Matcha and White Chocolate Cookies

Matcha and White Chocolate Cookies are a fun, elegant twist on a classic buttery sugar cookie!  These soft and chewy matcha cookies have a slight crisp edge and are finished with a white chocolate glaze. The earthy, complex flavor of the matcha powder creates a uniquely delicious treat you're sure to love.

Why you'll love this recipe

• These buttery matcha cookies are seriously simple to make - just like any other buttery sugar cookie, using typical cookie ingredients (outside of the matcha powder) that you likely already have at home.
• The matcha tea powder reduces the overall sweetness of these cookies - perfect for those who don't want overly sweet cookies.
• The health benefits from the matcha powder is enough to make anyone want to bake these cookies all year round!
• These scrumptious and pretty matcha cookies are easy to adapt - add nuts for crunch, swap the white chocolate glaze for dark chocolate for a richer contrast, or even use a ceremonial-grade matcha for the smoothest, most complex flavor profile

What are matcha and white chocolate cookies?

These matcha and white chocolate cookies are a sophisticated twist on a classic sugar cookie, where earthy, high-quality matcha combines with sweet, creamy white chocolate. The matcha powder, made from finely ground shaded green tea leaves, infuses the buttery dough with its distinct, slightly grassy flavor and vibrant green hue. This creates a beautifully balanced treat where the natural, only faintly sweet notes of the tea perfectly complement the decadent white chocolate glaze.

By incorporating the actual tea leaves in powder form, these cookies offer a powerful concentration of the health benefits found in this green tea. Think of it as green tea on steroids, delivering a significant dose of antioxidants and vitamins known to support overall wellness.

While ceremonial-grade matcha offers the smoothest, least bitter experience, any quality powder will work to create a cookie that is as nourishing as it is indulgent.

The matcha and white chocolate cookies are perfectly chewy with a complex flavor profile that is both comforting and elegant. Resting the dough briefly ensures a thick, soft texture, making each bite a delightful contrast between the earthy matcha and the sweet, velvety finish of the white chocolate glaze.

Ingredients

These buttery matcha cookies are pretty simple and use typical cookie ingredients (outside of the matcha powder:.

• All-purpose flour: Spoon and level to avoid overly dense and dry cookies. Gluten-free flour blend can be used instead, if needed.
• Matcha powder: For this recipe, and a few others that I have that use matcha powder, I use culinary/ingredient grade. It tastes great in baked goods and won't put you out a ton of money. This is the matcha powder I use…
• Baking powder and soda: These leavening agents help the cookies to rise, preventing overspreading while baking.
• Salt: Enhances and balances the flavors in these cookies. Reduce by half if you use salted butter in the cookie dough.
• Butter: Preferably unsalted for better control of the flavor of these cookies. Allow the butter to soften at room temperature to cream easily with the sugars. Omit the salt in this recipe if you are using salted butter.
• Granulated sugar: Provides sweetness and a crispy exterior to these cookies.
• Brown sugar: Adds moisture for an irresistible chewy texture. You can use all white sugar instead, if you prefer.
• Vanilla extract: Use pure vanilla extract or vanilla bean paste for depth of flavor.
• Egg: Bring your egg to room temperature for easy mixing.
• White chocolate chips: For melting and dipping the baked cookies into. White chocolate is a great compliment to the flavor of matcha.
• Oil: Use flavorless oil, such as vegetable oil to mix with the melted white chocolate chips. It helps to stabilize the melted chocolate for that smooth consistency.

Instructions

Whisk all your dry ingredients in one bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter with both sugars on medium speed for 1-2 minutes until smooth.

Add the egg and beat on high until fully combined. Scrape the sides and bottom of the bowl, then add the vanilla extract. Beat` on high until the mixture is combined

With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until incorporated as overmixing will lead to dense cookies.

Let the batter sit for 10 minutes before scooping and rolling the cookie dough into balls. Place them on the prepared baking sheets, spacing 2 inches apart. Bake one sheet at a time for 10-11 minutes, but no longer. The edges should be ever so slightly golden in color. 

Let the baked matcha cookies cool on the baking sheet for a few minutes to set, then transfer to a wire rack to cool completely.

For the white chocolate glaze

Create a double boiler by adding water to a small saucepan (about ⅓ full) and bringing to a boil. Place the white chocolate chips in a heatproof bowl set over the saucepan to melt the chocolate with the oil, stirring occasionally until completely smooth and shiny. Remove from the heat. You can also melt the white chocolate in a microwave-safe bowl in the microwave for 1 ½ minutes, stirring halfway through.

Dip one-half of each cooled matcha cookie into the melted chocolate, allowing excess to drip off. Place on parchment paper to set, and enjoy!

To serve

Enjoy these matcha and white chocolate cookies with a glass of milk, a fruit smoothie, a mug of hot coffee as an afternoon treat, or as dessert with a bowl of vanilla ice cream.

These matcha and white chocolate cookies are also very pretty to exchange at cookie exchange parties for the holidays or to gift to your friends and family.

They aren't overly sweet and have all kinds of health benefits thanks to the matcha powder, which is great if you're looking for a bit of relief from all the rich and decadent treats, especially during the holiday season, or if you just naturally prefer less sweet treats. 

