Matcha Cookies
These soft, buttery matcha cookies combine the earthy, complex flavor of high-quality Japanese green tea powder with a melt-in-your-mouth texture. Perfect for afternoon tea, gifts, or whenever you crave something uniquely delicious that’s ready in under 30 minutes.
Easy Matcha Cookies Recipe
There’s something magical about the moment matcha cookies emerge from the oven—their delicate green hue promises a flavor experience unlike any other cookie. This recipe transforms ordinary butter cookies into something extraordinary with the addition of ceremonial-grade matcha powder, creating that perfect balance between sweetness and the characteristic earthy, slightly bitter notes that matcha enthusiasts adore.
In Japan, matcha-flavored sweets are often enjoyed during traditional tea ceremonies or as seasonal treats, particularly during spring when the fresh green color represents new beginnings. These homemade matcha cookies carry that same cultural significance while being incredibly approachable for bakers of all skill levels.
THIS RECIPE:
- Requires just 8 simple ingredients you likely have on hand
- Features an authentic matcha flavor that’s bold yet balanced
- Creates perfectly soft centers with slightly crisp edges
- Can be made ahead and frozen for matcha cravings anytime
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 10-12 minutes |
| Total Time | 25-27 minutes |
| Servings | 24 cookies |
| Yield | 2 dozen 2-inch cookies |
What makes this matcha cookies recipe truly special is its versatility and foolproof nature. Even if you’ve never baked with matcha before, these cookies deliver consistent results with a distinctive flavor that’s both sophisticated and comforting. The dough comes together in minutes, and the lovely aroma that fills your kitchen as they bake is simply irresistible.
Ingredients for Matcha Cookies
The secret to exceptional matcha cookies lies in the quality of your ingredients, particularly the matcha powder itself. Ceremonial grade matcha will yield the brightest color and most authentic flavor, though culinary grade works well too. Always check the production date on your matcha powder—fresher powder delivers more vibrant color and stronger flavor.
For the Cookies:
- 2 cups (250g) all-purpose flour
- 2 tablespoons (12g) high-quality matcha powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- ⅔ cup (135g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
For the Optional White Chocolate Drizzle:
- ½ cup (85g) white chocolate chips
- 1 teaspoon coconut oil or shortening
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Matcha Powder | 2 tablespoons | Look for vibrant green color with no yellow or brown tones. Ceremonial grade provides best flavor and color. |
| Butter | ¾ cup | European-style butter with higher fat content creates richer cookies. Ensure it’s truly softened, not melted. |
| Flour | 2 cups | Choose unbleached all-purpose flour for best structure and flavor. Measure using the spoon-and-level method for accuracy. |
| White Chocolate | ½ cup | Use real white chocolate containing cocoa butter rather than “white baking chips” for superior melt and flavor. |
How to Make Matcha Cookies
Creating perfect matcha cookies is about balance—working the dough just enough to combine ingredients while preserving the delicate structure. These cookies bake relatively quickly, so keep a close eye on them to avoid over-browning, which can make the matcha taste bitter.
Prepare your workspace: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Combine dry ingredients: In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt. The matcha should be evenly distributed with no visible clumps.
Cream butter and sugar: In a large bowl using an electric mixer (or stand mixer with paddle attachment), beat the softened butter and sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
Add wet ingredients: Beat in the egg and vanilla extract until fully incorporated and smooth, about 1 minute.
Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix—stop when no flour streaks remain.
Form the cookies: Using a cookie scoop or tablespoon, portion the dough into 1½-inch balls (about 1½ tablespoons each). Place on prepared baking sheets, leaving 2 inches between cookies.
Press and shape: Gently flatten each ball with the bottom of a glass to about ½-inch thickness. For perfectly round cookies, use a round cookie cutter to reshape after pressing.
Bake: Place in preheated oven and bake for 10-12 minutes. The cookies should remain green with just slightly golden edges—be careful not to overbake or the matcha will lose its vibrant color and develop bitterness.
Cool: Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional white chocolate drizzle: If desired, melt white chocolate chips with coconut oil in 30-second intervals in the microwave, stirring between each interval until smooth. Drizzle over completely cooled cookies using a fork or piping bag.
Let the cookies cool completely before storing to preserve their delicate texture and flavor profile.
Tips for Making Matcha Cookies
The difference between good and extraordinary matcha cookies often comes down to technique and understanding the unique properties of matcha powder.
- Sift your matcha powder before measuring to remove any clumps and ensure even distribution throughout the dough
- Don’t substitute regular green tea – only culinary or ceremonial grade matcha powder will give you the proper flavor and color
- Keep oven temperature accurate by using an oven thermometer—too hot and the matcha will taste bitter
| Technique | Recommendation | Why It Matters |
|---|---|---|
| Mixing | Mix until just combined | Overmixing develops gluten and creates tough cookies |
| Chilling | Optional 30-minute chill for thicker cookies | Creates a more concentrated flavor and prevents spreading |
| Baking Surface | Light-colored baking sheets | Dark pans absorb more heat and can burn bottoms before cookies are done |
| Testing Doneness | Edges barely set, centers soft | Matcha cookies continue firming up as they cool |
Pro tip: For a more complex flavor profile, try substituting ¼ cup of the granulated sugar with light brown sugar. The subtle molasses notes complement the earthy matcha beautifully without overpowering it.
