These buttery, crisp matcha cookies balance earthy green tea and sweet white chocolate in every bite. I started baking these after my friend Jackeline brought me matcha powder from her trip to Kyoto, and now they're my go-to when I want something elegant but simple. The slice-and-bake method makes prep a breeze, and you can freeze the dough logs for fresh-baked cookies anytime.
If you're craving more sweet treats that come together quickly, try my Energy Ball Recipe for a no-bake snack, or check out these Best Red Velvet Cinnamon Rolls for weekend mornings.
Why You Will love this Matcha Cookies
Simple ingredients. You probably have most of what you need already. All-purpose flour, butter, sugar, egg yolks, and good matcha powder come together quickly.
Make-ahead friendly. The chilled cookie dough can live in your fridge for days or your freezer for months. Slice and bake whenever the craving hits.
Beautiful color. That vibrant green looks stunning on a cookie platter or wrapped up as a homemade gift.
Bakery-style results. These taste like something you'd buy at a tea shop, but you made them yourself.
Great for tea time. They pair wonderfully with hot tea or coffee and aren't too sweet, so they feel refined but approachable.
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Matcha Cookies Ingredients
Here's everything for these white chocolate Matcha Cookies, measured and ready to go.
See Recipe Card Below This Post For Ingredient Quantities
All-purpose flour: Forms the base structure and gives the cookies their tender crumb. You can use plain flour if that's what you have.
Matcha powder: This is where the earthy flavor and that gorgeous green color come from. Ceremonial or culinary grade both work beautifully here.
Unsalted butter: Adds richness and helps create that melt-in-your-mouth texture. Make sure it's softened to room temperature so it creams properly.
Kosher salt: Just a pinch balances the sweetness and brings out the matcha flavor.
Confectioners' sugar: Also called powdered sugar, this sweetens the dough and helps create a smooth, tender cookie.
Egg yolks: Bind everything together and add moisture without making the cookies cakey. Room temperature yolks mix in more easily.
White chocolate baking chips: These sweet, creamy chips contrast beautifully with the earthy matcha. Use good quality chips for the best flavor.
How to Make Matcha Cookies
Making this easy matcha cookie recipe takes just a few simple steps, plus some chilling time.
Mix the dry ingredients: Combine flour and matcha powder in a large bowl, then sift them together to remove any lumps. This helps distribute the matcha evenly so you don't get pockets of intense flavor.
Cream the butter: Beat softened butter in your stand mixer or with a hand mixer until it's smooth and creamy, about 1 to 2 minutes. Add the kosher salt and blend it in.
Add the sugar: Pour in confectioners' sugar and beat until the mixture looks soft, light, and fluffy, scraping down the bowl once or twice. This usually takes 2 to 3 minutes.
Mix in egg yolks: Add the egg yolks and mix until they're fully incorporated and the mixture is smooth.
Combine wet and dry: Gradually add your flour and matcha mixture, mixing just until everything comes together. Don't overmix or your cookies might turn out tough.
Fold in white chocolate: Add the white chocolate baking chips and mix gently until they're distributed throughout the dough.
Shape the logs: Divide dough into two equal portions and shape each into a log about 1½ inches across and 7 inches long. Wrap each log tightly in plastic wrap.
Chill the dough: Refrigerate the wrapped logs for at least 2 hours until they're firm enough to slice cleanly. If you want perfectly round cookies, rest the logs on uncooked rice while they chill.
Preheat and prep: Heat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
Slice the cookies: Unwrap the chilled dough and use a sharp knife to cut rounds about ⅓ inch thick. If the dough's too firm, let it sit for 5 minutes. Arrange slices on your baking sheet with about an inch between each cookie.
Bake: Bake for 14 to 16 minutes until the edges turn lightly golden. The centers might look a touch soft, but they'll firm up as they cool.
Cool completely: Let cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool all the way. They'll get crispier as they cool down.
Substitutions and Swaps
Different chocolate: Swap white chocolate chips for dark chocolate or milk chocolate if you prefer. Mini chips work too.
Gluten-free version: Use a 1-to-1 gluten-free baking flour in place of all-purpose flour. The texture might be slightly different but still delicious.
Dairy-free option: Replace butter with vegan butter or coconut oil. Make sure it's softened the same way.
Extra flavor: Add ½ teaspoon vanilla extract or a tiny pinch of almond extract to the dough.
No white chocolate: Leave out the chips entirely for a simple matcha shortbread cookie.
Making It Kid-Friendly
Lina loves helping me make these, and here's how to get kids involved:
Let them sift. Kids love sifting flour and watching the matcha powder turn everything green.
Shape the logs. Little hands are great at rolling dough into logs. It's like playing with play dough.
Press in extra chips. After slicing, let kids press a few extra white chocolate chips on top of each cookie for a prettier look.
