I absolutely love this Matcha Cookies with White Chocolate Chips Recipe because it combines the earthy, vibrant flavor of matcha with the sweet, creamy pop of white chocolate chips. When you bite into these cookies, you get that perfect balance of rich green tea taste and melty white chocolate that feels just fancy enough to impress but is still totally doable for a weeknight treat. Honestly, once I started making these, they quickly became my go-to for cozy afternoons or lunchbox surprises.
You’ll find that these cookies are delightfully tender with a subtle chew, plus the matcha gives them a beautiful green hue—perfect if you want to wow guests or yourself! The best part? The recipe is straightforward, but the key chilling step means you can prep ahead and avoid feeling rushed, making it perfect for when you want something special that doesn’t require standing over the oven the whole time.
Why You’ll Love This Recipe
- Vibrant Flavor: The matcha powder lends an earthy, unique taste that pairs beautifully with white chocolate.
- Perfect Texture: These cookies are tender yet slightly chewy, giving you that ideal cookie bite every time.
- Make-Ahead Friendly: The dough chills into logs, so you can slice and bake fresh cookies whenever a craving hits.
- Impressive Yet Simple: You’ll wow your friends and family without needing complicated techniques or ingredients.
Ingredients You’ll Need
Every ingredient in this Matcha Cookies with White Chocolate Chips Recipe works together to create that perfect balance of flavor and texture. It’s worth picking good-quality matcha and white chocolate for the best results—and if you’re weighing your ingredients, you’ll get the most consistent cookies.
- All-purpose flour: The base of the dough, giving structure without overpowering the delicate flavors.
- Matcha green tea powder: Choose a culinary-grade matcha that’s fresh for the best color and flavor punch.
- Unsalted butter: Softened to room temperature—important for smooth, creamy mixing.
- Diamond Crystal kosher salt: A pinch to balance the sweetness and highlight the matcha’s earthiness.
- Confectioners’ sugar: Creates a soft texture and light sweetness, different from granulated sugar.
- Egg yolks: Adds richness and binds the dough without drying it out.
- White chocolate baking chips: Make sure they’re good-quality; cheap chips can dull the flavor.
Variations
I love playing around with this Matcha Cookies with White Chocolate Chips Recipe to suit different moods and occasions. You can easily swap ingredients or add little twists—it’s a great canvas for creativity!
- Dairy-Free Version: I once replaced butter with coconut oil and used dairy-free white chocolate chips, and the cookies still turned out amazing, just with a slight tropical hint.
- Nutty Upgrade: Adding chopped pistachios alongside the white chocolate chips gave my family a delightful crunch that they couldn’t get enough of.
- Matcha Intensity: For a bolder matcha flavor, I sometimes increase the matcha powder slightly—but be careful, too much can turn the cookies bitter.
- Mini Cookies: Making smaller cookie slices lets you serve them as bite-sized treats—perfect for parties or tea time.
How to Make Matcha Cookies with White Chocolate Chips Recipe
Step 1: Prepare Your Ingredients and Sift the Matcha With Flour
Start by measuring your flour and matcha powder carefully—you want 2 cups of all-purpose flour and 2½ tablespoons of matcha. I highly recommend sifting the matcha powder together with the flour; this step helps prevent clumps and ensures your cookies have a smooth, even color and flavor. It’s a little step that makes a big difference—you’ll be glad you took the time.
Step 2: Cream the Butter and Sugar
Next, beat ¾ cup of softened unsalted butter with a pinch of kosher salt until it’s smooth and creamy. Using softened butter is key here—cold butter won’t blend well and could leave chunks in your dough. Then, add 130 grams of confectioners’ sugar and beat until the mixture is light and fluffy. Trust me, scraping down the sides of your bowl occasionally ensures everything blends evenly. This takes a few minutes but really sets up the dough for a great texture.
Step 3: Mix in Egg Yolks and Combine Dry Ingredients
Beat in two large egg yolks, making sure everything is well combined before gradually adding your sifted matcha and flour mixture. When adding the flour, go slow and mix just until combined—you don’t want to overwork the dough or you’ll end up with tough cookies. This part can be easy to rush, but patience pays off in the final texture!
