I baked these matcha cookies mostly because I loved the color, and ended up loving the flavor even more. 🍵
That earthy, slightly bitter matcha balances beautifully against a buttery, slightly sweet cookie base. It’s a different kind of cookie experience.
These come together with a pretty simple dough, no complicated techniques, just a good quality matcha powder doing most of the work.
Once you bake a batch, you’ll understand why matcha desserts have become so popular.
Why This Recipe Works
Sifting the matcha powder with the flour prevents clumping and ensures that earthy flavor gets distributed evenly throughout the dough.
Using good quality matcha, rather than the cheapest option, makes a real difference in both flavor and that vibrant green color.
And chilling the dough before baking helps the cookies hold their shape and develop a slightly chewy texture.
What You’ll Need
| Ingredient | Amount |
|---|---|
| All purpose flour | 2 cups |
| Culinary grade matcha powder | 2 tbsp |
| Baking powder | 1/2 tsp |
| Salt | 1/4 tsp |
| Butter, softened | 3/4 cup |
| Granulated sugar | 3/4 cup |
| Egg | 1 |
| Vanilla extract | 1 tsp |
| White chocolate chips | 1/2 cup, optional |
Simple baking staples, with matcha powder being the star of the show.
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Sifter or fine mesh strainer
- Baking sheet
- Parchment paper
Pro Tips
Things that make these cookies turn out beautifully.
- Use culinary grade matcha, not ceremonial grade. Ceremonial grade is meant for drinking and is more expensive without adding baking benefits.
- Sift the matcha with the flour. This prevents clumps and helps the color and flavor distribute evenly.
- Chill the dough for at least 30 minutes. This helps prevent the cookies from spreading too much while baking.
- Don’t overbake. Matcha cookies can look slightly underdone in the center when they’re actually perfectly done.
- Let the cookies cool on the pan for a few minutes before moving them. They’re delicate right out of the oven.
Substitutions and Variations
| Original | Swap | Notes |
|---|---|---|
| White chocolate chips | Dark chocolate chips | Different flavor contrast, still delicious |
| All purpose flour | Gluten free flour blend | Works well for a gluten free version |
| Regular version | Add sliced almonds | Adds a nice crunch |
| Butter | Coconut oil | Different flavor, still works |
| Culinary matcha | A blend of half matcha, half flour if very strong | Adjust for a milder flavor |
Want a more intense matcha flavor? Increase the matcha powder slightly, but be mindful it can become bitter if overdone.
Make Ahead Tips
The cookie dough can be made a day or two ahead and stored covered in the fridge until ready to bake.
This dough also freezes well, either as a log to slice and bake later, or pre-portioned into individual dough balls.
Baked cookies keep well at room temperature for several days in an airtight container.
How to Make Matcha Cookies
- In a bowl, sift together the flour, matcha powder, baking powder, and salt.
- In a separate bowl, beat the butter and sugar together until light and fluffy.
- Add the egg and vanilla extract, beating until combined.
- Gradually add the dry ingredients, mixing until just combined.
- Fold in the white chocolate chips if using.
- Cover the dough and chill in the fridge for at least 30 minutes.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough into balls and place them on the baking sheet, spacing a couple inches apart.
- Bake for 10-12 minutes, until the edges are just set.
- Let cool on the pan for a few minutes before transferring to a wire rack.
That short chill time really helps them bake up just right.
Extra Details
A single cookie comes in around 140 calories, depending on size and whether you include the chocolate chips.
These pair beautifully with a cup of tea or a glass of milk.
To save time, make the dough ahead and freeze pre-portioned balls so you can bake fresh cookies whenever you want.
Leftovers and Storage
Store baked cookies in an airtight container at room temperature for up to 5 days.
These cookies also freeze well, both as baked cookies or as unbaked dough balls ready to pop straight into the oven.
Bake frozen dough balls for an extra minute or two compared to fresh dough.
FAQ
What’s the difference between culinary and ceremonial grade matcha? Ceremonial grade is meant for drinking on its own and is more expensive, while culinary grade is specifically intended for baking and cooking.
Why did my cookies turn out an odd color? This can happen with lower quality matcha, which tends to be duller in color compared to higher quality options.
Can I make these cookies without chocolate chips? Yes, they’re delicious on their own, or you can substitute white chocolate with dark chocolate chips or nuts.
Why is matcha sometimes bitter in baked goods? Using too much matcha, or a lower quality powder, can result in a more bitter flavor. Stick to the recommended amount for balance.
Can I freeze the cookie dough? Yes, portion it into balls, freeze on a tray, then transfer to a freezer bag for longer storage.
Wrapping Up
These matcha cookies prove that a simple ingredient swap can completely transform a classic cookie into something special.
Between that earthy matcha flavor and the buttery, slightly chewy texture, these are the kind of cookies people always ask about.
Give this one a try and let me know in the comments how yours turned out. I’d love to hear if you added chocolate chips or kept them simple.
