This recipe has been a long time coming. I can’t believe as a matcha lover that I didn’t have a matcha white chocolate cookie recipe up on my blog! These are the perfect cookie. Why? Because the matcha takes away the sweetness and adds a depth of flavour. And, just because it’s matcha!
What is Matcha?
Matcha is essentially ground dried green tea leaves. Originating in Japan, this tea is smooth, bitter and a great antioxidant.
It has so many great health properties with abilities to promote heart and liver health, prevent cancer, boost brain health and metabolism, etc. And on top of all that it tastes delicious!
At-a-Glance – What You’ll Need Before We Start Rolling
Yield
Prep Time
Cook Time
Difficulty
Storage
9 cookies
20 minutes
12–15 minutes
Easy
3 days room temp, or freeze dough for later
What is the difference between ceremonial matcha and culinary matcha?
When it comes to matcha there are two distinct types. Culinary grade and ceremonial grade.
I am lucky enough to have access to premium culinary grade and ceremonial grade matcha because I love it so much, but any kind of matcha you can get your hands on will work in these cookies!
Ceremonial Grade
Ceremonial grade matcha is the highest quality matcha, made from the youngest matcha leaves. The result is a very fine powder with a delicate taste and vibrant green color!
This kind of matcha powder is usually consumed as a drink with hot water so you can truly experience the complexity of the flavor.
Culinary Grade
On the other hand, there is culinary grade matcha, which is predominantly used for cooking!
It’s a little more bitter, and a little less vibrant in color, but it pairs amazingly with ingredients like milk for lattes. Of course, there are other grades within the “culinary” matcha and the prices vary accordingly.
I like to use high-quality culinary grade matcha when baking so my desserts turn out a bright green color and have a strong matcha flavor.
Lower-quality matcha powders have the tendency to brown when cooked and have a less distinct flavor. I highly recommend spending a little more on a high-quality matcha powder for a better flavor.
Looking for other matcha recipes?
Here are a couple of my favorites…
Baked Matcha Cheesecake
Matcha Buns
Matcha Raspberry Lamington Roll
How do I adjust the matcha intensity?
Matcha is quite a strong flavour, and everyone has their preferred intensity. Some people love the intense bitterflavour it can add. Other people prefer a sweeter, balanced bitterness. Here is how you can adapt the amount of matcha in this recipe for the perfect intensity.
Light matcha flavor
For those that want background notes of matcha, the use 1 tsp of matcha powder. This will give the cookie more sweetness and bring the white chocolate flavour forward.
Well-balanced matcha
This is the perfect amount of matcha for me. A balance between bitter and sweet. To achieve the cookies pictured in this recipe use 2 tsp of matcha powder.
Intense matcha
For a more intense matcha forward cookie use 3-4 tsp of matcha powder. This will produce a more bitter cookie, but the sweetness of the white chocolate should still balance it out.
These are rough guidelines and the best way to achieve your perfect matcha intensity is to taste as you go. Add 1 tsp matcha powder to your cookie dough, give it a taste, and if you need more you can always add it!
Here are a couple of tips that are catered specifically to this recipe!
Taste the dough
Since everyone has their own preferences make sure to taste your cookie dough for the matcha intensity. See ‘How do I adjust the matcha intensity?’ above for more detail.
Chill the dough
This recipe creates a soft, yet thick cookie. To recreate this texture make sure to chill your dough. Chilling the dough allows the butter to set up, reducing spreading during baking.
Press your cookie dough balls down
After chilling this dough holds its shape relatively well. If baking the dough as balls you will have very thick cookies. Make sure to flatten your dough balls down to create the picture-perfect cookie.
Ingredients in Matcha Cookies
Unsalted butter: We are browning the butter so there is no need for it to be at room temperature. Just make sure they are cut into cubes so they melt consistently
Brown sugar: Brown sugar gives the cookies a slight chewiness as well as a light caramelized flavor
Granulated sugar: Also known as white sugar, gives the cookies sweetness without the dense and chewiness that brown sugar does.
All-purpose flour: Also known as plain flour, flour gives these cookies their structure!
Baking powder: Baking powder gives these cookies a little rise, preventing them from becoming rock-hard.
