: Eleanor

Ingredients

  • 1 cup (227g) unsalted butter, softened
  • 1 cup (130g) powdered sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2½ cups (312g) all-purpose flour
  • ½ tsp salt
  • 1 tbsp matcha powder

Instructions

  1. Cream the butter and sugar together until light and fluffy.
  2. Beat in the egg and vanilla extract until smooth.
  3. Add the flour and salt, mixing until just combined.
  4. Divide the dough in half. Mix matcha powder into one half.
  5. Chill both doughs for 30 minutes.
  6. Roll each dough out into equal rectangles. Cut strips and arrange alternately to form a checkerboard.
  7. Press together gently and slice into cookies.
  8. Bake at 350°F (175°C) for 10-12 minutes. Let cool.