Step 4: Fold in the White Chocolate Chips
Finally, gently fold in ¼ cup of white chocolate chips until just incorporated. I like to use high-quality white chocolate chips for a smoother melt and richer flavor. This is your chance to sneak in some yumminess with every bite!
Step 5: Shape and Chill the Dough Logs
Divide the dough into two equal parts and shape each into a cylinder about 1½ inches in diameter and 7 inches long. Wrap each log tightly in plastic wrap. Here’s a tip I discovered: place the logs on a bed of uncooked rice to keep their shape during chilling. Pop them in the fridge for at least 2 hours, or longer if you have the time. This chilling step is essential—it helps the flavors meld and makes slicing a breeze.
Step 6: Slice and Bake
When you’re ready to bake, preheat your oven to 350°F (175°C). Take the dough logs out of the fridge and unwrap them. Using a sharp knife, slice the dough into rounds about ⅓ inch thick. If the dough seems too firm, let it sit for about 5 minutes to soften slightly—this avoids breaking your cookies. Arrange the slices on a parchment-lined baking tray, leaving about 1 inch between them.
Bake for approximately 15 minutes or until the edges just begin to turn golden. Keep an eye on them—matcha can darken quickly, so it’s better to check slightly earlier the first time you bake. After baking, let the cookies cool on the tray for 5 minutes before moving them to a wire rack. This resting time helps them set perfectly.
Pro Tips for Making Matcha Cookies with White Chocolate Chips Recipe
- Softening Butter Properly: I learned the hard way that cold butter ruins the texture, so I always leave butter out at room temp for at least an hour beforehand.
- Chilling for Shape: Chilling the dough not only improves flavor but also makes slicing so much smoother and gives you nice round cookies every time.
- Use Quality Ingredients: Good matcha and white chocolate really elevate this simple cookie into something special, so I never skimp here.
- Avoid Overmixing: Mixing the flour too long tightens gluten and can make cookies tough—mix just until you see no dry streaks for best results.
How to Serve Matcha Cookies with White Chocolate Chips Recipe
Garnishes
I like to dust a little extra matcha powder over the cookies for an elegant finish when I’m serving guests—it enhances that vibrant green color and ups the flavor. A sprinkle of flaky sea salt on top before baking also adds a wonderful contrast that surprises people.
Side Dishes
These cookies pair beautifully with a warm cup of green tea or a creamy matcha latte, which doubles down on the matcha goodness. I’ve also enjoyed them alongside fresh berries and a dollop of whipped cream for a real treat.
Creative Ways to Present
For special occasions, I arrange the cookies on a tiered dessert stand, alternating with macarons or other pastel-colored sweets for a stunning green-and-white themed dessert display. Wrapping a few in parchment and ribbon also makes a lovely homemade gift that always impresses!
Make Ahead and Storage
Storing Leftovers
I keep these cookies fresh by storing cooled cookies in an airtight container at room temperature for up to 4 days. This keeps them perfectly tender without getting too soft or stale—and honestly, they rarely last that long in my house.
Freezing
I’ve successfully frozen the unbaked dough logs wrapped in plastic wrap for up to two months. When I want fresh cookies, I just let the logs thaw at room temperature for about 10 minutes, slice, and bake. It’s a real game-changer for busy weeks.
Reheating
To enjoy leftovers warm, I reheat cookies in a preheated oven at 300°F (150°C) for about 5 minutes. This refreshes the softness and brings back that melty chocolate feeling without drying them out.
FAQs
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Can I use matcha powder from a tea bag instead of loose matcha?
It’s best to use culinary-grade loose matcha powder for this recipe, as tea bag matcha can be less finely ground and may not distribute evenly. Using the right matcha ensures the cookies have that smooth texture and vibrant green color you’re aiming for.
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Why do I need to chill the dough logs before baking?
Chilling firms up the dough, making it easier to slice cleanly without squishing. It also helps the flavors meld and prevents the cookies from spreading too much in the oven, giving you those perfect round shapes with nice texture.
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Can I use granulated sugar instead of confectioners’ sugar?
