These soft and thick matcha cookies have the perfect balance of matcha green tea and a touch of vanilla. Matcha is ideally suited to desserts of all kinds and I love the matcha flavor that comes out in these cookies.
Have you ever had matcha? Matcha tea has a bright green color and a creamy, slightly grassy-nutty tea flavor. The flavor is rich and unique and I have been somewhat obsessed with matcha for years.
Matcha is a product of Japan and is made of special green tea leaves that have been ground into a fine powder. Imported, high-quality Japanese matcha is made using a traditional, labor-intensive process that results in its outstanding flavor and vibrant color. Because of this, you will find higher-grade matcha to be quite expensive.
Loads of health benefits are attributed to matcha, from balancing your mood to stimulating your metabolism to reducing inflammation, boosting immunity and protecting against cancer.
Cookies that taste amazing and are good for you? Yes, please!
I added some chopped pistachios to the dough but chopped walnuts or white chocolate chunks would complement the green tea flavors as well.
- ½ cup (112 g) butter room temperature
- ¾ cup (150 g) sugar I used half white and half brown sugar
- 2 tablespoons matcha green tea powder sifted
- 1 egg room temperature
- ½ teaspoon vanilla extract
- 1 ⅓ cup (190 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped pistachios walnuts or white chocolate, if desired
- Preheat oven to 350°F (175°C) and line baking tray with parchment paper.
- In a large mixing bowl, cream butter and both types of sugar. Mix in sifted matcha tea powder. Add egg and vanilla and mix to combine.
- Combine flour, baking soda and salt in a bowl. Add it to the butter-sugar mixture and beat on low speed until flour is incorporated. Scrape mixing bowl to ensure flour is evenly distributed in the dough. Stir in nuts or chocolate, if using.
- Scoop tablespoons of dough and place on baking trays, leaving space in between for cookies to expand.
- Bake cookies for 8-10 minutes, or until they are no longer shiny on top. Allow cookies to cool for 5 minutes on the baking tray then transfer them to a wire rack to cool completely.
- Store cooled cookies tightly covered at room temperature for up to one week or for up to three months in the freezer.
Delicious, I used white chocolate with pistacios and the synergy is delightful
I made these today and they were great and so easy! I popped in some dark chocolate chips as that’s what I had to hand, and it worked out great 🙂 thank you for sharing such a good recipe!
Glad to hear it! 😍 That sounds delicious!
I have been on the search for a good matcha cookie recipe and these are it! I contemplated between many different recipes and trusted my gut with this one. I am glad I went for making them because they are so delicious. Very quick and easy to make. This recipe will be bookmarked for future cravings. Thank you so much for sharing this recipe Krista!
Can I use almond Flour??
I‘ve never baked these with almond flour so I wouldn’t recommend it. Try looking for a plain cookie recipe that calls for almond flour and adding matcha to that.
I made this for the adults yesterday and they were a hit. Even the kids love them!
Hi Krista, I made the cookies and loved it! The level of sweetness was just right with choco chips and walnuts added. A quick and easy cookie recipe that I would recommend to newbies, too!
Great to hear, Sheeba!
I have tried several recipes on the web. This is the best. Thankyou for sharing.
I’m glad to hear that - we love these cookies too. 🙂
if i make the batter the night before and leave in the fridge and make the next day will that be okay?
Hi Melanie, yes, absolutely! You may need to let the dough come to room temperature because straight out of the fridge it will probably be too hard to scoop cookies.
This is my first time baking these cookies and OMG, the texture was perfect, the matcha flavor on point, perfect taste of sweetness, can’t believe what I was tasting after giving them the first bite. Thanks for sharing this recipe!
I chose white chocolate as the extra ingredient and it balanced perfectly with the flavor of the whole cookie.
I will totally keep this recipe on my cook book 💚
Thanks for your comment Mariana! I'm happy you love the recipe!
BEST CHEWY COOKIES EVER! Not too sweet (I used 1/4c. white sugar and 2/4c. brown sugar). They have the perfect soft chewy texture inside, and perfect crunchiness outside. My husband loves them so much he always wants one more every time he eats one (and he is not a big dessert guy)!!!!! Thank you for sharing!!!
You're very welcome, Suzanne! I'm so glad you both love the cookies!
You mean 1/4 cup white and 1/2 cup brown sugar?
2/4 and 1/2 are the same fraction, one is just reduced
these are AMAZING! my new favorite cookies
Hey! Just wondering if you can use more than 2 tblsp of matcha if you do not have the best quality matcha. Thanks!
Hi Lakyn, yes, brands differ a lot in flavor so definitely adjust the amount of matcha to taste.
Amazing! Thank you 🙂
I tried this recipe last weekend! Amazing texture, thank you greatly. Would you though recommend fan-forced or conventional baking? Since I’m planning to make it all over again ❤️❤️❤️
You're so welcome! I'm glad you enjoyed them! I like the convection (with fan) oven, I feel like things bake more evenly.
OMG! I just made those and LOVED IT!
Thank you so much for this recipe ♥
Awesome, I'm SO happy to hear you love the recipe, Luiza! Thank you for sharing your feedback!
Hi there! Are these chewy cookies? Hoping for your response soon thank you.
Hi Chris, I think if you bake them 3-5 minutes longer, they will be more caramelized & chewy. I like my cookies soft so I haven't tried it.