Easy Matcha Cookies with a Perfect Chewy Texture

Matcha cookies are a simple twist on a classic treat. One bowl, a handful of ingredients, and suddenly you’ve got cookies with a bright green glow and a calm, earthy flavor.

It’s like your everyday sugar cookie took a peaceful trip to Japan and came back a little wiser.

These cookies are soft, chewy, and incredibly easy to make. No tricky steps. No fancy equipment. Just a quick recipe that delivers bold flavor and a fun pop of color.

If you’re ready for a cookie that feels both familiar and new, you’re in the right place.

Why You’ll Love These Matcha Cookies

Earthy-sweet flavor that feels grown-up (but not fussy)

Matcha brings a mellow, grassy note that cuts through the usual cookie sweetness. It’s not bitter unless you overdo it. Think green tea in cookie form — calm, slightly savory, and surprisingly bright.

That contrast makes each bite interesting. You’ll notice hints of umami that round out the sugar. It’s the kind of flavor that keeps you reaching back for “just one more.”

Soft, chewy texture with a tender crumb

These cookies are meant to be soft in the middle and just a touch crisp on the edges. A bit of brown sugar, the right amount of butter, and a short bake time are the secret trio.

Chill the dough, and you get thicker, chewier rounds. Skip the chill, and they spread thinner and crispier. Either way, you get a pleasant bite that is not cakey and not rock-hard.

They melt in your mouth, not in your hands.

Fast and forgiving — pantry ingredients only

You won’t need fancy tools. You probably have everything already. Butter, sugar, flour, eggs, baking soda, and matcha — that’s it. No tempering, no multi-step mousse.

The recipe tolerates small mistakes. Overmixed? Still fine. A little extra matcha? Still tasty. Perfect for busy weeknights or last-minute cookie emergencies.

Perfect for gifts, coffee runs, and calm afternoons

They look special thanks to that vibrant green color. Pack them in a tin, and they read “thoughtful” before anyone tastes one. Pair with a latte, a pot of tea, or an afternoon snack plate.

They travel well and stay soft for days if stored right. In short: cute, classy, and crowd-pleasing. What’s not to love?

What Is Matcha?

Matcha is finely ground green tea leaves in a bright, grassy powder form. It’s not the same as regular green tea because you’re drinking the whole leaf, not an infusion.

Culinary grade is made for cooking and baking; it’s a bit stronger and slightly more forgiving, so it holds up to heat and sugar.

Ceremonial grade is finer, more delicate, and meant to be whisked with hot water and sipped on its own.

Use ceremonial if you want the purest, most nuanced flavor, but expect to pay more and lose some subtlety when it’s baked.

Culinary matcha gives bold color and steady flavor in cookies without breaking the bank. Quality matters because cheap matcha can taste bitter or flat and will dull your cookie’s color.

Good matcha keeps the cookie bright, clean, and pleasantly grassy, which is the difference between “meh” and “wow.”

Ingredients You’ll Need

• Matcha powder – The star ingredient. It adds that earthy-sweet green tea flavor and gives your cookies their vibrant color. High-quality matcha keeps the flavor smooth, not bitter.
• Butter – Provides richness and helps create that soft, chewy center. Melted or softened butter also affects how much the cookies spread.
• Sugar (brown/white) – White sugar keeps the cookies light and crisp around the edges, while brown sugar adds moisture and chew. Using both gives the best balance of texture and sweetness.
• Eggs – Help bind the dough and keep the cookies soft. One egg is usually enough, but adding an extra yolk can boost chewiness.
• Flour – The base that holds everything together. Too much flour makes cookies dry; too little makes them spread too thin.
• Baking soda/powder – Gives the cookies just enough lift to stay soft without puffing up too much. Baking soda helps with browning; baking powder adds a gentle rise.
• Vanilla – Adds warmth and rounds out the matcha flavor. Think of it as the quiet background note that makes everything taste better.
• Optional mix-ins – White chocolate chips add sweetness and creaminess, black sesame adds nuttiness, and coconut brings a soft chew and tropical vibe. Perfect for customizing your batch.

Equipment Needed

• Mixing bowls – You’ll need one for the wet ingredients and one for the dry. Keeping them separate at first helps prevent overmixing and keeps the cookies tender.
• Electric mixer – A hand mixer or stand mixer works. It makes creaming the butter and sugar quicker and gives you a smoother, lighter dough.
• Baking tray + parchment – The tray gives the cookies structure as they bake, and the parchment keeps them from sticking while ensuring even browning.
• Cookie scoop (optional) – Helps you portion the dough so every cookie bakes evenly. Plus, it saves you from the “Why is this one huge and this one tiny?” cookie drama.

