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A closeup of whole matcha cookie in a hand.
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Matcha cookies

Matcha cookies are soft and chewy dipped in white chocolate. Matcha powder gives this buttery cookie recipe a unique flavor and bright color.
Course Dessert
Cuisine American, Japanese
Keyword Matcha cookies, matcha tea, sugar cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Calories 123kcal
Author Katie Beck

Equipment

  • Stand mixer

Ingredients

  • cups flour
  • 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 sugar 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 1 ½ minutes, stirring halfway through.

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