Baking soda: Baking soda also acts as a rising agent, giving the cookies a little more air.
Matcha powder: Matcha gives these cookies their green tea flavor. You can adjust the amount used according to your matcha preferences.
Egg: An egg is needed to bind all the ingredients in these cookies together as well as give them a lighter texture
Egg yolk: Egg yolks add extra fat and flavor to the cookies, increasing their chewiness and richness.
Vanilla extract: This is optional! Vanilla always works well with matcha to round out the flavor and add an extra flavor dimension.
White chocolate: I like to cut a block of chocolate into white chocolate chunks. However, feel free to use white chocolate chips if you’d like.
Flakey salt: A sprinkle of flakey salt over the top of these cookies is a game changer. It balances out the sweetness of the white chocolate and brings out the matcha flavor for the perfect bite.
Optional – My Favourite Extras That Add a Little Magic
Little touches I use when I want a deeper flavour or a prettier finish.
Vanilla extract
Flakey salt
Higher-grade matcha
White chocolate chunks instead of chips
Chunks melt into little pockets of creaminess, which feels a bit more luxe.
Substitutions – Smart Ingredient Swaps That Still Taste Amazing
If you’re missing something, these swaps still bake up beautifully.
Use light brown sugar if you’re out of dark
Swap butter with browned butter for more depth
Replace white chocolate with macadamias or dark chocolate
Use half cake flour for a softer, bakery-style cookie
Swap Tip: If you change the flour blend, keep an eye on the dough texture. It should feel soft but hold its shape.
Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen
Issue
What’s Happening
Quick Fix
Cookies spread too much
Butter was too warm
Chill the dough for 30–60 minutes
Pale or dull colour
Matcha quality too low
Use fresh, vibrant matcha and sift it well
Cookies taste bitter
Matcha not blended enough
Sift matcha and mix gently to avoid clumps
Dry crumbly dough
Too much flour packed in
Weigh flour or fluff before scooping
Edges brown too fast
Oven running hot
Drop heat by 10°C or use a thicker tray
Comparison – How This Recipe Stacks Up Against Other Desserts
Dessert
Texture & Flavour
Why Choose It
Matcha White Chocolate Cookies
Soft middles, crisp edges, earthy matcha with creamy sweetness
When you want something simple but still a little elegant
Matcha Mochi Cookies
Chewy, stretchy, soft centres
Perfect if you like a bouncier bite
Matcha Sugar Cookies
Sweet, light, classic sugar-cookie feel
Great for decorating or gifting
Tips for Making Matcha White Chocolate Cookies
Sift the Matcha Powder
Matcha tends to clump easily, and clumps can leave bitter bursts in your cookies. Sifting ensures even color and smooth flavor throughout the dough.
Oven temperatures vary widely, and cookies are highly sensitive to temperature. An inexpensive thermometer helps guarantee evenly baked, chewy cookies.
Bake a Test Cookie
Before baking the full tray, try just one cookie. This gives you the chance to check for spread, color, and texture, then adjust the rest of your dough.
Brown the Butter
If you love nutty undertones, brown your butter until it releases a caramel-like aroma. This adds richness and layers of flavor to the green tea base.
These cookies will last up to 3 days when stored in an airtight container at room temperature or up to a week when stored in the fridge.
If you store them in the fridge make sure you let them sit out at room temperature for 15 minutes or so before eating. This allows the butter, sugar, and chocolate in the cookies to come closer to room temperature before eating.
When chilled the cookies will be a lot harder, denser, and chewier, doing this ensures a better eating experience!
Can I freeze these?
Yes, you can! There are two ways to freeze these:
Shape the cookie dough into balls and freeze: When you’re ready to eat the cookies just preheat your oven and bake! This way your cookies are super fresh.
Freeze the baked cookies: This way is ideal when you need an easy snack. Simply take the cookie out and let it come to room temperature, or pop it in the microwave for 30 seconds for a quick thaw.
Can I make these with different add-ins?
Definitely! These cookies are so versatile they’ll work no matter what you add in. A couple of my favorite add-ins are nuts like walnuts or macadamia nuts, dried fruits like cranberries, or just dark chocolate chips!
