Ingredients for 12 matcha cookies
- 200 g flour
- 120 g softened butter
- 100 g soft brown sugar
- 50 g caster sugar
- 1 egg
- 1 tsp baking powder
- 1 to 2 tsp quality matcha
- 150 g white chocolate (chunks or chips)
- 1 pinch of salt
Choose culinary-grade matcha, or ideally ceremonial grade for a more delicate flavour. Lower-grade matcha tends to bring too much bitterness, which can easily overpower the recipe.
Preparation instructions:
1. The cookie dough base
Beat the softened butter together with both sugars until creamy; this step ensures your cookies stay soft and chewy. Then add the egg and mix well.
2. The dry ingredients
Sift the flour, baking powder, salt, and matcha together: this prevents lumps and ensures the tea powder is evenly distributed. Gradually fold this mixture into the butter and sugar preparation.
3. The white chocolate
Add the white chocolate chunks and fold them in gently, without overworking, to keep their texture intact.
4. Shaping
Roll the dough into balls and arrange them on a baking tray lined with baking paper, leaving plenty of space between them as they will spread in the oven.
5. Baking
Preheat the oven to 180°C. Bake for 10 to 12 minutes: the edges should turn lightly golden, while the centre stays soft. Leave to cool for a few minutes before enjoying.
Do not use too much matcha, or the cookies may turn out too bitter; it is best to stick to a subtle amount. Opt for good-quality white chocolate, as it makes all the difference. If you prefer thicker cookies, chill the dough for 30 minutes before baking. Keep a close eye on the baking time: slightly underbaked cookies will stay softer once cooled.
Our recipe variations:
Extra indulgent: add macadamia nuts or flaked almonds for added crunch.
Lighter option: slightly reduce the sugar and replace part of the butter with almond butter—the texture will be different, but just as delicious.
Vegan: replace the egg with applesauce or chia seeds, and use vegan white chocolate.
You can adapt this recipe to suit almost any diet without compromising on indulgence.
How to store your matcha cookies
Once baked, keep them in an airtight container for 3 to 4 days. To keep them soft, pop a small piece of bread into the container: it absorbs excess moisture and prevents the cookies from hardening. You can also freeze the raw dough and bake fresh cookies whenever you fancy.