Matcha White Chocolate Cookies Recipe

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯
Cook Like a Pro
For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.
6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.

Warm & Familiar Matcha White Chocolate Cookies Recipe

There’s something truly special about baking cookies that bring a little unexpected magic to the kitchen, and that’s exactly what this Matcha White Chocolate Cookies Recipe delivers. The earthy, vibrant green of the matcha powder pairs beautifully with the buttery richness of white chocolate, creating a cookie that’s both comforting and a bit adventurous. I love when a simple batch of cookies turns into an experience—a fragrant, crisp-edged treat with a soft, velvety middle that you just want to savor slowly.

You’ll notice how the delicate bitterness of the matcha balances the sweet, creamy bursts from the white chocolate chunks. It’s the kind of cookie that sparks conversations and makes your home smell warmly inviting. Baking these cookies feels like a cozy pause in the day—something you and I can share even if you’re new to matcha or baking in general.

Ready to bring a little vibrant flavor and buttery happiness into your kitchen? Let’s dive into the details that make these cookies truly stand out.

Ingredient Breakdown

• 180 g all-purpose flour: The cookie’s sturdy base, creating structure and tenderness.
• 1 tablespoon matcha powder: Use ceremonial grade if you have it for vibrant color and smooth flavor; culinary grade works too with slightly more earthiness.
• 1 tablespoon milk powder: Adds a subtle creamy richness and improves texture—easy to swap with extra flour if needed.
• ½ teaspoon baking powder & baking soda: These leavening agents ensure the cookies spread just enough and stay soft in the center with crispy edges.
• ½ teaspoon salt: Enhances matcha’s natural flavor and balances the sweetness.
• 115 g unsalted butter: Room temperature for optimal creaming, which creates that light, fluffy dough you want.
• 150 g granulated sugar: Sweetness that also helps give a slight crunch—can swap half with brown sugar for a deeper flavor but expect softer edges.
• 1 large egg: Binds everything together and adds richness.
• 1 teaspoon vanilla extract: Rounds out flavors with warm complexity.
• 100 g white chocolate: Roughly chopped for creamy melty pockets. You can use white chocolate chips or bars; I like chunks for texture.
• Extra white chocolate chunks for topping (optional): Adds a classy glossy finish and extra melty indulgence.

Before You Start

I always recommend getting everything ready before mixing—what chefs call mise en place. Preheat your oven to 350°F so it’s reaching the perfect temperature while you prep the dough. Line your baking sheet with parchment—this helps cookies bake evenly and slide off easily later. Also, make sure your butter and egg are at room temperature for smooth mixing; cold ingredients can create dense cookies. Having these done upfront makes the process nothing but smooth sailing and joyful.

How to Make Matcha White Chocolate Cookies Recipe

1. Prep your oven and pan: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preheating ensures even baking and crisp edges.
2. Mix dry ingredients: In a small bowl, whisk together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Mixing these first guarantees the leavening and flavors are evenly distributed, which is why this step matters—no surprise uneven bites here.
3. Cream the butter and sugar: In a large bowl, beat the softened butter with granulated sugar using an electric hand mixer until the mixture turns very creamy and fluffy, about 3-4 minutes. You’ll see it lighten in color—that’s the air being incorporated to create tender cookies.
4. Add egg and vanilla: Beat in the egg and vanilla extract until smooth and combined. This adds moisture and flavor depth, preparing your cookie dough to hold together beautifully.
5. Combine dry and wet ingredients: Pour the dry mix into your butter mixture and gently mix using your hand mixer just until it’s almost combined—it’s okay if you still see some flour patches. This light mixing keeps the cookies tender rather than dense.
🎯

Cook Like a Pro

For the softest cookies, don’t overmix once the flour is added—some streaks of flour are fine. This keeps your cookies tender and soft in the middle with just the right amount of spread around the edges. Another tip: pressing extra white chocolate chunks on the tops right before the end of baking adds a glossy, melty crown that looks professional and tastes heavenly.

6. Fold in the chocolate: Add your chopped white chocolate and gently fold it into the dough with a silicone spatula until just combined. The folding action preserves the dough’s tender texture, and those white chocolate chunks will melt into little creamy pockets.
7. Scoop the dough: Using a 4-tablespoon ice cream scoop or rounded spoon, portion out the dough into balls onto your lined baking sheet. Leave about 2 inches between them so they can spread without merging.
8. Bake: Bake in your preheated oven for 12-14 minutes. You’re aiming for edges to be set and just turning golden, while the centers remain soft and slightly underbaked. In the last 2 minutes, gently press a few extra white chocolate chunks on top for a shiny, inviting finish (optional but recommended!).
9. Cool the cookies: Let your cookies sit on the baking sheet for 10 minutes after baking. This cooling time allows them to firm up while staying soft inside. Then carefully transfer to a wire rack to cool completely. Patience here pays off—you’ll notice the perfect texture contrast once fully cooled.

Flavor Variations for Matcha White Chocolate Cookies Recipe

• Mint Matcha: Add a ½ teaspoon of peppermint extract to the wet ingredients for a cool herbal twist that pairs beautifully with white chocolate.
• Citrus Zest: Grate a teaspoon of lemon or orange zest into the dough to brighten the matcha’s earthiness with fresh notes.
• Nutty Crunch: Fold in toasted sliced almonds or pistachios for extra texture and a complementary nuttiness.
• Salted Caramel Drizzle: After baking, drizzle salted caramel sauce for an indulgent sweet-salty contrast.
• Matcha & Cranberries: Swap half the white chocolate for dried cranberries to add a tart pop balanced with the buttery dough.
• White Chocolate & Macadamia: Replace your chopped white chocolate with white chocolate and macadamia nuts for a richer bite with crunch.

Storage, Freezer & Reheat Tips

• Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and buttery—just like fresh out of the oven.
• For longer storage, freeze unbaked dough balls in a single layer on a tray. Once solid, transfer to a freezer bag and bake from frozen, adding 2-3 extra minutes baking time.
• Cooked cookies freeze well for up to 2 months. Thaw at room temperature or warm gently in a 300°F oven for 5 minutes to revive that fresh-baked softness.
• If you want the melty chocolate experience, warm cookies slightly before serving—microwave for 10 seconds or oven for just a few minutes to soften the chocolate without overcooking.

Matcha White Chocolate Cookies Recipe FAQs

• Can I use culinary grade matcha instead of ceremonial grade?
  Absolutely! Culinary grade is a bit more bitter but still delicious in cookies. You might want to reduce the amount slightly if you prefer a milder flavor.
• What if I don’t have milk powder?
  You can omit it and add a teaspoon of extra flour instead. Milk powder enhances tenderness and flavor but isn’t essential.
• Why does my cookie dough need to be room temperature?
  Room temperature butter and eggs emulsify easier and trap air during creaming, helping your cookies rise properly and stay soft.
• My cookies spread too much—how can I fix this?
  Try chilling your dough for 15-20 minutes before baking, or use slightly less butter. Also, make sure your baking powder and soda are fresh.
• Can I make these cookies vegan?
  Yes! Use vegan butter and replace the egg with flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water). White chocolate alternatives can be tricky but some brands offer dairy-free versions.