Matcha Cookies
If you’re a fan of all things matcha, you’re going to adore these Matcha Cookies! With their beautiful green hue and delightful flavor, these cookies not only satisfy your sweet tooth but also offer a unique twist on traditional cookie recipes. The combination of rich white chocolate chips and earthy matcha creates a flavor profile that is both comforting and refreshing. These cookies are perfect for any occasion—whether you’re planning a cozy night in or need a sweet treat to share with friends. Let’s dive into the world of Matcha Cookies and discover how to make them at home!
What You’ll Love About This Recipe
- Easy to Make: This recipe is straightforward and perfect for bakers of all skill levels.
- Delicious Flavor: The pairing of matcha and white chocolate creates a delightful balance of sweetness and earthiness.
- Beautiful Presentation: The vibrant green color from the matcha powder is visually stunning and will impress your guests.
- Versatile: Enjoy them fresh from the oven or store them for later—these cookies are great any time!
Ingredients at a Glance
- 1 cup cane sugar
- 1 cup packed light brown sugar
- 1 tablespoon matcha powder
- 1 cup melted coconut oil
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 cups all-purpose flour, spooned and leveled
- 1 cup white chocolate chips
- 1 teaspoon coconut oil (for drizzling)
- Black sesame seeds (for sprinkling)
Gear Up: What to Grab
- Mixing Bowls: A set of mixing bowls will help you combine your ingredients easily.
- Baking Sheet: You’ll need a baking sheet lined with parchment paper for easy cookie removal.
- Whisk: A whisk is essential for mixing your wet ingredients smoothly.
- Cookie Scoop: A cookie scoop will help you portion your dough evenly.
- Cooling Rack: A cooling rack is important for letting your cookies cool evenly.
Directions: Matcha Cookies
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly and have the perfect texture.
Step 2: Combine the Sugars and Coconut Oil
In a large mixing bowl, combine the cane sugar and packed light brown sugar. Pour in the melted coconut oil and whisk together until the mixture is smooth and creamy.
Step 3: Add the Wet Ingredients
Next, add the egg, egg yolk, and vanilla extract to the sugar mixture. Whisk until fully incorporated and the mixture is light and fluffy.
Step 4: Mix in the Dry Ingredients
In a separate bowl, sift together the matcha powder, baking soda, sea salt, and all-purpose flour. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 5: Fold in the White Chocolate Chips
Gently fold in the white chocolate chips until evenly distributed throughout the dough. Be careful not to overmix!
Step 6: Scoop the Dough
Using a cookie scoop, portion out the dough onto the prepared baking sheet, leaving some space between each cookie as they will spread while baking.
Step 7: Sprinkle with Sesame Seeds
Before baking, lightly sprinkle the tops of the cookies with black sesame seeds for an added crunch and visual appeal.
Step 8: Bake the Cookies
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
Step 9: Cool and Drizzle
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. For an extra touch, melt 1 teaspoon of coconut oil and drizzle it over the cooled cookies.
Seasonal Ingredient Swaps
- Dark Chocolate Chips: Swap white chocolate for dark chocolate chips for a richer flavor.
- Nuts: Add chopped macadamia nuts or pistachios for a crunchy texture.
- Flavor Variations: Consider adding a pinch of cinnamon or cardamom for a warm, spiced cookie.
- Fruit Zest: Add some lemon or orange zest to brighten the flavors of the cookies.
Avoid These Mistakes
- Using too much flour can result in dry cookies. Always spoon and level your flour instead of scooping straight from the bag.
- Don’t skip the resting time after baking. This allows the cookies to firm up and maintain their chewy texture.
- Overmixing the dough can lead to tough cookies. Mix just until combined.
- Make sure you bake on a preheated oven for even baking.
Store, Freeze & Reheat
To store your Matcha Cookies, place them in an airtight container at room temperature for up to one week. If you want to freeze them, layer the cookies in a freezer-safe container, separating each layer with parchment paper. They can be frozen for up to three months. To reheat, simply pop them in a preheated oven at 300°F (150°C) for a few minutes until warmed through.
Quick Questions
Can I use a different type of sugar?
Yes! You can substitute coconut sugar or brown sugar for either type of sugar in this recipe.
What if I don’t have matcha powder?
While matcha powder is key for this recipe, you could substitute it with green tea powder for a similar flavor, although the color and taste may vary slightly.
How can I make these cookies gluten-free?
Substituting all-purpose flour with a gluten-free flour blend should work well. Just make sure the blend contains xanthan gum for the best texture.
Can I omit the chocolate chips?
Absolutely! You can leave them out or replace them with dried fruits or nuts if you prefer a simpler cookie.
Bring It Home
These Matcha Cookies are not just a treat; they’re a delightful experience that combines the goodness of matcha with the indulgence of white chocolate. Whether you’re enjoying them on your own or sharing them with loved ones, these cookies are sure to impress. So preheat your oven, gather your ingredients, and let the aroma of freshly baked Matcha Cookies fill your home.
With their vibrant color and unique taste, these cookies might just become your new favorite. Happy baking!
Matcha Cookies
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly and have the perfect texture.
- In a large mixing bowl, combine the cane sugar and packed light brown sugar. Pour in the melted coconut oil and whisk together until the mixture is smooth and creamy.
- Next, add the egg, egg yolk, and vanilla extract to the sugar mixture. Whisk until fully incorporated and the mixture is light and fluffy.
- In a separate bowl, sift together the matcha powder, baking soda, sea salt, and all-purpose flour. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the white chocolate chips until evenly distributed throughout the dough. Be careful not to overmix!
- Using a cookie scoop, portion out the dough onto the prepared baking sheet, leaving some space between each cookie as they will spread while baking.
- Before baking, lightly sprinkle the tops of the cookies with black sesame seeds for an added crunch and visual appeal.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. For an extra touch, melt 1 teaspoon of coconut oil and drizzle it over the cooled cookies.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- To freeze, layer cookies in a freezer-safe container with parchment paper between layers.
- Reheat in a preheated oven at 300°F (150°C) for a few minutes until warmed through.
