Matcha White Chocolate Cookies (Green Tea Cookies)

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Matcha white chocolate cookies, with a light green tea flavour and dotted with white chocolate chips, are reminiscent of a matcha latte in the form of a chewy cookie. If you are a matcha lover, these cookies are for you.

Matcha cookies spread out on a white background

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I know it may seem a bit strange to add green tea to cookies, but I’m telling you that this combination works!

Matcha can be a bit bitter and does have a slightly grassy, earthy flavour, especially if you aren’t used to it.

But when this Japanese green tea powder is combined with sweet flavours in baked goods, like these cookies or this delightful matcha cake, the bitterness is balanced, leaving you with a dessert that is wonderfully delicious.

These chewy cookies have a slight green tea flavour and a pretty bright green colour. Adding the white chocolate gives these cookies a bit of creaminess, and I’m reminded of a frothy matcha latte.

Dotted with white chocolate chips, these cookies are reminiscent of a matcha latte. You get a nice green tea flavour with a bit of sweetness.

Coated with a bit of sugar and additional matcha powder, you get a slightly crisp outside, while the cream of tartar keeps these cookies nice and chewy.

The texture of these cookies is similar to a snickerdoodle with their chewy texture, crinkly top and sweet sugar coating. If you want a bit of crunch, they are excellent with a few macadamia nuts as well.

These cookies, with their pretty green color are a fun addition to the cookie platter, especially with other brightly colored cookies such as purple Ube Cookies.

Stack of cookies on a white plate with a bite out of one cookie

Ingredients & Substitutions

For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.

Butter – I use salted butter for this recipe, but you can use unsalted butter and add 1/4 tsp of salt when you add the dry ingredients.
Sugar – Just plain white granulated sugar for this recipe.
2 Large eggs
Vanilla extract
All-purpose flour
Baking soda
Cream of tartar – this gives these cookies their chewy texture
Matcha powder – I use a good quality ceremonial matcha, but you can use a cooking grade or your favourite matcha.
White chocolate chips – If you don’t have chocolate chips, you can use two chopped white chocolate baking squares, white chocolate chunks, or a chopped white chocolate bar instead.

Step by Step Instructions

In a large mixing bowl, cream the butter, eggs, sugar and vanilla using an electric mixer or stand mixer.
Add the flour, baking soda, cream of tartar and matcha and mix until well-blended
Stir in the chocolate chips.
Form cookies into balls, about 1.5 inches. I use a cookie scoop or small ice cream scoop to keep them uniform.
Mix 2 tablespoons of sugar and 1/4 teaspoon of matcha in a small bowl.
Roll the cookie dough balls in the sugar mixture and place them on the baking sheet 2 inches apart.
Bake for 10-12 minutes until the edges of the cookies feel set. For soft cookies with a slightly gooey center, and crisp edges, you want to bake for the least amount of time. They will continue to set as they cool
Allow to cool for 5 minutes, then move to a cooling rack.

Collage of photos showing process to make cookies

If you aren’t used to the earthy flavor of matcha, or are trying it for the first time, you may want to start with using only a teaspoon of matcha powder in the dough and skip the addition of the tea in the coating.

Cook Time

These cookies bake quickly. They will take 10-12 minutes, depending on your oven. For the perfect cookie, you want to pull them out of the oven when they are slightly set but still soft, as they will firm up as they cool.

Storage

You can store these cookies in an airtight container at room temperature for up to a week.

They also freeze very well. You can wrap them tightly in plastic wrap, or store in a freezer-safe container. Layer the cookies, placing a piece of wax or parchment paper between the layers to prevent them from sticking together.

They thaw fairly quickly, so remove a few as needed. The best part is that they also taste great frozen.

You can also prepare and freeze unbaked cookie dough. Form the dough into balls and place in a single layer on a parchment or silicone-lined baking sheet. Freeze the cookies for about an hour until they feel solid, then move them to an airtight container.

When you are ready to bake, remove as many frozen dough balls as you like and bake as directed, adding 2-3 minutes to the bake time.

Looking for some other ways to use your matcha powder? Try this matcha green tea frappe or this matcha green tea mochi.

Top Tips and FAQS

For soft, chewy cookies with a crinkly top, be sure not to over bake. They will feel soft when you remove them from the oven, but they will firm up.
Start with softened, but not melted butter. Soft butter should be at room temperature and yield slightly when pressed with your finger.

What type or matcha powder is best?

I use a ceremonial grade matcha, which I always have. However, you can use a culinary-grade matcha powder. Some cooking grade matches may have less flavour or be a bit more bitter, so you may need to add more or less, depending on how strong you want the green tea flavor to be.

All matcha grades will be a bit different in colour, so your cookies may turn out more or less green depending on what you use.

Can I freeze these cookies?

Absolutely! These green tea cookies freeze very well and taste great from the freezer. Store in a zip lock bag or air-tight container.