How to Make Matcha Cookies (Step-by-Step)

Step 1: Cream the butter and sugars

Start with softened butter that is not rock-hard, but not melted. Toss the butter and both sugars into a bowl and beat until pale and a little fluffy. This traps air and gives the cookies lift and tenderness.

Don’t rush it; 2–3 minutes on medium with a mixer is usually perfect. If you see streaks of sugar, keep going a bit. Think light and airy, not whipped cream.

Step 2: Add eggs + vanilla

Crack in the egg (and an extra yolk if you want chewier cookies). Add the vanilla. Mix until the egg is fully incorporated and the batter looks smooth.

If the mixture looks curdled, relax, that’s often fine once the dry ingredients join the party. Eggs bind everything and add moisture. Vanilla is the quiet helper that makes the matcha sing.

Step 3: Sift dry ingredients (including matcha)

Sift flour, matcha, and baking soda/powder together into a separate bowl. Sifting removes lumps, especially from matcha, and helps distribute the powder evenly so you don’t get bitter pockets.

If your matcha clumps, press it through a fine sieve with the back of a spoon. Even color and flavor depend on this small step.

Step 4: Combine wet + dry

Add the dry mix to the wet in two or three portions. Fold gently with a spatula or mix on low speed until just combined. Stop when you can’t see dry streaks.

Overmixing develops gluten and makes cookies tough. Fold in any optional mix-ins now, like white chocolate chips, sesame seeds, or coconut, so they’re spread evenly.

Step 5: Chill dough (if the recipe requires)

Chill the dough for 30–60 minutes for thicker, chewier cookies. If you’re short on time, a 15-minute chill helps too. Cold dough spreads less and gives cleaner edges.

If the dough is very soft, chilling also makes scooping easier. Think of chilling as giving the dough a short nap before its big moment.

Step 6: Scoop & bake

Preheat the oven to the temperature the recipe calls for. Use a cookie scoop or spoon to portion dough into even balls and place them on a parchment-lined tray with space between.

Flatten slightly if you want thinner cookies; leave rounded if you want chewier centers.

Bake until the edges are set, and the centers still look a touch soft, which is usually a few minutes less than you expect. The cookies will finish cooking on the tray.

Step 7: Cool fully for the best flavor

Let cookies cool on the baking tray for 5 minutes, then transfer to a rack to cool completely. Cooling lets the flavors settle and the texture finish.

Hot cookies taste great, sure, but fully cooled cookies have the true matcha brightness and the right chew. Store cooled cookies in an airtight container to keep them soft.

Expert Tips for Perfect Matcha Cookies

Best matcha type and how much to use

Use culinary-grade matcha for baking. It’s formulated to stand up to heat and sugar. Ceremonial matcha is lovely, but it’s expensive, and its delicate notes get lost during baking. Start small.

For a typical cookie batch (about 1 to 1½ cups flour), begin with 1 tablespoon of matcha and taste the dough if you’re brave. If you want a bolder flavor and greener color, go up to 2 tablespoons.

Remember: matcha varies by brand. Bright, sweet matcha will need less. Bitter matcha will make the cookie taste off. When in doubt, test a tiny batch.

How to keep cookies green (avoid high oven temps)

High heat browns matcha and dulls the color. Aim for moderate temperatures so the color stays vivid. Bake around 325–350°F (160–175°C) depending on your oven.

If your oven runs hot, drop the temp by 10–15°F (5–10°C) and add a minute or two of bake time. Also, don’t let the cookies overbake.

Pull them when edges look set, and centers are slightly soft. They’ll finish cooking on the tray and keep their color and flavor.

Chill dough for thicker, chewier cookies

Cold dough spreads less. That means taller, chewier cookies. Chill for 30–60 minutes for noticeably thicker results. If you’re short on time, even 15 minutes helps. For the chewiest texture, chill overnight.

If your dough gets too hard after chilling, let it rest at room temperature for 5–10 minutes before scooping.

Avoid overmixing to keep them soft

Mix only until the wet and dry parts are just combined. Overmixing develops gluten and makes cookies tough.

