This is the matcha powder that I used. Note there is a picture indicating that this brand is baking/cooking appropriate. Look for the ones that say culinary grade or have some indication that they can be used for cooking.
Matcha Green Tea White Chocolate Cookies
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
- Preheat oven to 325 degrees F. Grease baking sheets or line with parchment paper.
- Sift flour, matcha, baking soda and salt together in a bowl. Beat brown sugar, butter and white sugar together in a large bowl using an electric mixer until blended; beat in vanilla extract, egg and egg yolk until light and creamy.
- Mix flour mixture into creamed butter until dough is just blended; fold in white chocolate using a wooden spoon. Drop cookie dough, 1 heaping tablespoon per cookie, onto the prepared baking sheet 2 to 3 inches apart.
- Bake 8 to 10 minutes, or until edges are lightly browned. Cool cookies on baking sheet for 3 minutes then transfer to rack to cool completely.
the reciepe for the cookies were delicous ! The cookies turned out a little more sweet then I wanted and it longer to cook then 8- 10 mins. for me but other then that it was amazing. My daughter even brought them to school to share with her friends and classmates. 😉
Hi Tracy,
I am so glad that your daughter was able to share the cookies. Take care!
The perfect cookie
I totally agree 🙂
I rarely leave comments, but for this recipe I felt I had to. These are great. I, like many others, halved the sugars and doubled the matcha. I was skeptical while the mixer was mixing but at the end, the dough was soft and easy to handle. I added the chocolate chips and mixed in by hand. I flattened the cookies before baking and after 10 minutes in the oven, they come out beautiful and delicious. I am very pleased. Thank you.
You are welcome Melody! Glad you were able to try this cookie recipe and had success with it. Take care and thanks for writing!
Hi, instead of butter can I use coconut oil?
I want to make them vegan.
Hi Karen,
It should be okay to use coconut oil instead of butter. It may affect the taste though.
wowow this recipe is so good!! i whipped this up in 45 mins and everybody loved them (i’ve already sent the recipe to many people )
following the comments, i used 100g brown sugar, 65g white sugar and doubled the matcha- it gave me such a nice dark mossy green and it was slightly bitter (a good thing) <3
Hi Norah,
Glad you were able to try this recipe and had success with it. Take care and thanks for writing!
Wow!!! I’ve cut sugar out of my diet, but wanted something sweet. I LOVE match green tea. I used sugar substitutes… The brown sugar substitute is 2x sweeter than regular b. sugar, so I used half. I also used a little extra butter because I knew not using real sugar would make them a little dry/crumbly (which they were, but only slightly). These were amazing, and really hit the sweet tooth spot! Even my husband loves them! Thanks for sharing!! 🙂
You’re welcome Hazel! Glad you were able to adjust the recipe according to your preference and had success with it. Take care and stay safe!
I’ve made these cookies at least 5 times in the past 2 years and they’ve been a hit with everyone! I use salted butter which balances the sweetness from the sugar and I reduce the amount of white chocolate chips to half. Also, I just leave the eggs and butter on the counter for an hour to warm/soften up before using the kitchen aid. I normally refrigerate the dough for at least 4 hours or overnight prior to baking and I do not mix in the white chocolate until right before baking otherwise they will turn green (if you want the bright green color, use a higher grade matcha). The dough is hard straight out of fridge, so I’ll let it sit out for 30 minutes prior to adding the chocolate chips. Note: the cookies are ALWAYS VERY SWEET freshly baked—after they are completely cool/set, for some reason the sweetness reduces. And the next day on… just perfect with hot tea! I’ve shared this recipe numerous times with everyone that asks for the recipe. It’s that delicious!!!
But, you do realised that not your suppose to melt the butter right?
i always do that!
Great recipe! Worked very well with the exception I will lower the total sugar amount and add more Matcha powder. They are quite sweet but taste great. Wonderful green hue that made my family look twice.