Confectioners’ sugar is preferred because it dissolves into the butter, creating a smoother dough and softer cookie texture. Granulated sugar may give a coarser texture and less tender results, so I’d recommend sticking to confectioners’ sugar for this recipe.
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How long do these cookies stay fresh?
Stored in an airtight container at room temperature, these cookies stay fresh and delicious for about 4 days. Beyond that, they might start to lose their tender texture, but you can always freeze the dough or reheat the baked cookies to refresh them.
Final Thoughts
This Matcha Cookies with White Chocolate Chips Recipe holds a special place in my kitchen because it manages to be both simple and impressive, perfect for sharing with friends or treating yourself. Every time I make them, the beautifully green, subtly sweet cookies bring smiles all around. I really encourage you to try making these—you might discover your new favorite cookie too, just like I did!
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
- Diet: Vegetarian
Description
Delight in these delicate Matcha Cookies that combine the subtle earthiness of matcha green tea powder with creamy white chocolate chips. These buttery, tender cookies are chilled to perfection before baking, resulting in a crisp edge and a soft center, ideal for tea time or a sophisticated sweet treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (plain flour) (please weigh your flour)
- 2½ Tbsp matcha green tea powder (1 Tbsp = 6 g)
- 1 pinch Diamond Crystal kosher salt
- 130 g confectioners’ sugar (1 cup + 2 tsp)
Wet Ingredients
- ¾ cup unsalted butter (softened, at room temperature)
- 2 large egg yolks (at room temperature)
Add-ins
- ¼ cup good-quality white chocolate baking chips
Instructions
- Prepare Dry Ingredients: In a large bowl, combine 2 cups of all-purpose flour and 2½ tablespoons of matcha green tea powder. Sift thoroughly to ensure even distribution and to remove any lumps.
- Cream Butter: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat ¾ cup softened unsalted butter until it becomes smooth and creamy. Softening the butter ahead of time is essential for this step.
- Add Sugar and Salt: Add a pinch of Diamond Crystal kosher salt and 130 grams of confectioners’ sugar to the butter. Beat together until the mixture is light and fluffy, occasionally scraping down the bowl for even mixing.
- Incorporate Egg Yolks: Add 2 large egg yolks to the mix and blend well until fully combined, ensuring a smooth batter.
- Combine Dry and Wet Mixtures: Gradually add the sifted flour and matcha mixture into the wet ingredients. Mix gently until just combined, being careful not to overmix which can toughen the dough.
- Fold in White Chocolate Chips: Add ¼ cup of high-quality white chocolate baking chips and gently mix until evenly incorporated throughout the dough.
- Shape the Dough: Divide the dough into two equal portions. Shape each into a cylindrical log approximately 1½ inches in diameter and 7 inches long. Wrap each log tightly in plastic wrap.
- Chill the Dough: Refrigerate the wrapped logs for at least 2 hours or until firm. To maintain a uniform shape, you can place the logs on a bed of uncooked rice. For longer storage, freeze wrapped logs for up to 2 months.
- Preheat Oven and Prepare Baking Tray: Preheat your oven to 350ºF (175ºC). For convection ovens, reduce the temperature to 325ºF (160ºC). Line a baking sheet with parchment paper or a silicone liner.
- Slice the Cookies: Remove chilled dough from the refrigerator, unwrap, and slice into rounds about ⅓ inch thick. If too hard to cut, allow to sit at room temperature for 5 minutes before slicing.
- Bake: Arrange slices on the prepared baking sheet, spacing them about 1 inch apart. Bake in the oven for approximately 15 minutes, or until the cookie edges are lightly golden brown.
- Cool: Let the cookies rest on the baking sheet for 5 minutes after baking, then transfer carefully to a wire rack to cool completely before serving.
Notes
- This recipe is slightly adapted from Okashi Treats by Keiko Ishida.
- For accurate measurement, it is highly recommended to weigh ingredients rather than relying solely on volume.
- Softened butter is crucial for achieving the right dough consistency; avoid melting the butter.
- Chilling the dough helps maintain the shape of the cookies and improves texture.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Frozen dough logs should be sliced after a brief room temperature rest, not fully defrosted.
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
