What type of matcha is best for matcha cookies?

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.

Can you grind green tea leaves to make matcha?

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.

How do you bring out the flavor of matcha in baking?

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!

Matcha Cookies

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

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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