These Matcha White Chocolate Cookies are soft, chewy, and loaded with matcha green tea flavor! Perfect for any matcha lover and wait till you see how easy they are to make!
If you're looking for something to satisfy your matcha craving, then these Matcha Cookies are the perfect bake! These delicious cookies are delightfully crisp on the edges and soft and chewy on the inside. They will surely be your favorite matcha cookie recipe!
If you're looking for more delicious sugar cookies, be sure to check out my Raspberry Sugar Cookies!
Jump to:
Matcha White Chocolate Cookies Ingredients
- All-Purpose Flour. Use a good quality AP flour such as King Arthur.
- Baking Soda. A leavener that will help tenderize the cookies.
- Cream of Tartar. Helps create a chewy texture.
- Salt. Balances the sweetness.
- Unsalted Butter. You'll need to bring your butter to room temperature. Cutting your butter into cubes will speed up the process. If you accidentally leave it out for too long and it gets really soft, no sweat. The dough will need to chill for 20 minutes before baking anyway.
- White Sugar. Used to sweeten the cookie and to roll the dough balls before baking. We are not using brown sugar in this delicious recipe, as to not take away from the matcha flavor.
- Egg + Yolk. Make sure your eggs are at room temperature. You can quickly bring them to temp by submerging it in a bowl of hot tap water for 15 minutes.
- Vanilla. You can use vanilla paste or vanilla extract.
- Matcha Powder. Use a good quality Matcha Powder for best results. I prefer to use a ceremonial Matcha Powder as the color is much greener than culinary matcha powder.
- White Chocolate. I used Valrhona White Chocolate Feves, but you can fold regular white chocolate chips into the dough.
*See recipe card for quantities.
Matcha White Chocolate Cookies Instructions
Step 1. Add softened butter and sugar into a large mixing bowl. With a hand or stand mixer fitted with a paddle attachment, whisk on medium speed until light and fluffy. About 3 minutes.
Step 2. Add egg, yolk and vanilla and mix for an additional minute.
Step 3. In two additions, sift in the dry ingredients and mix just until combined. Do not overmix! If you're using chopped white chocolate or white chocolate chips, fold it into the dough now.
Step 4. Portion out your cookie dough balls using a small cookie scoop (#40 = 1 ½ Tablespoons). Chill for at least 30 minutes.
Step 5. Roll the dough balls in white sugar. At 350F (180C), bake 6 to 8 cookies on a large cookie sheet lined with parchment paper, for about 10 to 11 minutes.
Step 6. Let cookies cool on the baking sheet for a minute and then gently press a white chocolate feve or disc on top of each cookie. Transfer to a wire rack to cool completely and enjoy!
Storage
- Baked Cookies. Store baked cookies in an airtight container at room temperature and enjoy for about 3 to 4 days!
- Raw Cookie Dough. Fridge - Can be made ahead and stored in the fridge for up to 3 days. Portion them out as instructed and cover tightly with plastic wrap. When you are ready to bake, roll in granulated sugar and bake at 350ºF for 10 to 11 minutes.
- Raw Cookie Dough. Freezer - Freeze for up to 2 months. Portion them out as instructed, freeze on a cookie sheet, uncovered for an hour and then transfer to freezer bags or an airtight container. When you are ready to bake, bake from frozen, roll in granulated sugar and bake at 350ºF for 12 to 13 minutes.
Variations
- Melted white chocolate - Try melting white chocolate and either drizzle it on top or dip them.
- Dark chocolate chip matcha cookies. Replace the white chocolate with a good quality dark chocolate.
- With nuts - Add half a cup of chopped macadamia nuts or pistachios with your white chocolate.
- Plain matcha cookies - If you're not a fan of white chocolate, you can leave them plain.
Expert Tips
Use ceremonial grade matcha for vibrant green color. This is the matcha powder I used (this is not an affiliate link). Ceremonial matcha is a lot more expensive than culinary matcha, but it's worth it as the quality is much better.
Use pure matcha powder. Some are mixed with milk powder.