Why did my cookies spread?
There are a couple of reasons why your cookies spread:
The dough wasn’t chilled: Chilling the dough is essential to prevent the cookie dough from spreading too much. During the chilling period the butter can firm up and the dough can rest.
The cookie dough balls were flattened too much: The cookies will always spread a little when baked. If the shaped cookies are already flat, they will flatten out even more. I always bake my cookie dough as balls for a thicker cookie.
Can I bake these on a silicone mat?
Yes, you can! Silicone mats are great for baking cookies because they are a little thicker than baking paper. This gives the bottoms of your cookies a little more insulation, preventing them from browning too quickly.
Should I use a kitchen scale to make these for better results?
When baking I always recommend using a kitchen scale as you can get more accurate measurements of all your ingredients, but it isn’t always necessary.
Baked goods like cookies and brownies are usually quite forgiving and will work fine when the ingredients are measured with measuring cups and spoons.
How do I make the cookies more vibrant green
Use high-quality ceremonial or premium culinary matcha and avoid overbaking. Sifting the powder also prevents dark spots and enhances color.
Can I make matcha white chocolate cookies without eggs
Yes, substitute eggs with flaxseed meal and water or aquafaba. Pair with dairy-free white chocolate chips for a vegan-friendly version.
Are matcha cookies healthy
They are still a treat, but matcha adds antioxidants and a natural energy boost. These cookies offer indulgence with added benefits.
Why are my cookies turning brown
Browning can result from low-quality matcha or baking too long. Use fresh, bright matcha and remove cookies once edges are set.
Can I use matcha latte mix instead of pure matcha
Latte mixes often include sugar and milk powder, which alter the dough. Pure matcha powder is the best choice for flavor and color.
What is the best way to store matcha white chocolate cookies
Keep cookies in an airtight container at room temperature for three days, or freeze shaped dough balls for longer-term storage.
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
Soft and slightly chewy matcha white chocolate cookies with a crisp exterior. If you’re a matcha lover these cookies are the perfect ones for you.
Author:Catherine Zhang
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:9 Cookies 1x
Category:Cookie
Method:Easy
Cuisine:Asian Fusion
Ingredients
UnitsScale
180g Unsalted butter (3/4 cup), room temperature
90g Brown sugar (1/2 cup)
150g Granulated sugar (3/4 cup)
1 Large egg
1 tsp Vanilla extract
210g All purpose flour (1 3/4 cup)
1 tsp Baking soda
Pinch of salt
2 tbsp Matcha powder
180g White chocolate, roughly chopped (6.3oz)
Instructions
In a large mixing bowl combine the room temperature butter, sugar, and brown sugar and whisk with an electric mixer until light and fluffy
Add the egg and vanilla extract and mix until combined
Add the plain flour, baking soda, salt and matcha powder into the wet mixture and stir until just combined
Fold in the chopped white chocolate
Cover the bowl with cling wrap and place in the fridge to chill for 1 hour
Line a baking sheet with parchment paper
Preheat the oven to 180C/355F
Divide the chilled cookie dough into 12 balls and place on the lined tray
Bake for 12 minutes, or until lightly golden
Remove and cool on a cooling rack
Catherine Zhang
My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2!
As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.
Hi, I made these cookies and they turned out so well! I was wondering when using self-raising flour, what adjustments or additions do I need to make, especially with regards to the baking soda? Thanks!
Hi Tiffany, So glad it worked out well. I wouldn’t recommend using self raising flour as you can’t adjust the amount of baking powder and soda, hope that’s ok!
I baked a batch today and they tasted amazing!! The cookies matched the description perfectly, soft and chewy in the inside with a crispy exterior. I added 3 tsp of matcha and the cookies had the right amount of that matcha flavor, without being too overwhelming. I also mixed in some macadamia nuts for a little crunch! Thank you Catherine for sharing this recipe, I’ll definitely be coming back for more!!
I followed the earlier comment to increase to 3 teaspoons matcha but otherwise followed the exact recipe. They turned out bomb! This recipe is a keeper!
