Asian Flavors,  Baking Recipes,  Cookies

Matcha Snikerdoodle Cookies sealed with a Kiss

Making this Matcha Snickerdoodle recipe is a great way to switch up a classic cookie. I couldn’t resist adding that chocolate Kiss in the center!

I’m not really a big Hershey’s Kisses eater, but I can’t seem to resist them when I see them sitting on top of a soft cookie. That’s basically the only reason why I decided to make these matcha snickerdoodle cookies– so that I can top them with a Hershey’s Kiss.

That’s a valid enough reason right?

Originally, snickerdoodles are just chubby soft cookies covered in a sugar coating, but this version is matcha instead of the classic cinnamon. I decided to take additional liberties, since we’re already taking that route, and added a chocolate kiss in the center.

Just that one added bit takes these cookies from plain to eye-catching instantly! Tell me, aren’t they super cute?!

Matcha is usually used with the white chocolate, but I’m not a fan of that stuff so I went the dark chocolate route. Any of those chocolate Kisses will work though, so use whatever you like! Just remember to work quickly because you’ll need to get the matcha snickerdoodle cookies crowned with the Kisses within minutes after they come out of the oven, while still super soft. The base of the chocolate Kiss will melt and help it adhere to the cookie. Nomnomnom!

The texture of these matcha snickerdoodle cookies are perfectly cake-y and bouncy. The process, as usual, was really easy. My favorite part is the shaping and rolling in matcha sugar. I loved how it wasn’t sweet thanks to the balancing presence of the matcha. It still has a satisfying dessert feel to it though, thanks to the Kisses and the sugar the cookies were rolled in.

The most striking thing for me about these cookies was the effect of the lemon zest. I used the zest from 1 whole medium lemon, and I highly suggest you do not skip this ingredient. It gives the cookies a bright lemon flavor, before ending with a dose of earthy matcha. It’s a dang good cookie, let me just say!

If you happen to have leftover matcha sugar after all the cookie dough have been rolled, you can use it to make Matcha Sugar Toast like this.

Matcha Snickerdoodle Kiss Cookies

Matcha powder adds an earthy twist to the classic snickerdoodle cookies, but we add in a dark chocolate Kiss in the center for good measure.

Makes 23 to 24 cookies


For the cookie dough

  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons matcha powder
  • 1 cup 2 sticks + 2 tablespoons unsalted butter, cut into pieces, at room temperature
  • ½ cup packed light brown sugar
  • tablespoons honey
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons finely grated lemon zest

For topping

  • 1/4 cup granulated sugar
  • 1/2 + 1/4 teaspoons matcha powder
  • 23 to 24 Hershey's Dark Chocolate Kisses


Make the cookie dough

  • 1. In a medium bowl, whisk together flour, baking soda, salt, and matcha powder. Set aside for a moment.
  • 2. In another medium bowl, beat together the butter, brown sugar, and honey until light and fluffy. (Or you can use an electric mixer with the paddle attachment and beat on medium-high speed for about 4 minutes.) Add in the egg, egg yolk, and lemon zest. Mix until very pale.
  • 3. Add in the flour mixture to the wet mixture, and mix until no streaks of flour remain. (If using a mixer, make sure to reduce speed to low when mixing in the flour.)
  • 4. Pour out the dough onto a clingfilm and wrap. It needs to chill at least 2 hours to firm up, but you may chill the dough up to 5 days. If chilling more than a few hours, let the dough sit at room temperature for about 1 hour or less to soften.

Make the topping

  • 5. Once ready to bake, whisk the granulated sugar and matcha powder in a small bowl. Preheat the oven to 350°F (180°C).

To bake

  • 6. Scoop out some cookie dough by the scant tablespoonful and roll into a ball. Quickly but gently toss the cookies in the matcha sugar, then place onto two parchment-lined baking sheets, spacing each about 1 inch apart. Repeat until all the dough has been used up.
  • 7. Bake the cookies about 8 to 10 minutes, rotating the baking sheet halfway through, until bottoms and edges are barely golden and cooked. The cookies should no longer look "wet". While the cookies are baking, unwrap your Hershey's Kisses.
  • 8. Once the cookies come out of the oven, immediately press a piece of Hershey's Kiss in the soft center of each cookie. Let cookies cool completely so that it will firm up and hold the chocolate in place. Enjoy this delicious matcha and chocolate combo!


Leftover cookies can be stored in an airtight container at room temperature for up to 2 days. Leftover matcha sugar can be used to make Matcha Toast, like this.
Adapted from Food52

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