Craving a comforting cookie recipe? These Matcha Cookies are so perfect for you! They take a bit of time and patience, but they’re totally worth it!
If you love dessert recipes, you are absolutely going to love my Single Serving Molten Lava Cake, Strawberry Cheesecake Bars & Pumpkin Blondies!
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Ingredients
- All-purpose flour
- Baking soda
- Matcha powder
- Unsalted butter
- Brown sugar
- White sugar
- Vanilla extract
- Eggs
- White chocolate chunks
See recipe card for quantities.
Instructions (with VIDEO)
Mix together wet ingredients.
Add dry ingredients & white chocolate chunks.
Store the dough in the fridge overnight!
Bake, serve & enjoy!
- Brown the butter: Melt the butter in a pan over medium heat for about 3 minutes, stirring continuously until it turns golden brown. Transfer it to a bowl to cool.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and matcha powder. Set aside.
- Combine wet ingredients: In another bowl, mix the cooled brown butter with the brown sugar and white sugar until smooth. Add in the vanilla extract and eggs, mixing for at least a minute until well combined.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, stirring until fully incorporated. Fold in the white chocolate chunks.
- Chill the dough: Cover the cookie dough and refrigerate for at least 1 hour.
- Bake: Preheat your oven to 175°C (350°F). Scoop the dough into cookie-sized portions and place them on a lined baking sheet. Bake for 10-12 minutes until edges are lightly golden.
- Serve: Let the cookies cool slightly, then enjoy with a glass of milk!
Substitutions
- All-purpose flour: You can use whole wheat flour for a denser texture, or a gluten-free flour blend if you want to make the cookies gluten-free.
- Baking soda: Baking powder can be used instead, though it may affect the texture slightly. Use 3 times the amount of baking powder.
- Salt: Sea salt or kosher salt can be used in equal amounts.
- Matcha powder: Green tea powder or finely ground spirulina can be alternatives, though matcha will give the best flavor.
- Unsalted butter: Salted butter can be used, but reduce the salt in the recipe. Coconut oil or margarine are also good substitutes.
- Brown sugar: Coconut sugar or maple syrup (adjusting liquid ingredients slightly) can replace brown sugar.
- White sugar: Cane sugar, coconut sugar, or even honey can be used as a substitute.
- Vanilla extract: Almond extract, maple extract, or vanilla bean paste can replace vanilla extract.
- Eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) or applesauce (¼ cup per egg) can work for a vegan option.
- White chocolate chunks: Dark chocolate, milk chocolate, or vegan white chocolate can be used as an alternative.
Equipment
- Baking Tray
- Whisk
- Measuring Cups & Spoons
Storage
Store the matcha cookies in an airtight container at room temperature for up to 5 days. For longer storage, place them in the fridge for up to 1 week, or freeze for up to 3 months. To enjoy later, thaw at room temperature or reheat briefly in the oven.
3 Top Tips for Success
- Brown the butter properly: Keep an eye on the butter as it browns to get that rich, nutty flavor without burning it.
- Chill the dough: Refrigerate the dough for at least an hour to prevent spreading and to enhance flavor.
- Don’t overbake: Bake just until the edges are golden, and the centers are slightly soft for chewy, perfect cookies.
FAQs
Matcha adds a unique earthy flavor and a vibrant green color to cookies, along with potential health benefits like antioxidants.
Yes, culinary-grade matcha is perfect for baking since it offers a more robust flavor and is more affordable than ceremonial grade.
To keep matcha cookies vibrant green, avoid overbaking and use high-quality matcha powder to prevent browning.
Related
Looking for other dessert recipes like this? Try these:
Easy Matcha Cookies Recipe
Ingredients
Equipment
Method
- Brown the butter: Melt the butter in a pan over medium heat for about 3 minutes, stirring continuously until it turns golden brown. Transfer it to a bowl to cool.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and matcha powder. Set aside.
- Combine wet ingredients: In another bowl, mix the cooled brown butter with the brown sugar and white sugar until smooth. Add in the vanilla extract and eggs, mixing for at least a minute until well combined.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, stirring until fully incorporated. Fold in the white chocolate chunks.
- Chill the dough: Cover the cookie dough and refrigerate for at least 1 hour.
- Bake: Preheat your oven to 175°C (350°F). Scoop the dough into cookie-sized portions and place them on a lined baking sheet. Bake for 10-12 minutes until edges are lightly golden.
- Serve: Let the cookies cool slightly, then enjoy with a glass of milk!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Irish Joy says
Please include sa quantity/grams of each ingredients.