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–+ servings
Matcha Cookies

Heavenly Matcha Cookies That Melt in Your Mouth

These Matcha Cookies are a delightful blend of rich brown butter and creamy white chocolate, perfect for cookie cravings.
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 2 hours 27 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1.5 cups All-Purpose Flour Substitute with a gluten-free blend if needed.
  • 1 teaspoon Baking Soda Ensure it's fresh for optimal rise.
  • 0.5 teaspoon Salt Use sea salt for added texture.
  • 2 tablespoons Matcha Powder Opt for culinary-grade matcha for baking.
  • 0.5 cups Unsalted Butter Coconut oil can be used for a dairy-free option.
  • 0.75 cups Brown Sugar Prefer light brown sugar for softer cookies.
  • 0.5 cups White Sugar Can be omitted for less sweetness.
  • 1 teaspoon Vanilla Extract Using pure vanilla ensures the best taste.
  • 1 large Eggs Flax eggs can be used for a vegan substitute.
  • 1 cup White Chocolate Chunks Dark chocolate can be substituted for a twist.
Optional Add-Ins
  • 0.5 cups Chopped Nuts Walnuts or macadamia nuts complement the flavors well.
  • 0.5 cups Dried Fruit Consider cranberries or raisins for a fruity note.

Equipment

  • Saucepan
  • Mixing Bowls
  • whisk
  • spatula
  • baking sheet
  • Plastic Wrap

Method
 

Step‑by‑Step Instructions
  1. In a medium saucepan over medium heat, melt ½ cup of unsalted butter until golden brown, about 3-5 minutes. Remove from heat and cool for 10 minutes.
  2. In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 tablespoons of culinary-grade matcha powder.
  3. In another bowl, mix the cooled brown butter with ¾ cup of brown sugar and ½ cup of white sugar until smooth. Add 1 teaspoon of vanilla extract and 1 large egg, mixing until rich and creamy.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in 1 cup of white chocolate chunks.
  5. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Preheat the oven to 175°C (350°F).
  6. Scoop tablespoon-sized balls of dough onto a baking sheet, leaving 2 inches between each cookie. Bake for 10-12 minutes.
  7. Allow cookies to cool for 5 minutes before transferring to a wire rack. Enjoy warm with milk or tea.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 100IUCalcium: 15mgIron: 0.5mg

Notes

Use quality culinary-grade matcha for the best flavor. Do not skip the chilling step to ensure cookies don't spread too much while baking.

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