Simple Matcha White Chocolate Cookies [8 ingredients]

Introducing Simple and Irresistible Matcha White Chocolate Cookies! Calling all foodies and cookie fans alike, get ready to indulge in a delightful treat that combines white chocolate’s smooth richness with matcha’s vibrant flavor. These cookies are not just your average sweet treat – they are a match made in cookie heaven.

I must admit that I didn’t know what matcha powder was used for. I thought it was just a tea thing that people enjoyed. But, after making these cookies, I declared my love for matcha like Mr. Miyagi’s matcha green tea-mixing ceremony in Karate Kid II. That’s how good these matcha cookies are!

Here is a good source to learn more about Matcha powder.

Why Matcha White Chocolate Chip Cookies?

Matcha White Chocolate Cookies are an appealing fusion of traditional and contemporary flavors. Here’s why this combination is so appealing:

1. Unique Flavor:

Matcha, with its earthy, slightly bitter taste, pairs wonderfully with the creamy sweetness of white chocolate. This contrast creates a refreshing and indulgent flavor profile.

2. Visual Appeal:

The vibrant green of matcha powder gives these cookies an eye-catching appearance that stands out on any dessert table. When paired with the creamy hues of white chocolate chips, they’re delicious and visually stunning, making them perfect for special occasions or as a thoughtful homemade gift.

3. Health Perception:

Matcha is well-known for its health benefits, including high levels of antioxidants, which can appeal to health-conscious individuals. Combining the perceived health benefits of matcha with white chocolate chips allows people to enjoy a treat that feels both satisfying and somewhat beneficial.

4. Texture Contrast:

White chocolate’s smooth, melt-in-your-mouth quality adds an enjoyable textural contrast to the cookie’s base. This combination of textures makes each bite exciting and satisfying.

5. Culinary Trendiness:

Matcha has seen a surge in popularity in the culinary world, featured in everything from lattes to cakes. Incorporating matcha into cookies taps into this trend, offering a modern twist on the classic cookie that can attract trend-savvy bakers and eaters alike.

6. Versatility:

Matcha cookies are versatile enough to suit different occasions, from casual gatherings to more formal events. They can also be easily adapted to fit dietary preferences or restrictions, such as using gluten-free flour or vegan substitutes for butter and eggs.

7. Cultural Fusion:

Incorporating matcha, a traditional Japanese ingredient, with a beloved Western treat like cookies symbolizes a beautiful fusion of cultures. This blend of East and West can intrigue those interested in culinary diversity and the global food scene.

Tools You’ll Need

Baking sheet

Silicone mat or parchment paper

1 1/2 tablespoon cookie scoop

Scale or measuring cups and spoons

Mixing bowl

Mixer

Cooling rack

Ingredients

Here’s a breakdown of the ingredients for Matcha White Chocolate Cookies and the purpose of each in the recipe:

1. All-purpose flour: It serves as the cookies’ primary structure, giving them form.

2. Matcha powder: Provides a distinctive earthy flavor and vibrant green color and contributes to the cookies’ antioxidant content.

3. Baking powder: Acts as a leavening agent, causing the cookies to rise and become light and fluffy.

4. Salt: Enhances the overall flavor of the cookies, balancing the sweetness and highlighting the matcha’s complexity.

5. Unsalted butter: This adds richness and moisture, which contributes to the cookies’ tender texture. Using unsalted butter allows for precise control over the amount of salt in the recipe.

6. Granulated sugar: Sweetens the cookies and helps with browning and texture. The creaming of sugar and butter also incorporates air into the dough, contributing to a lighter texture.

7. Large egg: Acts as a binder, holding the ingredients together. Eggs also add moisture and contribute to the cookies’ structure.

8. Vanilla extract: Adds a warm, aromatic flavor that complements the matcha and balances the sweetness.

9. White chocolate chips: Offer creamy sweetness and a delightful contrast to the earthy matcha flavor. They also contribute to the cookies’ appealing appearance.

10. Powdered sugar for dusting (optional): Used for decoration, adding a sweet finish and enhancing the visual appeal of the matcha cookies with a contrast to their green color.

Step by Step Instructions

This recipe is designed to yield about 24 matcha cookies. It combines matcha’s flavor with white chocolate’s creamy sweetness.

Preparing the Ingredients:

1. Preheat oven to 350°F (175°C). This ensures a consistent baking environment for your cookies.

2. Line a baking sheet with parchment paper or a silicone mat. This prevents the cookies from sticking and ensures easy removal after baking.

Mixing the Dough:

3. Whisk the dry ingredients: In a medium bowl, mix 1 3/4 cups (220g) all-purpose flour, 2 tablespoons (12g) matcha powder, 1/2 teaspoon (2g) baking powder, and 1/4 teaspoon (1g) salt.

