Matcha White Chocolate Cookies
Last Updated on June 18, 2023 by Priscilla
These matcha white chocolate cookies are studded with white chocolate chips and have perfect crisp edges with a super chewy buttery center. This no-chill cookie recipe is super easy to make and you’ll absolutely love the white chocolate and matcha pairing!
I love a good matcha latte (and drink one every morning!) so these matcha white chocolate cookies are right up my alley. They are basically extra delicious sugar cookies with a light matcha green tea flavor.
Love white chocolate? You’ll also love my raspberry white chocolate blondies recipe!
Why you’ll love these matcha white chocolate cookies
- These matcha white chocolate cookies are so easy to make and only require a few ingredients.
- These are no chill sugar cookies so with no chill time, the dough can be made and baked quickly.
- The dough is rolled in a sugar and matcha mixture for even more green tea flavor!
- This recipe is easy to be made gluten-free! Just use a gluten-free flour blend.
Ingredients you’ll need
- Butter: Makes the cookies perfectly moist and chewy. Gently melt the butter and then place it in the refrigerator to cool, or let it sit out so it gets very soft before using. If you use unsalted butter, use ½ teaspoon of salt in the recipe. To make this dairy-free, you can use a vegan butter.
- Egg: A large egg at room temperature.
- Flour: I use a 1:1 gluten-free flour blend for this recipe, but regular flour will work as well.
- Matcha Powder: Using a latte or culinary-grade matcha powder works well for this recipe and not as expensive as ceremonial-grade matcha. I like using Matcha Love culinary grade matcha for this recipe and for my hot and iced lattes.
- White Chocolate: I like to use mini chocolate chips for these white chocolate matcha cookies so you get chocolate in every bite. My favorite is Enjoy Life’s mini white chocolate chips because they are also dairy-free, but any small chips will do! Instead of mini chips, you could also chop up a good quality bar of white chocolate. I like MilkBoy brand because it’s soy-free.
How to make Matcha White Chocolate Chip Cookies
Step 1: Make the dough. First, place the very soft or melted and cooled butter into a bowl along with the cane sugar and brown sugar. Whisk together vigorously for about 30-45 seconds until the mixture is fluffy. I whisked by hand but an electric mixer would work well here too! Add the vanilla extract and egg and whisk together until combined and fluffy.
In another bowl, combine the flour, matcha, baking soda and salt. Fold the dry ingredients into the wet ingredients until just barely combined. Then add the white chocolate chips and fold so that the chips and flour are just combined.
Step 2: Make the sugar coating. In another small bowl, combine the additional 1/4 cup of sugar and 3/4 teaspoon of matcha powder. Use a 2 inch cookie or ice cream scoop to scoop up a ball of dough. Form it into a ball and carefully roll it into the sugar mixture.
Step 3. Bake the matcha cookies. Place the cookie dough ball on a stainless steel sheet pan or parchment lined sheet pan. Repeat with the remaining dough until you have about 12 cookies. Space the matcha cookie dough about 2-3 inches apart. I had to separate my cookies onto two baking sheets.
Bake the cookies in a 350 degree Fahrenheit oven for 6-7 minutes, then remove the sheet pan and gently bang it on the stovetop or countertop a few times. This will help deflate the cookies a bit so you get a super chewy center. Place the cookie back into the oven for another 5-7 minutes.
Step 4: Shape the baked cookies. When finished baking, the cookie should be just set and still pretty green on top and not too browned. Carefully bang the sheet pan a few times again so the cookies are fairly flat and look crinkly on the outsides. While the cookies are still hot, use a cookie cutter, ball jar lid or something similar to help reshape the cookies into a circular shape in case any are a bit uneven.
Step 5. Serving and Storing: Allow the cookies to cool a little before carefully moving them to a cooling rack with a spatula. Place cookies in an airtight container or bag and enjoy within 3 days, or place in a tightly sealed plastic bag and store in the freezer for 1-2 weeks.
Variations for white chocolate matcha cookies!
