Easy Matcha Cookies

These matcha cookies are all about cozy afternoons and green tea goodness. Every batch brings together a nutty depth from brown butter with delicate matcha flavor and surprising bites of creamy white chocolate. They take a little patience but the aroma and vibrant green color make the effort so rewarding.

The first time I made these I was testing new ways to use matcha powder in desserts and my family devoured the whole tray before they even cooled. We now look forward to their bright color whenever guests visit.

Ingredients

• All-purpose flour: for structure and a tender crumb I always select unbleached flour for a softer cookie
• Baking soda: to help the cookies rise and puff up during baking Always check for freshness for the best results
• Matcha powder: for earthy flavor and signature green hue Opt for Japanese culinary grade for real flavor
• Unsalted butter: for deep richness Brown butter adds a nutty complexity Refrigerate before use for perfect browning
• Brown sugar: for moistness and subtle caramel notes Go for fresh soft sugar that clumps when pressed
• White sugar: for crisp edges Fine white sugar dissolves easily for even mixing
• Vanilla extract: to round out flavor Use real extract not imitation
• Eggs: to bind and add moisture Choose fresh large eggs for reliable structure
• White chocolate chunks: for creamy sweetness Choose real white chocolate made with cocoa butter

Step-by-Step Instructions

Brown the Butter:

Melt unsalted butter in a saucepan over medium heat Stir constantly for about three minutes until it turns golden brown and smells nutty Immediately transfer to a bowl so it does not burn and allow to cool to room temperature

Mix Dry Ingredients:

In a large bowl combine all-purpose flour baking soda salt and matcha powder Whisk together until the matcha is evenly dispersed and mixture looks lightly green

Combine Wet Ingredients:

In another bowl blend cooled brown butter with brown sugar and white sugar Mix until completely smooth for one to two minutes Beat in vanilla extract and eggs Mix until glossy and well incorporated

Combine Wet and Dry:

Slowly add the dry ingredients to the wet mixture Stir gently by hand or with a mixer on low speed Continue until no streaks of flour remain Fold in white chocolate chunks until evenly spread throughout dough

Chill the Dough:

Cover the bowl and refrigerate dough for at least one hour Overnight chills are even better for flavor and texture

Bake:

Set oven to 175 Celsius or 350 Fahrenheit Shape dough into cookie portions and place on a parchment lined baking sheet Leave some space for spreading Bake for ten to twelve minutes until edges are lightly golden but centers are still soft

Cool and Serve:

Let cookies rest on the baking sheet for five minutes before moving to a rack Enjoy warm with a glass of milk or pack for sharing

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My favorite part is browning the butter The aroma fills the whole kitchen with a toasty almost caramel scent which makes everyone gather around. The first time my sister tried one she said it tasted like a bakery treat you would find in a quiet Japanese café.

Storage Tips

Keep baked cookies in an airtight box at room temperature and they stay fresh for about five days For longer keeping store them in the fridge for up to a week or freeze in a sealed container for up to three months When ready to eat let the cookies thaw on the counter or warm for a minute in the oven to revive their texture

Ingredient Substitutions

Whole wheat flour is a good swap for all-purpose if you want a heartier cookie For a gluten-free version use a one to one blend such as Cup4Cup or Bob's Red Mill Dark or milk chocolate can take the place of white chocolate if that is your preference Coconut oil may be used instead of butter if you want a dairy-free treat but the flavor will be more neutral

Serving Suggestions

Pair these cookies with hot matcha lattes or jasmine tea for a tea-time treat A scoop of vanilla ice cream between two cookies makes for a colorful ice cream sandwich They also make a lovely edible gift tucked in a simple box with a little parchment paper

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A Little Matcha History

Matcha has been used in Japan for centuries and was once reserved for tea ceremonies It is made from shade-grown leaves that are stone ground to a vibrant powder That distinct green color and earthy flavor bring something special to both sweet and savory recipes and now it is making its way into all kinds of modern desserts

Frequently Asked Questions About the Recipe

→ What flavor does matcha add to cookies?

Matcha provides a subtle earthy, slightly grassy note with a vibrant green color, complementing sweet ingredients while offering a mild bitterness.

→ How does browning butter affect the cookie flavor?

Browned butter imparts a nutty, caramel-like richness that deepens the overall taste, adding complexity and warmth to the cookies.

→ Can the dough be prepared ahead of time?

Yes, chilling the dough for at least an hour firms it up, reduces spreading during baking, and enhances the matcha flavor.

→ What can be used instead of white chocolate chunks?

Alternatives like dark, milk, or vegan white chocolate can be folded in, each altering sweetness and texture slightly.

→ How to keep the cookies’ vibrant green color?

Use high-quality matcha powder and avoid overbaking, as excess heat can dull the bright green hue.