Matcha Cookies are soft, chewy cookies flavored with Japanese green tea powder and filled with creamy white chocolate chips. Matcha gives the cookies a mild earthy taste and natural green color, while the white chocolate adds sweetness and balances the tea flavor.
These cookies work well for afternoon snacks, holiday trays, bake sales, tea parties, or homemade gifts. The dough is simple to prepare, and the cookies need only a short chilling time before baking.
Why You Will Love This Recipe
Soft and chewy: The cookies have lightly crisp edges and tender centers.
Balanced flavor: White chocolate softens matcha’s natural earthy taste.
Easy to prepare: The dough uses a familiar drop-cookie method.
Great for sharing: One batch makes about 24 cookies.
Equipment Needed
Large mixing bowl
Medium mixing bowl
Electric hand mixer or stand mixer
Measuring cups and spoons
Fine-mesh sieve
Whisk
Rubber spatula
Baking sheets
Parchment paper or silicone baking mats
Medium cookie scoop
Wire cooling rack
Ingredients List
For the Matcha Cookie Dough
2 cups all-purpose flour
2 tablespoons culinary-grade matcha powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup white chocolate chips
Optional Toppings
Extra white chocolate chips
A light dusting of matcha powder
Chopped macadamia nuts
White sanding sugar
Flaky sea salt
Timing & Servings
- Prep Time: 20 minutes
- Chilling Time: 30 minutes
- Cook Time: 10 minutes per batch
- Total Time: 1 hour
- Servings: 24 cookies
How to Make Matcha Cookies Step by Step
Step 1: Prepare the dry ingredients
Place a fine-mesh sieve over a medium mixing bowl.
Add the flour, matcha powder, baking soda, and salt. Sift the ingredients into the bowl, then whisk them together.
Sifting breaks apart small matcha lumps and helps the green tea powder spread evenly through the dough.
Step 2: Cream the butter and sugars
Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl.
Beat with an electric mixer on medium speed for 2 to 3 minutes, until the mixture looks smooth and slightly fluffy.
Scrape down the sides and bottom of the bowl with a rubber spatula.
Step 3: Finish the cookie dough
Add the egg, egg yolk, and vanilla extract to the butter mixture.
Beat until fully combined.
Add the dry ingredients in two portions and mix on low speed just until no visible flour remains.
Fold in the white chocolate chips with a rubber spatula. Avoid mixing the dough longer than necessary.
Step 4: Chill and shape the dough
Cover the bowl and refrigerate the dough for 30 minutes.
While the dough chills, preheat the oven to 350°F and line two baking sheets with parchment paper.
Scoop about 1 1/2 tablespoons of dough for each cookie and roll it gently into a ball. Arrange the dough balls about 2 inches apart on the prepared baking sheets.
Step 5: Add optional toppings
Press a few extra white chocolate chips into the top of each dough ball if desired.
For a sweet, lightly crisp surface, sprinkle a small amount of white sanding sugar over the dough.
Keep any matcha powder for dusting until after the cookies have cooled.
Step 6: Bake the cookies
Bake one sheet at a time for 9 to 11 minutes.
The edges should look set, while the centers should remain soft and slightly underdone.
Do not wait for the cookies to become deeply browned. Too much baking can dull the green color and make the cookies dry.
Step 7: Cool and serve
Let the cookies cool on the baking sheet for 5 minutes.
Transfer them carefully to a wire rack and allow them to cool completely.
Dust the cooled cookies lightly with matcha powder or add a few flakes of sea salt if desired.
Tips for the Best Matcha Cookies
Use culinary-grade matcha
Culinary-grade matcha is made for baking and works well in cookie dough.
It provides good flavor and color without the higher cost of ceremonial-grade matcha.
Check the color of your matcha
Fresh matcha should look bright green rather than brown or dull olive.
Older matcha may produce cookies with a weaker flavor and less attractive color.
Sift the matcha
Matcha powder forms small lumps easily.
Sifting it with the flour prevents dark green spots and helps create an even flavor.
Measure the flour carefully
Too much flour can make the cookies dry and thick.
Spoon the flour into the measuring cup and level the top rather than scooping directly from the container.
