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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 haven’t tried it, but if you’re gluten-free you can substitute your favorite gluten-free flour blend.
- Matcha: Make sure to buy culinary grade matcha, which has a stronger flavor.
- Baking soda, baking powder, and salt: You need both baking soda and powder so the cookies rise and spread properly.
- Butter: I like to use unsalted butter and add add salt separately!
- 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: If you can, have your egg at room temperature before starting this recipe. It’ll be easier to mix in with the rest of the ingredients.
- 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.
Popular Additions
- 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!
How to Make Matcha Cookies
My Best Matcha Cookie 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.
More Matcha Recipes:
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Matcha Cookie Recipe
These matcha cookies are made with culinary-grade matcha for the best match 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
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.
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.
Cuisine American
Course: Dessert
So delicious and chewy and beautiful! Highly recommend!!
Yay!! So happy you loved them, Coco! Thank you!