These homemade Matcha Cookies are the perfect sugar cookies with a bold green color and matcha's distinct grassy flavor. The sweetness balances the earthiness of the green tea powder, and a little melted white chocolate drizzle makes them look like edible art. They're soft and chewy, and the perfect cookies for matcha lovers!
I love a warm Matcha Latte every now and again as an alternative to coffee — and just like coffee, matcha powder deserves a prominent place in your favorite dessert recipes. The vibrant green color is so striking, but it's the earthy flavor that does it for me. The bitter, grassy notes add the perfect balance to cookies and cakes, preventing them from being too sweet. Plus, this easy recipe makes the most perfectly chewy cookies for serving with your afternoon tea!
Why You'll Love These Matcha Cookies
- Tender and chewy. The butter and sugar give these matcha white chocolate cookies the most deliciously chewy texture to match the strong matcha flavor. You'll want to nibble your way through to savor every bite!
- Stunning presentation. The bright green color makes these green tea cookies stand out on any dessert table, but the melted white chocolate drizzle makes them look like they're straight from an upscale bakery. The oohs and ahhs are guaranteed!
- No chilling needed. One of my favorite things about this matcha cookie recipe is how quickly it comes together! The dough doesn't need to chill before baking, so you can bake right away. Perfect for last-minute entertaining or satisfying a major cookie craving!
Ingredient Notes
To make these delicious Matcha Cookies, you will need the following ingredients (full measurements in recipe card below):
- all purpose flour - weigh out the flour using a kitchen scale for the most accurate measurement.
- matcha powder - use culinary matcha or better.
- baking powder - for just enough rise.
- kosher salt - to highlight the sweetness.
- unsalted butter - to cream the butter and sugar properly, the butter must be at room temperature.
- white sugar - for nice crispy edges and chewy centers.
- vanilla extract
- egg & extra yolk - to bind the cookie dough together.
- white chocolate - finely chopped to melt and drizzle over the finished cookies.
Baking Tools Needed
You will also need the following baking tools:
- measuring cups and spoons (or a kitchen scale)
- 3 baking sheets (or you can use one if baking in batches) lined with parchment paper
- 2 large mixing bowls
- electric mixer
- medium cookie scoop
- cooling rack
- small bowl
- spoon for drizzling
How to Make the Best Matcha Cookies
- Combine dry ingredients. In a large sized mixing bowl, add flour, matcha, baking powder, and salt. Whisk well to combine, then set aside.
- Combine wet ingredients. In another large mixing bowl, add butter, sugar, and vanilla. Beat with an electric hand mixer until fluffy, about 3 minutes. Add in the egg and egg yolk, then beat again until fluffy and combined, about 2 more minutes.
- Add dry to wet. Add the dry ingredients to the wet, then mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix.
- Scoop cookies. Prepare 3 baking sheets with parchment paper (or one, if working in batches). Using a medium cookie scoop, scoop cookies to be about 2 tablespoons each. Place all the cookies evenly onto the baking sheets (I do 6 per sheet).
- Bake. Place into a 350°F preheated oven and bake for 13-14 minutes. Allow the cookies to cool on baking sheet for 10 minutes before transferring them onto a wire rack to fully cool before drizzling with white chocolate.
- Melt chocolate. When cookies are fully cooled, add the white chocolate to a microwave-safe bowl. Place the bowl the microwave and heat in 30 second intervals, stirring in between, until the white chocolate is fully melted.
- Drizzle chocolate. Use a spoon to drizzle white chocolate over the cooled cookies, then allow the white chocolate to harden before enjoying.
Recipe Variations
- Use dark chocolate. White chocolate and matcha are best friends, but I also love using deep, bitter dark chocolate as well. This would be great with a little orange zest, too!
- Make white chocolate chip matcha cookies. If you don't want to drizzle chocolate on top, fold the white chocolate into the cookie dough itself.
- Sprinkle the tops. After you drizzle the melted white chocolate, sprinkle gold sprinkles, black sesame seeds, or powdered freeze-dried raspberries for extra color.
How to Serve
These Matcha Cookies are the perfect treat to bake when you are craving a last minute sugar fix. They are also delicious paired with a warm drink like tea or coffee. Try it with one of these favorites:
Recipe Tips and Tricks
- Don't rush the cool down. Letting the cookies finish baking on the tray after you remove them from the oven is a crucial step. They need that extra time to firm up and get the right texture.