Use softened butter
The butter should feel soft when pressed but should not be melted.
Melted butter may cause the cookies to spread too much.
Chill the dough
Chilling makes the dough easier to handle and helps the cookies maintain their shape.
If the dough still feels sticky after 30 minutes, chill it for another 10 to 15 minutes.
Do not overmix
Mix the flour into the wet ingredients only until combined.
Overmixing can develop too much gluten and make the cookies firm.
Watch the baking time
Matcha cookies can become bitter and lose color when overbaked.
Remove them while the centers still look slightly soft.
Use white chocolate carefully
White chocolate is sweet, so one cup is enough to balance the matcha without covering its flavor.
For a stronger green tea taste, reduce the amount to 3/4 cup.
Common Mistakes to Avoid
- Do not use old matcha with a dull brown color.
- Avoid adding matcha without sifting it first.
- Do not use melted butter unless you also plan to increase the chilling time.
- Avoid packing flour tightly into the measuring cup.
- Do not skip chilling if the dough feels warm or sticky.
- Avoid baking until the centers look completely firm.
- Do not dust warm cookies with matcha, as the powder can absorb moisture and become patchy.
Variations to Try
Matcha Macadamia Cookies
Add 3/4 cup of chopped roasted macadamia nuts.
Reduce the white chocolate chips to 3/4 cup so the dough is not overloaded.
Matcha Dark Chocolate Cookies
Replace the white chocolate chips with dark chocolate chips.
The finished cookies will taste less sweet and have a stronger cocoa contrast.
Matcha Milk Chocolate Cookies
Use milk chocolate chips for a sweeter and creamier flavor.
This variation is useful for readers who find matcha slightly bitter.
Matcha Sugar Cookies
Leave out the chocolate chips.
Roll the dough balls in granulated sugar before baking for a simple matcha-flavored cookie.
Matcha Almond Cookies
Add 1/2 teaspoon of almond extract along with the vanilla.
Top the dough with sliced almonds before baking.
Matcha Coconut Cookies
Fold 1/2 cup of sweetened shredded coconut into the dough.
Use 3/4 cup of white chocolate chips to keep the amount of mix-ins balanced.
Strawberry Matcha Cookies
Add 1/2 cup of crushed freeze-dried strawberries.
Do not use fresh strawberries because they add too much moisture to the dough.
Matcha Sandwich Cookies
Spread vanilla buttercream, white chocolate ganache, or cream cheese frosting between two cooled cookies.
Use cookies of similar size for neat sandwiches.
Gluten-Free Matcha Cookies
Use a cup-for-cup gluten-free flour blend designed for baking.
The dough may need a little extra chilling if it feels soft.
Dairy-Free Version
Replace the butter with firm plant-based baking butter.
Use dairy-free white chocolate chips and check that the matcha is processed without dairy additives.
Serving Suggestions
- Serve Matcha Cookies with green tea, coffee, cold milk, or a matcha latte.
- They also pair well with vanilla ice cream, strawberry ice cream, or white chocolate ice cream.
- For a dessert platter, arrange them with shortbread, sugar cookies, chocolate-dipped strawberries, and small pieces of white chocolate.
- These cookies work especially well for tea parties, spring gatherings, holiday cookie boxes, and homemade gifts.
- You can also crumble them over yogurt, pudding, or ice cream for added texture.
- For a simple plated dessert, serve one warm cookie with a scoop of vanilla ice cream and a few fresh strawberries.
Make-Ahead, Storage, and Reheating
Make-Ahead Dough
The cookie dough can be prepared up to 2 days ahead.
Cover the bowl tightly and store it in the refrigerator.
Let very firm dough sit at room temperature for 10 minutes before scooping.
You can also shape the dough balls one day ahead and keep them covered in the refrigerator.
Room-Temperature Storage
Allow the cookies to cool completely.
Store them in an airtight container at room temperature for up to 5 days.
Place parchment paper between the layers if the cookies are very soft.
Keep the container away from direct sunlight because light can fade the matcha color.
Refrigerator Storage
Refrigeration is not necessary, but the cookies can be stored in the refrigerator for up to 1 week.
Let them return to room temperature before serving for a softer texture.