Make-Ahead Instructions
These matcha cookies are perfect for preparing in advance, whether for gifting or entertaining. Having a plan for make-ahead preparation ensures you’ll always have these delightful treats ready when needed.
The cookie dough can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. When ready to bake, let the dough sit at room temperature for about 30 minutes to soften slightly before scooping and shaping.
For longer storage, the shaped unbaked cookie dough balls can be frozen for up to 3 months. Place the dough balls on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to bake, place the frozen dough balls on your prepared baking sheets and add 2-3 minutes to the baking time—no need to thaw first.
If you prefer to have fully baked cookies ready to go, bake them according to the recipe, allow to cool completely, then store in a freezer-safe container separated by layers of parchment paper. Thaw at room temperature for about an hour before serving.
Storing Leftovers
To maintain the fresh-baked texture and delicate matcha flavor of your cookies, proper storage is essential. Unlike some cookies that improve with age, matcha cookies are best enjoyed within the first few days after baking.
Store completely cooled cookies in an airtight container at room temperature with a piece of bread to maintain moisture. The cookies will stay fresh for 3-4 days this way. Avoid storing with strongly flavored foods or cookies, as matcha can absorb other aromas.
For longer freshness, refrigerate in an airtight container for up to one week. Just be aware that refrigeration may slightly alter the texture, making them a bit firmer.
To refresh cookies that have lost their softness, place them on a microwave-safe plate and heat for 8-10 seconds—this brief warming restores much of their original texture.
Freezing Matcha Cookies
These matcha cookies freeze exceptionally well, making them perfect for advance preparation or preserving leftovers. Properly frozen, they maintain both their delicate flavor and texture.
For best results, place completely cooled cookies in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe container or heavy-duty freezer bag, placing parchment paper between layers to prevent sticking. Remove as much air as possible before sealing.
Properly stored, frozen matcha cookies will maintain best quality for up to 3 months, though they remain safe to eat beyond this timeframe.
To thaw, simply place cookies on a plate at room temperature for about 30 minutes. For a fresh-baked taste, warm thawed cookies in a 300°F (150°C) oven for 3-4 minutes, which reactivates the butter and gives them that just-baked quality.
Pro tip: If you’ve added the white chocolate drizzle, freeze the cookies on a flat surface first until the chocolate is solid before stacking with parchment paper between layers.
Serving Suggestions
Matcha cookies offer a sophisticated flavor that pairs beautifully with various accompaniments, elevating them from simple cookies to an elegant dessert experience.
Serve these vibrant green treats alongside a cup of complementary tea—genmaicha (roasted rice tea) provides a nutty contrast, while a light jasmine tea offers floral notes that enhance the matcha’s earthiness. For coffee lovers, a creamy latte creates a pleasant counterpoint to the cookies’ subtle bitterness.
For an elevated dessert presentation, sandwich vanilla or green tea ice cream between two cookies and freeze for 30 minutes for delightful matcha ice cream sandwiches. Alternatively, crumble the cookies over vanilla panna cotta or use as a base for a matcha-inspired cheesecake.
These cookies shine best when served at room temperature, when the butter in the cookie has softened slightly and the full spectrum of matcha flavor can be appreciated. If you’ve refrigerated or frozen your cookies, allow them to come to room temperature before serving.
FAQ
Can I use culinary grade matcha instead of ceremonial grade?
Yes, you can use culinary grade matcha for these cookies. While ceremonial grade provides a more vibrant color and delicate flavor, culinary grade matcha works perfectly well in baked goods. You might want to use a heaping measurement of culinary grade to achieve the same color intensity, as it’s often less vibrant than ceremonial grade.
How can I make these matcha cookies vegan?
To make vegan matcha cookies, substitute the butter with solid coconut oil or plant-based butter (like Earth Balance) at a 1:1 ratio. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes). These substitutions may slightly alter the texture, making cookies a bit more crumbly, so handle with care.
Why did my matcha cookies turn brown instead of staying green?
Browning typically occurs when cookies are baked too long or at too high a temperature. Matcha is sensitive to heat and can oxidize, losing its vibrant green color. Ensure your oven temperature is accurate using an oven thermometer, and watch cookies closely while baking. Also, check that your matcha powder is fresh, as older matcha tends to have a more brownish tone before baking.
Can I reduce the sugar in this recipe?
You can reduce the sugar by up to ¼ cup without significantly affecting the texture. However, be aware that sugar not only provides sweetness but also contributes to the cookies’ structure and moistness. Reducing sugar beyond this may result in drier cookies with a more pronounced matcha bitterness. Consider adding a teaspoon of honey if you reduce sugar, as it complements matcha’s flavor while providing some natural sweetness.
How do I know if my matcha powder is still good to use?
Fresh matcha should have a vibrant green color and a pleasant, grassy aroma with sweet undertones. If your matcha appears dull green or yellowish-brown, or if it smells flat or musty, it has likely oxidized and won’t provide the best flavor. For optimal freshness, store matcha in an airtight container in the refrigerator and use within 2-3 months of opening.
