These chewy matcha cookies are soft in the center, lightly crisp at the edges, and packed with real matcha flavor. They’re buttery, deeply green, and have that perfect chewy texture that makes you reach for another before the first one’s gone.
We’re a little obsessed with matcha in this house — my freezer currently holds three pints of matcha Häagen-Dazs to prove it. But lately, this is my favorite way to eat it. Even people who swear they don’t like matcha take one bite and immediately change their minds.
Why You’ll Love These Matcha Cookies
- Soft centers with lightly crisp edges
- Deep real matcha flavor (not overly sweet)
- Easy, no-mixer cookie dough
- Bakery-style texture at home
- Perfect with chocolate or on their own
If you love matcha — or think you don’t — these cookies usually change minds fast.
Watch how these chewy matcha cookies come together:
Ingredients for Chewy Matcha Cookies
You only need a handful of pantry staples to make these chewy matcha cookies. The cornstarch keeps them soft, while brown sugar gives that bakery-style texture.
Makes 8-10 cookies – easily double the recipe if you’d like
1 cup all-purpose flour
2 ½ tablespoons Matcha powder
½ teaspoon baking soda
2 tablespoons cornstarch
¼ teaspoon sea salt
½ cup unsalted butter, softened
⅓ cup brown sugar
½ cup granulated sugar
1 large egg, room temperature
Optional Add-Ins: white chocolate chips, chopped chocolate, or peppermint bark pieces
How To Make Matcha Cookies
1. In a medium bowl, whisk together the flour, matcha powder, baking soda, cornstarch and salt.
2. In a large bowl, beat the butter and both sugars together until light and fluffy, about 2-3 minutes.
3. Beat in the egg until combined.
4. Add the dry ingredients to the wet ingredients and use a spatula to mix until just combined. Do not over-mix.
5. Gently fold in peppermint bark or chocolate chips if using.
6. Scoop out ten portions of matcha cookie dough on a small baking sheet or plate and transfer to the refrigerator for at least 15 minutes. This prevents cookies from spreading too much.
7. Preheat the oven to 350°F and line a baking sheet with parchment paper.
8. Remove the matcha cookie dough from the refrigerator and place matcha dough rounds 2 inches apart on the prepared baking sheet. (You may need to do this on two separate baking sheets).
9. Bake for 10–11 minutes, until edges are set but centers remain soft.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
recipe:
PrintSoft & Chewy Matcha Cookies
These soft and chewy matcha cookies are my new obsession — slightly crisp at the edges with soft, barely baked centers and a rich matcha flavor. I sometimes fold in chopped chocolate or peppermint bark for a seasonal twist, but the cookies are just as good on their own.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8–10 cookies 1x
Ingredients
1 cup all-purpose flour
2 1/2 tablespoons Matcha powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
1/4 teaspoon sea salt
1/2 cup Unsalted Butter, at room temperature
1/3 cup brown sugar
1/2 cup granulated sugar
1 large egg, room temperature
Optional add-ins 1/2 cup chopped peppermint bark, white chocolate chips, or chocolate chips
Instructions
- In a medium bowl, whisk together the flour, matcha powder, baking soda, cornstarch and salt.
- In a large bowl, beat the butter and both sugars together until light and fluffy, about 2-3 minutes.
- Beat in the egg until combined.
- Add the dry ingredients to the wet ingredients and use a spatula to mix until just combined. Do not over-mix.
- Gently fold in optional add-ins, if using.
- Scoop 8-10 portions of cookie dough onto a small baking sheet or plate and refrigerate for at least 15 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Remove the matcha cookie dough from the refrigerator and place dough rounds 2 inches apart on the prepared baking sheet. (You may need to do this on two separate baking sheets).
- Bake for 10-11 minutes, until edges are set but centers are still soft.
- Allow matcha cookies to cool on the baking sheet for 5 minutes.
Notes
The trick for perfectly round cookies is to use a slightly larger cookie cutter or small bowl and swirl it around the freshly baked cookie right out of the oven, which shapes the cookies into perfect circles.
Baking Tips for Perfect Matcha Cookies
1. Scoop evenly sized dough balls so the cookies bake evenly.
2. Remove cookies when the edges are set but centers still look soft — they finish setting as they cool.
Matcha Cookies Variations
- Add 1/4 cup chopped nuts like almonds, macadamia nuts, or walnuts for texture
- Swap in white chocolate chunks, dark chocolate chips, or toffee bits.
- Finish with a light dusting of powdered sugar or a simple matcha glaze for a bakery-style look.
What is Matcha?
If matcha cookies have been everywhere lately, you might be wondering what makes matcha so good in baking.
Matcha is a finely ground, vibrant green tea powder made from shade-grown tea leaves. It is a key component of traditional Japanese tea ceremonies and is celebrated for its distinct, earthy flavor and bright green color. Matcha is known for its versatility, being used in a variety of culinary creations, from beverages like matcha lattes to baked goods like matcha cookies.
Matcha Cookies: FAQS
What makes cookies more chewy?
A few simple techniques help create soft, chewy cookies:
1. Brown sugar contains molasses, which adds moisture and helps create a chewier texture.
2. Using butter instead of oil or shortening helps retain moisture.
3. Remove cookies from the oven when the centers are still slightly soft.
4. Adding cornstarch. Cornstarch absorbs moisture and limits gluten development, resulting in softer, chewier cookies.
Why are my matcha cookies brown?
If your matcha cookies lost their bright green color, one of these is usually the cause:
- Old or low-quality matcha: Matcha oxidizes over time and loses its vibrant color when exposed to air, heat, or moisture.
- Overmixing the dough: Too much mixing introduces air, which can dull the green color.
- Old baking soda or baking powder: Expired leavening agents can affect both color and texture.
- Oven temperature too high: High heat degrades matcha’s natural pigments. Bake matcha cookies at a moderate temperature, around 325–350°F.
- Not enough matcha: Too little matcha compared to the dough can make cookies appear brown instead of green.
- Overbaking: Pull cookies when centers are still soft to preserve color.
How to Store Matcha Cookies
Store cookies in an airtight container at room temperature for up to 4–5 days.
For longer storage, keep them in the refrigerator in a sealed container. Let cookies come to room temperature before serving for the best texture.
These cookies also freeze well for up to 2 months.
These are especially good with a cold dirty matcha latte if you want to lean into the full matcha experience.
Why Bakers Love Using Matcha
1. Unique Flavor: Matcha adds a slightly earthy, gently sweet flavor that balances beautifully with butter, sugar, and chocolate.
2. Natural Color: Matcha gives baked goods that vibrant green color naturally — no food coloring needed.
3. Balanced Energy Boost: Because matcha contains both caffeine and L-theanine, it provides a smoother energy lift compared to coffee-based desserts.
4. Versatile Ingredient: Matcha works well in cookies, cakes, brownies, and frostings, making it a favorite ingredient for modern baking.
5. Pairs Well with Chocolate and Vanilla: Its subtle bitterness enhances sweet flavors and keeps desserts from tasting overly sugary.
OMG these look so good
just had to say thank you for my new matcha fave cookie!! I’ve made a ton from the Internet, but these were soft and chewy. but I’ll need to triple the recipe.. 8 cookies isn’t enough. Haha
came out so well but I added some vanilla to
I will add vanilla too! Love that addition.