Freezing Cookie Dough
Shape the cookie dough into balls and arrange them on a baking sheet.
Freeze until firm, then transfer the dough balls to a freezer-safe bag.
Freeze for up to 3 months.
Bake from frozen at 350°F, adding about 2 minutes to the regular baking time.
Freezing Baked Cookies
Place completely cooled cookies in a freezer-safe container with parchment paper between the layers.
Freeze for up to 3 months.
Thaw them inside the closed container at room temperature.
Reheating
These cookies do not need reheating.
For a soft, warm cookie, microwave one for about 5 seconds.
White chocolate can become hot quickly, so let the cookie sit briefly before eating.
Nutritional Facts
- Calories: 185
- Fat: 9g
- Carbs: 24g
- Protein: 2g
- Sugar: 15g
- Sodium: 105mg
Matcha Cookies
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring Cups and Spoons
- Fine-mesh sieve
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Medium cookie scoop
- Wire cooling rack
Ingredients
For the Matcha Cookie Dough
- 2 cups all-purpose flour
- 2 tablespoons culinary-grade matcha powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
Optional Toppings
- Extra white chocolate chips
- A light dusting of matcha powder
- Chopped macadamia nuts
- White sanding sugar
- Flaky sea salt
Instructions
Step 1: Prepare the dry ingredients
- Place a fine-mesh sieve over a medium mixing bowl.
- Add the flour, matcha powder, baking soda, and salt. Sift the ingredients into the bowl, then whisk them together.
- Sifting breaks apart small matcha lumps and helps the green tea powder spread evenly through the dough.
Step 2: Cream the butter and sugars
- Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl.
- Beat with an electric mixer on medium speed for 2 to 3 minutes, until the mixture looks smooth and slightly fluffy.
- Scrape down the sides and bottom of the bowl with a rubber spatula.
Step 3: Finish the cookie dough
- Add the egg, egg yolk, and vanilla extract to the butter mixture.
- Beat until fully combined.
- Add the dry ingredients in two portions and mix on low speed just until no visible flour remains.
- Fold in the white chocolate chips with a rubber spatula. Avoid mixing the dough longer than necessary.
Step 4: Chill and shape the dough
- Cover the bowl and refrigerate the dough for 30 minutes.
- While the dough chills, preheat the oven to 350°F and line two baking sheets with parchment paper.
- Scoop about 1 1/2 tablespoons of dough for each cookie and roll it gently into a ball. Arrange the dough balls about 2 inches apart on the prepared baking sheets.
Step 5: Add optional toppings
- Press a few extra white chocolate chips into the top of each dough ball if desired.
- For a sweet, lightly crisp surface, sprinkle a small amount of white sanding sugar over the dough.
- Keep any matcha powder for dusting until after the cookies have cooled.
Step 6: Bake the cookies
- Bake one sheet at a time for 9 to 11 minutes.
- The edges should look set, while the centers should remain soft and slightly underdone.
- Do not wait for the cookies to become deeply browned. Too much baking can dull the green color and make the cookies dry.
Step 7: Cool and serve
- Let the cookies cool on the baking sheet for 5 minutes.
- Transfer them carefully to a wire rack and allow them to cool completely.
- Dust the cooled cookies lightly with matcha powder or add a few flakes of sea salt if desired.
FAQs
What kind of matcha should I use for cookies?
Culinary-grade matcha is the best practical choice for baking. Look for a bright green powder with a fresh smell.
Why did my Matcha Cookies turn brown?
They may have been overbaked, or the matcha may have been old. Bake only until the edges set and use fresh, good-quality matcha.
Can I make these cookies without white chocolate?
Yes. Leave out the white chocolate for a stronger matcha flavor, or replace it with dark chocolate, nuts, or freeze-dried fruit.
How strong is the matcha flavor?
Two tablespoons create a noticeable but balanced flavor. Reduce it to 1 1/2 tablespoons for milder cookies or add a little more for a stronger taste.
Conclusion
Matcha Cookies combine a soft, chewy texture with the earthy flavor of green tea and the creamy sweetness of white chocolate. Their natural green color makes them especially attractive for spring events, tea parties, and holiday cookie boxes.