If you’re anything like me and love the subtle, earthy taste of matcha combined with the sweet, creamy burst of white chocolate, then this Matcha Cookies with White Chocolate Chips Recipe is absolutely for you. I first tried these at a friend’s tea party, and I was hooked instantly. The balance of flavors is just perfect—not overpowering, and they have this delightful delicate color that makes them as pretty as they are delicious.
You’ll find that these cookies work wonderfully for a cozy afternoon snack or as a charming addition to your holiday cookie tray. Plus, the chill time means you can prep ahead and have a batch ready to bake whenever that matcha craving hits. Honestly, once I started making these, they became a staple in my baking rotation!
Why You’ll Love This Recipe
- Perfect Flavor Balance: The earthy matcha pairs beautifully with white chocolate’s sweetness for a unique cookie experience.
- Simple Prep with Big Impact: The dough is easy to make and chill time helps develop flavor and texture.
- Beautiful and Instagram-Worthy: Those vibrant green cookies are almost too pretty to eat (but you’ll want to!).
- Make-Ahead Friendly: Dough can be frozen for up to two months, so you can enjoy fresh cookies anytime.
Ingredients You’ll Need
These ingredients come together so well to give you that soft, slightly crumbly cookie with just a hint of matcha bitterness balancing the sweet white chocolate chips. A quick note — weighing your flour really makes a difference to get consistent results!
- All-purpose flour (plain flour): Make sure to measure properly by fluffing and leveling it for best texture.
- Matcha green tea powder: Choose a good quality, culinary grade matcha for the best flavor and color.
- Unsalted butter: Softened at room temperature to help blend ingredients smoothly.
- Diamond Crystal kosher salt: A pinch enhances all the flavors without overpowering.
- Confectioners’ sugar: Adds smooth sweetness and helps create a tender crumb.
- Large egg yolks: At room temperature to mix easily into the dough.
- White chocolate baking chips: Use quality chips for rich, creamy bursts in every bite.
Variations
I love making this Matcha Cookies with White Chocolate Chips Recipe my own by tweaking the flavors based on the season or occasion. You might find certain variations exciting to try in your kitchen, too!
- White Chocolate & Macadamia Nut: Adding toasted macadamia nuts adds a lovely crunch—my family goes crazy for this little upgrade.
- Matcha & Dark Chocolate: Swap white chocolate chips for dark ones for a richer contrast. I tried this when I wanted something less sweet, and it was delicious.
- Vegan Variation: Replace butter with a vegan alternative and egg yolks with flaxseed “eggs.” I haven’t tried this personally but many friends swear it works well!
- Matcha & Lemon Zest: Adding some fresh lemon zest brightens the earthiness of the matcha. It’s a refreshing twist I discovered on a whim.
How to Make Matcha Cookies with White Chocolate Chips Recipe
Step 1: Sift and Blend Your Dry Ingredients
First things first, sift your all-purpose flour with the matcha green tea powder. Sifting is key here because it helps break up any clumps, giving your cookie dough a smoother texture later on. Trust me, I learned this the hard way when my dough had little green lumps—it’s not appealing or pleasant!
Step 2: Cream the Butter and Sugar
Use softened, room temperature butter and beat it with the confectioners’ sugar and a pinch of salt until it’s light and fluffy. If your butter is too cold, you’ll struggle getting this texture, so patience pays off. This step traps air, making the cookies wonderfully tender.
Step 3: Incorporate Egg Yolks and Dry Mixture
Add the egg yolks next and mix until fully combined. Then, gradually mix in your sifted matcha-flour blend. Be careful not to overmix here—once the flour is incorporated, stop. I once overworked the dough, and the cookies turned out too dense, so keep it gentle!
Step 4: Fold in White Chocolate Chips
Finally, fold in your white chocolate chips until evenly distributed throughout the dough. Use a spatula to gently mix rather than a mixer so you don’t break the chips or overwork the dough.
Step 5: Chill and Shape the Dough
Divide the dough into two equal parts and shape each into a log about 1.5 inches in diameter and 7 inches long. Wrap tightly in plastic wrap. Here’s a little trick I use: set the logs on a bed of uncooked rice in the fridge to help them keep their perfect cylindrical shape—this means nicely round cookies when you slice them!
Step 6: Slice and Bake
After chilling the dough at least two hours, slice into rounds about ⅓ inch thick. If the dough feels too hard, just let it sit 5 minutes at room temperature before slicing to make it easier. Arrange the slices spaced on a parchment-lined baking sheet, then bake at 350ºF (175ºC) for about 15 minutes until the edges just start to turn golden. That’s when you know they’re perfect!
Pro Tips for Making Matcha Cookies with White Chocolate Chips Recipe
- Softened Butter is Key: Soft, not melted butter makes your dough creamy and your cookies tender.
- Don’t Skip the Chill: Chilling the dough firm up fats, prevents spreading, and deepens flavors—trust me, it makes a difference.
- Slice Gently: Use a sharp knife and if the dough is too hard, wait a few minutes to avoid cracking cookies.
- Avoid Overmixing: Mix just until combined after adding flour to keep cookies soft, not tough or dense.
How to Serve Matcha Cookies with White Chocolate Chips Recipe
Garnishes
I usually keep garnishing simple—sometimes a light dusting of extra matcha powder over the cookies for that elegant touch and a hint of extra flavor. Occasionally, I like sprinkling a bit of flaky sea salt on top right before baking for a lovely contrast that really makes the white chocolate pop.
Side Dishes
These cookies are perfect with a hot cup of green tea or even chamomile if you want something milder. At home, I often serve them alongside a fresh fruit salad or a scoop of vanilla ice cream for a complete teatime delight.