Thats true. I made them today and I was surprised by how much sugar there was, but I suspected that much because matcha by itself if strong. I was surprised by the color of the dough but after cooking them they looked pretty nice. The cooked final product was okay, but overly sweet. I would recommend less sugar and more matcha powder like you said. Other than that I would totally recommend this to a friend. 🙂
these turned out great, but i also made several changes to the recipe after reading some if the reviews.
1) i halved both the brown and white sugar quantities, as my family doesn’t like overly sweet cookies
2) i used softened butter, not melted. This led to a fatter cookie as mine did not spread much at all in the oven. So if you do use softened butter, you may want to flatten the cookie a little prior to baking
3) i added 2 tablespoons of matcha, which tasted great, not overly matcha-y (this could also depend on the quality of your matcha powder)
4) i also used less white chocolate and added macadamia nuts, which gave a delicious nuttiness to the cookie!
Despite the changes, the recipe was very easy to follow, these changes are mostly due to personal preference. Highly recommend trying!!
Can I use ube powder instead to make ube cookies?
Hi Kathy,
Yes, you may use ube powder to make ube cookies. I have not tried making ube cookies so I cannot give you the amount of ube powder to use.
OMG! I just made those and LOVED IT!
Thank you so much for this recipe ♥
These matcha cookies are so great! My kids loved it very much. I just doubled the measurement of matcha and put a little white food coloring to lighten the color of the cookie. I also rolled it in granulated sugar to lightly crisp the edges. Since I rolled it in granulated sugar, I lessened the brown and white sugar in the mixture to make it not too sweet and it came perfect!
By follow every comment above, mine came out so light-taste, matcha taste already make it so great!
Anw, 5* and hope you keep sharing!
Ouuu! I’m totally gonna try this! Think I can replace the powdered sugar with honey? Honey and matche just go so well together..
The perfect cookie my whole family is obsessed.
Literally the most perfect cookies I’ve ever had (after some customizations). Thank you so much! I will share my adjustments for those who are like me and are going for a strong matcha flavor but minimal sweetness (but still definitely sweet enough).
*Adjustments:
* 1/2 cup brown sugar instead of both measurements of brown and white sugar (no white sugar at all)
* 1 cup of white chocolate chips
* Double the matcha to 2 tablespoons instead of 1
* Make sure to smoosh dough in pan BEFORE baking (for some reason it wouldn’t flatten at all)
I figured the white chocolate chips were already sweet enough so I preferred the sweetness to mostly come from those vs the cookie since I wanted the cookie to mostly taste like matcha. Luckily, I got this right on the first try with these customizations. Hope this helps anyone looking for the same thing 🙂 and thanks again Liza for the main recipe!
meant to give 5 stars
🙂
You’re welcome Vikki!
How long can I store cookie batter in the fridge if im not planning to bake them in the oven right away?
Hi Brittany,
Personally, I would recommend storing cookie dough (properly-wrapped) in the fridge for 3 days. Hope this helps!
I loved these! From other comments people have been saying it’s too sweet. I grew up having sweet tooth so I didn’t actually find it that overbearingly sweet. This is my first time making it, the only thing that I changed was that I doubled the matcha so I can get that rich taste, it was well worth it. All my friends who aren’t very fond of matcha said they loved it! Thanks for the recipe!!
You’re welcome Natalie! Glad you and your friends loved these matcha green tea cookies 🙂
I cut the sugar in half and kept it at a 1:1 ratio, doubled the matcha amount, and used softened butter instead of melted. First batch I made with baking powder because I didn’t have any baking soda on hand, and then my most recent batch I used baking soda. They both turned out amazing! The first one had more of a light, airy, yet moist texture, while the powder batch was much more moist and chewy. The flavour and texture reminds me of lady finger biscuits, which are my absolute favourite so thank you so much for such a delicious recipe!
You’re welcome Kat! Glad you were able to try this recipe and were able to make adjustments. Take care and thanks for writing!