I have baked these cookies many times and each time it came out great! The inside is soft in comparison to the crispy exterior! Truly the best of both worlds in cookie heaven!
Hi, I’m trying to decide whether to bake these cookies or the matcha crinkle cookies. The recipes are a bit different. Could you let me know what’s the texture difference between the two? Thanks!!
I just made these and.. WOW ???? I’m not a baker so I expected it to be complex but I felt this whole recipe was pretty easy and streamlined. I used 3 TSP of the matcha powder as some stated they liked without the bitterness. Perfection! Just the right softness, chewiness, and crisp on the outside. I definitely recommend and share this recipe article, and will be making this again! Thanks for sharing!
I made the cookies and they are very tasty but also very sweet. Only after making them I noticed that the ingredient list has “flaky salt” in it, but on the instructions it’s not mentioned (so I didn’t put it). Could it be the reason for the extra sweetness? When should the salt be added?
Thanks
Hi Lior, the flaky salt can optionally be sprinkled ontop of the cookies after baking! If you find the cookies too sweet feel free to reduce the amount of white chocolate 🙂
i agree with you lior, i love the texture and look of the cookies but they are much too sweet! this was disappointing. i also had no idea what to do with the salt, so left it out. my husband says they taste like caramel & likes them. but i’ll definitely cut down on the chocolate next time & use the salt.
Hi Mel! Sorry to hear that, you can definitely adjust the amount of chocolate to your taste. The salt can be added with the dry ingredients, and that will help to balance out the sweetness ????
Hi there, just made these cookies today and wanted to note that I think the 200g measurement for the white chocolate is not right! That’s approximately double 3.5 oz, and wayyyyy too much for the amount of dough 🙂 luckily I realized before I added all of it and just picked out the excess.
Hi Caitlin, 200g is right! But because everyone’s personal preference is different it might be too much for you. Once the dough expands a little while baking I find this amount perfect 🙂
Hi, I would love to make this recipe but am confused on the butter part. How are we melting the butter and do we let it cool in room temperature or in the fridge? Thank you
Real easy! The salt flakes made it super balanced and not too sweet. This is the second matcha white chocolate recipe I’ve tried and will keep this one book marked for its simplicity and how quick it was to make. Thanks for a great recipe!
Thanks for the inspo and recipe! Can I ask what brand of culinary matcha you use? I tried this with T2 matcha and I don’t feel like the flavour is as strong.
Hi Jessica! I use a brand called Zen wonders, which is fairly high quality. If you don’t find the matcha flavour strong enough you can add more and it won’t affect the cookie ????
Tried this recipe for the first time, wanted to venture out from my usual bakes of chocolate chip cookies and went for this matcha cookie recipe after reading all the positive comments above!
Indeed, this recipe didn’t disappoint! I used 1/2 cup each of both sugars for lesser sweetness and the cookies were amazing. I also used 3 tsp of matcha powder, but the matcha taste still wasn’t that apparent, might have to add in more the next time.
Love the texture and consistency of the whole cookie, crispy and crunchy on the outsides, but very soft and slightly ‘fluffy’ on the inside. The white chocolate added a nice sweetness to the treat on a whole, and the texture of this cookie won me over.
i’m 13 and i made these with matcha white chocolate instead of regular white chocolate, and everyone loved them and they were delicious. thank you for the recipe!!
Thank you for this great recipe. I always bake cookies that too sweet for my Asian family.
but this is great. I wish I put more green tea powder and didn’t use god-knows-how-old white chocolate I have in a freeze.
All-in-all, great recipe. I can’t wait to try other recipe of your bake goods.
PERFECT. Very highly recommended. This was the second matcha cookie recipe I tried, and the first was very disappointing. The matcha flavour is distinctly unique and 2 Tbs. powder was plenty for it to really shine. The cookies are not too sweet either. I substituted half the white chocolate with pistachio nuts, which made them even greener, not that it was necessary: They looked exactly as advertised. I’m definitely making these cookies again. Bravo Catherine ;D
Hi! I was wondering if you changed this recipe recently? I recall making this before with browned butter (no beating, which was nice!), baking powder and an extra yolk. I noticed these are still in the recipe description/story above but not in the ingredients list in the recipe at the bottom. I am curious about the change & if you still have the old recipe as I liked it quite a bit. Thanks! 🙂
Hi i tried this receipe its definitely a HIT! entire family loved it! Just want to ask if i can replace butter to vegetable oil? will it give the same texture?
