Go Back
- 1 cup all-purpose flour - 2 teaspoons high-quality matcha powder - 1/2 teaspoon baking soda - 1/4 teaspoon sea salt - 1/2 cup unsalted butter, softened - 1/2 cup packed brown sugar (light or dark) - 1/4 cup granulated sugar - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 1 cup white chocolate chips - 1/4 cup macadamia nuts, roughly chopped (optional) I love using these ingredients to make matcha white chocolate cookies. Each one plays an important role. The all-purpose flour gives the cookies their structure. Matcha powder adds a beautiful green color and a unique flavor. You want to use high-quality matcha for the best taste. Baking soda helps the cookies rise. Sea salt balances the sweetness and enhances flavors. Softened unsalted butter makes the cookies rich and tender. Brown sugar adds moisture and a hint of caramel flavor. Granulated sugar gives extra sweetness and a nice texture. The large egg binds everything together, making the dough smooth. Pure vanilla extract adds warmth and depth. White chocolate chips provide a sweet, creamy contrast to the matcha. You can also add macadamia nuts for a crunchy texture if you like. When you mix all these ingredients, you create a cookie that is sweet, soft, and delightful. This cookie recipe is simple and perfect for anyone who loves a unique treat with a twist! {{ingredient_image_2}} - Preheat oven to 350°F (175°C) - Line baking sheet with parchment paper Start by preheating your oven to 350°F. This is the perfect temperature for baking. While the oven warms up, grab a baking sheet and line it with parchment paper. This helps the cookies release easily later. - Combine flour, matcha, baking soda, and sea salt In a small bowl, mix together the flour, matcha powder, baking soda, and sea salt. Whisk them well to ensure there are no clumps of matcha. This step is key for even flavor in your cookies. - Cream butter and sugars until fluffy - Incorporate egg and vanilla extract In a larger bowl, cream the softened butter, brown sugar, and granulated sugar together. Use a hand mixer or stand mixer. Beat them for about 2-3 minutes until light and fluffy. Next, add in the egg and vanilla extract. Mix until smooth. - Gradually add dry ingredients to wet ingredients Now, slowly add the dry ingredients to your wet mixture. Use low speed on your mixer. Mix just until the two are combined. Be careful not to overmix, as this will affect the cookie texture. - Gently mix in white chocolate chips and macadamia nuts Take a spatula and gently fold in the white chocolate chips. If you’re using macadamia nuts, add those too. Make sure they are evenly mixed throughout the dough for great bites. - Scoop dough onto baking sheet - Bake for 10-12 minutes Using a tablespoon or cookie scoop, portion out the dough. Place the mounds onto your prepared baking sheet. Leave about 2 inches between each cookie. Bake them in the oven for about 10-12 minutes. The edges should be golden, and the centers should stay soft. - Let cookies sit on baking sheet - Transfer to wire rack to cool After baking, take the cookies out and let them sit on the baking sheet for 5 minutes. This helps them firm up a bit. Then, transfer them to a wire rack to cool completely. Enjoy the delightful smell while they cool! When picking matcha, look for vibrant green color. This shows the quality and freshness. High-grade matcha has a smooth texture. Avoid dull, yellowish powders. Check for a fine grind to ensure a good mix in your dough. If possible, buy organic matcha. It often has better flavor and fewer chemicals. To make chewy cookies, underbake them slightly. Keep an eye on the edges; they should be light golden brown. The centers can seem soft. Let them cool on the baking sheet for five minutes to firm up. For a crispier cookie, bake them a minute longer. Remember, the key is to not overmix the dough. This keeps your cookies from becoming tough. Serve your cookies on a pretty plate. A sprinkle of extra matcha on top adds a nice touch. You can also pair them with a cup of green tea. This pairing enhances the flavors. For a fun twist, try stacking the cookies in a clear jar. It makes for a lovely display. Pro Tips Use High-Quality Matcha: The flavor and color of your cookies significantly depend on the quality of matcha powder you choose. Look for ceremonial grade for the best results. Softened Butter is Key: Ensure your butter is at room temperature to create a fluffy texture when creaming with sugars. This will help your cookies achieve the perfect chewy consistency. Don't Overmix the Dough: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough cookies, which is not what you want! Let Them Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and maintain their chewy texture. {{image_4}} If you want a nut-free cookie, just leave out the macadamia nuts. You can add more white chocolate chips instead. This keeps the cookies sweet and creamy. You still get that delightful matcha flavor without the nuts. To make these cookies vegan, you can swap butter for coconut oil or vegan butter. For the egg, use a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. This mix works well in cookies and helps bind the dough. For a fun twist, add spices like ground ginger or cinnamon. Just a pinch can change the whole cookie. Ginger adds warmth, while cinnamon gives a sweet touch. You can also try a bit of lemon zest for a bright, fresh flavor. These small changes can make your cookies even more special. To keep your matcha white chocolate cookies fresh, store them in an airtight container. This helps lock in moisture and flavor. Place parchment paper between layers if stacking them. This keeps the cookies from sticking together. You can store them at room temperature for up to one week. Freezing cookies is a great way to save some for later. First, let the cookies cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer-safe bag. Make sure to remove as much air as possible. You can freeze them for up to three months. These cookies stay fresh and tasty for about one week at room temperature. If you freeze them, they last up to three months. To enjoy them, just thaw at room temperature or warm them in the oven for a few minutes. This will bring back their soft and chewy texture. Yes, you can use gluten-free flour. A good choice is a 1:1 gluten-free baking blend. These blends often contain a mix of rice flour, potato starch, and xanthan gum, which helps mimic the texture of all-purpose flour. This way, your matcha white chocolate cookies will still be soft and delicious. If you don’t have white chocolate chips, try dark chocolate chips. They offer a rich taste and pair well with matcha. You can also use butterscotch chips for a sweet twist. Both options keep the cookies tasty and fun. Your cookie dough is green because of the matcha powder. Matcha is finely ground green tea leaves. It gives your cookies their unique color and flavor. The more matcha you add, the greener your dough will be. Just remember, a little goes a long way! Look for a light golden edge on your cookies. The centers should feel soft but not raw. They will firm up as they cool. A toothpick inserted in the center should come out with a few moist crumbs. This tells you they are done and ready to enjoy! In this post, we explored the delightful recipe for matcha white chocolate cookies. We covered the essential ingredients, from flour to optional macadamia nuts. You learned the steps to mix, bake, and cool these cookies perfectly. I shared tips to choose matcha, adjust textures, and store your cookies for freshness. Each variation allows you to customize flavors and dietary needs. These cookies promise to be a fun treat. Enjoy making them and sharing with friends!

