100 servings

Bake time: 11-14 minutes


  • 5 pounds Gold Medal White Cake Mix
  • 1 pound butter, unsalted, softened
  • 6 ounces eggs, large
  • 1.5 ounces Matcha green tea powder
  • 2 Tablespoons lemon zest
  • 1.5 ounces ginger, fresh, grated


Place all ingredients in mixer bowl with paddle attachment; mix on low speed 3-5 minutes or until well combined.

Roll dough to 1/4-inch thickness on a lightly floured board; use a 2-inch cookie cutter to cut the dough.

Place dough in 4x6 pattern onto greased or parchment-lined sheet pans.


Convection Oven 300°F 5-8 minutes

Standard Oven 350°F 11-14 minutes

*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.

Tip: Scoop dough with #40 scoop (instead of rolling), drop in 4x6 pattern; place parchment on top and press down firmly with another sheet pan until dough is approx. 1/4-inch thick. Sprinkle baked cookies with Matcha sugar (1/2 cup sugar with 1/2 tsp Matcha tea powder), if desired.


Formulation courtesy of General Mills Foodservice