Matcha Cookies Recipe

Sometimes, your regular cup of matcha needs a little vacation, you know? It deserves a fun, edible form.

That’s where these Matcha Cookies come in, offering a chewy, soft-centered, and utterly delightful twist on your green tea ritual.

A Little Note on Matcha Magic

Before we dive into mixing bowls, let’s talk about the star. Matcha isn’t just green powder; it’s centuries of Japanese tradition in a tin.

That vibrant hue and earthy-sweet flavor come from whole tea leaves stone-ground into an impossibly fine powder, meaning you consume the leaf itself. It’s a whole experience, and baking with it feels special, almost ceremonial.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to cookie bliss. Using the right stuff, in the right state, makes all the difference here.

Let’s break down what you’ll need and why each one matters for that perfect, chewy bite.

• All-Purpose Flour: The main structure-builder for your cookies, giving them body.
• Cornstarch: A secret weapon for softness, it helps create that tender, melt-in-your-mouth interior.
• Matcha Powder: The heart of the recipe, providing that iconic earthy flavor and beautiful green color. Quality matters here!
• Baking Soda: Our leavening agent, responsible for just the right amount of rise and spread.
• Salt: A flavor enhancer that makes the sweet and earthy notes pop.
• Vegan Butter (softened): Creates richness and that desirable crisp edge. Softened to room temperature, it creams beautifully with the sugars.
• Granulated Sugar & Light Brown Sugar: The white sugar adds sweetness and spread, while the brown sugar brings moisture, chew, and a hint of caramel.
• Pure Vanilla Extract: A warm, aromatic base note that complements the matcha perfectly.
• Ground Flaxseeds: Our vegan “egg,” binding the dough together and adding a nutty nuance.
• Oat Milk (or any plant milk): Brings the dough together and adds a touch of moisture.
• Vegan White Chocolate Chips: The sweet, creamy counterpart to the grassy matcha, creating an unforgettable flavor balance.

How to make Matcha Cookies?

The process is straightforward, truly. There’s no chilling required, which means warm cookies are just about 30 minutes away from you right now.

Just follow these simple steps, and you’ll have a tray of gorgeous green treats before you know it.

Step 1 – Prep and Sift

Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. Now, for a crucial tip: grab a sifter.

Sift the flour, cornstarch, matcha, and baking soda together into a bowl. This prevents pesky lumps and gives you a stunningly even green dough. Stir in the salt and set this beautiful dry mixture aside.

Step 2 – Cream the Good Stuff

In the bowl of a stand mixer, or using a trusty handheld one, beat the softened vegan butter with both sugars. You want it light and creamy, almost fluffy.

This step incorporates air, which is key for texture. Then, mix in the vanilla, ground flaxseeds, and your chosen plant milk until everything is smooth and well-combined.

Step 3 – Bring It Together

With the mixer on a low speed, gradually add your sifted dry ingredients to the wet mixture. Mix only until you no longer see streaks of flour.

Overmixing is the enemy of tender cookies. The dough will be thick and smell amazing.

Step 4 – Fold in the Chips

This is a job for a spatula, or even your clean hands. Gently fold in the vegan white chocolate chips.

You want them distributed evenly, but don’t be too rough. The dough is ready now, vibrant and speckled with creamy white bits.

Step 5 – Scoop and Shape

Using a cookie scoop or a tablespoon, portion out about 1½ tablespoons of dough per cookie. Roll them into neat balls between your palms.

Place them on your prepared baking sheets, leaving a couple of inches between each for just a bit of spread.

Step 6 – Bake to Perfection

Bake for 10 to 12 minutes. I recommend one pan at a time on the middle rack for even heat. You’re looking for set edges while the centers still look soft and puffy.

They will seem underdone, but this is the secret to chewiness. They firm up gloriously as they cool.

Step 7 – The (Brief) Wait

Let the cookies cool on the baking sheet for a solid 5 minutes. This allows them to set.

Then, transfer them to a wire rack to finish cooling, or, let’s be real, enjoy one immediately with that soft, warm center.

Finding Your Perfect Matcha

Not all matcha is created equal for baking. Culinary-grade matcha is your best friend here—it’s robust enough to shine through the butter and sugar.

Look for a bright, vibrant green color in the powder; a dull or yellowish tone often signals lower quality and weaker flavor. A good jar is an investment that transforms your baking.

Tips

A few little nudges can take your cookies from great to absolute showstoppers. These are the things I’ve learned from many, many batches.

They’re simple but make a world of difference.

• For a more intense matcha flavor, feel free to add an extra teaspoon of powder to the dry ingredients. It’s a personal preference.
• If your kitchen is very warm or your butter was extra soft, chilling the dough balls for 20-30 minutes before baking can prevent excess spreading.
• Always use a light-colored baking sheet if you can. Dark sheets absorb more heat and can lead to over-browned bottoms.
• Let the cookies cool completely on the rack before storing. Trapped steam is the fastest way to lose that perfect crispy edge.

Simple Swaps and Variations

Don’t have every single ingredient? No problem. Baking should be adaptable, not stressful.

Here are some easy swaps that still yield a fantastic cookie. Creativity is welcome here.

• No Vegan White Chocolate? Regular vegan chocolate chips (dark or semi-sweet) work wonderfully. Chopped macadamia nuts offer a buttery crunch, or you can simply leave the mix-ins out for a pure matcha experience.
• Gluten-Free: A 1:1 gluten-free all-purpose flour blend can directly replace the regular flour. The texture might vary slightly, but they’ll still be delicious.
• Different Milk: Any plant-based milk you have on hand is fine—soy, almond, cashew, or coconut milk all do the job.
• Flaxseed Alternative: If you don’t have ground flax, a commercial egg replacer for one egg will work in a pinch.

Storing Your Green Gems

These cookies keep beautifully, if they manage to last. Their flavor actually deepens a touch after a day.

To keep them soft and chewy, store cooled cookies in an airtight container at room temperature for up to 3 days.

For longer storage, you can freeze the baked cookies for up to 3 months, or even freeze the portioned dough balls and bake them straight from the freezer, adding a minute or two to the bake time.