I not too long ago tried matcha cookies for the first time, it was in an airport lounge in Europe and I knew I just had to try to make them. They're perfectly sweet, soft with a slight chewiness.
Those who know matcha, know the benefits. Green tea leaves are great for boosting your mood as well as energy levels and so integrating it into a cookie makes perfect sense.
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What makes this recipe so yummy
- They taste absolutely fantastic with a truly unique flavor.
- They give you that perfect energy boost for a little while.
- Matcha has countless health benefits.
- You won't need to feel so bad about snacking on a cookie.
- They're the perfect cookies for a matcha lover.
- You have to love the vibrant green color!
- A matcha cookie recipe that results in a chewy cookie with a vibrant bright green color
Groceries you'll need: Ingredients
- All Purpose Flour
- Vanilla Extract
- Light Brown Sugar
- White Sugar
- Egg
- Unsalted Butter
- Salt
- Baking Soda
- Culinary Matcha Powder
- White Chocolate Chips
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: In a small pot brown the butter, then allow to cool.
- Step 2: Add melted butter to the bowl of a stand mixer along with the egg.
- Step 3: Pass the dry ingredients through a sieve into a medium bowl.
- Step 4: Mix the dry ingredients with a whisk.
- Step 5: On a low speed add the dry ingredients to the wet, a little at a time.
- Step 6: Fold in the white chocolate chips.
- Step 7: Wrap the cookie dough in plastic wrap and refrigerate.
- Step 8: Using a cookie scoop, scoop out onto a baking sheet lined with parchment paper (or a silicone mat) and refrigerate again.
- Step 9: Bake for 10 minutes, then allow to cool completely on a wire rack.
Hint: Don't skip the butter browning part. Browning the butter gives it a delicious nuttiness. Make sure you still have ½ cup left, after you've browned it. If not, add a little more butter to make up for what was lost.
Recipe variations and substitute ideas
- Macadamia Nuts - instead of white chocolate chips.
- Coconut Oil - try using some of this instead of the brown butter.
- Ice Cream - trust me on this - you have to try crumbling some of these cookies into some ice cream.
- Egg Yolk - a little extra for richness.
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Necessary gear: Equipment
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I like to use my stand mixer for any baking. You could also use an electric mixer or even do it the old fashioned way and mix by hand. If you have the biceps for it, lol. I know I don't.
You'll also need a baking tray, cookie scoop and mixing bowl.
I have some affiliate links for the equipment I used in the recipe card below.
More cookie recipes I think you'll love
How to store cookies
Store these Matcha Cookies in an airtight container at room temperature for up to 7-10 days. If you want to store them in the refrigerator they should probably last more like 2 weeks.
This cookie dough will freeze well. Once you have scooped out the cookie dough balls, store in a ziploc bag and freeze for up to 6 months.
Mel's kitchen notes
Don't skimp on the refrigeration time. It's important in order to stop the cookies from spreading/thinning during baking. You could add things like cornstarch to help with that, but I like to keep the ingredients minimal, for flavor.
Frequently asked questions: FAQs
It pairs well with a lot of baked goods. If you want to incorporate green tea into your food, it does hold up well. However, it does turn brown if you bake for too long.
It is the better version to use, yes. Although, if you use the ceremonial grade matcha it is still ok. Just a little lower quality.
It is Japanese green tea powder.
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Matcha Cookies
Video
Equipment
Ingredients
- ½ Cup Unsalted Butter unsalted + extra
- ¼ Cup Granulated Sugar
- ¾ Cup Light Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 Each Large Egg room temperature
- 1-½ Cups All Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Tablespoon Matcha Powder
- ¾ Cup White Chocolate Chips
Instructions
- Add the butter to a small pot on the stove and cook over medium heat until the butter starts to brown. Turn off the heat and pour into a measuring cup, ensuring there is still ½ cup - add more butter if you need to.½ Cup Unsalted Butter
- Allow to cool completely before the next step.
- Add the browned butter to the bowl of a stand mixer and add the brown sugar, vanilla and egg. Beat with the paddle attachment, until creamy.¾ Cup Light Brown Sugar, 1 Each Large Egg, 1 teaspoon Vanilla Extract
- In a medium bowl, pass all the dry ingredients through a sieve.¼ Cup Granulated Sugar, 1-½ Cups All Purpose Flour, ½ teaspoon Baking Soda, ½ teaspoon Salt, 1 Tablespoon Matcha Powder
- Using a whisk, mix those dry ingredients together.
- Scoop the dry ingredients into the wet, while mixing on low speed, until totally combined.
- Fold in the white chocolate chips.¾ Cup White Chocolate Chips
- Empty the matcha cookie dough out onto some plastic wrap, then shape into a brick. Place into the refrigerator to cool.
- Refrigerate the dough for a minimum of 2 hours. Overnight is great.
- Using a small cookie scoop, scoop balls of dough onto a cookie sheet lined with parchment paper.
- Refrigerate again for another 30 minutes.
- Preheat the oven to 350°F.
- Remove the cookies and place immediately into the oven on the middle rack. Bake for 10 minutes, then remove and allow to cool 5 minutes before transfering to a wire rack to cool completely.
Notes
Nutrition
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