These bright green matcha cookies are a unique, delicious treat! They have a sweet, earthy matcha flavor, tender texture, and rich white chocolate on top.
These matcha cookies are my kind of cookies.
- They’re easy to make.
- They’re as cute as can be.
- And while they satisfy my sweet tooth, they’re not just sweet.
Matcha powder gives these cookies complexity. If you’re not familiar with matcha, it’s a Japanese green tea powder made from shade-grown, finely ground green tea leaves. Its earthy, grassy, and subtly bitter taste shines through in these cookies, balancing their sweetness perfectly.
Bonus: it makes them bright green!
These matcha cookies have crisp edges, tender middles, and a white chocolate shell on top. They’re unique and delicious. You have to try them!
Matcha Cookies Ingredients
Here’s what you’ll need to make this matcha cookie recipe:
- Matcha powder, of course! If you’re working with this green tea powder for the first time, learn more about its history, health benefits, and uses in my what is matcha post. Not sure which matcha to buy? See the callout below!
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Cane sugar and light brown sugar – I like to use a mix of white sugar and brown sugar here. The brown sugar adds moisture and depth of flavor, while the white sugar helps maintain the cookies’ bright green color.
- Melted coconut oil – For richness. If you don’t want your cookies to have a coconut flavor, use refined coconut oil or sub melted butter.
- An egg, plus an extra yolk – The additional egg yolk perfects the moist, lightly chewy texture of the cookies’ centers.
- Baking soda – It helps the cookies rise.
- Vanilla extract – For warm depth of flavor.
- And sea salt – To make all the flavors pop!
If you’re making the white chocolate topping, you’ll need more coconut oil and white chocolate chips. A sprinkle of black sesame seeds is an adorable finishing touch!
Find the complete recipe with measurements below.
Best Matcha Powder for Baking
I recommend choosing an unsweetened culinary grade matcha powder for baking recipes like this one.
Culinary grade matcha has a strong flavor that can cut through the other ingredients in baked goods. It’s also generally less expensive than ceremonial grade matcha, which is designed for drinking.
I recently tested and reviewed the best matcha powders. Either of these brands would be a great choice for this recipe:
How to Make Matcha Cookies
This matcha cookie recipe is easy to make! Here’s how it goes:
First, make the cookie dough. In a large mixing bowl, whisk together the sugars and matcha.
Add the coconut oil and whisk until well combined. Next, whisk in the egg and egg yolk, followed by the vanilla.
Sprinkle the baking powder and salt over the wet ingredients and mix well.
Lastly, add the flour. Use a spatula to mix until a dark green dough forms and no dry flour remains.
Next, shape the cookies. Use a 2-tablespoon cookie scoop to portion the dough onto a baking sheet lined with parchment paper. Leave 2 inches between dough balls. They don’t spread much, but they do expand a little as they bake.
Finally, bake the cookies in a 375°F oven until they’re puffed and the edges are lightly set, about 8 minutes. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Add a White Chocolate Dip
These cookies are delicious plain, but if you’re up for the extra step of dipping them in white chocolate, you won’t regret it! It adds a rich, creamy finish to these cookies that takes them over the top.
Here’s how to do it:
- Melt the white chocolate and coconut oil in a double boiler. (I make a makeshift one with a small saucepan and a heatproof bowl!)
- Dip one side of each cookie into the chocolate, leaving the other half bare.
- Place on a piece of parchment paper and sprinkle with black sesame seeds. Set aside for 20 minutes for the chocolate to firm up.
Enjoy!
Matcha Cookies Storage and Tips
- For evenly baked cookies: Bake one sheet at a time! Temperatures can vary throughout an oven, so baking the cookies in batches will result in the most consistent bake.
- For dipping success: Allow the cookies to cool completely before dipping them in the white chocolate. If they’re still warm, they’ll be too delicate to handle.
- For dairy-free cookies: Be sure to use dairy-free white chocolate chips! I like Enjoy Life.
- How to store: These cookies keep well in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months.
More Favorite Cookie Recipes
If you love these matcha cookies, try one of these fun cookie recipes next:
And if you can’t get enough matcha, try my matcha latte, iced matcha latte, or matcha baked doughnuts!