Tips and variations

A few things to ensure matcha cookies turn out great.

• Storage: Once assembled and set, these matcha and white chocolate cookies can be stored in an airtight container at room temperature for up to 5-7 days. They never last this long in my house because they're so good!
• Make ahead: You can make the cookie dough ahead of time, wrap it tightly with plastic wrap and store it in the fridge for a few days. Make sure to leave the chilled cookie dough on the counter for about an hour before scooping. Alternatively, you can make and roll the dough into balls and freeze for up to three months. Thaw the dough balls at room temperature and bake as directed. 
• Gluten-free: I haven't made these cookies gluten-free before, but I don't see why it wouldn't work with a GF flour blend that is cup-for-cup for regular flour.
• Chill the dough: You don't need to chill the cookie dough in this recipe, although there's no harm in doing so. Chilling cookie dough is a popular baking technique that is used to help solidify the butter, preventing excessive spread and ensuring a tender, crumbly texture, while also enhancing the flavor and making the dough easier to handle for scooping and shaping.
• Rest the dough: While this recipe doesn't compel you to chill the dough before baking these matcha cookies, it is important to allow the freshly combined dough to sit for about 10 minutes before scooping. This extra time allows the flour to absorb the wet ingredients for thicker, chewier cookies. It also promotes improved flavor.
• Uniform cookies: I use a regular cookie scoop to scoop out the cookie dough, then roll it into balls. You could also use a tablespoon. Creating uniform-sized cookies means that the cookies will bake evenly at the same rate. It will also add a prettier presentation when serving or gifting these scrumptious cookies.   
• Cool before assembling: Make sure that the cookies are completely cool before dipping in the melted white chocolate or the chocolate coating will take longer to set.
• Sprinkle while wet: If you want to add any extra toppings to these cookies, such as chopped nuts or sanding sugar, do so while still wet so that it adheres to the cookies.
• Don't overmix: Mix the dough ingredients until just combined and no more or you will create dense cookies.
• Double-batched recipe: Keep in mind that this recipe makes 24 cookies which means that you will need to use two baking sheets and may need to bake in batches. 
• Mix-ins: Ditch the white chocolate glaze and make these chocolate chip cookies by adding the white chocolate chips directly to the cookie batter. I've also made these cookies before with buttery macadamia nuts and drizzled the white chocolate glaze over the top, and they were amazing!!
• Chocolate glaze: Make a dark chocolate glaze instead which is equally delicious.
• Bake on the middle rack: Bake these cookies on the middle rack of your oven, one tray at a time, to promote even cooking. If you cook multiple trays on a few racks throughout the oven, the heat won't circulate adequately and your cookies will not come out with the right texture.

More cookie recipes you'll love

Matcha and White Chocolate Cookies

Matcha and White Chocolate Cookies offer an elegant twist on a classic sugar cookie! They're soft and chewy with an earthy matcha flavor and dipped in velvety white chocolate glaze!

Print Recipe Pin Recipe Save to collection

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Course: Dessert

Cuisine: American, Japanese

Keyword: Matcha cookies, matcha tea, sugar cookies

Servings: 24 cookies

160

Author: Katie Beck

Equipment

• Stand mixer

Ingredients

• 2½ cups flour
• 2½ tablespoon matcha powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt I use unsalted if using salted butter, decrease salt in recipe by half.
• 2 sticks butter room temperature
• 1 cup sugar
• 2 tablespoon brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• ¾ cup white chocolate chips 6 ounces
• ½ teaspoon flavorless oil I used vegetable

Instructions

• Preheat oven to 350 and have a rack in the middle of the oven. Line baking sheets with parchment or foil.
• In a medium bowl whisk together flour, matcha powder, baking soda and powder and salt.
• In the bowl of a stand mixer, cream together the butter and sugars until light in color and fluffy, about two minutes. Scrape down the sides of the bowl and add your egg, and beat until incorporated. Then add the vanilla.
• With the mixer on low, slowly add the dry ingredients to the butter, sugar and egg mixture. Mixing just until incorporated. Let the batter site for 10 minutes then before scooping.
• Using a cookie scoop or a tablespoon, spoon out the cookies and roll them into balls. Try as best you can to make them all the same size, so they cook evenly together. Space them a couple inches apart on the baking sheet.
• Bake each sheet separately in the oven for 10-11 minutes, no longer. They will continue cooking when you take them out, and be perfect. The edges should be ever so slightly golden in color.
• Once cookies have cooled, melt the white chocolate chips and the oil over a double boiler or in a microwave safe bowl in the microwave for 1½ minutes, stirring halfway through. Dip the cookies about ⅓-1/2 of the way and set a rack to set up and cool the glaze.

Notes

The cookie dough can be frozen for up to three months. Thaw before scooping. Alternatively you can scoop and roll the dough and freeze the unbaked cookies as well. Take out of freezer and place on the baking sheet for an hour before baking.
Baked cookies can be kept at room temperature for up to a week in an airtight container.

Nutrition

Calories: 123kcal | Carbohydrates: 23g | Fat: 2g

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