Recipe

Chewy Matcha Cookies

Crisp edges, chewy middles, and a bold matcha glow, plus white chocolate if you want to be a little extra.

By Matt Campbell

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4.8

A stack of chewy matcha cookies with crisp edges and white chocolate chunks on a ceramic plate on a bright kitchen table

Matcha cookies are one of those bakes that feel fancy, but behave like a weeknight recipe. You whisk a few dry things, cream butter and sugar, and suddenly you have a tray of bright green cookies that taste like toasted vanilla, sweet cream, and that earthy matcha bite that makes you go back for another.

These are chewy with crisp edges. They stay nice and chewy for days, and if you want to keep the edges snappy, let them cool completely before sealing them up. White chocolate is optional but highly encouraged, because matcha plus creamy sweetness is a very real love story.

A small bowl of matcha powder on a kitchen counter beside measured baking ingredients

Why It Works

Strong matcha flavor without tasting grassy: plenty of matcha, plus vanilla and brown sugar for warmth.
Chewy centers, crisp edges: brown sugar, cornstarch, and a short chill help the texture land right.
No weird dryness: cornstarch and proper measuring keep the crumb tender.
White chocolate plays nice: creamy sweetness rounds out matcha’s earthy notes and makes the cookies taste bakery-level.

Pairs Well With

Storage Tips

Room temp: Store in an airtight container for up to 4 days. Note: airtight storage keeps them chewy, but it can soften the crisp edges over time. If you are edge-obsessed, let cookies cool completely, then store with the lid slightly ajar for the first few hours before sealing.

Bread trick: Adding a slice of bread can keep cookies extra soft and chewy, but it will also nudge the edges toward softer. Use it if you want maximum chew.

Freeze baked cookies: Cool completely, then freeze in a zip-top bag or airtight container for up to 2 months. Thaw at room temp, or warm in a 300°F oven for 3 to 5 minutes, just until warmed through.

Freeze cookie dough: Scoop into balls, freeze on a tray until solid, then bag. Bake from frozen, adding 1 to 2 minutes.

Common Questions

What kind of matcha should I use for cookies?

Use culinary-grade matcha. Ceremonial grade is lovely, but it is expensive and its more delicate notes can get muted in baked goods. Culinary matcha typically gives you stronger color and flavor for baking, but brands vary, so buy fresh when you can.

Why did my matcha cookies turn brown?

A few things can dull the green: older matcha (it oxidizes), baking too long, or a dark baking sheet that absorbs more heat and browns bottoms faster. If you use a dark pan, try double-panning (stacking two sheets) or lowering the oven temp by about 25°F. Pull cookies when the edges look set and the centers still look slightly underdone. They finish on the tray.

Can I skip the white chocolate?

Absolutely. They will taste more “matcha-forward.” If you want something less sweet than white chocolate, try chopped toasted almonds or macadamias. Other fun options: dark chocolate chunks or a spoonful of black sesame mixed into the dough.

How do I make them extra chewy?

Do not overbake, chill the dough at least 30 minutes, and measure flour correctly. If you can, use a kitchen scale. Too much flour is the fastest path to cakey cookies. Chilling also gives the flour time to hydrate, which helps the dough bake up thicker and chewier.

Can I make these gluten-free?

Yes, with a 1:1 gluten-free baking flour that includes xanthan gum. Results are brand-dependent, so the dough may need a little extra rest. If it looks very loose after mixing, stir in 1 to 2 tablespoons more flour and chill. Expect a slightly more delicate cookie.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowls
Whisk
Hand mixer or stand mixer (helpful, not mandatory)
Rubber spatula
Baking sheet
Parchment paper
Cookie scoop or tablespoon
Wire rack

I started making matcha cookies when I realized my matcha habit had two moods: calm morning latte and chaotic dessert experiment. This recipe is what happens when you want something cozy and sweet but still a little grown-up. Also, I love a cookie that looks like you tried harder than you did. These come out bright, chewy, and just dramatic enough to bring to a playdate or a potluck and quietly steal the show.