These soft and chewy matcha sugar cookies have sprinkles mixed into the batter, making a fun treat for kids and adults alike!
I don’t think I’ll ever grow out of loving sprinkles. Specifically rainbow sprinkles. When I turned 5, I was obsessed with rainbows and had these mini rainbow cupcakes at my 5th birthday party. I mean, they’re just so fun and add a pop of color to any dessert! So, naturally, I needed a funfetti cookie recipe on my site… but with a small twist, of course.
Here’s my latest obsession: matcha sugar cookies with rainbow sprinkles swirled into the batter! They’re soft and chewy, with lightly crisp edges and soft middles, and they take less than 30 minutes to make! I think the 5-year-old me would have definitely approved.
tips for success:
- Use good-quality matcha powder – Good matcha powder will lead to a stronger flavor and more vibrant color. Buying a good-quality matcha powder is expensive, but it’s worth it!
- Use jimmies, not nonpareils – When choosing sprinkles, make sure to choose jimmies because nonpareils will bleed into the dough.
Are you a matcha lover like me? Make sure to try my matcha butter mochi or my matcha white chocolate pretzel cookies!
UPDATE (1/20/25): I updated the cookie photos and made a couple recipe changes. The updated cookies are now thicker and chewier. I decreased the amount of sugar overall but replaced some of the granulated sugar with light brown sugar to make the cookie chewier. Also, I added baking powder so the cookies wouldn’t spread so much. Lastly, I increased the amount of matcha powder and sprinkles (because that’s the best part!).
matcha funfetti cookies
Ingredients
- 1 1/2 cup (180 grams) all-purpose flour
- 1 1/2 tbsp matcha powder sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup (113 grams) unsalted butter softened
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup (65 grams) rainbow sprinkles (jimmies)
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium-sized bowl, whisk the flour, matcha powder, baking soda, baking powder, and salt together until well-combined. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, and mix on low until incorporated. Add the dry ingredients from step 2, and mix on low until nearly combined. Mix in the sprinkles until just incorporated.
- Scoop the dough into 2-tablespoons portions, and arrange on the baking sheets at least 2 inches apart.
- Bake for 12 minutes. Let cool on the baking sheets for 5 minutes, and enjoy!