This recipe is easy to follow and the results are delicious! I used 3 tblsp of matcha powder because I had a bag already opened so I thought it would make up for the lost intensity. I also used a whole 250g bag of white chocolate chips. Thanks for the wonderful recipe!
Hi, I love the recipe, but each time I make these cookies, they come out really oily. Do you know what I’m doing wrong, or how I could try to fix this? Thank you so much.
Thank you Catherine for sharing this recipe!
I invited my grandmother and my aunt for a visit in my new apartment and served them these cookies. Everyone loved them!
The white chocolate was however substituted for dark chocolate, which worked really well too.
I will definitely make this again!!
Hi Angelina, Aww so glad they all liked them. Dark chocolate sounds like a great combination too!
Hi Ruth, Matcha is always so good when balanced well!! So glad you liked the recipe ????
Hi, I made these cookies and they turned out so well! I was wondering when using self-raising flour, what adjustments or additions do I need to make, especially with regards to the baking soda? Thanks!
Hi Tiffany, So glad it worked out well. I wouldn’t recommend using self raising flour as you can’t adjust the amount of baking powder and soda, hope that’s ok!
Just wanted to know if you could look into fixing the 2x and 3x buttons for customary measurements. They stay the same for each one.
I baked a batch today and they tasted amazing!! The cookies matched the description perfectly, soft and chewy in the inside with a crispy exterior. I added 3 tsp of matcha and the cookies had the right amount of that matcha flavor, without being too overwhelming. I also mixed in some macadamia nuts for a little crunch! Thank you Catherine for sharing this recipe, I’ll definitely be coming back for more!!
Hi Chloe, Aww I’m so glad you loved the recipe and macadamia nuts sounds like a delicious addition!
I followed the earlier comment to increase to 3 teaspoons matcha but otherwise followed the exact recipe. They turned out bomb! This recipe is a keeper!
Sounds delicious!
I have baked these cookies many times and each time it came out great! The inside is soft in comparison to the crispy exterior! Truly the best of both worlds in cookie heaven!
Aww thank you! Crispy and soft is the best combo ❤️
The ingredient list has baking powder but not in the recipe.
So was I supposed to add baking powder as well?
Hi, I’m trying to decide whether to bake these cookies or the matcha crinkle cookies. The recipes are a bit different. Could you let me know what’s the texture difference between the two? Thanks!!
The matcha crinkles are fudgier with a powdery, crispy exterior. These ones are like a soft chocolate chip cookie, just matcha!
I just made these and.. WOW ???? I’m not a baker so I expected it to be complex but I felt this whole recipe was pretty easy and streamlined. I used 3 TSP of the matcha powder as some stated they liked without the bitterness. Perfection! Just the right softness, chewiness, and crisp on the outside. I definitely recommend and share this recipe article, and will be making this again! Thanks for sharing!
Hi Samanta, So glad you loved them!! ❤️❤️❤️
I made the cookies and they are very tasty but also very sweet. Only after making them I noticed that the ingredient list has “flaky salt” in it, but on the instructions it’s not mentioned (so I didn’t put it). Could it be the reason for the extra sweetness? When should the salt be added?
Thanks
Hi Lior, the flaky salt can optionally be sprinkled ontop of the cookies after baking! If you find the cookies too sweet feel free to reduce the amount of white chocolate 🙂
i agree with you lior, i love the texture and look of the cookies but they are much too sweet! this was disappointing. i also had no idea what to do with the salt, so left it out. my husband says they taste like caramel & likes them. but i’ll definitely cut down on the chocolate next time & use the salt.
Hi Mel! Sorry to hear that, you can definitely adjust the amount of chocolate to your taste. The salt can be added with the dry ingredients, and that will help to balance out the sweetness ????
