If you are looking for a cookie recipe that dazzles with both flavor and color, these Matcha White Chocolate Cookies will quickly become one of your favorite treats. The earthy, vibrant green matcha powder lends a unique and refreshing twist while perfectly complementing the rich, sweet bursts of creamy white chocolate. Each bite offers a delicate balance of sweet and grassy notes, enveloped in a soft, chewy texture that is downright addictive. Whether you’re baking for yourself, friends, or special occasions, these cookies are a fantastic way to impress with something a little different yet utterly satisfying.

Matcha White Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Matcha White Chocolate Cookies lies not only in the matcha itself but also in the simplicity and quality of the ingredients. Each component plays a key role—from the flour that gives structure, the butter that ensures rich softness, to the white chocolate chunks that melt into pockets of luscious sweetness.

All purpose flour (315 grams): The foundation for tender cookies, providing the right structure and chew.
Baking soda (¾ teaspoon): Helps the cookies rise just enough for a soft, pillowy texture.
Kosher salt (1 teaspoon): Balances sweetness and enhances the matcha’s delicate flavor.
Matcha powder (6 grams, sifted): This green tea powder brings that unmistakable earthiness and vibrant color—using latte grade adds smoothness.
Unsalted butter (226 grams, room temperature): Creamy butter ensures rich flavor and a tender crumb.
Granulated sugar (300 grams): Adds sweetness and helps with the cookie’s slight crisp edges.
Large egg (room temperature): Binds ingredients and adds moisture for the perfect chewy consistency.
Vanilla extract (1 teaspoon): Adds depth and rounds out the flavors beautifully.
White chocolate (170 grams, chopped chunks or chips): Melts into sweet, creamy pockets that contrast deliciously with the matcha.

How to Make Matcha White Chocolate Cookies

Step 1: Prepare Your Oven and Baking Sheets

Start by preheating your oven to 350°F (177°C) and line two cookie sheets with parchment paper. This ensures your cookies bake evenly and don’t stick, making cleanup effortless.

Step 2: Mix Dry Ingredients

Whisk together your all purpose flour, baking soda, kosher salt, and sifted matcha powder in a medium bowl. This step blends all essential flavors and acts as the base for your cookie dough.

Step 3: Cream Butter and Sugar

In your mixer fitted with a paddle attachment, cream the softened unsalted butter and granulated sugar on medium speed until the mixture turns light and fluffy—about 3 minutes. This step is key to building a soft, tender cookie.

Step 4: Add Egg and Vanilla

Beat in the egg and vanilla extract, mixing just until fully incorporated. Scrape down the sides of the bowl to ensure even mixing and a smooth dough.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry ingredient mixture to your wet ingredients while mixing on low speed. Leave a few flour streaks unblended to avoid over-mixing, which keeps the cookies tender.

Step 6: Fold in White Chocolate

Gently mix in the chopped white chocolate or chips until distributed evenly. These luscious chunks create delightful pockets of melted sweetness.

Step 7: Scoop the Dough

Using a medium cookie scoop (about 1.5 tablespoons), place 8 dough balls per cookie sheet, spacing them at least 2 inches apart. This gives the cookies room to spread beautifully without merging.

Step 8: First Bake and Flatten

Bake one sheet at a time on the middle rack for 10 minutes until the edges begin to firm and turn just golden. Once out of the oven, give the pans a confident bang against the counter or oven top to gently flatten the cookies.

Step 9: Shape the Cookies

While the cookies are still warm, quickly nudge each one back into a neat circular shape using a large round cookie cutter or the rim of a drinking glass slightly bigger than the cookies. This adds a polished, bakery-quality look.

Step 10: Cool and Repeat

Allow cookies to cool on the pans for 10 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough. The result? Perfectly soft, stunning Matcha White Chocolate Cookies each time.

How to Serve Matcha White Chocolate Cookies

Garnishes

For an elegant finishing touch, lightly dust your cookies with a bit of extra sifted matcha powder or sprinkle some flaky sea salt on top before baking. These simple garnishes enhance the cookie’s flavor depth and appearance.

Side Dishes

These cookies pair wonderfully with a warm cup of green tea, jasmine tea, or even a creamy latte. Their mellow sweetness and earthy undertones complement beverages that bring out matcha’s natural charm, creating a comforting snack or dessert experience.

Creative Ways to Present

Try stacking your Matcha White Chocolate Cookies on a pretty plate with fresh edible flowers or small sprigs of mint for a vibrant presentation. Alternatively, sandwich two cookies together with a scoop of vanilla ice cream or matcha-flavored cream for an irresistible twist.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Matcha White Chocolate Cookies fresh by storing them in an airtight container at room temperature. Properly sealed, they stay soft and flavorful for up to 4 days—perfect for enjoying a little indulgence whenever you want.

Freezing

These cookies freeze beautifully. Place cooled cookies in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. When ready, thaw at room temperature for a fresh-baked feel.

