If you love exploring unique cookie flavors, these matcha cookies are a must-try. They combine delicate matcha with the sweetness of white chocolate chips, delivering a matcha cookie experience that’s beginner-friendly yet tastes like it came from a pastry chef. This recipe guarantees a perfect chewy texture with crisp edges, making it an ideal afternoon treat or a conversation starter at any gathering.
matcha cookies
Ingredients
Equipment
Method
- Melt vegetable shortening over medium heat, then let it cool in a heat-proof bowl.
- Combine flour, baking soda, salt, and matcha powder in a mixing bowl.
- Mix sugars into the shortening, then add eggs and vanilla, whisking until creamy.
- Gradually add dry ingredients to the wet mixture, stirring until a green dough forms.
- Fold in white chocolate chips until evenly distributed.
- Chill the dough in the fridge for 1 hour.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop dough onto baking sheets, spacing cookies 2-3 inches apart.
- Bake for 10-12 minutes.
- Let cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- Cool for another 15 minutes before serving.
Notes
Table of Contents
Why You’ll Love This Matcha Cookie Recipe
- Perfect Flavor Balance: These cookies aren’t too sweet or bitter. The matcha flavor shines without overpowering the white chocolate.
- Ideal Texture: Crispy on the edges and chewy in the middle, just like how I love my cookies.
- Beginner-Friendly: Clear steps and tips ensure success, even if this is your first time baking matcha cookies.
- Reliable Outcome: Detailed instructions and chilling the dough help you avoid common pitfalls, so your batch comes out beautifully every time.
Understanding Matcha Powder
Matcha powder comes mainly in two grades: ceremonial and culinary. Ceremonial grade is vibrant and best for drinking, while culinary grade is slightly coarser and designed for baking or cooking. Using a good-quality culinary grade matcha gives your cookies a bright green color and smooth flavor without bitterness. Using a high-quality culinary grade matcha is essential for vibrant color and taste.
To avoid clumps, always sift your matcha powder before mixing. This helps distribute the flavor evenly and keeps the dough smooth. For this recipe, 2 tablespoons of culinary grade matcha powder provide a nicely balanced flavor, perfect to satisfy most matcha lovers. If you prefer a subtle hint, use less; for an intense matcha kick, increase the powder slightly.
Ingredients You’ll Need
- 2 cups + 2 tbsp all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp matcha powder
- 1 cup vegetable shortening
- ½ cup granulated sugar
- 1 cup light brown sugar
- 1 tsp vanilla extract
- 2 eggs (room temperature)
- 1 cup white chocolate chips
Notes on Ingredients
- Matcha Powder: Culinary grade is best here. Sift it well to avoid lumps in your cookie dough. Quality affects both color and flavor, with better powder producing a vibrant green and smooth taste.
- White Chocolate Chips: Brands like Guittard, Ghirardelli, or Callebaut work wonderfully, offering creamy sweetness that complements the earthy matcha.
- Flour: Use the “spoon and level” method or better yet, weigh your flour with a kitchen scale for best accuracy. Scooping directly from the bag can lead to dense cookies.
Essential Baking Tools
- Baking sheets
- Parchment paper
- 3-tablespoon ice cream scoop
- Mixing bowls
- Whisk and spatula
Having a good cookie scoop makes portioning easy and ensures uniform cookies. Silicone baking mats or parchment paper keep your cookies from sticking and help with even baking.
Step-by-Step Baking Instructions
- Heat the vegetable shortening over medium heat until melted. Pour it into a heatproof bowl and let it cool—it will solidify again as it cools.
- Combine dry ingredients: In a medium bowl, mix flour, baking soda, salt, and matcha powder well. Set aside.
- Cream sugars and shortening: Add granulated sugar and brown sugar into the cooled shortening. Mix thoroughly. Add eggs and vanilla, then whisk until the texture is light and creamy (about 1 minute). This step is key for a crisp yet chewy cookie.
- Add dry ingredients slowly: Gradually mix in the dry ingredients with a spatula until a uniform green dough forms.
- Incorporate white chocolate chips: Mix them into the dough until evenly spread.
- Chill the dough: Cover and refrigerate for 1 hour. This chilling step is crucial for preventing the cookies from spreading too much during baking, ensuring they maintain their shape and texture.
- Preheat oven to 350°F.
- Prepare baking sheets: Line two baking sheets with parchment paper. Using a 3-tablespoon scoop, portion dough onto sheets, spacing cookies 2-3 inches apart.
- Bake for 10-12 minutes.
- Cool on sheets: Let cookies rest on baking sheets for 10 minutes before transferring them to a cooling rack.
- Final cooling: Allow cookies to cool another 15 minutes before serving.
Baking Tips for Perfect Matcha Cookies
- Always weigh your ingredients for accuracy.
- Use room temperature eggs for better mixing.
- Sift matcha powder to avoid clumps.
- Don’t overmix the dough once dry ingredients are added.
- Chilling the dough for at least 1 hour is non-negotiable.
- Use a cookie scoop for uniform size and even baking.
- Know your oven’s true temperature to avoid over- or under-baking.
- Let cookies cool on the sheet before moving them.
- Use high-quality matcha powder for vibrant color and taste.
- Resist eating the dough before baking—it’s worth the wait!
Substitutions and Variations
| Substitution/Variation | What to Use | Notes/Tips |
|---|---|---|
| No White Chocolate | Macadamia nuts, dark chocolate chips, toasted sesame seeds | Adds crunch and flavor variety. Adjust amount to taste. |
| Gluten-Free Matcha Cookies | 1-to-1 gluten-free flour blend | Dough may need longer rest time for best texture. |
| Vegan Matcha Cookies | Vegan butter/shortening + flax egg | Use 1 tbsp ground flax mixed with 3 tbsp water as egg replacement. |
Troubleshooting Common Issues
| If Your Cookies Look Like This… | It’s Likely Because… | Next Time, Try This… |
|---|---|---|
| Cookies spread too thin | Shortening too warm or too much butter | Chill dough longer and ensure shortening is solid. |
| Cookies taste bitter | Low-quality matcha or too much matcha | Use culinary grade and measure powder carefully. |
| Cookies are pale or not green | Poor-quality matcha or overbaking | Choose vibrant culinary matcha; reduce baking time. |
Storage and Freezing Instructions
Store baked matcha cookies in an airtight container at room temperature for up to 5 days. To freeze baked cookies, arrange them in a single layer on a tray; freeze until firm, then transfer to a freezer-safe bag for up to 3 months.
For unbaked cookie dough, scoop dough balls onto a lined tray and freeze until solid. Transfer to a freezer-safe container or bag. When ready to bake, thaw dough balls in the fridge overnight, then bake as directed.
Frequently Asked Questions (FAQ)
Why did my matcha cookies turn out bitter?
Bitter cookies often stem from using low-quality or too much matcha powder. Always choose culinary grade matcha and measure carefully to avoid overpowering bitterness.
How do I get a vibrant green color in my cookies?
Use fresh, high-quality culinary matcha and avoid overbaking. Sift matcha powder helps with even color distribution.
I’m so happy you gave this recipe a try! These matcha cookies offer the perfect balance of flavor and texture, no matter your skill level. Please leave a comment and a star rating below to help others find this recipe. Don’t forget to follow me on Pinterest for more recipes @aisharecipes