I made these cookies yesterday and it is a hit in my family. The only thing I would change is the amount of sugar. A cold glass of milk or non dairy alternative beverage will be a lovely parting.
That’s great!
DELICIOUS OHMY. I LOVE THIS SO MUCH,Will make these again! So sad i made only half!!’
Awesome!
Hi there, can I use this recipe However replace the butter with vegan butter instead? Thank you !
Hi Miriam,
I am pretty sure you can use vegan butter instead of the regular one.
Way way way toooooo sweet. Could not eat them because they were way too sweet.
well you should have known before that it was going to be sweet hellooo
Hi Liza,
When I first made the cookies they tasted great, I could taste the matcha and they were delicious.
How ever one day later the cookies have lost most of their matcha flavor and taste like regular cookies.
I stored them in a food cabinet in a box, should they be stored in the fridge? Please advice.
The cookies should be good if stored in an airtight container for up to 5 days.
From reading the comments about it being too sweet, I was hesitant on reducing the sugar too much as it would affect the texture of the cookies. I made the following changes:
110g white sugar, 30g brown sugar, 3 tbsp of matcha powder
Baked for 8.5 minutes in a convection oven at 160 degrees c
The cookies came out slightly darker than the picture posted, but that could just be the difference in matcha powder. Matcha taste was definitely there! They actually didn’t spread out as much as some other recipes I’ve tried but I didn’t mind that.
Only thing was that even reducing the sugar by almost half, I still found it slightly too sweet.
Super yummy, but I do agree that it’s a bit too rich. I would cut some of the sugar or add more matcha. I like a mildly sweet cookie!
Tried this today and it turned out great!just make sure you flatten the cookie a little before placing them in the oven.Also I doubled the matcha coz I love matcha flavor!Thanks for the recipe you rock!
You’re welcome Maria! So happy that you were able to try this matcha chocolate cookies. They are my family’s favorite cookies. Take care!
Made these last weekend, loved them!! SO good. Thanks for the recipe!
You’re welcome Chelsea!
Hello I need help with the bowls: how many do I need to mix and what do I put in each bowl and then transfer to what? Sorry got confused here V
Sift flour, matcha, baking soda and salt together in a bowl. Beat brown sugar, butter and white sugar together in a large bowl using an electric mixer until blended; beat in vanilla extract, egg and egg yolk until light and creamy.
Mix flour mixture into creamed butter until dough is just blended; fold in white chocolate using a wooden spoon
Hi Mandi,
1. Sift the flour, matcha powder, baking soda and salt together in a bowl. Set aside.
2. In another bowl, beat together the brown sugar, butter and white sugar until blended. Add the vanilla extract, egg and egg yolk. Beat the mixture until light and creamy.
3. Mix the flour mixture (bowl from step 1) to the creamed butter (bowl from step 2) until dough is just blended; fold in white white chocolate using a wooden spoon.
Hope these help!
Thank you for the recipe….I follow exact portion for the sugar and chocolate…. it’s way too sweet for me to like to be honest. If you like asian taste of sweet… probably go half of the sugar….
Thanks for the recipe
I made these for my Japanese friend and she loved them! I thought the recipe called for too much sugar so I altered it by heavily reducing the sugar and white chocolate chips, but they were still very sweet and had plenty of chips. Next time I’ll also use more matcha! I’m excited to play around with this recipe and come up with my own version!
How come my cookie didn’t flatten out?
Please see the previous comments.
Amazing!!!!! Love it! Was a bit worried about using melted butter instead of room temp butter but it worked! They’re so good, I’m gonna make these more often 🙂
Awesome!
I’ve made these cookies three times this week since my family loves them so much! Although they are not green like the picture and are a bit too sweet I did modify them by adding 2 Tbsp instead of just one. I also cut out a little sugar and used a flax egg and added spirilina for the green pigment along with a protein boost. I love this versatile recipe!
How much sugar did you end up using if you don’t mind sharing?