4. Cream the butter and sugar: In a large mixing bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to cream together 3/4 cup (170g) unsalted butter, softened, and 1 cup (200g) granulated sugar until the mixture is light and fluffy about 3-4 minutes. This process incorporates air into the butter, contributing to the light texture of the cookies.

5. Add the wet ingredients: Beat in 1 large egg until fully incorporated. Then, mix in 1 teaspoon (5ml) vanilla extract, blending until the mixture is smooth and homogeneous.

6. Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. Be careful not to overmix, as this can lead to tough cookies.

7. Fold in the white chocolate chips: Gently stir in 1/2 cup (60g) of white chocolate chips, if using, until they are evenly distributed throughout the dough.

Shaping and Baking:

8. Shape the cookies: Using a tablespoon or a cookie scoop (the one I use is 1 1/2 tablespoons), portion the dough into balls and place them on the prepared baking sheet, spaced about 2 inches apart. The spacing is crucial as it allows the cookies to spread without sticking together.

9. Bake the cookies: Place the cookie sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers are still soft. The baking time may vary slightly depending on your oven, so keep an eye on them.

You might feel tempted to continue baking your matcha cookies because they look like they are still raw. Pull them out of the oven once the edges are set, or start taking a golden color. Overbaking these cookies will dry them out, resulting in a hard cookie.

Cooling and Finishing Touches:

10. Cool on the baking sheet: Allow the matcha cookies to cool on the baking sheet for about 5 minutes. This slight cooling period makes it easier to transfer the cookies without breaking them.

11. Transfer to a wire rack: Carefully move the cookies to a wire rack to cool completely. This stops the baking process and prevents the bottoms from becoming too hard.

12. Dust with powdered sugar (optional): Once cooled, you can dust the cookies with powdered sugar for an extra touch of sweetness and a visually appealing contrast to their vibrant green color.

Enjoy your Matcha White Chocolate Cookies with a cup of tea or as a delightful snack anytime. Their unique flavor and striking appearance are sure to impress!

Tips and Tricks for Perfect Matcha White Chocolate Cookies

1. Matcha Quality: Use ceremonial grade for vibrant color and flavor or culinary grade as a cost-effective alternative.

2. Ingredient Temperature: Ensure butter and eggs are at room temperature for smoother mixing.

3. Mixing: Mix until just combined after adding dry ingredients to wet to avoid tough cookies.

4. Uniformity: Use a cookie scoop for evenly sized cookies, promoting uniform baking.

5. Dough Chilling: Chill the dough for 30 minutes before baking to reduce spreading and enhance flavor.

6. Oven Accuracy: Verify oven temperature with an oven thermometer for reliable baking results.

7. Flavor Variations: Experiment with nuts or dried fruits for texture and flavor diversity.

8. Matcha Adjustment: For a stronger matcha taste, consider adding a little more matcha powder, adjusting based on preference.

9. Storage: Store in an airtight container at room temperature for up to a week to maintain freshness.

10. Serving Suggestion: Serve with tea or as a base for desserts like ice cream sandwiches for a creative presentation.

Secrets to Achieving That Perfect Chewy Texture

To achieve the perfect chewy cookie texture in matcha cookies, focus on these critical steps:

1. Moisture Content: Increase the moisture with an extra tablespoon of honey or brown sugar, which retains more moisture than white sugar.

2. Underbake Slightly: Remove cookies from the oven when they are just set around the edges but still soft in the center. They will continue to cook on the baking sheet after being removed from the oven.

3. Use Cornstarch: Add a teaspoon of cornstarch to the dry ingredients to create a softer, more tender texture.

4. Higher Brown Sugar Ratio: Use more brown sugar than white sugar. Brown sugar contains molasses, which adds moisture and chewiness.

5. Cooling Time: Let the matcha cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This finishing touch helps maintain a chewy interior.

6. Chill Dough: Chill the dough for at least 30 minutes before baking. Cold cookie dough spreads less in the oven, which helps achieve a chewier texture.

These steps directly influence the texture of your cookies, steering them towards that chewy quality.

Enhancing Flavor with a Dash of Creativity

To elevate the flavor profile of your matcha cookies, consider integrating these enhancers:

1. Zest of Lemon or Orange: A teaspoon of fresh citrus zest can add a refreshing contrast to the earthy matcha.

2. Espresso Powder: Half a teaspoon of espresso powder can deepen the overall flavors without adding a coffee taste.

3. Almond Extract: A quarter teaspoon of almond extract alongside vanilla can introduce a subtle nutty depth.

4. Sea Salt Flakes: Sprinkle a light dusting of sea salt flakes on top of the cookies before baking to balance the sweetness and accentuate the matcha.

5. Brown Butter: Replace regular butter with brown butter for a nutty, caramelized flavor base.

6. Toasted Nuts: Fold in a half cup of chopped toasted almonds or pecans for added texture and a nutty flavor.

7. Dried Fruit: Incorporate a quarter cup of finely chopped dried cranberries or cherries for a tart sweetness that complements the matcha.

