Green Matcha Cookies White

My tiny apartment kitchen smelled like a tea ceremony the first time I baked these, that grassy matcha fragrance wafting through every corner while winter snow fell outside the window. I had no idea what I was doing, just following a whim after finding an expensive tin of matcha at an Asian market on clearance.

I brought a batch to a book club meeting once, and before anyone even took a bite, the vibrant green color had everyone asking questions. Watching peoples eyes light up at that first unexpected combination of bitter and sweet made me realize sometimes the most unlikely flavor pairs become the ones we crave most.

Ingredients

• All-purpose flour (2 cups): The foundation that gives structure while letting those matcha flavors shine through
• Matcha powder (2 tbsp): Splurge on culinary grade here, cheap matcha will taste bitter and grassy instead of smooth
• Baking soda (1/2 tsp): Just enough to lift these cookies into chewy perfection
• Salt (1/2 tsp): Essential for balancing the white chocolates intense sweetness
• Unsalted butter (3/4 cup): Room temperature is non negotiable, cold butter creates dense cookies
• Granulated sugar (3/4 cup): Creates those crisp edges we all love in a good cookie
• Light brown sugar (1/2 cup): The secret to keeping centers soft and fudgy
• Large eggs (2): Bind everything together while adding richness
• Pure vanilla extract (1 tsp): Rounds out the matchas grassy notes with warmth
• White chocolate chips (1 cup): Get the good stuff, real white chocolate with cocoa butter, not those weird faux chips

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper, your future self will thank you for easy cleanup

Whisk the dry team:

In a medium bowl, combine flour, matcha, baking soda, and salt until the matcha is evenly distributed

Cream the butter and sugars:

Beat them for about 2 minutes until the mixture turns pale and fluffy, this step creates the perfect texture

Add the eggs one at a time:

Let each egg fully incorporate before adding the next, then mix in the vanilla until everything is glossy and smooth

Bring it all together:

Gradually add the dry ingredients, mixing just until you no longer see flour streaks, overmixing makes tough cookies

Fold in the white chocolate:

Use a spatula to gently distribute those creamy pockets throughout the vibrant green dough

Scoop and space:

Drop tablespoon sized portions onto prepared sheets, giving each cookie about 2 inches of room to spread

Bake until just right:

10 to 12 minutes is perfect, you want edges set but centers still soft and slightly underdone

The hardest part:

Let them cool on the baking sheet for 5 minutes, this finish cooking time makes all the difference in texture

Save

My grandmother tried one and pretended to understand what matcha was, nodding politely while describing it as tea flavored grass. But she ate three of them, and that is the compliment that matters most in my book.

Matcha Quality Matters

I learned the hard way that ceremonial grade matcha is too precious for baking, while some cooking grades taste like lawn clippings. The sweet spot is a decent culinary grade that still has that smooth, slightly sweet finish instead of pure bitterness.

The Perfect White Chocolate

Real white chocolate contains cocoa butter and melts into creamy pockets in every bite. Those white chips made with palm oil never quite melt the same way, leaving waxy spots instead of gooey ones.

Making Them Ahead

The dough actually improves after chilling in the fridge overnight, letting those matcha flavors deepen and develop. Scoop the dough balls and freeze them raw, then bake straight from frozen adding just 1 to 2 minutes to the time.

• Scoop extras onto a parchment lined tray and freeze solid, then transfer to a bag for instant cookies anytime
• These freeze beautifully baked too, just warm them for 10 seconds in the microwave
• A light dusting of powdered sugar on top makes them look bakery fancy

Save

There is something magical about biting into a cookie that looks like spring and tastes like comfort all at once.

Recipe FAQs

→ How can I intensify the matcha flavor?

Add an extra 1/2 tablespoon of matcha powder to the dry ingredients for a stronger green tea taste.

→ What baking temperature ensures the best texture?

Bake at 350°F (175°C) until edges set and centers remain soft, typically 10–12 minutes.

→ Can I substitute white chocolate with other types?

Yes, dark or ruby chocolate chunks work wonderfully as alternatives, providing different flavor profiles.

→ How should the cookies be stored for freshness?

Store in an airtight container at room temperature for up to 5 days to maintain softness and flavor.

→ Are these suitable for vegetarian diets?

Yes, these cookies are vegetarian-friendly but contain eggs and dairy products.