Classic Matcha Cookies

I’ve been drinking matcha lattes for years, but it took me forever to realize I could bake with matcha powder. Once I figured that out, I started adding it to everything. These matcha cookies are what happens when you cross a classic chocolate chip cookie with your favorite green tea drink.

The earthy taste of matcha pairs so well with white chocolate. It’s not too sweet, and the color is naturally pretty without any food dye. Plus, you probably already have most of these ingredients in your pantry right now.

These cookies are soft in the middle with slightly crisp edges. They’re great with afternoon tea, obviously, but I’ve also been known to grab one with my morning coffee. My kids aren’t as excited about the matcha flavor as I am, but more cookies for me.

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What Kind of Matcha Should I Use?

For baking cookies, you don’t need to splurge on the highest grade ceremonial matcha – culinary grade matcha works perfectly fine and is much more budget-friendly. Culinary matcha is specifically designed for cooking and baking, and it has a slightly stronger flavor that holds up well when mixed with other ingredients like butter and sugar. You’ll find matcha powder at most grocery stores these days, or you can order it online if your local store doesn’t carry it. Just make sure your matcha is bright green and hasn’t been sitting in your pantry for years, as it can lose its color and flavor over time.

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Options for Substitutions

These matcha cookies are pretty adaptable if you need to make a few swaps:

• Matcha powder: This is the star ingredient that gives these cookies their signature flavor and color, so I wouldn’t recommend substituting it. If you want a stronger matcha taste, you can increase it to 1 ½ tablespoons.
• Butter: You can use margarine or coconut oil if needed, though butter gives the best flavor. If using coconut oil, chill the dough for at least 30 minutes before baking to prevent spreading.
• White chocolate chips: Dark chocolate chips work great if you prefer less sweetness, or try chopped white chocolate bars for bigger chunks. You can also mix in macadamia nuts or dried cranberries for extra texture.
• Brown sugar: If you’re out of brown sugar, use all white sugar instead – just know your cookies will be slightly less chewy and a bit crisper.
• Eggs: For each egg, you can substitute with 3 tablespoons of applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it sit for 5 minutes before using).

Watch Out for These Mistakes While Baking

The biggest mistake with matcha cookies is using low-quality matcha powder, which can taste bitter and dull instead of giving you that sweet, earthy flavor – splurge on culinary-grade matcha from a Japanese brand for the best results.

Overbaking is another common issue since these cookies continue cooking on the hot pan after they come out of the oven, so pull them when the edges are just set but the centers still look slightly underdone at around 10 minutes.

Make sure your butter has cooled down before adding the eggs, otherwise you’ll end up with scrambled eggs in your dough, and don’t skip sifting the matcha powder with the flour to avoid those clumpy green spots throughout your cookies.

Finally, that pan-tapping step isn’t just for show – it helps create those beautiful crinkly tops and prevents puffy, cake-like cookies.

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What to Serve With Matcha Cookies?

These matcha cookies are perfect alongside a cup of hot green tea or a matcha latte to really play up those earthy flavors. I love serving them with a glass of cold milk for dunking, especially since the white chocolate chips get all melty and delicious. They also make a great afternoon snack with some fresh berries on the side – strawberries or raspberries add a nice tartness that balances out the sweetness. If you’re putting together a dessert spread, these cookies pair nicely with vanilla ice cream or even a simple fruit salad.

Storage Instructions

Store: Keep your matcha cookies in an airtight container at room temperature for up to 5 days. I like to toss a slice of bread in the container to help keep them soft and chewy. They’re perfect for grabbing as a quick snack throughout the week!

Freeze: These cookies freeze really well, either baked or as dough. For baked cookies, layer them between parchment paper in a freezer bag for up to 3 months. You can also scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag so you can bake fresh cookies whenever a craving hits.

Enjoy: Frozen baked cookies thaw in about 30 minutes at room temperature, or you can warm them in the microwave for 10-15 seconds. If you’re baking from frozen dough, just add a couple extra minutes to the baking time – no need to thaw first!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4000
• Protein: 38-45 g
• Fat: 200-220 g
• Carbohydrates: 490-520 g

Ingredients

For the cookie dough:

• 1 cup butter (I like Kerrygold unsalted butter for this)
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs (room temperature, about 70°F)
• 1 1/2 tsp vanilla essence
• 1/4 tsp almond extract
• 2 3/4 cups flour (I always use King Arthur all-purpose flour)
• 1 tbsp matcha (sifted to remove lumps)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

For the mix-ins:

• 2 cups white chocolate chips (I prefer Ghirardelli for a creamy texture)

Step 1: Prepare Mise en Place and Preheat

• 1 tbsp matcha
• parchment paper

Preheat your oven to 325°F and line a baking sheet with parchment paper.

Sift the matcha powder into a small bowl to remove any lumps—this ensures even distribution of matcha flavor throughout your cookies.

Have all ingredients at room temperature, especially the eggs, as this helps create a smoother, more emulsified dough that bakes more evenly.

Step 2: Cream Butter and Combine Sugars

• 1 cup butter
• 1 cup sugar
• 1/2 cup brown sugar

In a large mixing bowl, melt the butter gently (either by microwaving in 15-second intervals or letting it sit at room temperature).

Once melted, stir in both the white sugar and brown sugar, mixing until well combined.

Let the mixture cool for 2-3 minutes—this prevents the eggs from scrambling when you add them next and helps achieve a better cookie texture.