8. Matcha Quality: Experiment with different grades or brands of matcha for varying strengths and nuances in flavor.

Variations to Take Your Matcha White Chocolate Cookies to the Next Level

– Dark chocolate instead of white for a bittersweet contrast.

– Swirl of raspberry jam on top before baking for a tart complement.

– Mix coconut flakes into the cookie dough for crunch and tropical flavor.

– Rolling cookie dough ball in crushed, freeze-dried strawberries for a fruity, tart coating.

– Substituting some of the flour with almond flour and adding chopped macadamia nuts for a rich, buttery texture and taste.

Troubleshooting Your Matcha Cookies

Here are some troubleshooting tips to help you with common issues:

Cookies Spread Too Much:

• Chill your dough: Ensure the cookie dough is chilled for at least 30 minutes before baking. Cold dough spreads less.

• Check your baking powder: Make sure it’s fresh and not expired, as old baking powder can lose its effectiveness and will result in flat cookies.

Cookies Didn’t Spread:

• Room-temperature ingredients: The ingredients should be at room temperature to mix evenly. I like to have the butter a little colder than room temperature. Then, cut them into squares, add them to the stand mixer, and beat with the flat beater on medium until creamy.

• Don’t over-flour: More flour than the recipe calls for will make the matcha cookie denser. Too much flour can make the dough stiff and prevent spreading. Measure flour using the spoon and level method or a scale for accuracy.

Cookies Are Too Crisp:

• Shorten the baking time: Pull them out of the oven when they’re just set around the edges but still soft in the middle. This will ensure a soft and chewy texture.

• Add moisture: Incorporate an extra tablespoon of butter or a bit of honey into the dough for added moisture.

Cookies Are Too Cakey:

• Reduce leavening agent: Too much baking powder or baking soda can cause cookies to rise too much, becoming cakey.

• Adjust the sugar ratio: Use more white sugar than brown sugar, as brown sugar contains more moisture and can contribute to a cakey texture. My matcha cookie recipe doesn’t call for brown sugar. Other recipes, however, do. If you add brown sugar to this recipe, adjust the white-to-brown sugar ratios.

Not Enough Matcha Flavor:

• Increase matcha powder: Gradually add more matcha powder to taste, but be cautious of adding too much to avoid bitterness and a strong matcha flavor.

• Use high-quality matcha: The quality of matcha greatly affects the flavor; ceremonial-grade matcha tends to have a more vibrant taste and color than culinary-grade matcha.

Cookies Are Too Dry:

• Don’t overbake: Bake your matcha cookies just until the edges are set. They will continue to cook on the sheet after removal from the oven.

• Adjust flour ratio: If the dough seems dry before baking, you may have used too much flour. Try reducing the amount slightly.

Uneven Baking:

• Rotate your baking sheet: Halfway through baking, rotate your baking sheet 180 degrees to promote even baking.

• Check your oven temperature: Preheat the oven and use an oven thermometer to ensure your oven is at the correct temperature.

Lack of Vibrant Green Color:

• Protect from direct sunlight: Store cookies in a place away from direct sunlight which can fade the vibrant green color.

• Bake at the right temperature: Too high oven temperatures can dull the green color, so stick to the recommended baking temperature.

Frequently Asked Questions

1. Can I use a different type of sugar instead of granulated sugar?

Yes, brown sugar can be used for a deeper flavor and additional moisture, leading to a chewier cookie.

2. Is it necessary to sift the matcha powder?

Sifting matcha powder is recommended to remove any clumps and ensure a smooth, even distribution throughout the dough. However, it is not required.

3. Can I make these cookies gluten-free?

Absolutely, you can substitute all-purpose flour with your preferred gluten-free flour blend. Make sure it’s a 1:1 baking blend for the best results.

4. How can I enhance the matcha flavor if it’s too subtle?

Increase the amount of matcha powder slightly, but be cautious as too much can introduce bitterness.

5. What’s the best way to store these cookies?

Store them in an airtight container to keep them fresh for up to a week.

6. Can the cookie dough be frozen for later use?

You can freeze the cookie dough balls on a baking sheet and then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

7. Why did my cookies spread too much?

This could be due to the dough not being chilled enough or the baking sheet being too warm. Try chilling the dough and using a cool baking sheet.

8. Can I reduce the sugar in the cookie recipe?

While reducing sugar can affect the texture and spread of the cookies, slight reductions are generally fine. Just be aware the cookies might be less sweet and slightly more cake-like.

9. How do I get a chewier texture in my matcha cookies?

For chewier cookies, use more brown sugar than white sugar, underbake them slightly, and add a tablespoon of honey to the dough.

10. My matcha cookies aren’t as green as I expected. Why?

The color can vary based on the type and brand of matcha used. For brighter green cookies, ensure you’re using a high-quality, vibrant matcha powder.