Matcha Cookies
Updated Dec 15, 2025
Matcha cookies baked with matcha powder, brown sugar, and butter, then drizzled with white chocolate for a balanced flavor. Soft and Chewy!
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My Matcha Cookies Are So Good!
These are green cookies, but they’re not made with any artificial food dyes (or spinach because that’s often how I make food green for my kids…lol). They’re made with matcha, which is a powdered green tea that has a lot of great health benefits. I’ve used matcha to make Hot Matcha Latte and Iced Matcha Latte and even Matcha Chia Pudding, but this is the first time that I’ve ever baked with it. Just a tablespoon or two gives these cookies their beautiful color.
They’re soft, chewy, slightly sweet, and buttery, and the matcha flavor is very subtle (so much so that your kids probably won’t know there’s matcha in there).
Matcha Cookie Ingredients
- All-purpose flour: I developed and tested this recipe to be make with all-purpose flour. I have not tried it, but a 1-to-1 gluten-free flour should be fine.
- Matcha: Look for culinary grade match. Ceremony grade is better for enjoying as tea. Culinary grade has a stronger flavor for baking.
- Baking soda, baking powder, and salt: You need both baking soda and powder so the cookies rise and spread properly. Make sure they are fresh and the baking powder is aluminum-free.
- Butter: Use unsalted and make sure it is at room temperature.
- Sugar: I call for both brown sugar and granulated sugar for these matcha cookies. The brown sugar adds a kind-of caramel flavor and makes the cookies chewy and the granulated sugar helps them spread.
- Egg: Use a large egg at room temperature.
- Vanilla: If you’re vanilla fan, you can add up to 1 teaspoon of vanilla.
- White chocolate and coconut oil: These 2 ingredients are all you need for a drizzle! The oil will make sure the white chocolate melts well and hardens slightly once drizzled on the cookie
How to Make Matcha Cookies
Matcha Cookie Recipe
These matcha cookies are made with culinary-grade matcha for the best matcha flavor. They come out soft and chewy and easy to eat!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon matcha powder culinary grade
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 egg room temperature
- ½ teaspoon vanilla
White Chocolate Drizzle
- ⅓ cup white chocolate chips
- 1 teaspoon coconut oil
Instructions
- In a medium bowl, whisk together the flour, matcha powder, baking soda, baking powder, and salt. Set aside.
- In a separate medium microwave-safe bowl, melt the butter. Add the sugars and stir to combine. Add the egg and vanilla and continue whisking together for about a minute until well combined.
- Add the dry ingredients to the wet ingredients, folding together until just combined. The dough will be very soft. Cover the bowl and refrigerate for at least 1 hour.
- Line 2 baking sheets with parchment paper then set aside. Preheat the oven to 350°F.
- With a medium spring-loaded cookie scoop, scoop a rounded ball of cookie dough and place it on the prepared baking sheets, leaving about 2 inches of space between each.
- Bake for 12-14 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For the white chocolate
- Place white chocolate chips and coconut oil in a microwave-safe bowl. Microwave the bowl for 30 seconds, stirring in between each interval, until the chips are just melted.
- Use a fork to drizzle the melted chocolate over the cookies and allow to set completely.
Notes
- My Top Tip: Chill the dough before scooping. The cookie dough will be super soft right after it’s mixed! I like to refrigerate it for an hour or two before scooping it. This way, they’ll spread properly in the oven.
- Storage: The cookies will keep for up to 7 days in the fridge in an airtight container! I like to put layers of wax paper in the between the layers of cookies so they don’t stick together.
- Freezing: You can freeze the baked cookies for up to 3 months. Place them on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. Just thaw at room temperature before enjoying. Or, you can make the dough ahead of time, wrap tightly in plastic wrap, and freeze. When ready to bake, allow the dough to thaw in the fridge until you’re ready to form and bake the cookies.
Nutrition
Serving: 1cookie, Calories: 143kcal, Carbohydrates: 19g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 78mg, Potassium: 34mg, Fiber: 0.3g, Sugar: 11g, Vitamin A: 214IU, Vitamin C: 0.02mg, Calcium: 19mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Brown butter. Instead of melting the butter, brown it by melting it on the stovetop until the butter smells nutty, caramelized, and looks like it has golden brown flecks in it. This will make the cookies even more delicious!
- Add white chocolate chips to the cookie dough. Stir up to 1 cup of white chocolate chips into the cookie dough! If you do this, you can leave the chocolate drizzle off of the cookies or keep it if you love white chocolate like I do.
- Sesame seeds. Matcha and sesame are such a great combo. Sprinkle on toasted white or black sesame seeds after drizzling the cookies with white chocolate!
Recipe Tips
- Chill the dough before scooping. The cookie dough will be super soft right after it’s mixed! I like to refrigerate it for an hour or two before scooping it. This way, they’ll spread properly in the oven.
- Leave enough space between the cookies. The cookies will spread as they bake! If you put them too close together on the baking sheet, they’ll run into each other.
- Use a cookie scoop. This is by far the easiest way to scoop cookies. If you don’t have one, I recommend using two spoons to scoop and shape the cookies.
- Don’t overmix the cookie dough. You want to use a spatula to mix the dry ingredients into the wet ingredients until they’re just combined. That way, the cookies stay super tender.
Comments
These were chewy, so delicious and mouthwatering. My husband loved them! Thank you for sharing this recipe. I will be making these again very soon.
Aww, so happy he loved them!! Thank you, Rahima!
So delicious and chewy and beautiful! Highly recommend!!
Yay!! So happy you loved them, Coco! Thank you!