Dessert

Matcha Iced Oatmeal Cookies Recipe

Bylilan Sage November 29, 2025November 29, 2025

Introduction

These Matcha Iced Oatmeal Cookies combine the comforting texture of classic oatmeal cookies with a delicate matcha glaze for a unique twist. They’re perfect for anyone who loves a subtle green tea flavor paired with sweet, chewy cookies.

A close-up of several round cookies with a rough, golden-brown base layer covered unevenly by a thick, creamy light green glaze that looks smooth but with some small bumps, scattered on a white marbled surface; some cookies are decorated with tiny candy shapes including white snowflakes, small red candy canes, and red and green Christmas light bulbs, adding small pops of color against the pale green glaze photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 ½ cup + 2 tbsp powdered sugar
1 tsp vanilla extract
8 tsp whole milk
½ tsp matcha powder

Instructions

Step 1: Brown your butter by melting ¾ cup of unsalted butter in a saucepan over high heat. Once melted, reduce to medium-low and cook until brown bits form. Pour into a large mixing bowl and let cool.
Step 2: In a separate bowl, mix 1 cup all purpose flour, ½ tsp baking soda, ½ tsp salt, and ½ tsp ground cinnamon. Set aside.
Step 3: Add ⅔ cup light brown sugar and ¼ cup granulated sugar to the browned butter. Stir until combined.
Step 4: Beat in 1 egg and ½ tsp vanilla extract until incorporated.
Step 5: Gradually fold the dry ingredients from Step 2 into the wet mixture. Mix gently until just combined to avoid overmixing.
Step 6: Fold in 1 cup rolled oats, then chill the dough in the refrigerator for 30 minutes.
Step 7: Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
Step 8: Using a 1.5-ounce cookie scoop, portion the dough onto the baking sheets, spacing cookies about 2 inches apart.
Step 9: Bake for 10-12 minutes until edges turn lightly brown.
Step 10: Cool cookies on the baking sheet for 10 minutes, then transfer to a cooling rack for an additional 10 minutes.
Step 11: Prepare the matcha glaze by mixing 1 ½ cups plus 2 tablespoons powdered sugar, 1 tsp vanilla extract, 8 tsp whole milk, and ½ tsp matcha powder until smooth and light green.
Step 12: Once cookies are cool, either dip the tops into the glaze or brush it on with a pastry brush. Allow the glaze to set on a cooling rack before serving.

Tips & Variations

For a richer flavor, use browned butter for the glaze liquid as well.
Swap whole milk for almond or oat milk for a dairy-free glaze alternative.
Add a handful of white chocolate chips to the cookie dough for extra sweetness.
Brush the glaze on instead of dipping for a lighter coating that highlights the cookie texture.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. If glazed, keep them in a single layer to avoid smudging. For longer storage, freeze the baked cookies without glaze for up to 3 months, then glaze after thawing. Reheat slightly before serving if desired.

How to Serve

A single round cookie is shown on a white marbled surface. The cookie's base layer is golden-brown with a slightly rough texture, visible through a thin, uneven layer of light green glaze spread over the top, creating a mottled effect where some brown spots show through. The glaze looks smooth but has a few small air bubbles and cracks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

Yes, quick oats can be used, but they will produce a softer texture compared to the chewy bite of rolled oats.

Is matcha powder necessary for the glaze?

Matcha powder gives the glaze its signature color and flavor, but you can omit it or substitute with a small amount of green food coloring if you prefer a milder taste.