Use a kitchen scale to weigh all your ingredients. It's the best and most accurate way to bake. You can see King Arthur's conversion chart here.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Do not overmix. Overmixing or overworking the dough can make your cookies tough.
Chill the dough. Chilling the dough is crucial as it prevents the dough from spreading too much. It also helps the flavors meld.
FAQ
Matcha is a Japanese green tea powder that's made from dried green tea leaves. It has a slightly bitter taste and the color is vibrant green due to high chlorophyll in the leaves. It has been a tradition of Japanese tea ceremonies for centuries, but has recently became popular in the U.S. because of its health benefits.
Ceremonial grade matcha, which is regarded as "higher quality," is intended to be consumed on its own when whisked with hot water, while culinary grade matcha is meant to be added to baked goods, smoothies, and more. Ceremonial match yields more of a bright green color.
Chilling the dough is important so that your cookies don't spread too much. It also allows the flavor to develop and for the flour to absorb moisture in the dough, thus creating a thicker and chewier cookie.
Yes, you can! Assemble your balls of dough, place on a tray or cookie sheet and double wrap. It will keep for 3 days in the fridge. Bake straight from the fridge at 350ºF (180ºC) for 10 to 12 minutes.
Absolutely! Just assemble your cookie dough, place on a parchment-lined tray for 1 hour and then transfer in freezer bags. Double bagging is recommended to prevent freezer burn. Bake from frozen at 350ºF (180ºC) for 12 to 13 minutes.
You May Also Like...
♡ Did you try this recipe?
Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Matcha White Chocolate Cookies
INGREDIENTS
- 2 Cups (240g) All-Purpose Flour
- 2 Tablespoons Matcha Powder
- ¾ Teaspoon Baking Soda
- ½ Teaspoon Salt
- ¼ Teaspoon Cream of Tartar
- ¾ Cup (170g) Unsalted Butter room temp
- 1 ¼ Cups (250g) White Sugar + more for rolling
- 1 Large Egg + 1 Yolk room temp
- 1 ½ Teaspoons Vanilla Paste or Extract
- White Chocolate Feves or 1 Cup of White Chocolate Chunks or Chips
Instructions
- In a medium sized bowl, sift together flour, matcha powder, baking soda, cream of tartar and salt and set aside.2 Cups (240g) All-Purpose Flour2 Tablespoons Matcha Powder¾ Teaspoon Baking Soda½ Teaspoon Salt¼ Teaspoon Cream of Tartar
- Add room temperature butter and sugar into a large mixing bowl. With a hand or stand mixer fitted with a paddle attachment, whisk on medium speed until light and fluffy. About 3 minutes. Add egg, yolk and vanilla and mix for an additional minute.¾ Cup (170g) Unsalted Butter 1 ¼ Cups (250g) White Sugar + more for rolling1 Large Egg + 1 Yolk1 ½ Teaspoons Vanilla Paste or Extract
- In two additions, sift in the dry ingredients and mix just until combined. Do not overmix! If you're using chopped white chocolate or white chocolate chips, fold it into the dough now.
- Portion out your cookies using a small cookie scoop (#40 = 1 ½ Tbsps). Chill the cookie dough for at least 30 minutes or up to 3 days in the fridge before baking.
- While the dough is chilling, set a rack in the center of the oven and preheat to 350ºF (180ºC). Before baking, you can optionally roll the dough balls into white sugar. Bake 6 to 8 cookies at a time in separate batches for about 10 to 11 minutes. You can keep the remaining cookie dough in the fridge while you're baking the cookies.
- Let cool on cookie sheet for a minute and then gently press a white chocolate feve or disc on top of each cookie. Transfer to a wire rack to cool completely and enjoy! Keep in an airtight container at room temperature and enjoy for about 3 to 4 days!
Kat says
These are hands down one of my family's all-time favorite cookies. They have the perfect texture-- soft with the right amount of chew-- and an amazing subtle matcha flavor. My husband is not a fan of matcha but LOVES these cookies. Highly, highly recommend!
Lisa says
Hi Kat! Oh my gosh, what an amazing review! I'm SO happy to hear that you and and your family love these cookies! Thank you so much for giving them a try ☺️