Matcha Cookies: The Perfect Soft & Chewy Recipe
I first came across this matcha cookie recipe during a trip to Japan, in a small patisserie tucked away in Kyoto. The delicate aroma of matcha blended with the sweetness of white chocolate won me over instantly. Ever since, these little green biscuits have become my favourite treat for a quiet moment of indulgence. Today, I'm sharing this authentic recipe that will turn your kitchen into a little corner of Japanese sweetness.
Ingredients (makes 12 soft cookies)
- 150g all-purpose flour (ideally a fine-milled variety)
- 80g unsalted butter, at room temperature (this matters!)
- 60g white sugar
- 40g light brown sugar (for that melt-in-the-mouth texture)
- 1 whole egg
- 2 tablespoons good-quality matcha powder
- 1/2 teaspoon baking powder
- 1 pinch of sea salt
- 100g white chocolate chips (or dark, if you prefer)
- 1 teaspoon vanilla extract (optional, but lovely)
Step-by-step method
Let's get started! Preheat your oven to 180°C (350°F). While it heats up, line a baking tray with parchment paper.
In a large bowl, beat the softened butter with both sugars until you get a smooth, creamy mixture. A quick tip: the butter really does need to be at room temperature, or you'll struggle to bring it together. Add the egg and vanilla, and mix vigorously.
In a separate bowl, sift together the flour, matcha powder, baking powder, and salt. This step is key to avoiding matcha clumps that would affect the texture. Gradually fold the dry mixture into the wet ingredients, being careful not to overwork the dough.
Now for the best part: stir in the white chocolate chips, gently. The dough should be smooth and even, but not over-mixed, or your cookies will turn out tough.
Roll the dough into walnut-sized balls and place them on the prepared tray, leaving plenty of space between each one as they will spread during baking. Bake for 10 to 12 minutes. Keep a close eye on them: the edges should be just lightly golden while the centres still look slightly underdone.
Leave them to cool on the tray for 5 minutes before transferring to a wire rack. Try to resist eating one straight away, even though the smell will be almost impossible to ignore!
My tips for guaranteed success
The secret to a truly great matcha cookie lies in the quality of your matcha powder. It's worth investing in a Japanese culinary-grade matcha: the difference in flavour is remarkable. A low-quality matcha will leave your cookies tasting unpleasantly bitter.
Second tip: never overbake your matcha cookies. They carry on cooking once out of the oven, thanks to residual heat. It's always better to take them out when the centres still look a little soft.
For an even softer texture, try replacing some of the flour with ground almonds: 20g of almond flour to 130g of plain flour works beautifully. This small change adds a wonderful richness to every bite.
What to serve with these green treats?
These matcha cookies pair beautifully with a Japanese green tea, naturally. But they're just as lovely alongside a milky coffee or a mug of hot chocolate. For a truly authentic experience, prepare a traditional bowl of matcha following the Japanese tea ceremony.
As a dessert, try crumbling them over vanilla or black sesame ice cream. The contrast between the cold ice cream and the warm, subtly spiced cookie is absolutely wonderful. You can also dip them in melted white chocolate for something even more indulgent.
For a refined afternoon treat, serve them with fresh berries: raspberries and strawberries pair particularly well with the grassy depth of matcha. The acidity of the fruit balances the sweetness of the cookies perfectly.
Variations worth trying
Once you've mastered the base recipe, have fun with variations! Swap the white chocolate chips for 70% dark chocolate pieces for a more sophisticated result. The bitterness of the cocoa enhances the matcha in a surprisingly harmonious way.
If you enjoy contrasting textures, add toasted coconut flakes or slivered almonds. These little crunchy additions bring an extra dimension to every bite. Candied orange zest is another lovely option, adding a citrus note that really lifts the flavour.
The ultimate indulgent version: fill your cookies with a matcha-scented white chocolate ganache. Make a classic ganache, stir in a teaspoon of matcha powder, leave it to set, then sandwich your cooled cookies together. Pure decadence, guaranteed.
For a lighter take, replace some of the sugar with maple syrup and stir in a handful of chia seeds. They add omega-3s and an interesting texture without masking the delicate flavour of the matcha.
Frequently asked questions about matcha cookies
Great question, and unfortunately the answer is no. Matcha is a specially grown and stone-ground green tea with an ultra-fine texture and a flavour all of its own. Regular powdered green tea will give a gritty texture and a far less refined taste. It's worth using the real thing: your taste buds will thank you.
Bitterness usually comes down to low-quality matcha or using too much of it. Try reducing the amount to 1.5 tablespoons and adding a little more sugar. Also check the date on your matcha: its flavour deteriorates over time.
Kept in an airtight container at room temperature, they'll stay soft and fresh for 5 to 7 days. You can also freeze them for up to 3 months. To revive them, pop one in the microwave for 30 seconds and it will come back to its original soft texture.
Absolutely. The dough keeps well in the fridge for up to 48 hours, wrapped tightly in plastic wrap. You can even roll it into balls and freeze them on a tray. Once frozen, transfer them to a freezer bag and bake straight from frozen, adding 2 to 3 minutes to the baking time.
Ceremonial matcha is finer and more expensive, intended to be enjoyed on its own as a drink. For baking, culinary-grade matcha is perfectly suited and more affordable. It has a bolder flavour that holds up well to heat and other ingredients.
