Matcha is a Japanese green tea powder that's made from dried green tea leaves. It has a slightly bitter taste and the color is vibrant green due to high chlorophyll in the leaves. It has been a tradition of Japanese tea ceremonies for centuries, but has recently became popular in the U.S. because of its health benefits.

What's the difference between ceremonial and culinary Matcha powder?

Ceremonial grade matcha, which is regarded as "higher quality," is intended to be consumed on its own when whisked with hot water, while culinary grade matcha is meant to be added to baked goods, smoothies, and more. Ceremonial match yields more of a bright green color.

Do I have to chill the dough?

Chilling the dough is important so that your cookies don’t spread too much. It also allows the flavor to develop and for the flour to absorb moisture in the dough, thus creating a thicker and chewier cookie.

Can I make the dough ahead?

Yes, you can! Assemble your balls of dough, place on a tray or cookie sheet and double wrap. It will keep for 3 days in the fridge. Bake straight from the fridge at 350ºF (180ºC) for 10 to 12 minutes.

Can I freeze the dough?

Absolutely! Just assemble your cookie dough, place on a parchment-lined tray for 1 hour and then transfer in freezer bags. Double bagging is recommended to prevent freezer burn. Bake from frozen at 350ºF (180ºC) for 12 to 13 minutes.

Matcha White Chocolate Cookies

Description

These Matcha White Chocolate Cookies are soft, chewy, and loaded with matcha green tea flavor!

Ingredients

2 Cups (240g) All-Purpose Flour
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Teaspoon Cream of Tartar
12 Tablespoons (170g) Unsalted Butter, room temp
1 1/4 Cups (250g) + more for rolling White Sugar
1 Large Egg + 1 Yolk, room temp
1 1/2 Teaspoons Vanilla Paste or Extract
2 Tablespoons Matcha Powder
White Chocolate Feves or 1 Cup of White Chocolate Chunks or Chips

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Instructions

In a medium sized bowl, sift together flour, matcha powder, baking soda, cream of tartar and salt and set aside.
Add room temperature butter and sugar into a large mixing bowl. With a hand or stand mixer fitted with a paddle attachment, whisk on medium speed until light and fluffy. About 3 minutes. Add egg, yolk and vanilla and mix for an additional minute.
In two additions, sift in the dry ingredients and mix just until combined. Do not overmix! If you're using chopped white chocolate or white chocolate chips, fold it into the dough now.
Portion out your cookies using a small cookie scoop (#40 = 1 1/2 Tbsps). Chill the cookie dough for at least 30 minutes or up to 3 days in the fridge before baking.
While the dough is chilling, set a rack in the center of the oven and preheat to 350ºF (180ºC). Before baking, you can optionally roll the dough balls into white sugar. Bake 6 to 8 cookies at a time in separate batches for about 10 to 11 minutes. You can keep the remaining cookie dough in the fridge while you're baking the cookies.
Let cool on cookie sheet for a minute and then gently press a white chocolate feve or disc on top of each cookie. Transfer to a wire rack to cool completely and enjoy! Keep in an airtight container at room temperature and enjoy for about 3 to 4 days!

Notes

Keep in an airtight container at room temperature and enjoy for about 3 to 4 days!

Prep Time: 15 Mins
Cook Time: 10 Mins