Creative Ways to Present
For gatherings, I like arranging the cookies on a rustic wooden board with fresh edible flowers or a small bowl of matcha powder for dipping. You could also package small stacks wrapped with twine as charming edible gifts—the vibrant green really stands out.
Make Ahead and Storage
Storing Leftovers
Store cooled cookies in an airtight container at room temperature. From my experience, they’ll stay fresh and delicious for up to four days, keeping that tender texture just right.
Freezing
I love freezing the unbaked dough logs wrapped well in plastic wrap. When you want fresh cookies fast, just slice and bake directly from the freezer after letting it sit out for about 10 minutes. It’s a real time saver and keeps the cookies tasting fresh for up to two months!
Reheating
If you have leftover baked cookies, warming them in a microwave for about 10 seconds or placing them in a warm oven for a few minutes softens them back up nicely without losing their charm. That way, you get the fresh-out-of-the-oven feel every time.
FAQs
-
Can I use regular green tea powder instead of matcha for this recipe?
Regular green tea powder typically doesn’t have the same fine texture or vibrant flavor as matcha, so your cookies might lack that signature bright green color and distinctive taste. I’d recommend sticking to culinary-grade matcha powder for best results.
-
What if I don’t have a kitchen scale? How do I measure the flour?
Fluff your flour with a spoon first, then gently spoon it into your measuring cup and level it off with a knife. Avoid scooping flour directly with the cup, as this packs it down and can lead to dense cookies. This method has worked well for me when I don’t have a scale handy.
-
Why do I need to chill the dough before baking?
Chilling firms up the dough which helps cookies keep their shape while baking, prevents spreading, and actually enhances the flavor by letting the ingredients meld. I don’t skip this step because it really improves the texture and taste.
-
Can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free blend, but be aware the texture may differ slightly. Adding a binder like xanthan gum helps mimic traditional flour structure. I haven’t tested this variation fully but plenty of bakers have had success with good gluten-free blends.
-
How can I make these cookies crispier?
If you prefer crunchier cookies, try baking a minute or two longer and slicing the dough a bit thinner. Just watch closely to avoid burning. I usually go for the softer side, but crispy fans love this tweak.
Final Thoughts
I absolutely love how this Matcha Cookies with White Chocolate Chips Recipe turns out every time. The cookies are simple to prep yet so impressive in flavor and appearance—they’re like little green treasures perfect for sharing or treating yourself. I hope you enjoy making these as much as I do, and I promise once you try them, they’ll become your matcha cookie go-to just like they did for me. Happy baking, friend!
Print
Matcha Cookies with White Chocolate Chips Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Description
Delight in these delicate Matcha Cookies with a tender crumb and a subtle earthy sweetness balanced by creamy white chocolate chips. Chilled dough ensures perfect slices and a crisp edge, making them an elegant treat perfect for tea time or as a unique dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (plain flour) (weighed for accuracy)
- 2 1/2 Tbsp matcha green tea powder (approximately 15 g)
- 1 pinch Diamond Crystal kosher salt
- 130 g confectioners’ sugar (1 cup + 2 tsp)
Wet Ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 2 large egg yolks, at room temperature
Add-ins
- 1/4 cup good-quality white chocolate baking chips
Instructions
- Prepare the dry mixture: Sift together 2 cups of all-purpose flour and 2½ tablespoons of matcha green tea powder into a large bowl. Set aside.
- Cream the butter and sugar: Using a stand mixer fitted with a paddle attachment or a hand mixer in a large bowl, beat ¾ cup softened unsalted butter until smooth and creamy. Add a pinch of kosher salt and 130 g confectioners’ sugar. Beat well until the mixture becomes soft, light, and fluffy, stopping occasionally to scrape down the sides for an even mix.
- Add egg yolks: Beat in 2 large room temperature egg yolks until fully incorporated, making sure the batter is uniform.
- Combine dry and wet ingredients: Gradually add the sifted flour and matcha mixture into the batter. Mix on low speed or gently fold until just combined, avoiding overmixing to maintain a tender texture.
- Fold in white chocolate: Gently mix in ¼ cup of white chocolate baking chips until evenly distributed.
- Shape and chill dough: Divide dough into two equal portions. Roll each into a cylinder approximately 1½ inches (4 cm) in diameter and 7 inches (18 cm) long. Wrap tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or until firm. For better shape retention, place the logs on uncooked rice while chilling. Dough can also be frozen wrapped for up to 2 months.
- Preheat oven and prepare baking sheet: Preheat your oven to 350ºF (175ºC). For convection ovens, reduce temperature to 325ºF (160ºC). Line a baking sheet with parchment paper or a silicone baking mat.
- Slice the dough: Remove chilled logs from fridge and unwrap. Using a sharp knife, slice the logs into rounds about ⅓ inch (7 mm) thick. If too hard, let sit for 5 minutes before slicing. Place slices spaced 1 inch (2.5 cm) apart on the prepared baking sheet.
- Bake: Bake the cookies for about 15 minutes or until the edges begin to turn golden brown.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer carefully to a wire rack to cool completely before serving.
- Store: Store cooled cookies in an airtight container at room temperature for up to 4 days.
Notes
- The recipe is slightly adapted from Okashi Treats by Keiko Ishida.
- Softening butter correctly is crucial for the right dough texture; either leave it out at room temperature for an hour or microwave in short bursts.
- Weighing flour ensures consistent results; spoon and level flour if using measuring cups.
- Chilling the dough for a minimum of 2 hours solidifies the fat and helps maintain shape during baking.
- To save dough for later use, freeze the shaped logs wrapped tightly and slice directly from partially thawed dough.
- The white chocolate chips add a pleasant sweetness and texture contrast but can be omitted or substituted with matcha white chocolate chunks for extra matcha flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 126 kcal
- Sugar: 7 g
- Sodium: 4 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 31 mg
