Matcha White Chocolate Cookies

Spring feels like the perfect time to bring a little green magic into the kitchen, and these Matcha white chocolate cookies deliver exactly that. The subtle earthiness of high-quality matcha pairs beautifully with sweet, melty white chocolate, creating a cookie that’s soft, chewy, and utterly irresistible. They’re perfect for St Patrick’s Day dessert tables, but honestly, once you try them, you’ll want them all year round.

What makes these cookies so special is their texture. Unlike some cookies that are crispy or dense, these stay soft and chewy in the center while the edges are lightly crisp — a perfect balance that keeps you coming back for one more. Every bite has that faintly grassy, rich flavor of matcha, contrasted by creamy pockets of white chocolate that melt in your mouth.

Making homemade Matcha cookies isn’t complicated, but the results feel indulgent and sophisticated. Whether you’re baking for a celebration or just because, this recipe gives you that homemade touch with minimal effort. It’s a crowd-pleaser for anyone who loves unique, flavorful desserts that also look beautiful on a plate or in a gift box.

These soft chewy Matcha cookies are also surprisingly versatile. You can pair them with a cup of tea for a calming afternoon treat or serve them at a brunch spread alongside other matcha desserts. They bring a pop of color and flavor that instantly elevates any dessert table, making them ideal for spring gatherings, tea parties, or a festive St Patrick’s Day dessert.

Why You’ll Love It

• Perfectly balanced flavor – The subtle, earthy taste of matcha blends beautifully with creamy white chocolate, giving each bite a unique, sophisticated flavor that’s not too sweet.
• Soft and chewy every time – These cookies stay tender in the center with just the right amount of crisp on the edges, so you get that dreamy, melt-in-your-mouth texture you crave.
• Fun and festive – Their soft green hue makes them a standout treat for spring gatherings or a St Patrick’s Day dessert, adding a pop of color to your dessert table without any artificial coloring.
• Easy to make at home – You don’t need fancy techniques or equipment; this recipe gives you homemade Matcha cookies that feel bakery-level, right from your own kitchen.
• Versatile for any occasion – Enjoy them with tea, coffee, or even as a gift — they’re a delightful treat that works for celebrations, cozy afternoons, or just because.

Ingredient List

For the Cookies

• 1 cup (230g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups (315g) all-purpose flour
• 2 tablespoons high-quality matcha powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (180g) white chocolate chips

Ingredient Notes

• Matcha powder: I always use ceremonial-grade matcha for baking—it really makes the flavor pop and gives the cookies that gorgeous green color.
• Butter: Don’t skip the unsalted butter! Using salted can throw off the sweetness, and softened butter ensures your cookies stay soft and chewy.
• White chocolate: I love using a good-quality white chocolate bar chopped into chunks instead of chips—it melts perfectly and adds little pockets of creamy goodness.
• Brown sugar: This adds a touch of caramel flavor and keeps the cookies super soft.
• Vanilla extract: A small detail, but trust me, it rounds out the matcha flavor beautifully.

Kitchen Equipment Needed

• Mixing bowls – For combining your wet and dry ingredients separately. I love using glass bowls because you can see everything clearly.
• Electric mixer or hand whisk – Makes creaming butter and sugar effortless; I usually use my trusty hand mixer for quick cleanup.
• Measuring cups and spoons – Essential for getting your flour, matcha, and sugar just right.
• Spatula – Perfect for folding in the white chocolate without breaking it. My silicone spatula is a lifesaver.
• Baking sheet – To bake the cookies evenly. I line mine with parchment paper for easy removal and cleanup.
• Cooling rack – Helps the cookies cool without getting soggy on the bottom. I always let mine rest a few minutes before transferring.
• Sifter – Optional but highly recommended for the matcha powder to avoid clumps and get a smooth, even flavor.

Instructions

Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C).
• Line two baking sheets with parchment paper or a silicone baking mat. This prevents sticking and helps cookies bake evenly.
• Pro Tip: If you have a convection oven, reduce the temperature by 25°F for the most even baking.

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Step 2: Cream the Butter and Sugars

• In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar.
• Use an electric mixer or hand whisk to beat until light and fluffy, about 2–3 minutes.
• Pro Tip: Scrape down the sides of the bowl halfway through to make sure everything is fully combined and smooth.

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Step 3: Add Eggs and Vanilla

• Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
• Add the vanilla extract and mix until combined.
• Pro Tip: Room temperature eggs blend better and prevent the dough from separating.

