Easy Chewy Matcha Cookies 

My recent matcha experiment may just be my greatest triumph: fudgy matcha cookies.

Do you love Matcha? We’re pretty obsessed in this house (so much so that my freezer currently has 3 Matcha Haagen–Dazs pints). Besides ice cream, my favorite way to eat matcha is in cookie form. And these chewy matcha cookies have made people stop mid bite and say “I don’t even like matcha but these are amazing!”.

Why You’ll Love These Matcha Cookies

Baked to just the right doneness, they’re chewy with just the right amount of crispy edges (not too much because I’m definitely team soft cookie)

Making them is astonishingly easy. Simply whisk together the wet and dry ingredients separately, then combine them with a gentle hand. The batter bakes into a gorgeously swirled landscape of green and chocolate brown. Don’t overbake them, as you want that luscious fudgy center.

So embrace the matcha flavor madness like we have, and bake up a batch of these addictively chewy cookies. One taste, and we suspect you’ll be as obsessed as we are with matcha’s beguiling charms.

What is Matcha?

If you stumbled across this page after witnessing these vibrant green and fudgy matcha cookies in my recipe archives, or if you have seen Matcha pop up on more and more coffee shop menus, you might still be wondering what even is matcha?

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.

What Are The Benefits of Matcha?

The benefits of matcha include:

1. Antioxidant-Rich – Matcha is packed with antioxidants, particularly catechins like epigallocatechin gallate (EGCG), which help combat oxidative stress and reduce the risk of chronic diseases.

2. Energy and Alertness – Matcha contains a moderate amount of caffeine, which, combined with its unique amino acid L-theanine, provides a sustained energy boost without the jitters. This can enhance alertness and concentration.

3. Metabolism Support – Some studies suggest that matcha may help boost metabolism and aid in weight management by increasing calorie burning during physical activity.

4. Heart Health – Regular consumption of matcha may contribute to heart health by reducing the levels of LDL cholesterol and triglycerides.

5. Detoxification – The chlorophyll content in matcha can aid in detoxifying the body by promoting the removal of harmful toxins and heavy metals.

6. Improved Mental Clarity – Matcha’s L-theanine content promotes relaxation and mental clarity, helping to reduce stress and anxiety.

7. Anti-Inflammatory – Matcha’s anti-inflammatory properties may help alleviate inflammation-related conditions and promote overall well-being.

8. Oral Health – Some research suggests that the catechins in matcha may help prevent the growth of bacteria in the mouth, reducing the risk of cavities and gum disease.

9. Skin Health – Matcha’s antioxidants can support skin health by reducing the signs of aging and promoting a healthy complexion.

10. Blood Sugar Regulation – Matcha may help stabilize blood sugar levels, making it a suitable choice for individuals with diabetes or those looking to manage sugar intake.

For more information, check out this Healthline article.

Matcha Cookies: Ingredients

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, at room temperature

⅓ cup brown sugar

½ cup granulated sugar

1 large egg, room temperature

Optional add-ins ½ cup peppermint bark pieces, white chocolate or chocolate chips

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 are still soft.

10. Allow matcha cookies to cool on the baking sheet for 5 minutes.

11. Enjoy the matcha flavor and don’t forget to share with your family and friends 🙂

Matcha Cookies: Substitution Ideas

All-Purpose Flour – You can use whole wheat flour or a gluten-free flour blend as a substitute. Use a 1:1 ratio.

Baking Soda – You can use baking powder as a substitute, but keep in mind to use three times the amount of baking powder as baking soda.

Cornstarch – A good substitute would be arrowroot powder or potato starch. Use a 1:1 ratio.

Sea Salt – Use table salt in the same quantity. 

Unsalted Butter – For a non-dairy option, you can use coconut oil, margarine, or a vegan butter substitute in a 1:1 ratio. 

Brown Sugar  – A good alternative is coconut sugar, maple syrup, or honey.

Granulated Sugar / Coconut Sugar – Use brown sugar, maple syrup, or honey.

Egg – Possible substitutions would be a flax egg, mashed banana, or ¼ cup of applesauce. 

Matcha Cookies: Variations

Add 1/4 cup crushed nuts – almonds, walnuts, pecans, macadamia nuts) for extra crunch.

Add a little bit of mix-ins – like milk chocolate, dark chocolate chips, toffee bits, crushed pretzels, or dried fruits to add richness and sweet flavor to the cookies.

