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Matcha cookies with milk chocolate glaze stacked on top of each other on a cooling rack. One bite is taken from the top cookie.

Matcha cookies

These crispy on the edges and chewy in-the-middle matcha cookies, covered with milk chocolate, are delicious and perfect for any matcha lover! This easy-to-follow recipe will guide you through the steps to make these delightful treats in no time.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 16 cookies
Calories: 205kcal
Author: Anna

Equipment

  • Digital kitchen scale
  • Stand mixer with a paddle attachment or a hand mixer and a mixing bowl
  • Parchment paper
  • Rubber spatula
  • Cookie scoop

Ingredients

  • 200 g bread flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon matcha powder
  • 140 g unsalted butter
  • 180 g white granulated sugar
  • 1 large egg
  • ¼ teaspoon vanilla extract
  • 150 g milk chocolate chips or finely-chopped bar

Instructions

  • Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
  • In a bowl, whisk together the bread flour, baking soda, salt, and matcha powder until well combined.
  • In a stand mixer fitted with a paddle attachment (or use a hand mixer and a bowl), cream together the butter and sugar until paste-like in consistency.
  • Add the egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated.
  • Gradually add the dry ingredients mixture to the butter-sugar mixture and mix until just combined, being careful not to overmix.
  • Form 16 even dough balls using your hands or a cookie scoop and place them on the prepared baking sheets, spacing the cookies about 2 inches apart.
  • Bake the cookies in batches for 10-12 minutes or until the edges are lightly golden, the cookies are puffy, and they have finished spreading.
  • Remove the cookies from the oven and drop the baking sheet a couple of times on a flat surface to deflate the cookies. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Place ⅔ of the chocolate in a microwave-safe bowl. Heat in short increments, mixing well in between, until 85% of the chocolate has melted.
  • Fold the rest of the chocolate and leave it to sit on the kitchen counter for 1 minute. Then, mix until all chocolate has melted and the mixture looks homogenous.
  • Dip approximately half of each cookie in the chocolate and shake off the excess. Place the cookies on the parchment paper to set.

Notes

Store the cookies in an air-tight container for up to 2 weeks.
Store the dough in the fridge for up to 4 days
Freeze the cookie dough for up to 2 months.
 
 

Nutrition

Nutrition Facts
Matcha cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
205
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
29
mg
10
%
Sodium
 
112
mg
5
%
Potassium
 
46
mg
1
%
Carbohydrates
 
26
g
9
%
Fiber
 
0.3
g
1
%
Sugar
 
17
g
19
%
Protein
 
2
g
4
%
Vitamin A
 
281
IU
6
%
Calcium
 
12
mg
1
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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