I absolutely love this Matcha Cookies with White Chocolate Chips Recipe because it’s a delightful balance of earthy, vibrant matcha flavor combined with the creamy sweetness of white chocolate chips. These cookies have a subtle green tea aroma that’s not overpowering but just enough to intrigue your taste buds—and they bake up tender with a slight crisp on the edges, which is my personal favorite texture for cookies.
When I first tried making these, I was amazed at how simple the ingredients are but how special the end result tastes. You’ll find that this recipe works perfectly for afternoon tea, gifting to friends, or whenever you just need a little something unique and homemade. Plus, the chill time makes the dough easy to handle, and that helps make those perfect matcha cookie rounds you see!
Why You’ll Love This Recipe
- Unique Flavor Combination: Matcha gives a beautiful earthiness that pairs perfectly with sweet white chocolate chips.
- Simple Ingredients: You don’t need a pantry full of specialty items to make these delightful cookies.
- Chill & Slice Method: Chilling the dough helps shape uniform cookies that bake evenly every time.
- Perfectly Balanced Sweetness: These cookies aren’t too sweet or buttery, making them a great treat anytime.
Ingredients You’ll Need
All the ingredients in this Matcha Cookies with White Chocolate Chips Recipe work harmoniously to give you that perfect cookie texture and flavor. Make sure to use good-quality matcha powder for the best color and taste, and softened butter is key to getting the dough creamy and easy to mix.
- All-purpose flour: Weigh your flour or use the fluff and level method to avoid dense cookies.
- Matcha green tea powder: Choose a bright green, culinary-grade matcha for optimal flavor without bitterness.
- Unsalted butter: Softened at room temperature so it blends smoothly with sugar for a tender dough.
- Diamond Crystal kosher salt: A pinch balances the sweetness and enhances flavor; you can use other kosher salts but adjust accordingly.
- Confectioners’ sugar: Also known as powdered sugar, it helps create a light, tender crumb in the cookies.
- Egg yolks: Room temperature is best for proper mixing and texture.
- White chocolate baking chips: High-quality chips melt nicely and offer that creamy sweetness that complements the matcha.
Variations
I love personalizing this Matcha Cookies with White Chocolate Chips Recipe to suit different moods or occasions. Once you get the basic technique down, feel free to experiment with add-ins or tweaks that become your signature twist.
- Matcha and White Chocolate Macadamia: Adding chopped macadamia nuts packs extra crunch and richness—my family goes crazy for this combo!
- Vegan Version: Swap butter for coconut oil and use a flax egg instead of yolks for an egg-free treat that still bakes beautifully.
- Extra Matcha Boost: Increase the matcha powder slightly (by half a teaspoon) if you prefer a more pronounced green tea flavor—just keep an eye on bitterness.
- Tea Lover’s Delight: Try pairing the matcha cookies with a sprinkle of toasted sesame seeds or a drizzle of white chocolate glaze for a fancy finish.
How to Make Matcha Cookies with White Chocolate Chips Recipe
Step 1: Sift and Prep Your Dry Ingredients
Start by combining your all-purpose flour and matcha green tea powder in a large bowl. The key here is to sift them together—this makes sure there are no lumps of matcha powder and even distribution of flavor in every bite. I usually sift twice when making this recipe, as it gives the cookies that lovely delicate crumb I always look for.
Step 2: Cream Butter, Sugar, and Egg Yolks
In a stand mixer or with a hand mixer, beat your softened butter until it’s smooth and creamy. This softening step can’t be rushed—cold butter won’t mix properly and results in tough cookies. Then add the pinch of kosher salt and confectioners’ sugar, beating until the mixture is soft and light, scraping down the sides as you go. Finally, mix in your egg yolks one at a time, taking care to fully incorporate them before moving on.
Step 3: Combine and Add Chocolate Chips
Gradually add the sifted flour and matcha powder mixture into your butter blend using low speed. Stop mixing as soon as the dough comes together to avoid overdeveloping the gluten—this keeps your cookies tender. Once combined, stir in the white chocolate chips gently. I love using good-quality chips here because cheap ones can sometimes have that waxy aftertaste.
