These matcha white chocolate cookies showcase vibrant green tea powder, producing cookies that are not overly sweet with a crisp exterior and a tender, chewy center. The earthy, grassy, mildly bitter notes of matcha are balanced by the creamy sweetness of white chocolate.
Matcha is a finely ground Japanese green tea that gives baked goods a striking color and a distinctive flavor. If matcha isn’t already a pantry staple for you, these cookies are an approachable way to try it in baking. The recipe is straightforward: a basic sugar cookie dough is brightened with matcha powder, and coarse chunks of white chocolate are folded in so they melt into creamy pools as the cookies bake.
These chewy matcha white chocolate cookies are easy to make and highlight matcha’s vivid green color and nuanced taste. The grassy, slightly bitter character of the matcha pairs exceptionally well with the milky sweetness of white chocolate for a balanced, memorable cookie.
Drop cookies like these are great for experimenting with flavors. If you enjoy matcha and white chocolate together, try swapping chocolate types, adding nuts, or adjusting extracts for a different profile.
Ingredients
* See the recipe card below for the full list of ingredients and exact quantities.
Matcha powder – Matcha provides the signature green color and an earthy, grassy flavor. There are several grades (ceremonial, latte, culinary); latte or culinary grades are commonly used in baking. Sift matcha through a fine mesh to remove lumps.
Unsalted butter – Using unsalted butter lets you control how much salt goes into the dough.
Egg – Use a large, room-temperature egg. If needed, warm a cold egg briefly in warm water to bring it to temperature.
White chocolate – Chop a block of white chocolate into coarse chunks for melty pools, or use high-quality white chocolate chips.
Instructions
Photos in this section provide visual guidance; the step-by-step instructions are summarized here and in the recipe card below.
Whisk together the dry ingredients: all-purpose flour, baking soda, salt, and sifted matcha powder. Set aside.
Cream the unsalted butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
Hint: Sifting matcha prevents lumps and helps distribute its color and flavor evenly through the dough.
Add the egg and vanilla extract, mixing until fully incorporated while scraping the bowl as needed.
Add the dry ingredients and mix on low speed until nearly incorporated; a few streaks of flour are okay.
Fold in the chopped white chocolate (or chips) on low speed until just combined. Avoid overmixing.
Using a medium cookie scoop (about 1½ tablespoons), portion the dough onto prepared baking sheets, spacing cookies at least 2 inches apart.
Bake one sheet at a time on the middle rack at 350°F (177°C) for about 10 minutes, until the edges are just beginning to firm and the tops are barely golden. Remove the pan and give it a firm, even tap on the countertop to flatten the cookies slightly.
Work quickly while the cookies are still warm and pliable: use a round cookie cutter or the rim of an upside-down glass to nudge each cookie back to a neat circular shape.
Allow cookies to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
Variations
Try one of these simple variations to change the flavor or texture:
- Plain matcha sugar cookies – Omit white chocolate and roll dough balls in granulated or sanding sugar for extra crunch.
- Matcha chocolate chip – Substitute dark or milk chocolate for the white chocolate for a less sweet option and a different contrast with matcha.
- Add nuts – Fold in ½ cup chopped macadamia nuts or pistachios for crunch and a complementary flavor.
- Almond matcha – Skip chocolate entirely and add ½ teaspoon almond extract with the vanilla for a floral twist.
- Brown butter matcha – Brown the butter first, cool it completely, and use slightly more butter to account for reduction; this adds a toasty, nutty depth.
Equipment
Cookie scoop – A medium cookie scoop (about 1½ tablespoons, size 40) helps make uniform cookies that bake evenly.
Baking sheets – Use half-sheet pans or other flat baking sheets for best results.
Parchment paper – Lining pans with parchment prevents sticking and makes cleanup easier.
Round cookie cutter or glass rim – Use this while cookies are still warm to restore a circular shape after baking.
Make ahead
Refrigerate – Store dough balls in an airtight container in the refrigerator for 2–3 days. Bring to room temperature before baking.
Freeze – Freeze scooped dough on a parchment-lined sheet for 1–2 hours, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time; test-bake a couple to confirm timing.
Frequently asked questions
Matcha is powdered green tea made from shaded, tender tea leaves that are steamed, dried, and stone-ground into a fine powder. When you consume matcha you ingest the whole leaf, which concentrates flavor, color, and nutrients compared with steeped tea.
Matcha commonly comes in ceremonial, latte, and culinary grades. Ceremonial is the highest quality and is typically whisked and drunk on its own. Latte grade is suitable for beverages and some baking; culinary grade is intended for recipes and tends to have a more muted color and flavor. For baking, latte or culinary grade works well—choose a quality matcha with a bright color and pleasant balance.
Buy matcha in small quantities, keep it sealed, and store it away from heat and light. Once opened, keep matcha in an airtight container in the refrigerator and use within a month or two for best flavor.
More cookie recipes
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Black Sesame Cookies
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Triple Ginger Molasses Cookies
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Strawberry Shortbread Cookies
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Lemon White Chocolate Cookies
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📖 Recipe
Matcha White Chocolate Cookies
INGREDIENTS
- 315 grams all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt (Diamond Crystal)
- 1 Tablespoon matcha powder, sifted (latte grade recommended)
- 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
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- Whisk together the flour, baking soda, salt, and sifted matcha powder in a medium bowl. Set aside.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the unsalted butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla, mixing until combined and scraping the bowl as needed.
- Mix in the dry ingredients on low speed until almost incorporated; a few streaks of flour remaining is fine.
- Fold in the chopped white chocolate on low speed until just combined.
- Using a medium cookie scoop (1½ Tablespoons, size 40), portion dough onto prepared sheets, spacing cookies at least 2 inches apart.
- Bake one sheet at a time on the middle rack for about 10 minutes, until edges are just starting to firm and the tops are barely golden. Remove the pan and tap it evenly on the countertop to flatten the cookies slightly.
- Quickly use a round cookie cutter or the rim of an upside-down glass to nudge cookies back into a round shape while warm.
- Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
EQUIPMENT
- Medium cookie scoop (#40, ~1½ Tablespoons)
- Baking sheets
- Parchment paper
- Round cookie cutter or the rim of a glass
NOTES
- Sift matcha powder through a fine mesh to remove lumps and ensure even color distribution.
- White chocolate chunks make melty pools in the finished cookies; chips are an acceptable substitute.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Adapted from classic sugar cookie techniques; updated instructions and photos improve clarity.