Used 1/2 cup brown sugar and 1/2 cup white sugar and they turned out way too brownish, not nicely green like in the pictures. Also a bit sweet for me. But flavor and texture were great, will try one more time using only white sugar.
Hi, I made these cookies today and they didn’t flatten out at all in the oven for some reason. They stayed as lumps. What can I do to get them to flatten out a bit more? They taste delicious but are extremely chunky.
Hi Vicky,
If your cookies did not flatten out, try these fixes;
1. Don’t over beat the ingredients. Try beating them until just blended (step 2 & 3)
2. In step 4, after dropping a heaping tablespoon of dough onto the baking sheet, try flattening the ball a bit.
Tried it! But Why does my cookies turn brown and not green like yours?
Hi Marilyn,
Please refer to the above image as to the kind of matcha powder to use. You only need a small amount of a good quality matcha powder to achieve the green color.
Made these with the fiance, was worried because they were super thick and thought it would be cakey.. after cooling they slimmed down and the only issue I see now is we cant stop eating them!
Next batch we will probably add extra matcha for a stronger flavor
These are amazing!!! Perfect for St. Patrick’s day today. Thank for this recipe. We added an extra 1/2 tablespoon of match. We like the strong bitter flavor 🙂
Thank you so much for sharing. I followed your recipe to a tee and the cookies came out perfect. I am sure I will be making them again real soon. 🙂
Awesome!
I tried the recipe and loved it.
Anything I can replace eggs with. I felt y cookies had a egg smell.
Hi Praj,
I am afraid replacing the eggs might change the texture of the cookies. You can try omitting the egg yolk and just use 1 egg. Hope this helps!
I’ve made these cookies 3 times now, and each time I’ve used 6 oz of unsweetened applesauce in place of the 1 egg + yolk. They’ve been turning out great!
I tried the recipe and it’s so goood 😍❤️❤️ Although I only used 1/2 cup of brown sugar and 1/2 cup of white sugar and it is just perfect ❤️❤️
That’s awesome!
Accidentally left out the 1 cup of white sugar, and I actually liked how they turned out with only the 1 cup brown sugar when making my second batch. The cookies ended up having a nicer shape and color than from the first batch I made when I followed the recipe exactly. They were also not as sweet, so that was also nice! So I can definitely say 1 cup of sugar overall has been ideal for me!
Hi, I want to try this receipe but I’m wondering would it be ok to use agave or maple syrup in place of the sugars?
Hi Milez,
I have not used agave nor maple syrup in making these cookies but I am sure it is ok to use it. Just keep in mind to adjust the amount of agave or maple syrup accordingly.
I used the Truvia brown sugar and they came out pretty good.
Hi liza im so much excoted yo finally give it a try to make my own matcha green tea white chocolate cookies.in fact i completed already my ingredients.ima bit worried because im planning to shape the dough & bake as if it is a brownie rather than a cookies because i dont have a big oven… could this be possible 🙏🙏🙏.thank you i do hope to hear from you soon.❤
Hi May,
It might work, just adjust the cooking time. Enjoy!
I made these for a party and boy was it a hit! One guy said these were the best cookies ever and he doesn’t even like green tea. He said the texture was on point! Another female guest said after she took her first bite: “I don’t even want to swallow it, it’s so good!” I personally thought they were a bit too sweet and could use double the green tea. Overall, great xoookies!
Is it possible to make these cookies with a sweetened matcha powder mix? If so, how would I adapt the sugar content so the final product isn’t insanely sweet? I have Matcha LOVE green tea powder mix sweetened. Thanks! They look delicious.
Hi Mary,
I don’t think sweetened matcha powder mix will work. The recipe calls for pure matcha powder, using a mix might change the taste of the cookies.
Followed the recipe and they taste really sweet. Is there any remedy for this? I still have half of the dough chilling in the fridge.
I don’t think we can do anything with the dough. Just lessen the amount of brown sugar next time you make this again.