Step 4: Shape and Chill the Dough
Divide your dough into two equal parts and roll each into a cylinder about 1½ inches thick and 7 inches long. Wrapping the logs tightly in plastic wrap is essential to avoid drying out. For best results, place them on a bed of uncooked rice while chilling to help the cylinders keep their shape—this trick comes from one of my earliest baking experiments and makes slicing much smoother! Refrigerate for at least 2 hours until firm.
Step 5: Slice and Bake
Preheat your oven to 350ºF (175ºC), lowering the temp slightly if you’re using a convection oven. Use a sharp knife to slice the dough logs into rounds about ⅓ inch thick. If the dough feels too hard to cut, let it rest at room temperature for 5 minutes before slicing. Place your cookie rounds on a parchment-lined baking sheet with a little space between them and bake for about 15 minutes or until the edges just start to turn golden brown.
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes—they’re fragile when hot—then transfer to a wire rack to cool completely. I always make a batch early enough so I can enjoy the full flavor after cooling; warm cookies are tempting but the flavor settles as they rest.
Pro Tips for Making Matcha Cookies with White Chocolate Chips Recipe
- Softening Butter Properly: I learned the hard way that under-softened butter ruins the texture, so I always give it at least an hour at room temp or warm it in 5-second microwave bursts.
- Chill the Dough Well: Chilling for at least 2 hours makes slicing easier and the cookies keep their shape without spreading too much.
- Use a Sharp Knife for Slicing: I prefer a very sharp chef’s knife for perfect even slices instead of a serrated one, which can crumble the dough.
- Watch the Baking Time Closely: I avoid overbaking by checking around the 13-minute mark; the cookies firm up as they cool, so pull them out just as edges turn golden.
How to Serve Matcha Cookies with White Chocolate Chips Recipe
Garnishes
For extra flair, I sometimes sprinkle a tiny pinch of coarse sugar or even toasted matcha powder on top of each cookie before baking. It gives a subtle sparkle and boosts the matcha aroma just a bit more. If you want to get fancy, a drizzle of melted white chocolate over cooled cookies is always a winner in my book.
Side Dishes
These cookies pair beautifully with a simple cup of hot green tea or a light jasmine tea, which complements the flavor profile without overwhelming it. For a cozy afternoon, I like serving them alongside a chilled glass of milk or a creamy matcha latte to really amp up the matcha experience.
Creative Ways to Present
I’ve presented these cookies in little cellophane bags tied with green ribbons as gifts for friends during holidays—people always ask for the recipe! For parties, arranging them on a wooden platter with fresh edible flowers or small bowls of extra white chocolate chips looks effortlessly elegant.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, I store these cookies in an airtight container at room temperature, where they keep well for about four days. If you like your cookies just a bit crisp, I recommend placing a small slice of bread in the container—it helps keep moisture balanced and keeps the cookies perfect longer.
Freezing
If I want to make a big batch ahead, I freeze the unbaked dough logs wrapped tightly in plastic wrap. They last up to two months this way! When it’s time to bake, I thaw them just 10 minutes at room temperature before slicing—this trick keeps the texture perfect without soggy dough.
Reheating
To give leftover cookies a little fresh-baked warmth, I pop them in a 300ºF oven for about 3-4 minutes. This method softens them slightly without losing the crisp edges, and the white chocolate chips regain their lovely melty texture. I skip the microwave because it can make them too soft or chewy.
FAQs
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Can I use regular granulated sugar instead of confectioners’ sugar?
Confectioners’ sugar is key for this recipe because it dissolves completely and helps create that tender, delicate texture. Using regular granulated sugar will give you a grainier cookie and change the texture, so I don’t recommend substituting it if you want the best results.
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What type of matcha powder is best for these cookies?
Look for culinary-grade matcha powder that is bright green, fresh, and slightly sweet without being bitter. Avoid lower-quality or heavily oxidized matcha, which can taste dull or harsh. A little tip: store your matcha in an airtight container in the fridge to keep it fresh longer.
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Can I make these cookies gluten-free?
For a gluten-free twist, try substituting a 1:1 gluten-free flour blend that works well in baking. Keep in mind the texture may be slightly different, and you might need to adjust chilling or baking time. I’ve experimented with almond flour versions, but they tend to be more fragile, so proceed carefully.
