Description
Delight in these buttery Matcha Iced Oatmeal Cookies, featuring a rich browned butter base combined with classic oats and a hint of cinnamon. Finished with a vibrant matcha-infused glaze, these cookies offer a perfect balance of nutty, sweet, and subtly earthy flavors. Ideal for an elegant afternoon treat or a unique dessert with a Japanese twist.
Ingredients
Scale
Browned Butter Cookie Dough
- 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 Glaze
- 1 ½ cup + 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 8 tsp whole milk
- ½ tsp matcha powder
Instructions
- Brown the Butter: Place ¾ cup unsalted butter in a saucepan over high heat. Once melted, reduce to medium-low and continue cooking until brown bits appear and the butter emits a nutty aroma. Transfer the browned butter to a large mixing bowl and allow to cool.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon. Set aside.
- Combine Sugars and Butter: To the cooled browned butter, add ⅔ cup light brown sugar and ¼ cup granulated sugar. Stir until thoroughly combined.
- Add Egg and Vanilla: Incorporate 1 egg and ½ teaspoon vanilla extract into the butter and sugar mixture. Mix until smooth.
- Add Dry Ingredients: Slowly pour the dry ingredient mixture into the wet ingredients, stirring just until combined. Take care not to overmix.
- Fold in Oats: Stir in 1 cup rolled oats until evenly distributed. Chill the dough in the refrigerator for 30 minutes to firm up.
- Preheat Oven: Set your oven to 350°F (177°C) and prepare two baking sheets lined with parchment paper.
- Portion Cookies: Using a 1.5-ounce (#40) cookie scoop, place dough balls on the prepared baking sheets, spacing them 2 inches apart to allow spreading.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the edges turn golden brown.
- Cool Cookies: Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely for another 10 minutes.
- Prepare Matcha Glaze: While the cookies cool, mix 1 ½ cups plus 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, 8 teaspoons whole milk, and ½ teaspoon matcha powder in a bowl until smooth and light green.
- Glaze the Cookies: Once the cookies are fully cooled, dip their top sides into the matcha glaze or brush the glaze evenly on each cookie using a pastry brush. Allow the glaze to set on a cooling rack before serving.
Notes
- Browned butter intensifies the flavor for a nutty and rich taste.
- Chilling the dough helps prevent excessive spreading during baking.
- Spacing cookies adequately on the sheet ensures even baking and shape retention.
- Brushing the glaze allows for more control and less mess compared to dipping.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Keywords: matcha cookies, oatmeal cookies, browned butter cookies, iced cookies, Japanese desserts, green tea glaze, homemade cookies
