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

When I was in junior-high, I tried adding matcha to the cookies I usually made plain, and it turned into my favorite cookie that I still bake even today!! The matcha flavor is relatively strong while it's only fairly sweet, so you can enjoy both the aroma and bitterness of the matcha. Chill in the fridge during the summer.To mix the margarine well with a whisk, to leave the dough in room temperature when it's hard to slice, and to make sure the cookies don't burn. That's about it. The resulting quantity depends on the width of the stick. I recommend 1cm width when you slice the cookies for a crusty and tasty finish. For around 35. Recipe by Kobosuke

Makes about 30 cookies

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

I thought sakura flavoured, sakura patterned cookies would be so cute, so I decided to make them. At first cutting out the sakura patterns is fun, but it is a lot of work and can be tedious and tiring. This is why I recommend doing the reversible and marbled cookies.The dough can be sticky, so make sure to dust it with plenty of flour. Roll out the dough over a sheet of plastic wrap before cutting out the pattern. Dust the pattern cutter with flour as well. To keep the colour from browning too much in the oven, cover the cookies with aluminum foil before baking. Recipe by Monakasan

I made this since I love matcha!!Adjust the cooking time to suit your oven. Recipe by Gorigorira.

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