I wanted to make a matcha version of vegetable oil snowball cookies.At Step 2, when the dough has formed into one clump and the flouriness is gone, do not knead it more than that. For about 25 to 30. Recipe by Lesser Panda

The cocoa version of this cookie is popular, so I made it with matcha.You can combine and knead the ingredients in a plastic bag instead of the method described. You don't need to rest the dough, but if it crumbled when you try to slice it, add more milk. Adjust the baking time to your oven. Recipe by mini

The mini matcha chocolate chips that I received as a gift was so tasty that I made it myself. I also wanted my daughter to overcome her dislike of matcha.The deepness of color depends on the matcha, but I recommend you don't use more than 3 g. The wrapped dough from step 6 must be hardened like sticks that don't bend when stood.The color of the dough in step 8 looks really dark, but it becomes a nice green color when baked. For 50~60 cookies/2.5 cm [1.0 in]. Recipe by ko-ko

I'm really into cookies made with vegetable oil. My daughter loves chocolate, so I came up with this recipe when I was trying to make chocolate cookies she would like. I made these with gateau au chocolat in mind.- If the egg yolk is not at room temperature, it'll be hard to get it to emulsify.- Add vegetable oil little by little and beat well.- If you use 30 g of cornstarch, the cookies will have an even more crumbly texture, but it will be a bit harder to get the dough to come together. Make them whichever way you like! Recipe by Keyua

I didn't have enough matcha , so I tried with green tea leaves. The result was amazingly high in quality. Guests and friends have said that the slight bitterness is delicious, plus tea leaves are cheaper.If you freeze the dough, you can cut it easily. If the chocolate is too hard, roll the dough with a rolling pin on both sides and cut it slowly. If the dough falls apart, just stick it together again with your fingers and it'll be fine. Use tea leaves that are deep green, and pulverize to a fine powder. Add a little matcha for color. Recipe by mini

I needed to use up an egg yolk.I had a tiny bit of matcha on hand, so I used it up.Be careful not to set the cooking temperature get too high, or over bake the cookies. If you do, the matcha color will become browned. Recipe by Mamyuchoko

I wanted to make soft cookies combining two of my favorite flavors, white chocolate and matcha.The cookies are very soft straight out of the oven, but will harden over time. They are best if you let them cool down properly on a cake rack.The cookies will spread and puff up as they bake, so leave space around each dough ball. Recipe by Ayuq

I had leftover egg yolk, so I made this.The baking time depends on your oven, so adjust accordingly. Recipe by jh2trz

I was asked to make lemon cookies, so this time I tried making them with okara.If the yolk is not at room temperature, it won't emulsify well. Add the vegetable oil a bit at a time and blend it in well. Recipe by Keyua

Since it's become harder to get butter from the store, I wanted to make a cookie made with vegetable oil that didn't taste inferior to that made with butter.If the egg yolk is not at room temperature, it'll be hard to get it to emulsify.Add vegetable oil little by little and beat well.You can make this into a dough for plain cookies by using only a little over 1 teaspoon of lemon juice. I'm sure it's also good if you put in some finely cut lemon peel. It will taste lighter if you use powdered sugar. Recipe by Keyua

I thought that matcha and adzuki beans is a nice combination, so I tried making something with them.* When you're wrapping and shaping the dough in Step 4, try not to incorporate too much air.* When you're cutting in Step 5, if the shape collapses, fix it with your hands. Recipe by nasubeam