Reheating

If you want to enjoy your cookies warm, reheat gently in a 300°F oven (150°C) for about 3 to 5 minutes or microwave on low for 10 to 15 seconds. The chocolate melts slightly, and the cookie becomes tender and irresistible again.

FAQs

What type of matcha powder is best for these cookies?

Latte grade matcha powder works perfectly because it balances flavor and color without being too bitter, making the cookies smoothly earthy and vibrant.

Can I substitute the white chocolate for something else?

Absolutely! While white chocolate is classic here, you could try milk or dark chocolate chunks for a different flavor profile, but it will change the cookie’s sweetness and look slightly.

How do I prevent the cookies from spreading too much?

Make sure your butter is not overly softened or melted. Also, chilling the dough for 30 minutes before baking can help maintain a better shape and prevent excessive spreading.

Are these cookies chewy or crunchy?

They have a tender, chewy texture with slightly crisp edges. The baking technique, including the flattening step, ensures a perfect balance you will love.

Can these cookies be made vegan or gluten-free?

For vegan, try using plant-based butter and egg substitutes, though texture will vary slightly. To go gluten-free, replace flour with a 1:1 gluten-free baking mix designed for cookies.

Final Thoughts

Baking these Matcha White Chocolate Cookies is a joy from start to finish, and sharing them brings instant smiles. Their bold green hue and unforgettable flavor make every bite feel special, whether for a casual afternoon treat or a lovely gift. I invite you to try this recipe and discover how wonderfully comforting and elegant a cookie can be, all wrapped up in the bright, earthy goodness of matcha combined with luscious white chocolate.

Matcha White Chocolate Cookies Recipe

★★★★★

5.2 from 12 reviews

Author: lilan
Total Time: 40 minutes
Yield: Approximately 16 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delight in the unique blend of earthy matcha and sweet white chocolate in these soft, chewy Matcha White Chocolate Cookies. Perfectly balanced with a tender crumb and a subtle green tea flavor, these cookies are an elegant twist on a classic treat that’s ideal for tea time or any special occasion.

Ingredients

Scale

Dry Ingredients

315 grams (2½ cups plus 2 Tablespoons) all-purpose flour
¾ teaspoon baking soda
1 teaspoon kosher salt
6 grams (1 Tablespoon) matcha powder (sifted, latte grade preferred)

Wet Ingredients

226 grams (8 ounces; 1 cup) unsalted butter, room temperature
300 grams (1½ cups) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract

Add-ins

170 grams (6 ounces; 1 cup) white chocolate, chopped into chunks or white chocolate chips

Instructions

Preheat oven: Preheat your oven to 350° Fahrenheit (177° Celsius, Gas Mark 4) and line two cookie sheets with parchment paper, setting them aside for preparation.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, and sifted matcha powder to ensure they are well combined. Set this mixture aside.
Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, cream the room temperature unsalted butter and granulated sugar on medium speed until light and fluffy. This should take about 3 minutes.
Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing until fully incorporated and scraping down the bowl as necessary to ensure even mixing.
Combine dry mixture: Add the prepared dry ingredients to the wet ingredients and mix on low speed until almost blended. A few streaks of flour should remain visible.
Fold in white chocolate: Add the chopped white chocolate pieces or chips and mix gently on low speed until just combined, being careful not to overmix.
Scoop dough: Using a medium cookie scoop (1.5 tablespoons, size 40), place 8 balls of dough onto each cookie sheet, arranging 3 rows: 3 cookies on each outside row and 2 in the middle row. Ensure cookies are spaced at least 2 inches apart to allow spreading.
Bake cookies: Bake one pan at a time on the middle rack for 10 minutes, or until the cookies are barely golden brown and edges begin to firm up.
Flatten cookies: Remove the pan from the oven and firmly bang it on a countertop or the top of the oven to gently flatten the cookies a bit for even shape and texture.
Shape cookies: Quickly use a large round cookie cutter or the rim of an upside-down drinking glass slightly larger than the cookie to nudge each cookie back into a circular shape for a perfect finish.
Cool and repeat: Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. Repeat the baking process with the remaining cookie dough.

Notes

Ensure the butter and egg are at room temperature for optimal creaming and mixing.
Sifting matcha powder is essential to avoid clumps and ensure even flavor distribution.
Use a quality latte-grade matcha powder for the best flavor and vibrant green color.
Flattening the cookies after baking helps achieve an evenly baked, tender texture.
If white chocolate chunks are unavailable, white chocolate chips make a great substitute.
For softer cookies, slightly reduce baking time; for crispier cookies, extend baking by 1-2 minutes.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 10 minutes per batch (two batches total: approximately 20 minutes)
Category: Dessert, Snack, Cookies
Method: Baking
Cuisine: Japanese-inspired, Fusion

Nutrition

Serving Size: 1 cookie
Calories: 190 kcal
Sugar: 14 g
Sodium: 120 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg

Keywords: Matcha cookies, white chocolate cookies, green tea cookies, soft cookies, Japanese dessert, easy cookie recipe