Sweeten it up. If your kids find matcha too earthy, reduce the matcha powder to 2 tablespoons and add a light dusting of powdered sugar on top after baking.
Expert Tips
Use quality matcha. Cheap Matcha Cookies can taste bitter or dull. Spend a little extra for culinary-grade or ceremonial-grade matcha powder for the best flavor and color.
Don't skip sifting. Matcha powder clumps easily. Sifting ensures even distribution and a smooth, vibrant dough.
Measure accurately. Weighing your flour and matcha with a kitchen scale gives you the most consistent results. Too much flour makes dry cookies.
Chill thoroughly. If the dough isn't firm enough, the Matcha Cookies will spread too much in the oven. Give it the full 2 hours or more.
Slice evenly. Try to cut your Matcha Cookies the same thickness so they bake at the same rate. A ruler can help if you're being precise.
Equipment forMatcha Cookies
Large mixing bowl: For combining your dry ingredients.
Fine-mesh sieve: Sifts the flour and matcha together so there are no clumps.
Stand mixer or hand mixer: Makes creaming the butter quick and easy.
Spatula: For scraping down the bowl and folding in chips.
Plastic wrap: Wraps your dough logs for chilling.
Sharp knife: Slices through chilled dough cleanly.
Baking sheet: Holds your cookies in the oven.
Parchment paper or silicone mat: Prevents sticking and makes cleanup simple.
Wire cooling rack: Lets cookies cool evenly so the bottoms don't get soggy.
How to Store Matcha Cookies
Room temperature: Keep cooled cookies in an airtight container for up to 5 days. They stay crisp and delicious.
Refrigerator: These don't need refrigeration, but you can store them in the fridge if your kitchen gets very warm.
Freezer: Freeze baked cookies in a freezer-safe container for up to 2 months. Thaw at room temperature for about 20 minutes before serving.
Dough storage: Wrapped dough logs can live in the fridge for up to 5 days or the freezer for up to 2 months. Let frozen logs sit at room temperature for 10 minutes before slicing, but don't let them thaw completely.
Serving Suggestions
These Matcha Cookies are versatile and go well with so many things.
Afternoon tea: Serve them alongside a pot of green tea or Earl Grey. The earthy matcha complements tea beautifully.
Coffee break: Pair with a latte or cappuccino for a mid-morning treat. The buttery sweetness balances bold coffee.
Dessert platter: Arrange these alongside my Ambrosia Fruit Salad for a mix of textures and flavors at your next gathering.
Gift giving: Stack cookies in a clear bag tied with ribbon for a thoughtful homemade gift. They look as lovely as they taste.
FAQ
How long do matcha cookies last?
When stored in an airtight container at room temperature, these cookies stay fresh and crisp for 4 to 5 days. For longer storage, freeze them for up to 2 months. My family usually finishes them within a few days, so they rarely make it past day three at our house.
How to tell if matcha cookies are done?
Look for lightly golden edges while the centers still appear a bit soft. They might look underbaked, but they'll firm up as they cool on the wire rack. If you bake them until they're golden all over, they'll turn out too crisp and dry.
What are common mistakes when baking matcha cookies?
The biggest mistake is overmixing the dough after adding flour, which can make cookies tough. Another common issue is not chilling the dough long enough, causing cookies to spread too thin. Also, using old or low-quality matcha results in a dull color and bitter flavor, so always use fresh, good-quality matcha powder.
How much matcha is in a matcha cookie?
Each Matcha Cookies contains a little over 1 gram of matcha powder since the recipe uses 2½ tablespoons (about 15 grams total) for 26 cookies. That's enough to give you that earthy green tea flavor and gorgeous color without being overpowering or too bitter.
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Pairing
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Matcha Cookies
Ingredients
Method
- Measure all ingredients and set them out so everything is ready to work with before mixing begins.
- Stir the flour and matcha powder together in a large bowl until evenly combined.
- Pass the flour mixture through a sieve to remove any clumps and aerate the matcha.
- Beat the softened butter in a mixing bowl until creamy and smooth in texture.
- Blend in the salt until evenly distributed throughout the butter.
- Add the confectioners’ sugar and beat until the mixture becomes pale, fluffy, and light.
- Mix in the egg yolks until the dough looks cohesive and silky.
- Gradually fold in the flour mixture, mixing gently just until no dry streaks remain.
- Stir in the white chocolate chips only until evenly dispersed.
- Divide the dough into two equal portions and roll each into a smooth log shape.
- Wrap the dough logs tightly and refrigerate until firm to the touch.
- Preheat the oven and prepare a lined baking sheet while the dough chills
- Slice the chilled dough into evenly thick rounds and space them apart on the baking sheet.
- Bake until the edges show a light golden hue while the centers remain pale.
- Allow the cookies to rest briefly on the pan, then transfer them to a rack to cool fully.
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