If you don’t have matcha on hand – try to experiment by using a different Japanese green tea powder.

After your cookies cool down – you can put a matcha-flavored topping on them. Make it by mixing powdered sugar, matcha powder, and a little bit of milk. This will give your cookies an extra kick of matcha flavor.

Equipment

Bowl (Medium and Large)

Whisk

Silicone Spatula

Parchment Paper

Oven

Ice Cream Scoop

Baking Sheet

Cooling Rack

How to Store and Reheat Matcha Cookies

Storing Matcha Cookies

To store the cookies, place them in an airtight container at averagej room temperature for up to one week. Make sure the container is completely sealed so the matcha cookies stay fresh.

You can put them in the refrigerator for longer storage, especially in warmer places. Put the cookies in an airtight container or zipped bag. Let the cookies come to room temperature before eating them.

Reheating Matcha Cookies

Using the Microwave

Place a damp paper towel in the microwave with the cookies to keep them moist.

Reheat in 10-15 seconds intervals until they’re as warm as you want.

Be careful not to overheat the cookies, or they might become dry.

Using the Oven 

Preheat your oven to 300°F (150°C).

Place cookies on a baking sheet and cover with aluminum foil to prevent excessive browning.

Reheat for about 5-10 minutes until they’re as warm as you want.

Top 3 Tips To Success

1. Scoop evenly-sized cookies. Use a cookie/ice cream scoop or measuring tablespoon to portion out the matcha cookie dough. This ensures the cookies bake evenly and are all the same size.

2. Don’t Overbake: Keep a close eye on the baking time. Overbaking can result in dry cookies while underbaking may lead to too soft cookies. Take them out of the oven when the edges are set but the centers are still soft for the perfect chewy cookie texture. 

3. Use high-quality matcha powder:  Use ceremonial grade matcha for the best flavor and bright green color. The quality of the matcha makes a huge difference.

Matcha Cookies: FAQS

What makes cookies more chewy?

There are a few things that make cookies more chewy:

1. Using brown sugar instead of granulated white sugar. Brown sugar contains molasses, which adds moisture and chewiness.

2. Using butter instead of oil or shortening. The butter contains water and milk solids that keep cookies moist and chewy.

3. Underbaking the cookies slightly. This prevents them from becoming too dry and crispy. Take them out when they are still slightly soft in the middle.

4. Adding cornstarch! Cornstarch absorbs moisture and inhibits gluten development, resulting in softer, chewier cookies rather than crispy ones.

Why are my matcha cookies brown?

There are a few reasons that your matcha cookies may turn brown:

1. The matcha powder was old or of poor quality. Matcha loses its bright green color over time and with exposure to air, heat, and moisture. Old or low-quality matcha powder will bake up brown.

2. The dough was overmixed. Too much mixing incorporates air and causes the matcha green color to oxidize and turn brown. Gently mix just until combined.

3. The baking soda or baking powder was old. Old leavening agents can cause discoloration in baked goods. Use fresh baking soda/powder.

4. The oven temperature was too high. High heat can degrade the color. Try baking at 325°F.

5. Not enough matcha was used. The green color will appear brown if there isn’t enough matcha proportionally to the other ingredients. Use more matcha.

6. The cookies were overbaked. Matcha cookies should be pulled out when still a bit soft in the middle to preserve the green color. Overbaking causes oxidation and browning.

Matcha Cookies: Conclusion

Skip the chocolate cookies or chocolate chip cookies and try matcha cookies (or a variation like matcha chocolate chip cookies or matcha sugar cookies)!

In the realm of sweet treats, my recent matcha experiment has unveiled a delightful revelation: easy, chewy matcha cookies. If you adore matcha flavor, you’re in for a treat.

Baked to perfection, these cookies strike the perfect balance between chewiness and crispiness, with a hint of delightful crispiness at the edges. My family is firmly on team “soft cookie”.

The best part is how simple they are to make. Just whisk wet and dry ingredients separately, combine gently, and avoid overbaking for that lusciously fudgy center.

But what’s even more exciting are the possibilities for substitutions and variations. Whether you’re into vegan matcha cookies, unique flavors, or exciting mix-ins like chocolate chips, there’s a world of customization options.

I hope you enjoy these matcha cookies! And if you have any questions when making these matcha cookies, drop a comment below, and I’ll get back to you ASAP.

recipe:

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