- Use good quality matcha. If you can possibly use ceremonial grade matcha powder, you'll have the strongest, purest matcha flavor. It costs a little extra, but you don't need much for the recipe.
- Use real white chocolate. Most of the white chocolate chips at the grocery store aren't actually made with white chocolate. Check the ingredients list for one that uses real cocoa butter. I find it easiest to buy white chocolate in bar form and cut it into small pieces.
- Don't crowd the cookies. Only bake 6 cookies per cookie sheet to give them plenty of room to spread in the oven.
Storing and Freezing Instructions
How to Store
Store leftover cookies in an airtight container at room temperature for 5-7 days.
How to Freeze
Freeze any excess cookies into a freezer-safe container for up to 3 months. Thaw on the counter before eating.
FAQ
There are several different grades of matcha and there is a vast difference in price and quality between them. I recommend using a high-quality matcha powder, ideally culinary grade or even ceremonial grade. The higher the quality, the cleaner and stronger the flavor. Lower quality matcha doesn't have nearly the same brightness either.
Technically, yes. Matcha is made from ground green tea leaves, so you can run your own leaves through a spice grinder until they turn into a powder. However, matcha is typically made from higher-quality shade-grown green tea leaves. Your homemade matcha powder not have quite the same depth of flavor and bold color unless you're using the highest quality tea leaves.
On its own, matcha has quite a subtle flavor. There's an art to bringing out its flavor, especially in baking recipes. There are a few tricks to keep in mind, but first, you want to start with good-quality matcha. It has a purer, bolder flavor that can stand up to the other ingredients. I recommend using culinary grade matcha powder at the bare minimum, if not ceremonial.
Additionally, matcha comes to life with a few other flavors like citrus and white chocolate. When you incorporate these flavors, your matcha recipes will taste more balanced, and the flavors will pop even more. It can be as simple as drizzling a little white chocolate on top of your favorite matcha cookies recipe or adding a little orange zest, but it makes a big difference!
More Cookie Recipes
- 50 Best Cookie Recipes
- Chai Cookies
- Lofthouse Cookies (Soft Frosted Sugar Cookies)
- White Chocolate Chip Cookies
- Date Cookies
- Pistachio Cookies
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Recipe
Matcha Cookies
- Total Time: 29 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
These homemade Matcha Cookies are the perfect sugar cookies with a bold green color and matcha's distinct grassy flavor. The sweetness balances the earthiness of the green tea powder, and a little melted white chocolate drizzle makes them look like edible art. They're soft and chewy, and the perfect cookies for matcha lovers!
Ingredients
- 2 ½ cups (300 grams) all purpose flour
- 4 teaspoons matcha powder (culinary grade or better)
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup (227 grams) unsalted butter, at room temperature
- 1 ¾ cups (350 grams) white sugar
- 2 teaspoons vanilla
- 1 large egg
- 1 large egg yolk
- 2 ounces (47 grams) white chocolate, finely chopped
Instructions
- Preheat oven to 350°F and prepare 3 baking sheets with parchment paper (or one, if working in batches).
- In a large sized mixing bowl, add flour, matcha, baking powder, and salt. Whisk well to combine, then set aside.
- In another large mixing bowl, add butter, sugar, and vanilla. Beat with an electric hand mixer until fluffy, about 3 minutes. Add in the egg and egg yolk, then beat again until fluffy and combined, about 2 more minutes.
- Add the dry ingredients to the wet, then mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix.
- Using a medium cookie scoop, scoop cookies to be about 2 tablespoons each. Place all the cookies evenly onto the baking sheets (I do 6 per sheet).
- Place into the oven and bake for 13-14 minutes. Allow the cookies to cool on baking sheet for 10 minutes before transferring them onto a wire rack to fully cool before drizzling with white chocolate.
- When cookies are fully cooled, add the white chocolate to a microwave-safe bowl. Place the bowl the microwave and heat in 30 second intervals, stirring in between, until the white chocolate is fully melted.
- Use a spoon to drizzle white chocolate over the cooled cookies, then allow the white chocolate to harden before enjoying.
Notes
How to store: Store leftover cookies in an airtight container at room temperature for 5-7 days.
How to freeze: Freeze any excess cookies into a freezer-safe container for up to 3 months. Thaw on the counter before eating.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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