Last updated on August 14th, 2025 at 09:11 pm
If you’ve been looking for an easy matcha dessert that’s as pretty as it is delicious, these Matcha Whoopie Pies are here to make your day. They’re soft, cake-like sandwich cookies with a delicate green tea flavor, filled with a sweet and creamy frosting that balances the earthy notes of matcha perfectly.
This whoopie pies recipe uses simple ingredients, comes together in under an hour, and creates a treat that’s perfect for tea parties, celebrations, or just an afternoon pick-me-up. Whether you’re new to matcha baked goods or already obsessed with everything green tea, these decadent whoopie pies will quickly become a go-to. They’re soft, pillowy, and filled with the most luscious cream—basically, everything you want in a whoopie pie.
Jump to Recipe
Ingredients for Matcha Whoopie Pies
For the matcha whoopie pie rounds:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¼ cup matcha powder (culinary grade)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- ¾ cup whole milk
- ¼ cup sour cream or plain Greek yogurt
For the filling:
- 1 cup unsalted butter, softened (2 sticks)
- 3¾ to 4 cups powdered sugar
- 1 tsp vanilla
- 2–4 tablespoons milk or cream
How to Make Matcha Whoopie Pies
Step 1: Make the Matcha Batter
1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy (2–3 minutes).
4. Beat in the egg and vanilla extract.
5. Stir in the sour cream.
6. Add the dry ingredients in three parts, alternating with the milk, and mix just until combined.
You’ll end up with a soft, slightly thick batter—similar to a cake batter, but scoopable.
Step 2: Scoop and Bake
1. Use a 1½ to 2 tablespoon cookie scoop to portion out the batter onto your baking sheets, spacing them about 2 inches apart.
2. Bake for 9–11 minutes, or until the tops spring back gently and the edges are just set.
3. Let cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
You should get about 28 whoopie pie rounds, which will pair up into 14 whoopie pies (give or take depending on the size of your scoops).
Step 3: Make the filling
1. While the cakes cool, beat the butter for the filling in a medium mixing bowl until creamy.
2. Gradually add the powdered sugar, mixing on low until incorporated. Add the heavy cream and vanilla extract, then beat on medium-high until fluffy and spreadable. If the frosting feels too thick, add a little more cream; if it’s too thin, add a bit more powdered sugar.
Step 4: Assemble the whoopie pies
1. Match up your cooled cookie rounds by size.
2. Pipe or spread a generous amount of buttercream onto the flat side of one round.
3. Top with the second round and gently press to create a sandwich.
4. Optional: Chill the assembled whoopie pies for 15–20 minutes to help them set for cleaner edges.
Pro Tips for the Best Matcha Whoopie Pies
- Choose “the good” matcha. Since this is a matcha dessert, the flavor of your final treat depends on the quality of the matcha you use. Make sure you check your matcha and see if it’s labeled as usable for baking. Sometimes the matcha you get at the grocery store isn’t meant for baking.
- Pipe for a polished look. If you want uniform frosting distribution, use a piping bag to add the filling. It’s faster, cleaner, and gives that perfect bakery-style swirl. I like to use the Wilton 1M tip for a pretty swirl and start at the center of the round and work my way out.
- Play with flavors. While this is more of a classic whoopie pies recipe, you can mix things up by trying my matcha lavender whoopie pies.
- Storage tips. Store your assembled whoopie pies wrapped in plastic wrap in the fridge for up to 3 days. Bring them to room temperature before serving for the best texture. You can also Freeze leftovers individually wrapped in plastic wrap and stored in a freezer-safe container.
FAQs
Can I make these whoopie pies ahead of time?
Yes! You can bake the matcha cake rounds a day or two in advance and store them in an airtight container at room temperature. Wait to fill them until the day you plan to serve. Or, you can assemble the whoopie pies and wrap in plastic and store in the fridge for a few days.
What’s the best way to get evenly sized cakes?
A small cookie scoop works wonders for keeping the size consistent. This makes assembling the whoopie pies much easier.
Can I freeze matcha whoopie pies?
Absolutely. Just wrap your whoopie pies in plastic wrap and store in a freezer bag or container. They should keep for a month or so. Allow to thaw before serving.
Do I need special pans to make whoopie pies?
Nope! Just a regular baking sheet lined with parchment or a silicone mat works perfectly.
These Matcha Whoopie Pies are proof that you don’t need to spend hours in the kitchen to create a dessert that feels special. The earthy sweetness of matcha pairs beautifully with the creamy filling, and the soft, pillowy cakes make every bite a treat.
If you’re looking to try something a little different from your usual cookies or cupcakes, this whoopie pies recipe is a fantastic choice. It’s simple, elegant, and will impress anyone who loves matcha baked goods. Next time you’re craving a matcha dessert that’s easy to make but still has that wow factor, give these a try—you might just find yourself making them again and again.
Matcha Whoopie Pies
Ingredients
Match Whoopie Pie Rounds
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup matcha powder culinary grade
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 egg
- 1 1/2 tsp vanilla
- 3/4 cup whole milk
- 1/4 cup sour cream or plain Greek yogurt
Filling
- 1 cup (2 sticks) unsalted butter softened
- 3 3/4-4 cups powdered sugar
- 1 tsp vanilla
- 2-4 Tbsp milk or heavy cream
Instructions
Make the Matcha Whoopie Pie Rouds
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (2–3 minutes).
- Beat in the egg and vanilla extract.
- Stir in the sour cream.
- Add the dry ingredients in three parts, alternating with the milk, and mix just until combined.
- Use a 1½ to 2 tablespoon cookie scoop to portion out the batter onto your baking sheets, spacing them about 2 inches apart.
- Bake for 9–11 minutes, or until the tops spring back gently and the edges are just set.
- Let cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Make the Filling
- While the whoopie pie rounds cool, beat the butter for the filling in a medium mixing bowl until creamy.
- Gradually add the powdered sugar, mixing on low until incorporated. Add the heavy cream and vanilla extract, then beat on medium-high until fluffy and spreadable. If the frosting feels too thick, add a little more cream; if it’s too thin, add a bit more powdered sugar.
Assemble the Whoopie Pies
- Match up your cooled cookie rounds by size.
- Pipe or spread a generous amount of buttercream onto the flat side of one round.
- Top with the second round and gently press to create a sandwich.
- Chill the assembled whoopie pies for 15–20 minutes to help them set for cleaner edges. Store in an airtight container in the fridge. You can wrap individual whoopie pies in plastic wrap to ensure they don't stick together.
