I spent a cozy, rainy Sunday baking with my youngest son. He tried a tea sugar cookie recipe he picked up from a friend while I made these white chocolate matcha (green tea) cookies. Working together in the kitchen was fun and efficient: my cookies baked while his dough chilled. His batch came out browned and crisp—exactly what my husband prefers—while mine remained soft and chewy, which I love. He shared his cookies with friends and I kept mine for the family; everyone enjoyed them as an afternoon snack. 
The matcha powder I used is labeled for culinary use. When buying matcha for baking, look for “culinary grade” or a note that it is suitable for cooking.
Cooking Tips for Perfect Cookies
Accurate measurements make a big difference in texture and consistency. If you have a kitchen scale, weigh the flour and matcha for the most reliable results. Use room-temperature butter so it creams smoothly with the sugars; this creates a tender, even crumb. For thicker, less spread cookies, chill the dough for at least an hour before baking. That step helps the cookies hold their shape. Watch your baking time closely and start checking a couple of minutes early—cookies should have lightly golden edges but remain soft in the center when you remove them from the oven.
Storage Instructions and Variations
Store baked cookies in an airtight container at room temperature for up to one week. To keep them longer, freeze cooled cookies in a freezer-safe bag or container for up to three months. You can also freeze scooped dough balls and bake from frozen, adding a minute or two to the bake time. For variety, fold in chopped nuts, coconut flakes, or dried fruit. If you prefer a darker flavor, swap white chocolate for dark chocolate or use matcha-flavored chips. To intensify the green tea taste, increase the matcha slightly, but avoid adding so much that the texture or sweetness becomes unbalanced.
Frequently Asked Questions
Can I substitute matcha powder with something else?
Yes. If you don’t have matcha or prefer a different flavor, use regular green tea powder (though it will be milder) or substitute cocoa powder for a chocolate version. Any substitution will change the cookies’ color and flavor.
How should I store these cookies?
Keep cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a freezer-safe container for up to three months.
Can I make the dough ahead of time?
Absolutely. Prepare the dough and refrigerate it for up to 24 hours. Let it sit at room temperature for about 15 minutes before scooping so it’s easier to portion.
What should I serve these cookies with?
These cookies pair beautifully with tea or coffee—green tea complements the matcha flavor especially well. They also work nicely as a simple dessert after a light meal.
What are common mistakes to avoid when making these cookies?
Avoid under- or over-measuring flour, which can make cookies dry or dense. Also be careful not to overbake; remove the cookies when edges are just turning golden and centers still look slightly soft.
Matcha Green Tea White Chocolate Cookies
Liza Agbanlog
Pin Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tbsp green tea powder (matcha), suitable for baking
- ½ tsp baking soda
- ½ tsp salt
- 1 cup packed brown sugar
- ¾ cup unsalted butter , melted
- ½ cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 1 ½ cups roughly chopped white chocolate or white chocolate chips
Instructions
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Preheat the oven to 325°F (160°C). Grease baking sheets or line them with parchment paper.
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Sift together the flour, matcha, baking soda, and salt. In a large bowl, beat the brown sugar, melted butter, and granulated sugar until blended. Add vanilla, the egg, and the extra egg yolk; beat until light and creamy.
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Stir the dry ingredients into the butter mixture until just combined. Fold in the chopped white chocolate or chips. Drop dough by heaping tablespoons onto the prepared baking sheet, spacing cookies 2–3 inches apart.
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Bake for 8–10 minutes, or until edges are lightly browned. Cool the cookies on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.