Crispy-edged matcha butter cookies with white chocolate
Matcha Cookies
Prep Time
15 min
Cook Time
12 min
Total Time
57 min
Servings
12
24 cookies
Difficulty
Easy
Cost
Moderate
$$
Matcha Cookies
Crispy-edged matcha butter cookies with white chocolate
★4.5(17)
Vibrant green matcha cookies with crispy edges, soft centers, and pockets of melted white chocolate. The earthy bitterness of high-quality matcha is perfectly balanced by the sweet creaminess of white chocolate.
15m
Prep Time
12m
Cook Time
57m
Total Time
12
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
These matcha cookies bring the beloved Japanese tea flavor into a familiar format. The vivid green color and sophisticated bittersweet flavor make them a standout on any cookie platter.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp matcha powder (culinary grade)
- 1 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 cup white chocolate chips
Instructions
- 1
Sift together flour, matcha powder, and 1/2 tsp baking soda.
- 2
Cream butter and sugar until light and fluffy. Beat in egg and 1 tsp vanilla.
- 3
Fold in dry ingredients until just combined. Stir in white chocolate chips.
- 4
Chill dough for 30 minutes. Scoop into 24 balls and place on lined baking sheets.
- 5
Bake at 350F for 10 to 12 minutes until edges are set but centers are still soft. Cool on the pan for 5 minutes.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
White chocolate chipsDark chocolate chunks
More intense contrast with the matcha
ButterCoconut oil
Creates a dairy-free version with slightly tropical flavor
Tips & Storage
Pro Tips
Use culinary-grade matcha for baking; ceremonial grade is too expensive and its nuances are lost in cookies.
Do not overbake; the cookies will firm up as they cool on the pan.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store in an airtight container at room temperature for up to 5 days.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (25mg) · 12 servings
Calories160
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates8g
Fat20g
Fiber90mg
Sugar0g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why are my cookies not green?
- Low-quality matcha turns brownish when baked. Use a vibrant green culinary-grade matcha.
- Can I skip the white chocolate?
- Yes, try dark chocolate or macadamia nuts for different flavor combinations.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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