The cookies turned out absolutely delicious. The secret to get a good Matcha flavor is not necessarily to increase the quantity of Matcha tea, but to use good quality one. I used my Ceremonial Grade Matcha…A bit pricey to use for cooking but I don’t bake those every day.
Did the ceremonial matcha worked? I’ve read that you need a culinary one for baking to work
I just made 1.5 batches of these cookies tonight and they came out so well! I was a bit concerned about using melted butter but they spread to the perfect thickness when baked. I added a few more tablespoons of matcha powder and used Hershey’s Cookies n Creme chocolate instead of the white chocolate chips. I haven’t baked in a while and I’m surprised and how good they turned out. Thanks so much for a great recipe 🙂
Hello
Do you think it would be okay to chill this batter for a few hours or overnight?
Also do you think using margarine would negatively change this batter?
Hi Bonnie,
I have not used margarine in this recipe so I don’t know what the finished product would tastes and looks like. I think it’s okay to chill the dough for a few hours. Hope these help!
Mine took way longer than 10 minutes to bake, but still turned out well. Only suggestion I have is to use less white chocolate and more matcha powder if you really want to taste the matcha.
Also, am on KETO DIET & on INTERMITTENT FASTING (IF)
it would be great if you can come up with KETO RECIPES while i still enjoy my Filipino FOODS!!
So glad I ran into your blog! SALAMAT, PO ‘Ate!!
You’re welcome Ethel!
Can you use ALMOND FLOUR instead of the regular flour?
Hi Ethel,
I have not used almond flour in this recipe. Using it instead of all purpose flour should be okay but the finished product (texture and appearance) may not be the same.
Do you have any experience making these with dark chocolate chips? I was thinking of trying these with dark chocolate (and possibly halving the amount so the green tea won’t be overpowered by the dark chocolate) but I’m scared
Hi Emily,
No, I have not tried using dark chocolate in this recipe but trying it with just half the amount of matcha green tea powder seems a good idea. Let me know how it goes when you decide to try it!
I decided to make the cookies with 100g of dark chocolate chips (about 2/3 cup) and added three tablespoons of matcha instead of one. They were fantastic!!! Just the right ratio of matcha vs chocolate. We had them with sushi and it was perfect.
Awesome!
I am working on the batter now and I need it to be baked tomorrow. I am storing the dough in the fridge overnight. Do I need to bring the dough back to room temperature before baking? Thanks for your help!:)
Hi Michelle,
No, you don’t have to bring the dough back to room temperature after being in the fridge overnight. The baking time may change though. Try baking them for 8 minutes and go from there. You know it’s done when the edges are lightly browned. Enjoy the cookies!
Lovely cookies! I didn’t have any measuring tools, and as a European I’m not good with “cups” either, yet they turned out just perfect. Thanks for sharing <3
You’re welcome!
I baked these today and they were so scrumptious! Sinfully chewy and soft, with a divine matcha taste. I nearly fainted with happiness! <3 Now I have to try your matcha butter cookies, and I have a feeling I'm gonna love them too. Thanks for sharing this great recipe! ^__^
Awesome! Glad you loved it, especially the part when you nearly fainted with happiness 🙂
I baked them again, this time without white chocolate; and oh gosh, they are just PERFECT. This recipe is my life! <3
🙂
Thanks for sharing ur sumptuous matcha green tea white chocolate cookies recipe, i baked some cookies today and it was perfectly yummy. My boys love it so much.♡♡♡
Fantastic!
I just wanted to say I recently made these cookies for my birthday party and they were an absoulte hit! Everyone loved them and asked me for the recipe.
That’s awesome!
1 tbsp or 1 tsp vanilla?
Yes, it’s 1 tablespoon vanilla.
Hi Liza! Can you make ahead and freeze the dough? If so, how far ahead can I freeze it?
Thank you for your help!
Hi Laura,
Yes, you can make the dough ahead of time and freeze them. They freeze well for up to 3 months. Hope these help!
Hi! I made the cookies and they rtuenes out brown before and after baking. Not nice and green as in the picture. Thoughts on why this happened? Cookies still tasted delicious!
