The best matcha white chocolate cookies (small recipe)

Yes, I said it. This is the best matcha white chocolate cookie recipe. I didn’t even like matcha, but this recipe changed me.

A cookie that combines the simple taste of Japanese tea with sweet and creamy white chocolate.

The recipe is not complicated and the steps are simplified, so you can practically make the dough in one bowl. The vanilla sweetness of the white chocolate chips perfectly balances the natural bitterness of the matcha.

I love this recipe. Because it’s easy and produces cookies that are perfectly soft in the center and deliciously crispy on the edges.

This is the perfect small batch recipe that makes just 9 medium sized cookies. My kids don’t like matcha, so the small portion is plenty for just me and my husband to share.

Even if you don’t like matcha, these cookies are really delicious and their bright green color will look beautiful on any cookie platter.

What you need for matcha cookies

All-purpose flour: This provides the main structure of the cookie. If you have dietary restrictions, you can substitute gluten-free 1:1 baking flour. Matcha powder: Gives the cookies a beautiful green color and earthy flavor. For the brightest colors, matcha is best for ceremonial or haute cuisine use. We use a generous 2 tablespoons to achieve a beautiful, strong, distinct flavor. Baking powder and baking soda: Both leavening agents work together to slightly puff up the cookies and keep them soft. Salt: A little salt will soften the sweetness of the chocolate and sugar. Butter: Softened butter adds fat and flavor. You can use unsalted or salted butter for this recipe. If you choose salted butter, omit the extra salt needed in the dough. Granulated sugar: It sweetens the dough and gives it a nice crispy edge when baked in the oven. I omit the brown sugar here so as not to distract from the green color. Large eggs: Eggs bind ingredients together and add moisture. Let it come to room temperature so it mixes smoothly with the butter. Vanilla Extract: Adding a little vanilla will accentuate all the other flavors in your batter. White chocolate: You can use white chocolate chips or coarsely chopped white chocolate bars. I love Ghirardelli and Lindt brands.

Pro tips for success

Choose high quality raw materials

To get the most flavor out of your matcha white chocolate cookies, it’s important to use high-quality ingredients. Using ceremonial grade matcha will give you a bright green color that won’t turn brown when baked in the oven, making your cookies look and taste just as beautiful.

measure accurately

Always measure correctly by spooning the flour into a measuring cup and leveling it out. Scooping directly with a measuring cup will add too much flour and result in dense cookies.

Depending on the equipment you have in your kitchen, I made sure to include both cup measurements and grams wherever I thought it would be helpful on my recipe cards. The most accurate method is to use a kitchen scale.

Managing sticky dough

If the dough is sticky and difficult to handle when separating, wet your hands with a little water. This simple trick is very helpful and will prevent the dough from sticking to your fingers when shaping cookies.

Be careful not to roll until completely smooth. For the prettiest bakery style look, leave the edges slightly jagged. Trust me!

Shaped like a bakery

If your baked cookies aren’t perfectly round, press the edges to create a nice circle right after you remove them from the oven. At this stage, the matcha cookies are very soft and pliable. This will crisp up the edges and give it a gorgeous gourmet bakery style look.

emphasize green

If your baked cookies look a little dull or brownish, it’s usually due to the quality of the matcha powder. Low-quality or food-grade matcha tends to lose its bright green hue when exposed to high oven temperatures.

If you only have low-quality matcha on hand, but you want your matcha white chocolate cookies to have a beautiful bright green color, you can add a drop or two of green food coloring or green food gel (this is my favorite) to the wet ingredients to bring back that color. A small drop goes a long way!

Storage and reheating instructions

Once the cookies are baked and cooled, store them in an airtight container at room temperature for up to 2 days. Or store in the refrigerator for up to 5 days. If you want to keep them longer, you can place the baked cookies in a freezer bag and freeze them for up to 3 months.

To reheat and enjoy, microwave cookies for about 10 seconds. The white chocolate will melt and become even more delicious. You can also leave it until it comes to room temperature.

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