If you’ve ever wondered how to make cookies that are both vibrant and delicious, you’re in the right place. Today, I’m sharing my Green Tea Matcha Cookies recipe — soft, slightly chewy, and perfectly balanced with a subtle earthy sweetness. These aren’t your average cookies; they’re a little adventure in every bite. Whether you’re a longtime matcha fan or just curious about matcha dessert recipes, this recipe is going to become a favorite in your cookie spread.
Why You’ll Love These Matcha Cookies
First off, let’s talk about what makes these cookies so special. Matcha isn’t just a fancy green powder — it’s a flavored tea packed with a delicate, slightly grassy flavor that pairs beautifully with sweet treats. In these cookies, I’ve combined it with a hint of white chocolate, giving each bite a soft, melt-in-your-mouth sweetness.
You’ll love that these are also easy to make. You don’t need any complicated techniques or unusual ingredients. I’ve kept this recipe approachable for home bakers while still delivering a bakery-quality taste.
Ingredients You’ll Need
Here’s what goes into these matcha crinkle cookies:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 2 tbsp matcha powder (I recommend using the best matcha you can find for flavor)
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup white chocolate chips or chunks
Optional: For a vegan version, you can substitute butter with coconut oil and use a flax egg.
Step-by-Step Instructions
1. Prep Your Ingredients
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure out all your ingredients so everything is ready to go — it makes the process smoother and more enjoyable.
2. Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This takes about 2-3 minutes with an electric mixer. If you’re doing it by hand, patience is key — it’s worth it.
3. Add Eggs and Vanilla
Beat in the eggs, one at a time, then add the vanilla extract. Mix until fully incorporated. At this stage, your dough should be creamy and smooth, ready to absorb the matcha flavor.
4. Combine Dry Ingredients
In a separate bowl, sift together the flour, matcha powder, baking powder, and salt. Sifting ensures your cookies are light and prevents any clumps of matcha from showing up in your final dough.
5. Mix Dry and Wet Ingredients
Gradually fold the dry ingredients into the wet mixture. Stir just until combined. Overmixing can make cookies tough, and we want soft, tender bites.
6. Add Chocolate
Gently fold in the white chocolate chips. These pockets of sweetness will contrast beautifully with the earthy green tea cookies flavor.
7. Shape the Cookies
Use a cookie scoop or tablespoon to portion out the dough. Roll each piece into a ball and lightly press down. For matcha crinkle cookies, you can roll the balls in powdered sugar before baking to create a beautiful cracked surface.
8. Bake
Place the cookies on the prepared baking sheet, leaving about 2 inches between each. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. The magic of these cookies happens as they cool — they firm up just enough to hold together while staying chewy inside.
9. Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Then, grab one (or three) and enjoy a cozy moment with your matcha dessert.
Tips for Perfect Matcha Cookies
- Use quality matcha powder: The flavor depends on it. A ceremonial or culinary grade matcha will give the best results.
- Don’t overbake: These cookies look slightly underdone when you take them out — that’s exactly what you want. They’ll continue cooking on the hot baking sheet.
- Experiment with flavors: Add white chocolate, dark chocolate, or even a sprinkle of toasted nuts for texture.
- Make them vegan: Swap butter with coconut oil and eggs with flax eggs for a plant-based version.
Variations to Try
- Matcha Chocolate Cookies: Add ½ cup of dark chocolate chips for a deeper flavor.
- Matcha Crinkle Cookies: Roll in powdered sugar before baking to get those iconic cracks.
- Vegan Green Tea Cookies: Use plant-based ingredients without sacrificing taste.
Why Matcha Works So Well in Cookies
Matcha powder is finely ground green tea leaves, giving desserts a bright color and distinct taste. Its slightly bitter undertones complement the sweetness of sugar and chocolate, creating a balanced flavor profile. Plus, it pairs beautifully with vanilla, white chocolate, and nuts.
If you’re exploring tea cookies beyond the usual flavors, matcha opens a whole new world of possibilities. It’s subtle yet noticeable, sophisticated yet simple.
Storage and Serving
Store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well — just scoop and freeze the raw dough, then bake straight from frozen. Perfect for last-minute treats or cookie swaps.
Green Tea Matcha Cookies
Ingredients
Method
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter & Sugar: In a large bowl, mix the softened butter and sugar until light and fluffy (2-3 minutes).
- Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Mix Dry Ingredients: In another bowl, sift together flour, matcha powder, baking powder, and salt.
- Combine Ingredients: Gradually fold dry ingredients into wet ingredients until combined. Don’t overmix.
- Add Chocolate: Fold in white chocolate chips gently.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll into balls. For a crinkle effect, roll balls in powdered sugar.
- Bake: Place cookies on the prepared baking sheet 2 inches apart. Bake for 10–12 minutes, until edges are set but centers are soft.
- Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Enjoy!
Notes
- Use high-quality matcha powder for best flavor and vibrant green color.
- Don’t overbake — the centers should look slightly soft; they firm up while cooling.
- You can freeze raw dough in balls and bake later for fresh cookies anytime.
- These cookies pair wonderfully with tea or coffee.
Frequently Asked Questions (FAQ)
Q: Can I use regular green tea instead of matcha powder?
A: Regular tea won’t give you the same vibrant green color or concentrated flavor. Matcha is best for cookies.
Q: Can I make these cookies gluten-free?
A: Yes! Substitute all-purpose flour with a 1:1 gluten-free baking flour. Texture might be slightly different, but flavor remains delicious.
Q: How do I prevent matcha from clumping?
A: Sift the matcha powder with the flour before mixing. This ensures even distribution and prevents lumps.
Q: Can I make these cookies ahead of time?
A: Absolutely! Store dough in the fridge for up to 2 days, then bake when ready. You can also freeze baked cookies for longer storage.
Q: Can I add other flavors to these cookies?
A: Yes! White chocolate, dark chocolate, nuts, or even dried fruit pair beautifully with matcha.