Hi Jessica, One thing I can think of is the type of matcha powder that was used. Not all matcha powders are appropriate for baking. Look for the ones that say culinary grade or specify that it can be used for cooking. I added a picture of the one I used in this post. Sorry it didn’t look the way it should have!
How many days can I store the cookies?
Hi Andrea,
The cookies can last about a week if stored in an air-tight container.Enjoy!
Hi! Can I use all brown sugar instead of brown and white sugar?
Yes, you may use all brown sugar instead of a combination. Enjoy!
Can I substitute white chocolate chips for regular chocolate chips? Or would that make the cookies too sweet?
It should be okay to use regular chocolate chips in this recipe.
These turned out delicious and looked just like the picture! I am no baker and this recipe was very easy even for me. Be warned, these cookies are very sweet, but I definitely do not mind that at all :). The only suggestion I have is to maybe add a little more matcha powder for a stronger flavor because I couldn’t taste it very much. Other than that, I am very pleased with this recipe.
I am glad it worked out well. Take care 🙂
hi would it matter or make a big difference if I melt the butter instead of using a mixer? Thanks
I used melted butter in this recipe and you can mix by hand if you do not have a mixer.
I am curious as to why melt the butter? In my experience that gives you flat cookies. I really want to make this recipe but hesitate to melt the butter…Help! I need the rationale!
I used melted butter and the cookies turned out fine. Melted butter makes chewier cookies.
I just made these! I used 1.5 c coconut sugar in place of brown and white sugar, and accidentally used 1 c butter, instead of .75. They turned out fine, anyways. I made 4 dozen, and one of the batches got over baked by fifteen or twenty minutes. They also turned out fine (thank God!). Good job on a very forgiving recipe!
Yay!! I love success stories 🙂
Wonder why my mine turned out to be brown and not green, at all.
It has something to do with the green tea powder you used. Make sure you use the matcha super premium Japanese green tea powder. Hope this helps!
How many cookies does this recipe make? Thank you!
Oops! I just fixed it. The recipe yields 24 cookies. Thanks Kelly for spotting the error 🙂
Hi, do you use two eggs but for one of them only use the egg yolk?
Yes, that’s correct! Thanks for stopping by Abigail and hope you enjoy the cookies as much as I did 🙂
Can these cookies be made with honey?
Hi Marzi,
Yes, you can use 2/3 -3/4 cup of honey instead of 1 cup of brown sugar but the flavor and texture of the cookies may not be the same.
Hi I was wondering what the measuring is for the granulated sugar, thanks!
Hi Sarah, I just added just the missing unit. Thanks for letting me know 🙂
Hi there! I just made these, and for some reason they turned out really flat. I refrigerated the dough for half hour before baking (as I always do with cookies to avoid flatness), and for some reason they still flattened out into a pancake the moment I took them out of the oven!
I copied the recipe exactly – any suggestions?
Hi Annie,
Sorry to hear what happened to your cookies. I can’t see for sure what happened but the reasons might have been:
1. baking soda
2. over mixing of the batter
Hope this helps. Take care!
My dough was not sticky but Sandy instead. Did I do anything wrong? 😩
Hi Andrea,
I do not know what went wrong with your dough. One guess is that there might be clumps in the brown sugar and they did not dissolved during mixing.
yes tried it also. i had same result! the butter shouldnt be melted!
This was a crowd pleaser! I doubled the matcha and will try cutting the sugar in half next time. Thank you for this recipe 🙂
You’re welcome!
Made these cookies over the weekend and I absolutely love them! I made my own adjustments because I didnt want them too sweet so I put in around 3 tbsps of Matcha powder and I didnt put in any white sugar. Everything else in the recipe stayed the same. They were perfect! Not too sweet and over bearing, and the sweetness mainly came from the white chocolates which i put a lot in haha.
Mine came out flat too!
These look great! Sharing on my fb page 🙂