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Step 4: Combine Dry Ingredients

• In a separate bowl, sift together the all-purpose flour, matcha powder, baking soda, and salt.
• Sifting is key for matcha cookies—it prevents clumps and gives you that beautiful, even green color.

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Step 5: Mix Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula.
• Mix just until incorporated—overmixing can make cookies tough.
• Pro Tip: Use a spatula to gently fold in the last bits to maintain a soft, chewy texture.

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Step 6: Add White Chocolate

• Fold in the white chocolate chips or chunks evenly throughout the dough.
• Make sure they’re distributed well so each cookie gets some melty pockets of white chocolate.

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Step 7: Scoop the Cookies

• Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
• Pro Tip: For perfectly round cookies, lightly roll each dough ball in your hands before placing on the sheet.

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Step 8: Bake

• Bake in the preheated oven for 10–12 minutes, or until the edges are set and just starting to turn golden.
• The centers may look slightly underbaked—that’s perfect for soft chewy Matcha cookies.

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Step 9: Cool and Serve

• Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
• Enjoy warm, or store in an airtight container for up to 5 days.

Tips and Tricks for Success

• Use high-quality matcha: Ceremonial-grade matcha gives the best flavor and color—don’t settle for culinary-grade if you want that vibrant green and smooth taste.
• Softened butter matters: Make sure your butter is at room temperature; it creams better with sugar, giving cookies that perfect soft, chewy texture.
• Don’t overmix: Once you combine wet and dry ingredients, mix just until incorporated. Overmixing can make cookies dense.
• Scoop evenly: Use a cookie scoop for consistent cookie size so they bake evenly and look uniform.
• Watch the bake time: Centers may look slightly underbaked when you take them out—this ensures the cookies stay soft and chewy after cooling.

Ingredient Substitutions and Variations

• Butter: Swap with coconut oil or vegan butter for a dairy-free version, though it may slightly alter the texture.
• White chocolate: Use milk chocolate or dark chocolate chunks for a different flavor twist.
• Matcha: If you want a milder flavor, reduce to 1 tablespoon, or try blending with a teaspoon of cocoa powder for a subtle chocolate-matcha combo.
• Sweeteners: Substitute coconut sugar for brown sugar for a deeper, caramel-like flavor.
• Add-ins: Fold in macadamia nuts, pistachios, or dried cranberries for extra texture and flavor.

Serving Suggestions

• I love enjoying these Matcha cookies with a warm cup of green tea—the flavors complement each other perfectly.
• Serve them on a dessert platter for a St Patrick’s Day dessert spread; they add a festive pop of green alongside other sweets.
• Pair a soft chewy Matcha cookie with a scoop of vanilla ice cream for an indulgent afternoon treat.
• Pack a few homemade Matcha cookies in a cute box as a gift—they’re always a hit with friends and family.
• Crumble a cookie over yogurt or pudding for a fun, textured matcha dessert twist.

Storage and Reheating Instructions

• Room temperature: Store in an airtight container for up to 5 days; they stay soft and chewy.
• Freezing: Freeze baked cookies for up to 3 months; thaw at room temperature for 30 minutes before serving.
• Freezing dough: Scoop dough onto a tray and freeze for 1 hour, then transfer to a bag—bake from frozen for fresh cookies anytime.
• Reheating: Warm a cookie in the microwave for 10–15 seconds to bring back that fresh-baked softness.
• Avoid moisture: Keep cookies in a dry container; moisture can make them lose their chewy texture.

Frequently Asked Questions

Can I use regular cocoa powder instead of matcha?

Yes! You can substitute cocoa powder for a chocolatey twist, but you’ll lose the vibrant green color and earthy matcha flavor.

How do I make my cookies extra soft and chewy?

Use room temperature butter, don’t overmix the dough, and take them out of the oven while the centers still look slightly underbaked.

Can I make these cookies vegan?

Absolutely! Swap butter for vegan butter or coconut oil and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of regular eggs.

How do I prevent matcha from clumping in the dough?

Sift the matcha powder with the flour and other dry ingredients. This keeps it smooth and evenly distributed.

Can I freeze the cookie dough?

Yes! Scoop the dough onto a tray, freeze for an hour, then store in a freezer-safe bag. Bake straight from frozen for fresh cookies anytime.

What’s the best way to serve them warm?

Microwave a cookie for 10–15 seconds or warm in a preheated oven for a few minutes—it brings back that just-baked softness and melts the white chocolate perfectly.

Did you try this recipe? Let me know in the comments how it turned out!