- Plain cookie: Leave out the white chocolate chips. You will get fewer cookies out of the batch since you won’t have the added bulk from the chips. I’d recommend pulling them from the oven a minute or two earlier.
- Chocolate chips: Swap out the white chocolate for milk chocolate or dark chocolate for a different flavor!
- Use a chocolate bar: Swap out the mini chocolate chips for a chopped bar of white chocolate for a different texture and pools of chocolate.
- Nuts: Add nuts or swap out the chocolate for nuts. Chopped walnuts or pistachios would taste great.
- Add flavoring to the sugar crust: Use dried strawberry powder instead of the matcha. Or coat the cookies in sugar and sesame or black sesame.
- Add citrus: Zest half of an orange into the dough and bake as written.
- Use brown butter: For rich delicious brown butter white chocolate cookies, use browned butter instead of the regular butter. Make sure to measure out your brown butter after making it since the butter will lose a bit of water and volume in the process of browning it.
FAQs and Tips
Can you make these matcha cookies vegan?
I have not tried to make the cookies without eggs, but my guess is they would work well with 1 flax egg in lieu of the egg. You can use vegan butter and dairy-free white chocolate chips.
Are matcha white chocolate cookies healthy?
These cookies have butter, flour and sugar and are basically a caffeinated sugar cookie (which I love!) so I’d call them healthy in moderation!
Tips for getting flat and chewy matcha white chocolate cookies
Gently banging your sheet pan down on a hard surface like a countertop or stovetop will help deflate the matcha cookies in the center so you get a soft chewy center and a firm and slightly crispy edge. I find gently banging the pan straight down without tilting it to be important so the cookie doesn’t lose shape.
How to fix misshapen cookies
If your matcha white chocolate chip cookies lose their nice circular shape while baking, you can use a cookie cutter, ball jar lid or even a spatula to help gently reshape the cookie into a circular shape. Make sure to do this when the cookie is still warm and pliable. I love using this trick for most cookies, including my gluten-free monster cookies.
Did you make this recipe? Please leave a comment and review rating below. For more recipes, food photos and tips, follow along @priscillacooks on Instagram as I’m most active there!
Matcha White Chocolate Cookies
Ingredients
- 6 tablespoons salted butter very soft or melted and cooled
- 6 tablespoons cane sugar
- 1/4 cup light brown sugar
- 1/2 tablespoons vanilla extract
- 1 large egg
- 1 cup gluten-free flour blend (or regular flour)
- 3 tablespoons gluten free flour blend (or regular flour)
- 1 tablespoon matcha powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini white chocolate chips
- 1/4 cup cane sugar
- 3/4 teaspoon matcha powder
Instructions
- Place your soft or melted and cooled butter in a large bowl with the sugar and brown sugar and whisk together for 30-45 seconds, or until fluffy. Add the vanilla and egg and whisk until the batter is fluffy and light.
- In another bowl, combine the flour, baking soda, salt and matcha powder. Fold the dry ingredients into the wet ingredients with a spatula until just barely combined. Add the white chocolate chips and fold until combined and no streaks of flour remain.
- In a small bowl, combine the additional 1/4 cup of cane sugar and 3/4 teaspoon matcha powder. Use a 2 inch cookie or ice cream scoop to scoop up a ball of dough and carefully roll it into the sugar mixture. Place the dough on a stainless steel or parchment lined sheet pan. Repeat with the remaining dough, making sure to space each cookie 2-3 inches apart.
- Bake the cookies for 6-7 minutes. Remove the pan from the oven and carefully tap the pan on the stovetop or countertop a few times to deflate the cookies. Place the cookies back into the oven for another 5-7 minutes. Carefully tap/bang the cookies a couple more times so they deflate and are crinkly on the outside. Use a cookie cutter or something similar to shape the cookies into a round shape while they are still warm.
- Allow the cookies to cool slightly before moving to a cooling rack. Store in an airtight container or bag and eat within 3 days or freeze and enjoy within a few weeks.
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