Green Tea and Mango Cookies

These excellent cookies were adapted from Kelli’s award-winning Green Tea Sweets recipe for green tea cookies.  With just a few minor changes, I was able to get almost the same taste with less sugar.  Many people have experimented with this recipe with so much success, I can’t wait to try them all.


  • 1/3 cup sugar substitute such as Splenda
  • 1 1/2 tablespoons matcha (powdered green tea)
  • 1 stick unsalted butter softened and cubed
  • 1 3/4 cup all-purpose flour
  • 1 large egg, room temperature
  • 1/3 cup non-fat yogurt plain or vanilla


  1. Preheat oven to 350°F. In a bowl, combine sugar and green tea powder and mix until well combined.
  2. In a stand mixer fitted with a paddle attachment, cream butter and sugar mixture until light and smooth. Add flour and mix until incorporated.
  3. Add egg and yogurt and mix until fully incorporated and dough comes to a mass.
  4. Flatten dough into a disk and chill in the refrigerator until firm, about 30 minutes.
  5. Roll dough on a lightly floured surface to 1/2-inch thickness.
  6. Cut out cookies using any shaped cookie cutter. Place cut-out cookies on a parchment paper-lined sheet pan and bake for 12 to15 minutes, or until slightly golden around the edges.
  7. Allow to cool completely before storing in an airtight opaque container.

To make the Mango Cookies:

Using the same ingredients, replace green tea powder with powdered mango (can be found in Asian stores) and use 2 tbs.  Follow directions.

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