Matcha Cookies with White Chocolate Chips Recipe

I absolutely love this Matcha Cookies with White Chocolate Chips Recipe because it blends the earthy, slightly bitter flavor of matcha with the sweet, creamy bursts of white chocolate. When I first tried this recipe, I was hooked instantly—the balance is just perfect for a unique yet comforting cookie experience. These cookies aren’t your everyday treat; they’re a special indulgence that works wonderfully for afternoon tea, gifting during holidays, or just brightening up your snack time.

You’ll find that the vibrant green color from the matcha makes these cookies visually stunning, which is always a fun bonus. Plus, the chilling step is a game-changer—it helps the dough firm up just enough to slice easily, so your cookies come out perfectly shaped and with that delightful, tender crumb. I promise, once you make these, they’ll become a go-to when you want something both sophisticated and delicious.

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Ingredients You’ll Need

Each ingredient in this Matcha Cookies with White Chocolate Chips Recipe works together to achieve that perfect balance of color, texture, and taste. Knowing a bit about them can help you pick the best options for success.

• All-purpose flour: Better to weigh your flour for accuracy; this guarantees consistent, tender cookies.
• Matcha green tea powder: Use good-quality culinary grade matcha for the best flavor and vibrant color.
• Unsalted butter: Softened at room temperature for smooth mixing and a buttery texture.
• Diamond Crystal kosher salt: Adds balance without overpowering the matcha’s delicate flavor.
• Confectioners’ sugar: Helps with the cookie’s melt-in-your-mouth softness and adds subtle sweetness.
• Egg yolks: Adds richness and binds the dough, making the cookies tender.
• White chocolate baking chips: Choose high-quality chips for creamy, sweet bursts in every bite.

Variations

I love playing with this recipe sometimes to switch up textures or flavors. It’s a great base for experimenting, so feel free to make it your own and match your taste preferences or dietary needs.

• Adding toasted nuts: I’ve tossed in chopped pistachios once for a lovely crunch that complements matcha beautifully.
• Using dark chocolate chips: Sometimes I swap white chocolate for semi-sweet chips when I want a richer contrast with the green tea.
• Gluten-free option: Replace the flour with a cup-for-cup gluten-free flour blend; the cookie texture remains wonderfully tender.
• Vegan adaptation: I’ve experimented with coconut oil instead of butter and aquafaba in place of egg yolks—while a bit softer, they’re still delicious.

How to Make Matcha Cookies with White Chocolate Chips Recipe

Step 1: Prep Your Dry Ingredients

Start by combining and sifting 2 cups of all-purpose flour with 2½ tablespoons of matcha green tea powder. I discovered this trick to sift the matcha with the flour helps the matcha disperse evenly throughout the dough so you don’t end up with clumps or uneven coloring. Set this aside while you work on the butter mixture.

Step 2: Cream the Butter and Sugar

Beat ¾ cup of softened unsalted butter in your mixer until smooth and creamy—this usually takes about 2-3 minutes. Then, add a pinch of kosher salt and 130 grams (just over 1 cup) of confectioners’ sugar, continuing to beat until the mixture is light and fluffy. This part is key for getting that tender, melt-in-your-mouth texture, so don’t rush it!

Step 3: Add Egg Yolks and Dry Mix

Mix in 2 large egg yolks until just combined. Then, gradually add your dry flour and matcha blend, mixing gently and stopping as soon as the dough comes together. The last thing you want is to overmix, or those cookies can get tough. Finally, fold in ¼ cup of white chocolate chips—this is where the magic little pockets of sweet creaminess appear.

Step 4: Chill the Dough for Perfect Slices

Divide the dough into two equal logs, roughly 1½ inches in diameter and about 7 inches long, then wrap them tightly with plastic wrap. Chill in the refrigerator for at least 2 hours. Here’s what I learned: placing these logs on a small bed of uncooked rice keeps their shape perfectly cylindrical, so when you slice them, your cookie edges aren’t flat or messy. If you want to freeze them for later, this is the time to do it—just remember to slice before baking.

Step 5: Slice and Bake to Perfection

Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper. Using a sharp knife, slice your chilled dough logs into rounds around ⅓ inch thick. If your dough is rock solid, wait a few minutes to soften slightly before slicing—it makes a huge difference in cleanly cut cookies. Arrange slices spaced about an inch apart and bake for about 15 minutes, until the edges just start to turn golden. Let them cool on the pan for 5 minutes before transferring to a wire rack.

How to Serve Matcha Cookies with White Chocolate Chips Recipe

Garnishes

When I serve these cookies, a light dusting of extra matcha powder really amps up their color and flavor, making them look even more inviting. Sometimes, I like to sprinkle a few white chocolate shavings on top right after baking, just for that extra touch of elegance and sweetness contrast.

Side Dishes

These matcha cookies pair beautifully with a cup of green tea or jasmine tea for a full-on calming tea time. I’ve also enjoyed them alongside a simple vanilla latte or even a subtle citrusy drink like yuzu lemonade—the citrus brightness cuts nicely through the rich, buttery cookie.

Creative Ways to Present

For special occasions, I’ve arranged these cookies on a tiered dessert stand alongside macarons and petit fours for an elegant tea party feel. Wrapping a few in parchment paper tied with twine makes a lovely homemade gift. I’ve also served them stacked and tied with a ribbon at holiday gatherings — guests love the rustic yet refined presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay delightfully fresh and tender for up to 4 days. I place a small piece of parchment paper between layers so they don’t stick together or break.

Freezing

Matcha cookie dough logs freeze beautifully for up to 2 months. When I’m ready to bake, I let the logs sit at room temperature for about 10 minutes just to soften slightly before slicing. This technique keeps the matcha vibrant and flavor intact.

Reheating

If I have leftovers that have lost a bit of their warmth, I pop a few cookies in the oven at 300ºF for 5 minutes or so. This refreshes their softness and slightly melts the white chocolate, just like freshly baked—so worth the tiny extra step!

FAQs

Final Thoughts

This Matcha Cookies with White Chocolate Chips Recipe has become one of my firm favorites for those moments I want to impress without fussing over an elaborate dessert. The balance of matcha’s earthy richness and white chocolate’s mellow sweetness is just irresistible. Trust me, once you try making these, you’ll find yourself coming back again and again—not just for the flavor, but for the fun, satisfying baking process. So go ahead, give it a try, and surprise your family and friends with this little green treasure that’s both charming and decadent.

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