Matcha White Chocolate Cookies Recipe

These matcha white chocolate cookies are made with finely powdered green tea, producing strikingly green cookies that are not overly sweet, with a crisp exterior and a chewy center. The earthy, grassy, slightly bitter notes of matcha are balanced by the creamy sweetness of white chocolate for an elegant, memorable cookie.

Matcha is a finely ground Japanese green tea powder. It isn’t always a pantry staple unless you drink matcha or matcha lattes regularly, but it’s an excellent ingredient for baking because it delivers vivid color and a distinctive flavor. While many bakers still reach for coffee or black tea in their kitchen, matcha brings a fresh and grassy profile that pairs beautifully with sweet ingredients.

These soft matcha white chocolate chip cookies evolved from a basic sugar cookie dough that becomes vibrant green when matcha is added to the dry ingredients. Large, coarsely chopped pieces of white chocolate are folded in so that, when baked, they melt into creamy pockets that contrast perfectly with the tender cookie crumb.

This recipe is straightforward and forgiving, requiring no long chill time. The result is a cookie that highlights matcha’s bright color and subtle bitterness while letting white chocolate lend a sweet, silky counterpoint. Use white chocolate chunks or chips depending on whether you prefer melted pools or traditional chip texture.

If you enjoy experimenting with drop cookies, you may find these matcha cookies a refreshing variation on classics. The combination of matcha and white chocolate offers an Asian-inspired twist that’s elegant enough for a dinner party and simple enough for an afternoon bake with family.

Ingredients

* See the recipe card below for the full list of ingredient quantities.

Matcha powder – Matcha gives these cookies their vibrant green color and characteristic earthy, grassy flavor. Matcha is sold in several grades; for baking many people choose a latte or culinary grade depending on desired flavor intensity and color.

Unsalted butter – Unsalted butter lets you control the salt level in the recipe. Use room temperature butter for easiest creaming.

Egg – Use a large egg at room temperature. If your egg is cold, place it in warm water for a few minutes to bring it to room temperature quickly.

White chocolate – A block of white chocolate chopped into coarse chunks creates luscious melted pockets in the baked cookies; white chocolate chips are a convenient substitute if you prefer smaller, more uniform pieces.

Instructions

The photos in this section show key steps. The full, step-by-step instructions are included in the recipe card below.

In a medium bowl, whisk together the flour, baking soda, salt, and sifted matcha powder until evenly combined. Set aside.

Cream the unsalted butter and granulated sugar on medium speed (or with a hand mixer) until the mixture is pale and fluffy, about 2–3 minutes.

Hint: Sift matcha through a fine mesh strainer to remove lumps and ensure an even, bright color in the dough.

Add the egg and vanilla extract to the creamed butter and sugar and mix until incorporated, scraping the bowl as needed.

Add the dry ingredients and mix on low speed until nearly blended; a few streaks of flour are fine.

Fold in the chopped white chocolate (or white chocolate chips) and mix on low until just combined.

Using a medium cookie scoop (about 1½ tablespoons), place cookie dough balls on a parchment-lined baking sheet, spacing them at least 2 inches apart.

Bake one pan at a time on the middle oven rack at 350°F (177°C) for about 10 minutes, until the edges are just beginning to firm and the surfaces are barely golden. Remove the pan and, while the cookies are still hot, gently bang the pan on the countertop to slightly flatten them. Quickly use a round cookie cutter or the rim of an upside-down glass to coax the cookies back into a circular shape if needed.

Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. Repeat with remaining dough.

Variations

Try these simple variations to change the flavor or texture:

• Plain matcha sugar cookies – Omit the white chocolate and roll the cookie balls in granulated or sanding sugar for a sweet, crunchy exterior.
• Matcha chocolate chip – Substitute dark or milk chocolate for the white chocolate if you prefer a less sweet contrast to matcha.
• With nuts – Fold in half a cup of chopped macadamia nuts or pistachios for added crunch and flavor.
• Almond-matcha – Replace white chocolate with a ½ teaspoon of almond extract (in addition to vanilla) for a floral, nutty twist.
• Brown butter matcha – Brown the butter before using it, then cool it fully in the refrigerator; increase the butter amount slightly to account for evaporation during browning.

Equipment

Cookie scoop – A medium cookie scoop (about 1½ tablespoons) helps portion the dough evenly for consistent cookies.

Baking pans – Half-sheet baking pans or similarly sized baking sheets work well.

Parchment paper – Lining pans with parchment prevents sticking and helps cookies bake evenly.

Round cookie cutter or glass rim – Use this to gently reshape cookies immediately after they come out of the oven while they’re still hot and pliable.

Make ahead

You can store shaped dough balls in an airtight container in the refrigerator for 2–3 days; bring them to room temperature before baking. To freeze, place dough balls on a parchment-lined sheet, freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding a few extra minutes to the bake time; test a cookie or two first to dial in the timing.

Frequently asked questions

📖 Recipe

Matcha White Chocolate Cookies

These chewy matcha white chocolate cookies are soft inside with a crisp edge. No chill time required. Use white chocolate chunks for melted pockets or chips for a more uniform texture. The earthy matcha flavor pairs beautifully with sweet white chocolate.

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 1 hour

Servings: 32 cookies

Ingredients

• 315 grams all-purpose flour
• ¾ teaspoon baking soda
• 1 teaspoon kosher salt (Diamond Crystal recommended)
• 1 Tablespoon matcha powder, sifted (latte or culinary grade)
• 226 grams unsalted butter, room temperature
• 300 grams granulated sugar
• 1 large egg, room temperature
• 5 mL vanilla extract
• 170 grams white chocolate, chopped into chunks (or white chocolate chips)

Instructions

1. Preheat oven to 350°F (177°C). Line two cookie sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, and matcha powder. Set aside.
3. In a stand mixer with paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes.
4. Add the egg and vanilla; mix until fully incorporated, scraping the bowl as needed.
5. Add the dry ingredients and mix on low speed until almost combined; a few streaks of flour may remain.
6. Fold in the chopped white chocolate on low speed until just combined.
7. Using a medium cookie scoop (1½ Tablespoons), scoop dough onto the prepared sheets, spacing dough balls about 2 inches apart. Each sheet fits eight cookie balls arranged in three rows (3, 2, 3).
8. Bake one sheet at a time on the middle rack for about 10 minutes, until edges are beginning to set and the tops are barely golden. Remove from oven and gently bang the pan on the counter to flatten cookies slightly.
9. Quickly use a round cookie cutter or the rim of an upside-down glass to nudge each cookie into a round shape while still hot and pliable.
10. Cool cookies on the pan for 10 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Equipment

• Medium cookie scoop (#40, about 1.5 Tablespoons)
• Half-sheet baking pans or similar baking sheets
• Parchment paper
• Round cookie cutter or drinking glass rim for shaping

Notes

• Sift matcha through a fine mesh strainer to remove lumps and ensure even color.
• Use white chocolate chunks for melted pools or chips for more traditional texture.
• Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months in an airtight container.

This recipe was originally published in January 2022 and has been updated with clearer instructions and additional baking notes.