These matcha white chocolate cookies are vivid green tea cookies with crisp edges, soft chewy centers, and creamy pockets of white chocolate. The earthy, grassy, lightly bitter flavor of matcha balances beautifully with the sweet richness of white chocolate.
Matcha is a finely ground Japanese green tea powder known for its fresh green color and distinctive flavor. It may not be something everyone keeps in the pantry, but it is a wonderful ingredient for baking because it adds both color and depth. In these matcha white chocolate cookies, the green tea powder turns a simple sugar cookie dough into something eye-catching and memorable.
The cookie dough is easy to make and does not require chilling. Matcha powder is whisked into the dry ingredients, then blended into a buttery cookie base. Chopped white chocolate is folded through the dough, creating sweet, creamy pieces throughout each cookie. If you use a white chocolate bar, the chocolate melts into soft pools as the cookies bake. White chocolate chips also work well if you prefer a more classic cookie texture.
These chewy matcha cookies are ideal for anyone who enjoys desserts that are sweet but not overwhelming. The matcha brings a subtle bitterness and earthy tea flavor, while the white chocolate rounds everything out with a smooth, milky sweetness. The result is a unique cookie with a crisp outside, tender middle, and balanced flavor.
Ingredients
See the recipe card below for the full ingredient list and exact quantities.
Matcha powder – Matcha is the key ingredient in this recipe. It gives the cookies their green color and adds an earthy, grassy, slightly bitter tea flavor. For the best color and taste, choose a good-quality matcha powder that looks bright green rather than dull yellow-green.
Unsalted butter – Unsalted butter lets you control the amount of salt in the dough. Salt levels vary between brands of salted butter, so unsalted butter is the most reliable choice for baking.
Egg – Use one large egg at room temperature. If you forget to take it out ahead of time, place it in a bowl of warm water for about 5 minutes before using.
White chocolate – A chopped white chocolate bar creates soft melted pockets in the cookies. White chocolate chips may also be used, though they usually hold their shape more during baking.
Instructions
Use the photos below as visual guidance. Full step-by-step instructions are included in the recipe card.
Whisk together the flour, baking soda, salt, and sifted matcha powder in a medium bowl. Set the dry ingredients aside.
Cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
Hint: Sift the matcha powder through a fine mesh strainer before adding it to the dough. This prevents lumps and helps the color distribute evenly.
Add the egg and vanilla extract, then mix until fully combined. Scrape down the bowl as needed.
Add the dry ingredients and mix on low speed until almost combined. A few streaks of flour should still be visible.
Add the chopped white chocolate or white chocolate chips. Mix just until evenly distributed.
Scoop the dough onto parchment-lined baking sheets, spacing the cookies at least 2 inches apart.
Bake one pan at a time on the middle rack until the edges are just beginning to set and the cookies are barely golden. After removing the pan from the oven, gently bang it on the counter to help flatten the cookies.
While the cookies are still hot, use a round cookie cutter or the rim of an upside-down glass to gently nudge each cookie into a round shape. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a rack to cool completely.
Variations
If you would like to adapt these matcha white chocolate cookies, try one of these simple variations:
- Plain matcha sugar cookies – Omit the white chocolate for a simple green tea sugar cookie. Roll the dough balls in granulated sugar or sanding sugar before baking for extra crunch.
- Matcha chocolate chip cookies – Replace the white chocolate with chopped dark chocolate, milk chocolate, chocolate wafers, or chocolate chips.
- Matcha cookies with nuts – Add ½ cup chopped macadamia nuts or pistachios when adding the white chocolate.
- Almond matcha cookies – Omit the white chocolate and add ½ teaspoon almond extract along with the vanilla for a sweet, floral flavor.
- Brown butter matcha cookies – Brown the butter first, then chill it until firm before using. Start with 2 extra tablespoons of butter because some liquid evaporates during browning.
Equipment
Cookie scoop – A medium cookie scoop helps portion the dough evenly so the cookies bake at the same rate.
Baking pans – Half sheet pans work well for this recipe and provide enough space for the cookies to spread.
Parchment paper – Line the pans with parchment paper to prevent sticking and make cleanup easier.
Round cookie cutter – A round cutter or upside-down drinking glass can be used to shape the cookies after baking while they are still hot and flexible.
Make Ahead
The cookie dough can be made in advance. Store scooped dough balls in an airtight container in the refrigerator for 2 to 3 days. Bring the dough close to room temperature before baking.
To freeze unbaked dough, place the dough balls on a parchment-lined baking sheet and freeze until firm. Transfer the frozen dough balls to a zippered freezer bag or airtight container. Bake from frozen, adding a few extra minutes as needed. For best results, bake one or two test cookies first to confirm the correct baking time.
Frequently Asked Questions
Matcha is a type of green tea made from tea leaves that are carefully grown, harvested, steamed, dried, and ground into a very fine powder. Unlike steeped tea, where the leaves are removed before drinking, matcha uses the whole powdered leaf.
Matcha is commonly sold as ceremonial grade, latte grade, and culinary grade. Ceremonial grade is often the smoothest and brightest green. Latte grade has a balanced flavor with mild bitterness and is commonly used for matcha lattes. Culinary grade is often used in baking, desserts, and smoothies. For these cookies, a good-quality latte grade or culinary grade matcha can work well.
Buy matcha in small quantities when possible. After opening, keep it tightly sealed in an airtight container or bag with as much air removed as possible. Store it away from heat and sunlight, preferably in the refrigerator, and use it within 1 to 2 months for the freshest flavor and color.
More Cookie Recipes
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Black Sesame Cookies
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Triple Ginger Molasses Cookies
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Strawberry Shortbread Cookies
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Lemon White Chocolate Cookies
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📖 Recipe
Matcha White Chocolate Cookies
INGREDIENTS
- 315 grams all purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt, Diamond Crystal
- 1 Tablespoon matcha powder, sifted
- 226 grams unsalted butter, room temperature
- 300 grams granulated sugar
- 1 large egg, room temperature
- 5 mL vanilla extract
- 170 grams white chocolate, chopped into chunks, or white chocolate chips
INSTRUCTIONS
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Preheat the oven to 350°Fahrenheit, 177°Celsius, Gas Mark 4. Line two cookie sheets with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, salt, and sifted matcha powder. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
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Add the egg and vanilla extract. Mix until fully incorporated, scraping down the bowl as needed.
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Add the dry ingredients and mix on low speed until almost combined. Stop while a few streaks of flour remain.
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Add the chopped white chocolate and mix on low speed just until combined.
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Use a medium cookie scoop to portion the dough. Place 8 dough balls on each baking sheet, spacing them at least 2 inches apart.
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Bake one pan at a time on the middle rack for 10 minutes, until the edges are just set and barely golden.
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Remove the pan from the oven and gently bang it on the counter to flatten the cookies slightly. While hot, use a round cutter or upside-down glass to shape them into neat circles.
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Cool the cookies on the pan for 10 minutes, then transfer them to a wire rack to cool completely. Repeat with the remaining dough.
EQUIPMENT
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Medium cookie scoop, size 40, about 1.5 Tablespoons
NOTES
- Sift the matcha powder before using to prevent clumps in the dough.
- White chocolate chunks, white chocolate chips, or a mix of both can be used.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months in a freezer-safe bag or airtight container.