Ultimate Matcha Cookies Recipe for Everyday Baking Success

You know the feeling—opening the oven, expecting a tray of chewy, sweet cookies only to find they’re flat, bitter, or oddly dry. It’s frustrating, especially when you’ve carefully measured and followed each step. The good news? Learning how to make matcha cookies is more straightforward than it looks. With a little insight into matcha’s flavor balance and some fine-tuning of technique, you can achieve vibrant green cookies that are soft in the middle, lightly crisp at the edges, and beautifully fragrant.

This recipe will walk you through every detail—measurements in cups and grams, equipment, tips, troubleshooting notes, and ingredient swaps so you can bake worry-free.

Equipment You’ll Need

• 2 Mixing bowls (medium + large)
• Measuring cups and spoons (or kitchen scale)
• Electric hand mixer or stand mixer
• Rubber spatula or wooden spoon
• Baking sheet lined with parchment paper
• Wire cooling rack
• Small cookie scoop (1.5 tbsp)

Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 9–11 minutes
Total time: ~60 minutes
Yield: about 18–20 cookies (using a 1.5 tbsp scoop)
Difficulty: Easy

Ingredients You’ll Need

Step-by-Step: How to Make Matcha Cookies

Follow this quick checklist for consistent results:

• Whisk the dry ingredients

• Mix flour, matcha, baking powder, baking soda, and salt.
• Visual cue: Matcha is evenly distributed, with no streaks of green clumps.
• Cream butter and sugar
  • Beat softened butter with white and brown sugar until fluffy (2–3 minutes).

• Visual cue: Pale, light, and airy mixture.
• Add egg and vanilla
  • Beat until smooth and silky.
  • Visual cue: The mixture loosens slightly but remains cohesive.
• Incorporate the dry mix
  • Fold in the flour-matcha blend gradually. Avoid overmixing.
  • Visual cue: Dough is uniform green with no dry pockets.
• Stir in chocolate chips
  • Distribute evenly. Optional but recommended.
• Chill the dough for 30 minutes
  • Firms up butter, ensuring thick and chewy cookies.
• Scoop dough balls
  • About 1.5 tbsp each, spaced on a parchment-lined tray.
• Bake at 350°F (175°C) for 9–11 minutes
  • Visual cue: Edges are set. The centers should look slightly underbaked. For matcha cookies, remove before significant browning to preserve the green color.
• Cool properly
  • Let cookies rest on the tray for 5 minutes before moving to a rack.
  • Safety note: The Pan will still be very hot.

Troubleshooting & Fixes: Matcha Cookies Recipe

• Too flat/spread too much → Dough too warm. Chill longer or reduce the butter slightly.
• Bitter taste → Used low-quality or excessive matcha. Stick to 1–1.5 tbsp quality powder.
• Dry or crumbly → Overbaked. Remove when edges are set but centers look soft.
• Dull brown color → Matcha was old, or light exposure degraded it. Store in a cool, airtight tin.

Science Bite: Why This Recipe Works

• Creaming butter and sugars traps air, giving lift and chew.
• Brown sugar brings moisture retention with its molasses base.
• Chilling the dough prevents butter from melting too quickly, keeping cookies thick.
• Matcha and white chocolate complement each other because the sweetness and fat of the chocolate soften matcha’s natural bitterness.

If you want to explore what happens when you swap eggs, butter, or sugar, check my Ultimate Guide to Egg Substitute for Cookies, which breaks down how each switch changes flavor and texture.

Ingredient Swaps & Dietary Notes

• Egg-Free → 3 tbsp unsweetened applesauce (softer, slightly cakier texture) OR 1 flax egg (1 tbsp flaxmeal + 3 tbsp water; nuttier flavor, slightly denser cookies).
• Dairy-Free → Substitute vegan butter or coconut oil. Use dairy-free chocolate chips.
• Lower Sugar → Replace half white sugar with coconut sugar; expect a deeper flavor and darker tone.
• Gluten-Free → A 1:1 gluten-free flour blend (with xanthan gum) works well here.

Doneness Guide

Visual Cues for Doneness

• Edges: Set and slightly firm; avoid excessive browning to keep vibrant green color.
• Centers: Appear soft and slightly underbaked; firm upon cooling.
• Aroma: Warm, sweet with grassy undertones.
• Touch: Cookie centers spring lightly when pressed.

Storage & Make-Ahead

• Room Temp: Airtight jar, 3–4 days.
• Refrigerated Dough: Keeps up to 48 hours before baking.
• Freezer (Dough Balls): Freeze up to 2 months for best quality (longer storage is safe but may affect flavor/texture). Bake from frozen, adding 1–2 minutes.
• Freezer (Baked Cookies): Freeze for 2–3 months; best texture if consumed within 6 weeks. Refresh in oven at 300°F (150°C) for 5 minutes.

FAQs About Matcha Cookies Recipe

Q1: Can I double this matcha cookie recipe?
Yes—scale evenly and chill dough in two separate bowls for consistent texture.

Q2: Why are my cookies not green?
Overbaking or stale matcha powder. Use fresh powder and remove cookies promptly.

Q3: Can matcha cookies be made without white chocolate?
Yes—you can leave them plain or substitute nuts like macadamia.

Q4: Which matcha grade is best for baking?
Culinary-grade. Bright green, clean-tasting, and affordable compared to ceremonial.

Q5: Do I really need to chill the dough?
Yes—chilling controls spread and develop flavor. Skipping this step will result in thinner cookies.

Ready to Bake?

These cookies are tender, chewy, and carry a distinct earthy-sweet matcha note. Once you get that balance right, matcha cookies can easily become one of your signature bakes. Keep them in your rotation for quick weekday treats or to impress guests with a unique twist on classic cookies.

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