Matcha cookies are one of the most satisfying baked goods you can make with matcha powder. The deep green colour makes them visually striking, and the earthy, slightly sweet flavour of matcha pairs beautifully with the buttery richness of a classic cookie base. This recipe produces soft, chewy cookies with slightly crisp edges, a texture that most people prefer to a dry, crumbly result.
What makes a chewy cookie
Cookie texture comes down to fat
content, sugar type, moisture, and baking time. Brown sugar, which contains
molasses, holds more moisture than white sugar and produces a chewier result.
Butter adds richness and fat that keeps the texture soft. A higher ratio of fat
to flour and removing the cookies from the oven while the centres look just
barely underdone are the two most important techniques for achieving a chewy
rather than dry result.
Ingredients
•
200 grams plain flour
•
2 teaspoons matcha powder
•
Half a teaspoon of baking soda
•
A quarter teaspoon of salt
•
115 grams unsalted butter, softened
•
150 grams brown sugar
•
50 grams white sugar
•
1 large egg
•
1 teaspoon vanilla extract
Method
Whisk together the flour,
matcha, baking soda, and salt in a bowl and set aside. In a separate large
bowl, beat the softened butter with both sugars until pale and fluffy, about
two to three minutes. Add the egg and vanilla and beat until well combined. Add
the flour mixture and stir until just combined. Do not overmix. The dough
should be soft but not sticky. Cover and refrigerate for at least thirty
minutes. This step helps the cookies hold their shape during baking.
Preheat the oven to 175 degrees
Celsius. Line a baking tray with parchment. Scoop tablespoon-sized portions of
dough onto the tray, leaving about 5 centimetres between each. Bake for 10 to
12 minutes. The edges should look set and golden at the very edge of the green,
but the centres should still look slightly underdone. Remove from the oven and
let the cookies cool on the tray for five minutes. They will continue to firm
up as they cool.
Why culinary grade matcha is best for baking
The heat of the oven
significantly reduces the delicate flavour compounds in any matcha, which means
that using an expensive ceremonial grade in cookies wastes its finest
qualities. Culinary grade, with its stronger and more assertive matcha flavour,
holds up better through the baking process and delivers a clearer matcha
character in the finished cookie. It also provides a more intense green colour
that makes the cookies look more distinctive.
Variations
Adding 100 grams of white
chocolate chips to the dough creates a classic matcha and white chocolate
combination that is widely loved. The sweetness and creaminess of whitechocolate contrast perfectly with the earthy bitterness of the matcha. A light
dusting of powdered sugar on the cooled cookies adds a delicate sweetness. A
pinch of black sesame seeds on top of each cookie before baking adds a visual
contrast and a subtle nutty flavour.
Common questions
Why did my cookies spread too
much? Butter that was too soft or
the dough was not chilled sufficiently. Chilling the dough for longer and
making sure your butter is properly softened but not melted solves this.
Can I freeze the cookie
dough? Yes. Scoop the dough into
balls and freeze on a tray, then transfer to a bag. Bake directly from frozen,
adding two to three minutes to the baking time.
How do I keep the cookies
green? Culinary grade matcha holds
its colour reasonably well in baking. Avoid overbaking, which browns the edges
excessively, and store in an airtight container away from light.
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