Hi there, just made these cookies today and wanted to note that I think the 200g measurement for the white chocolate is not right! That’s approximately double 3.5 oz, and wayyyyy too much for the amount of dough 🙂 luckily I realized before I added all of it and just picked out the excess.
Hi Caitlin, 200g is right! But because everyone’s personal preference is different it might be too much for you. Once the dough expands a little while baking I find this amount perfect 🙂
Hi,
The ingredient list has salt in it, but it’s missing from the instructions. When should I add it?
Thanks!
You can sprinkle some flaky salt over the top after they’ve baked 🙂
Hi, I would love to make this recipe but am confused on the butter part. How are we melting the butter and do we let it cool in room temperature or in the fridge? Thank you
Hi Beth, you can let the butter cool to room temperature, just enough so the eggs don’t scramble when added 🙂
Real easy! The salt flakes made it super balanced and not too sweet. This is the second matcha white chocolate recipe I’ve tried and will keep this one book marked for its simplicity and how quick it was to make. Thanks for a great recipe!
The salt flakes are a game changer! So glad you loved them ????
Yummiest cookies ever! Making them for Mother’s Day because my mom loves them a lot 🙂
Aww that’s so sweet, hope your mum loved them!
Thanks for the inspo and recipe! Can I ask what brand of culinary matcha you use? I tried this with T2 matcha and I don’t feel like the flavour is as strong.
Hi Jessica! I use a brand called Zen wonders, which is fairly high quality. If you don’t find the matcha flavour strong enough you can add more and it won’t affect the cookie ????
Hi Ms Catherine! I love your Matcha cookie recipe! I just wanna ask, can I leave the dough in the fridge overnight? Thank you 🙂
Hi Cher, yes you can!
Love matcha, so this was delicious! Thank you Catherine:))
No problem!! ????
Tried this recipe for the first time, wanted to venture out from my usual bakes of chocolate chip cookies and went for this matcha cookie recipe after reading all the positive comments above!
Indeed, this recipe didn’t disappoint! I used 1/2 cup each of both sugars for lesser sweetness and the cookies were amazing. I also used 3 tsp of matcha powder, but the matcha taste still wasn’t that apparent, might have to add in more the next time.
Love the texture and consistency of the whole cookie, crispy and crunchy on the outsides, but very soft and slightly ‘fluffy’ on the inside. The white chocolate added a nice sweetness to the treat on a whole, and the texture of this cookie won me over.
Definitely recommend! :>
i’m 13 and i made these with matcha white chocolate instead of regular white chocolate, and everyone loved them and they were delicious. thank you for the recipe!!
Thank you for this great recipe. I always bake cookies that too sweet for my Asian family.
but this is great. I wish I put more green tea powder and didn’t use god-knows-how-old white chocolate I have in a freeze.
All-in-all, great recipe. I can’t wait to try other recipe of your bake goods.
Hi Catherine! I would like to ask if I can swap out the matcha for hojicha instead? And if so, do i use the same amount of powder? Thank you!
PERFECT. Very highly recommended. This was the second matcha cookie recipe I tried, and the first was very disappointing. The matcha flavour is distinctly unique and 2 Tbs. powder was plenty for it to really shine. The cookies are not too sweet either. I substituted half the white chocolate with pistachio nuts, which made them even greener, not that it was necessary: They looked exactly as advertised. I’m definitely making these cookies again. Bravo Catherine ;D
Hi! I was wondering if you changed this recipe recently? I recall making this before with browned butter (no beating, which was nice!), baking powder and an extra yolk. I noticed these are still in the recipe description/story above but not in the ingredients list in the recipe at the bottom. I am curious about the change & if you still have the old recipe as I liked it quite a bit. Thanks! 🙂
Hi i tried this receipe its definitely a HIT! entire family loved it! Just want to ask if i can replace butter to vegetable oil? will it give the same texture?
This recipe is easy to follow and the results are delicious! I used 3 tblsp of matcha powder because I had a bag already opened so I thought it would make up for the lost intensity. I also used a whole 250g bag of white chocolate chips. Thanks for the wonderful recipe!
Hi, I love the recipe, but each time I make these cookies, they come out really oily. Do you know what I’m doing wrong, or how I could try to fix this? Thank you so much.
love it…