Matcha White Chocolate Cookies

Delicious cookies infused with matcha and white chocolate, perfect for tea time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 2 teaspoons high-quality matcha powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon sea salt
  • 0.5 cup unsalted butter, softened to room temperature
  • 0.5 cup packed brown sugar (light or dark)
  • 0.25 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup white chocolate chips
  • 0.25 cup macadamia nuts, roughly chopped (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper for easy release of the cookies.
  • In a small mixing bowl, whisk together the all-purpose flour, matcha powder, baking soda, and sea salt. Make sure the dry ingredients are well combined to avoid clumps of matcha. Set this bowl aside for now.
  • In a larger mixing bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to cream the softened butter, brown sugar, and granulated sugar together. Beat them together until the mixture is fluffy and light in color, which should take about 2-3 minutes.
  • Add the egg and vanilla extract to the creamed mixture and continue to mix on medium speed until the ingredients are fully incorporated and the mixture is smooth.
  • Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until the two mixtures are just combined—be careful not to overmix, as this will affect the texture of the cookies.
  • Gently fold in the white chocolate chips and the chopped macadamia nuts (if using) using a spatula, making sure they are evenly dispersed throughout the dough.
  • Using a tablespoon or a cookie scoop, portion out dough and place the mounds onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading during baking.
  • Bake the cookies in your preheated oven for about 10-12 minutes, or until the edges are a light golden brown but the centers remain soft and slightly underbaked for that perfect chewy texture.
  • Once baked, remove the cookies from the oven and let them sit on the baking sheet for 5 minutes to firm up. After that, transfer them to a wire rack to cool completely and enjoy!

Notes

Place the cookies on a decorative plate and sprinkle a little extra matcha powder on top for a beautiful touch. Pair them with a cup of green tea for a delightful treat!
Keyword cookies, dessert, matcha, white chocolate