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Why is chilling the dough so important?
Chilling firms up the butter and helps the dough keep its shape during baking, preventing your cookies from spreading too thin. It also allows the flavors to meld and improves the final texture. Don’t skip this step—even though it takes extra time, it’s worth it for that perfect batch.
Final Thoughts
This Matcha Cookies with White Chocolate Chips Recipe has truly become one of my go-to treats whenever I want something a little special but still easy to make. The combination of earthy green tea and creamy white chocolate feels both comforting and indulgent. I know you’ll love baking and sharing these cookies as much as I do—there’s something so rewarding about slicing chilled dough and watching the cookies come out perfect every time. Give it a try soon, and don’t forget to pour yourself a cup of tea while you enjoy them!
PrintMatcha 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
Description
Delight in these beautifully green Matcha Cookies, a perfect blend of earthy matcha and sweet white chocolate chips. Soft, buttery, and subtly sweet, these cookies are chilled before baking to maintain their shape and maximize flavor, making them an elegant treat for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (plain flour)
- 2 1/2 Tbsp matcha green tea powder (approximately 15 g)
- 1 pinch Diamond Crystal kosher salt
Wet Ingredients
- 3/4 cup unsalted butter, softened (at room temperature)
- 130 g confectioners’ sugar (1 cup + 2 tsp)
- 2 large egg yolks (at room temperature)
Add-ins
- 1/4 cup good-quality white chocolate baking chips
Instructions
- Prepare the dry ingredients: In a large bowl, sift together the all-purpose flour and matcha green tea powder to ensure a smooth, lump-free mixture.
- Cream the butter: Using a stand mixer with a paddle attachment or a hand mixer, beat the softened unsalted butter until it becomes smooth and creamy, which usually takes a few minutes. Make sure the butter is properly softened prior to this step for the best texture.
- Add sugar and salt: Incorporate the pinch of kosher salt and then the confectioners’ sugar into the creamed butter. Beat well until the mixture is soft, light, and fluffy. Scrape down the sides of the bowl as needed to combine all ingredients evenly.
- Mix in egg yolks: Add the two large egg yolks to the mixture and beat until fully combined, creating a rich and smooth dough base.
- Combine dry and wet ingredients: Gradually add the sifted flour and matcha powder mixture to the wet ingredients. Mix gently and only until just combined to avoid overworking the dough and developing gluten.
- Add white chocolate chips: Fold in the white chocolate baking chips carefully so they are evenly distributed throughout the dough without overmixing.
- Shape and chill the dough: Divide the dough into two equal portions. Form each portion into a cylinder approximately 1½ inches (4 cm) in diameter and 7 inches (18 cm) long. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours until firm. For best shape retention, place the dough logs on a bed of uncooked rice while chilling. Dough can be frozen for up to 2 months; thaw slightly before slicing.
- Preheat the oven and prepare baking tray: Heat the oven to 350ºF (175ºC), reducing to 325ºF (160ºC) if using a convection oven. Line a baking sheet with parchment paper or a silicone baking mat.
- Slice and arrange cookies: Remove the chilled dough logs from the refrigerator, unwrap, and slice into rounds about ⅓ inch (7 mm) thick using a sharp knife. Let slices sit 5 minutes if too hard to cut. Place slices on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Bake the cookies: Bake in the preheated oven for approximately 15 minutes, or until the edges begin to turn a slight golden brown, indicating they are cooked through but still tender.
- Cool the cookies: Remove the baking sheet from the oven and allow cookies to cool on the sheet for 5 minutes. Carefully transfer them to a wire rack to cool completely before serving or storing.
- Store properly: Keep cooled cookies in an airtight container at room temperature for up to 4 days to maintain freshness and flavor.
Notes
- This recipe is slightly adapted from Okashi Treats by Keiko Ishida.
- Chilling the dough is essential for shape and texture; do not skip or shorten this step.
- For best results, weigh your ingredients with a kitchen scale.
- Softened butter can be achieved by letting it sit at room temperature for about 1 hour or microwaving in short bursts.
- Using a bed of uncooked rice while chilling helps the dough retain its cylindrical shape for uniform cookie slices.
- Frozen dough logs must be slightly thawed before slicing to avoid breaking the dough.
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