These matcha cookies are a delightful blend of earthy, vibrant flavors and a melt-in-your-mouth texture that’s simply irresistible. Infused with the rich, grassy notes of matcha, each bite offers a perfect balance of sweetness and depth, making them a treat for both the eyes and the palate. Ready in just 45 minutes, they’re an easy yet elegant way to satisfy your sweet tooth or impress guests with minimal effort.
The soft, chewy centers paired with slightly crisp edges create a satisfying contrast that keeps you reaching for more. Whether you’re a matcha enthusiast or new to its unique charm, these cookies are a comforting, flavorful escape. Whip up a batch in under half an hour, and let the warm, inviting aroma fill your kitchen with joy.
Ingredients for Matcha Cookies
- ¾ cup cane sugar (or substitute with granulated sugar)
- ¼ cup packed light brown sugar
- 1 tablespoon matcha powder (use culinary-grade for best flavor)
- 1 cup melted coconut oil (cooled slightly; can substitute with unsalted butter)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2½ cups all-purpose flour (spooned and leveled for accuracy)
- White Chocolate Dip:
- 1 cup white chocolate chips
- 1 teaspoon coconut oil
- Black sesame seeds (for sprinkling; optional but recommended)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a large bowl, whisk together the cane sugar, brown sugar, and matcha powder until evenly combined.
- Add the melted coconut oil and whisk well to incorporate. Then, add the egg, egg yolk, and vanilla extract, whisking until smooth.
- Sprinkle the baking soda and sea salt over the mixture, then whisk to combine.
- Add the flour and use a spatula to mix until just combined. Avoid overmixing.
- Using a 2-tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake one sheet at a time for 8 minutes, or until the cookies are puffed and the edges are lightly set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the white chocolate dip: Fill a small saucepan with 1 inch of water and bring to a gentle simmer. Place the white chocolate chips and coconut oil in a heatproof bowl and set it over the saucepan. Stir occasionally until melted and smooth.
- Dip one side of each cookie into the melted white chocolate, leaving the other side bare. Place on parchment paper and sprinkle with black sesame seeds.
- Let the cookies sit for 20 minutes, or until the white chocolate is firm. Enjoy immediately or store in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 3 months.
Perfect Pairings: Sauce and Topping Ideas
While the white chocolate dip and black sesame seeds are a classic combo, feel free to get creative! Try drizzling with dark chocolate for a richer flavor or adding a sprinkle of crushed pistachios for a nutty crunch. For a fruity twist, pair with a raspberry coulis or a dollop of lemon curd on the side.
Storage Secrets: Keep Your Cookies Fresh
Store your Matcha Cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. When ready to enjoy, simply thaw at room temperature or warm them slightly in the oven for a fresh-baked feel.
Time-Saving Tips for Busy Bakers
To save time, prepare the cookie dough in advance and refrigerate it for up to 24 hours. When you’re ready to bake, scoop and bake as usual. You can also double the batch and freeze half the dough for future use—just thaw in the fridge overnight before baking. This way, you’ll always have a quick treat on hand!
Recipe Variations: Mix It Up!
Experiment with different flavors by swapping out the matcha powder for cocoa powder for a chocolatey twist. For a gluten-free option, use a 1:1 gluten-free flour blend. If you’re feeling adventurous, add a pinch of cinnamon or cardamom to the dough for a warm, spiced flavor.
Equipment Guidance: Tools for Success
For perfectly shaped cookies, a 2-tablespoon cookie scoop is a game-changer. A heatproof bowl is essential for melting the white chocolate without scorching it. And don’t forget a wire rack for cooling—it ensures your cookies stay crisp and don’t get soggy on the bottom.
Matcha Cookies
Ingredients
- ¾ cup cane sugar
- ¼ cup packed light brown sugar
- 1 tablespoon matcha powder
- 1 cup melted coconut oil
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2½ cups all-purpose flour, spooned and leveled
White Chocolate Dip
- 1 cup white chocolate chips
- 1 teaspoon coconut oil
- Black sesame seeds, for sprinkling
Instructions
- Preheat the oven to 375°F and line two large baking sheets with parchment paper.
- In a large bowl, whisk together the cane sugar, brown sugar, and matcha powder. Add the coconut oil and whisk until well combined. Add the egg and egg yolk and whisk well to combine. Whisk in the vanilla.
- Sprinkle the baking soda and salt over the matcha mixture, then whisk to incorporate. Add the flour and use a spatula to mix until just combined.
- Use a 2-tablespoon cookie scoop to scoop the dough onto the prepared baking sheets, leaving 2 inches between cookies.
- Bake, one sheet at a time, for 8 minutes, or until the cookies are puffed and the edges are lightly set. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Add the white chocolate dip: Fill a small saucepan with 1 inch of water. Bring to a simmer over medium heat, reducing the heat as needed to maintain a gentle simmer. In a medium heatproof bowl, combine the white chocolate chips and coconut oil. Set over the saucepan and allow to melt, stirring occasionally, until the chocolate is smooth.
- Dip one side of each cookie into the white chocolate, leaving the other side bare. Transfer to a sheet of parchment paper and sprinkle with black sesame seeds. Allow to sit for 20 minutes, or until the white chocolate is firm.
- Enjoy right away, or store in an airtight container at room temperature for up to 4 days. These cookies also freeze well for up to 3 months.