I find that slightly cooled butter-sugar mixture creates cookies with a more tender crumb.

Step 3: Build the Wet Ingredient Base

• butter-sugar mixture from Step 2
• 2 eggs
• 1 1/2 tsp vanilla essence
• 1/4 tsp almond extract

Add the room-temperature eggs to the cooled butter-sugar mixture one at a time, beating well after each addition.

Pour in the vanilla essence and almond extract, mixing until the mixture is pale and slightly fluffy, about 1-2 minutes of mixing.

This aerating step helps incorporate air into the dough, which creates a lighter, more tender cookie.

Step 4: Combine Dry Ingredients with Matcha

• 2 3/4 cups flour
• 1 tbsp matcha
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

In a separate bowl, whisk together the flour, sifted matcha from Step 1, baking soda, baking powder, and salt.

Whisking the dry ingredients together ensures the matcha, leavening agents, and salt are evenly distributed throughout the flour, preventing pockets of baking soda or matcha in your finished cookies.

I like to whisk this mixture for about 30 seconds to fully incorporate everything.

Step 5: Combine Wet and Dry Ingredients

• wet ingredient mixture from Step 3
• dry ingredient mixture from Step 4

Pour the dry ingredient mixture from Step 4 into the wet ingredient mixture from Step 3, stirring gently with a spatula until just combined.

Don’t overmix—stop as soon as you don’t see any streaks of flour.

Overmixing develops gluten and creates tough, dense cookies instead of tender ones.

Step 6: Fold in Chocolate Chips and Portion Dough

• cookie dough from Step 5
• 2 cups white chocolate chips

Fold the white chocolate chips into the dough using a spatula, stirring gently until evenly distributed.

Using a 1.5-tablespoon cookie scoop or measuring spoon, portion the dough into balls and place them on the prepared baking sheet about 2 inches apart.

These cookies will spread slightly as they bake, so adequate spacing prevents them from baking together.

Step 7: Bake and Set

Bake for 10-12 minutes at 325°F until the edges are just set but the centers still look slightly underdone—they should be pale green and soft.

Remove from the oven and immediately tap the baking sheet firmly on the counter 2-3 times; this helps the cookies set with a tender, chewy center and slightly crispy edges.

Let the cookies rest on the pan for 2 minutes, then transfer them to a wire cooling rack to cool completely.

This resting period is crucial because it allows the cookies to firm up just enough to move without falling apart, while still maintaining that perfect soft texture inside.

Classic Matcha Cookies

Delicious Classic Matcha Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 32 cookies

Calories 3900 kcal

Ingredients

  

For the cookie dough::

• 1 cup butter (I like Kerrygold unsalted butter for this)
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs (room temperature, about 70°F)
• 1 1/2 tsp vanilla essence
• 1/4 tsp almond extract
• 2 3/4 cups flour (I always use King Arthur all-purpose flour)
• 1 tbsp matcha (sifted to remove lumps)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

For the mix-ins::

• 2 cups white chocolate chips (I prefer Ghirardelli for a creamy texture)

Instructions

 

• Preheat your oven to 325°F and line a baking sheet with parchment paper. Sift the matcha powder into a small bowl to remove any lumps—this ensures even distribution of matcha flavor throughout your cookies. Have all ingredients at room temperature, especially the eggs, as this helps create a smoother, more emulsified dough that bakes more evenly.
• In a large mixing bowl, melt the butter gently (either by microwaving in 15-second intervals or letting it sit at room temperature). Once melted, stir in both the white sugar and brown sugar, mixing until well combined. Let the mixture cool for 2-3 minutes—this prevents the eggs from scrambling when you add them next and helps achieve a better cookie texture. I find that slightly cooled butter-sugar mixture creates cookies with a more tender crumb.
• Add the room-temperature eggs to the cooled butter-sugar mixture one at a time, beating well after each addition. Pour in the vanilla essence and almond extract, mixing until the mixture is pale and slightly fluffy, about 1-2 minutes of mixing. This aerating step helps incorporate air into the dough, which creates a lighter, more tender cookie.
• In a separate bowl, whisk together the flour, sifted matcha from Step 1, baking soda, baking powder, and salt. Whisking the dry ingredients together ensures the matcha, leavening agents, and salt are evenly distributed throughout the flour, preventing pockets of baking soda or matcha in your finished cookies. I like to whisk this mixture for about 30 seconds to fully incorporate everything.
• Pour the dry ingredient mixture from Step 4 into the wet ingredient mixture from Step 3, stirring gently with a spatula until just combined. Don't overmix—stop as soon as you don't see any streaks of flour. Overmixing develops gluten and creates tough, dense cookies instead of tender ones.
• Fold the white chocolate chips into the dough using a spatula, stirring gently until evenly distributed. Using a 1.5-tablespoon cookie scoop or measuring spoon, portion the dough into balls and place them on the prepared baking sheet about 2 inches apart. These cookies will spread slightly as they bake, so adequate spacing prevents them from baking together.
• Bake for 10-12 minutes at 325°F until the edges are just set but the centers still look slightly underdone—they should be pale green and soft. Remove from the oven and immediately tap the baking sheet firmly on the counter 2-3 times; this helps the cookies set with a tender, chewy center and slightly crispy edges. Let the cookies rest on the pan for 2 minutes, then transfer them to a wire cooling rack to cool completely. This resting period is crucial because it allows the cookies to firm up just enough to move without falling apart, while still maintaining that perfect soft texture inside.