Treat yourself for afternoon tea with these crisp white chocolate matcha cookies.
These matcha cookies have now become one of my go to recipes for cookies.
These green tea cookies are so easy to make and can be done in no time. And of course, they taste so good!
The subtle taste of vanilla, with crunchy almonds and white chocolate mixed with the slight bitterness of the green tea (matcha) makes for the perfect combination.
What’s more, these matcha cookies are crisp on the outside and soft on the inside.
Even if you don’t want to use almonds and white chocolate, these cookies are still delicious on their own.
What is Matcha?
These matcha cookies are bright green in color because of the green tea (matcha) powder that it uses. But what exactly is matcha anyway?
Originating from Japan, matcha is dried and ground green tea leaves. It is also known as Japanese green tea powder.
Matcha is different from the green tea that is often served with Japanese meals.
The green tea leaves that are used for matcha are grown and harvested differently. Matcha tea leaves are grown in the shade.
As matcha is grown in the shade, it increases the intensity of the leaves green color.
Commonly, matcha is used in Japan for tea ceremonies. However, around the world, matcha is widely used in a number of dishes, such as in boba tea, and salad dressings.
You can find matcha powder at your local Asian grocery store or you can purchase it online.
There are two main types of matcha: ceremonial grade and culinary grade.
Ceremonial grade matcha is the highest quality matcha, while culinary grade is more widely used in cooking. Both can be consumed as a tea; however, the tastes differ due to the quality of the tea.
For this recipe, I recommend using the highest quality matcha powder that is available to you.
This is because it will give a nicer green tea flavor to the cookies. But, any grade of matcha can be used for this recipe.
Why You'll Love This Recipe
- This matcha white chocolate cookie recipe is gluten free.
- This matcha cookie recipe makes a crisp cookie and is filled with chocolate and nuts.
- Perfect for a morning or afternoon tea.
- Easy to make.
Cost To Make
Estimated cost = $6.20, or $0.25 a cookie
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Powdered sugar
- Vanilla extract
- Matcha powder (green tea powder)
- White chocolate chips: Roughly chopped. If you don’t have white chocolate chips, you could use dark or milk chocolate chips.
- Slivered almonds: Roughly chopped.
- Rice flour: Using this type of flour helps to make the cookies become crisp. It also gives the crackle effect on the top of the cookies.
For the cookie dough
Step One: Using a hand mixer, in a medium sized mixing bowl cream the butter and powdered sugar together until smooth and the mixture becomes a pale-yellow color.
This should take about 5 minutes. You may need to use a spatula to scrape down the sides of your bowl.
Step Two: Beat through the egg for 1 to 2 minutes.
Step Three: Add the vanilla extract, corn starch, salt, and matcha powder to the butter and sugar. Mix until well combined.
Step Four: Add the chopped chocolate chips and almonds and mix through the dough.
Step Five: Add the rice flour gradually and mix in well.
Step Six: Form the dough into a ball. Weigh out 20 grams (0.71 ounces) pieces of dough and shape into balls.
Place on a baking tray lined with parchment paper. Gently flatten the balls with the back of a fork or your fingers.
Step Seven: Once you have divided your dough, place the baking tray in the fridge for at least 1 hour.
Don’t be tempted to cook them without putting them in the fridge first.
The reason you need to put the dough in the fridge is so that the dough becomes firmer and holds its shape will cooking.
Making the cookies
Step One: Preheat oven to 180 degrees Celsius (356 degrees Fahrenheit).
Step Two: Bake cookies for 10 to 12 minutes or until the edges of the cookies just start to change color.
Step Three: Remove from oven once cooked and allow to cool completely on the tray.
Step Four: Transfer to an airtight container or cookie jar once cool.
Tips for Success
- If you find your dough is a bit dry, add a splash of water and mix it through.
- You can add as much or as little matcha powder as you like. If you like a subtle matcha (green tea) flavor to your cookies, use about 1 ½ teaspoons of matcha powder. If you want a stronger green tea flavor, you could use about 2 ½ teaspoons of matcha powder.
- Add any type of nuts that you like. Finely chopped macadamias or even pistachios may go well.
- You can use any kind of chocolate that you like. This way you can make milk chocolate matcha cookies or even dark chocolate matcha cookies.
These matcha cookies are great to serve for special occasions like Christmas and Halloween!
Store these white chocolate green tea cookies in an airtight container or cookie jar for up to 1 week.
You can also freeze these cookies for 1 to 2 months. To defrost, allow the matcha cookies to come to room temperature naturally.
If your matcha powder is lumpy, you may need to sift your matcha powder before you use it.
You may have baked your cookies for too long. Once cooked, matcha cookies should turn a warm green color.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
More Sweet Recipes
- Arroz Doce
- Mochi Pancakes
- Milk Rice Cake
- Mochi Waffles
- Rice Bubble Marshmallow Slice
- Biscoff Cheesecake Recipe
- Ube Mochi
- Nutella Mochi
- Matcha Baked Mochi Donuts
- Mango Mochi
- ½ cup (100 grams, 3.53 ounces) butter, softened
- ¾ cup (90 grams, 3.17 ounces) powdered sugar
- 1 egg (60g, 2.11 ounces)
- 1 teaspoon vanilla extract
- 1 tablespoon (10 grams, 0.35 ounces) corn-starch (flour)
- ¼ teaspoon salt
- 1 ½ tablespoons (15 grams, 0.53 ounces) matcha powder or more to taste
- ¼ cup (50 grams, 1.76 ounces) white chocolate chips roughly chopped
- ¼ cup (30 grams, 1.06 ounces) slivered almonds roughly chopped
- 1 ½ cup (150 grams, 5.29 ounces) rice flour
For the Cookie dough
- Using a hand mixer, in a medium sized mixing bowl cream the butter and powdered sugar together until smooth and the mixture becomes a pale-yellow color. This should take about 5 minutes.
- Beat through the egg for 1 to 2 minutes.
- Add the vanilla extract, corn starch, salt, and matcha powder to the butter and sugar. Mix until well combined.
- Add the chopped chocolate chips and almonds and mix through the dough.
- Add the rice flour gradually and mix in well.
- Form the dough into a ball. Weigh out 20 grams (0.71 ounces) pieces of dough and shape into balls. Place on a baking tray lined with parchment paper. Gently flatten the balls with the back of a fork or your fingers.
- Once you have divided your dough, place the baking tray in the fridge for at least 1 hour.
Making the Cookies
- Preheat oven to 180°C (356°F).
- Bake cookies for 10 to 15 minutes or until the edges of the cookies just start to change color.
- Remove from oven once cooked and allow to cool completely on the tray.
- Transfer to an airtight container or cookie jar once cool.