Easy Matcha Cookies with white chocolate that are not too sweet- these Japan Matcha Latte inspired, naturally green white chocolate chip cookies are the perfect Christmas cookies! Matcha Cookies aren't difficult to make- but you need to know some tips which I share below. This makes a soft cookie but if it's a crunchier Matcha Cookie you're after, I have a recipe for that too! (7 ingredients)
Ingredients
You will need a few simple ingredients for this green tea cookie recipe:
- 50g unsalted butter: this needs to be at room temperature- it should be soft enough that there is a slight indentation when you press it, but not so soft that it totally caves in (the latter will give you greasy cookies)
- 80g white caster sugar: some people like brown sugar matcha cookies but I prefer to use white sugar to allow the natural green tea flavor to shine through
- 1 small egg
- 100g cake flour: you can substitute with all purpose flour
- ½ (heaping) tablespoon of matcha powder: make sure your matcha powder is fresh- fresh matcha is a vibrate green (vs a dull green when old. See below for a comparison picture.) Matcha is expensive though so you can also use green tea powder to save- just note that the green color won't be as bright and vibrant.
- 2g bicarbonate of soda (½ a level tsp)
- white choc chips: optional and can be omitted. Don't add too many or they will make the cookie too sweet. White chocolate burns easily so, if you use them, you'll need to be careful with the cooking time and temperature (The oven stated temperature isn't always correct so, for best results, you'll need a thermometer.)
📖 Variations & Substitutes
- Matcha shortbread: 4 ingredients only!
🔪 Step-by-Step Instructions
- Cream the room temperature butter and white sugars till combined. The mixture should have become lighter in color. You can cream by hand but it will take a while so I usually do it in a stand mixer. (Note: 50g butter/ 6 cookies is the smallest batch for a stand mixer and you will need to help it along by scraping the dough off the surface.)
- Once all the sugar has been creamed into the mixture- you won't feel any grainy bits when you scrape the bottom of the stand mixer bowl- add the egg and slowly beat till just combined. (You can also do this part by hand if worried about overmixing.)
- Add in the cake flour, bicarbonate of soda and ½ heaping Tablespoon of matcha chocolate.
- Mix till combined and no more white flour streaks remain- the entire dough will be a festive Christmas green now.
- Stop the stand mixer, and roll the cookie dough into a smooth ball then wrap in parchment paper and chill in the fridge for a minimum of 30 minutes. (If you don't chill it enough, the dough will be extremely soft and sticky to handle.)
- 20 minute before removing the dough from the fridge, preheat the oven to 180°C/160°C fan/gas 5 (350°F.) (If the temperature is too hot, your matcha cookies will brown around the edges and won't look as good- still tasty though!)
- Once the dough has firmed up some, remove from the fridge and divide into 6 portions.
- Roll into balls and spread out on a lined baking tray. The cookies will spread a bit so make sure there is at least 1.5 inches between them.
- Bake for 12-14 minutes- do not overtake or the edges will brown.
- The centre of the cookie should still seem soft- it only sets after cooling.
🥡 How to Store
These cookies last up to 3-4 days in an airtight container.
👩🏻🍳 Expert Tips
Tip #1: Matcha Cookies are simple to make but they can be tricky because the slightest overbaking shows up obviously- the edges of the cookie turn brown (in contrast to the rest of the cookie.) Worse if you're using white chocolate chips, the white chocolate chars and becomes yellow-brown too! So always make sure your oven is at the right temperature (350 F/ 175 C/ 155C fan)- you will need an oven thermometer as the stated temperature isn't always correct- and don't bake for too long.
Tip #2: Store your matcha powder in the fridge in a opaque airtight container- exposure to light and air makes the matcha oxidise quickly (and turns it the ugly color shown above.)
🥗 Suggested Accompanying Recipes
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Easy Matcha Cookies with white chocolate
Equipment
- 1 Stand mixer You can also mix by hand but it'll be tedious.
- 1 baking tray
- 2 parchment paper
Ingredients
- 50g unsalted butter this needs to be at room temperature- it should be soft enough that there is a slight indentation when you press it, but not so soft that it totally caves in (the latter will give you greasy cookies)
- 80g white caster sugar
- 1 egg
- 100 g cake flour you can substitute with all purpose flour
- ½ heaping tablespoon matcha powder make sure your matcha powder is fresh- fresh matcha is a vibrate green (vs a dull green when old. See the post for a comparison picture.) Matcha is expensive though so you can also use green tea powder to save- just note that the green color won't be as bright and vibrant.
- ½ level teaspoon bicarbonate of soda 2g
- 30 pieces white choc chips Optional and can be omitted. Don't add too many or they will make the cookie too sweet. White chocolate burns easily so, if you use them, you'll need to be careful with the cooking time and temperature (The oven stated temperature isn't always correct so, for best results, you'll need a thermometer.)
Instructions
- Cream the the room temperature butter and white sugars till combined. The mixture should have become lighter in color. You can cream by hand but it will take a while so I usually do it in a stand mixer. (Note: 50g butter/ 6 cookies is the smallest batch for a stand mixer and you will need to help it along by scraping the dough off the surface.)
- Once all the sugar has been creamed into the mixture- you won't feel any grainy bits when you scrape the bottom of the stand mixer bowl- add the egg and slowly beat till just combined. (You can also do this part by hand if worried about overmixing.)
- Add in the cake flour, bicarbonate of soda, ½ heaping Tablespoon of matcha powder and white chocolate chips (if using.) Mix till combined and no more white flour streaks remain- the entire dough will be a festive Christmas green now.
- Stop the stand mixer, and roll the cookie dough into a smooth ball then wrap in parchment paper and chill in the fridge for a minimum of 30 minutes. (If you don't chill it enough, the dough will be extremely soft and sticky to handle.)
- 20 minute before removing the dough from the fridge, preheat the oven to 175°C/155°C fan (350°F.) (If the temperature is too hot, your matcha cookies will brown around the edges and won't look as good- still tasty though!)
- Once the dough has firmed up some, remove from the fridge and divide into 6 portions. Roll into balls then spread into a flat disc on a lined baking tray. The cookies will spread a bit so make sure there is at least 1.5 inches between them.
- Bake for 12-14 minutes- do not overtake or the edges will brown.The centre of the cookie should still seem soft- it only sets after cooling.
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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