Use a spatula to fold in the flour and matcha, or mix on low speed and stop when you can’t see dry streaks. When you add mix-ins, fold gently.

Recipe Variations

Matcha white chocolate chip cookies

Stir in a cup of white chocolate chips for bursts of creamy sweetness. White chocolate tames matcha’s earthiness and gives a soft, melty bite.

Fold chips in gently so they don’t bleed color into the dough. Bake a little less if you want gooey centers.

Tip: chill the dough so the chips stay intact and the cookies don’t flatten too much.

Matcha shortbread cookies

Use more butter and less egg (or no egg) for a tender, crumbly shortbread. Replace some granulated sugar with powdered sugar for a silky texture.

Press the dough into a pan or roll and cut into tidy shapes. Bake until just set and barely golden because shortbread shouldn’t brown.

These are perfect for tea time and hold their matcha flavor beautifully.

Matcha chocolate swirl cookies

Make two batters: one matcha, one chocolate. Drop alternating spoonfuls on the tray and swirl gently with a skewer. Swirling keeps both flavors distinct and looks café-chic.

Use high-quality cocoa for a rich contrast. Aim for slightly underbaked centers so the swirls stay soft.

Matcha coconut cookies

Fold in shredded coconut for chew and tropical warmth. Toasted coconut adds nuttiness; add it after toasting for the best crunch. Coconut pairs well with matcha’s grassy notes.

If the dough feels dry, add a tablespoon of coconut oil or an extra egg yolk. These cookies toast nicely in the oven, so watch the edges.

Gluten-free or vegan options

For gluten-free, use a 1:1 gluten-free flour blend and add a pinch of xanthan gum if it’s not included. Almond or oat flour can work too, but expect a denser cookie and adjust the liquid.

For vegan: swap butter for vegan butter, and replace the egg with a flax or chia “egg” (1 tbsp ground flax + 3 tbsp water) or 3 tbsp aquafaba. Use coconut sugar or brown sugar as usual.

Bake times may shift; trust texture over the clock. Pull when edges set and centers are slightly soft.

Serving Suggestions

Pair these cookies with a warm matcha latte or a simple glass of milk for the ultimate cozy combo. The earthy notes of the matcha lean right into the creaminess, making each bite feel even smoother.

If you want to dress them up, drizzle melted white chocolate over the tops. It adds sweetness, shine, and that little “wow” factor when you set them on the table.

You can also shape the dough into festive designs for holidays — trees for Christmas, hearts for Valentine’s Day, or simple circles with sprinkles for any celebration.

A small cookie cutter and chilled dough make shaping easy. No matter how you serve them, these cookies fit right in.

Storage & Freezing Instructions

Fresh matcha cookies stay soft for about 3–4 days at room temperature when stored in an airtight container.

Keep them away from sunlight to protect their green color; matcha fades faster than you’d think.

If you want to freeze the dough, roll it into balls first, place them on a tray to firm up, then store them in a freezer bag for up to 2 months. Bake from frozen by adding an extra minute or two to the timer.

For baked cookies, let them cool completely before freezing. Layer them between parchment sheets to prevent sticking, then store in a freezer-safe container for up to 3 months.

To maintain texture, thaw them at room temperature; microwaving makes them soft but can dull the matcha flavor.

For the brightest color and best chew, avoid overbaking before freezing, as slightly underbaked cookies freeze and reheat the nicest.

Final Thoughts

Matcha cookies are one of those treats that feel special without asking much from you.

A little mixing, a quick bake, and suddenly you’ve got a cookie that’s earthy, sweet, and a little unexpected in the best way. Don’t be afraid to play with the recipe.

Try white chocolate chips one day, swirl in some cocoa the next, or switch things up with coconut when you want something new.

The fun of matcha is how easily it adapts. So experiment, taste as you go, and enjoy every bright green bite.

FAQs

Why are my matcha cookies brown instead of green?

Your oven is likely running hot, or the cookies baked a little too long. High heat causes matcha to brown and lose its color.

Try lowering your oven temperature by 10–15°C (or about 25°F) and pull the cookies as soon as the edges set. Also, using low-quality matcha can lead to a dull, muddy color.

Can I use any matcha powder?

Technically, yes, but not all matcha tastes good in cookies. Cheap matcha can be bitter or stale.

Use culinary-grade matcha for baking because it’s affordable, flavorful, and holds its color better. Save ceremonial-grade matcha for drinking.

Why are my cookies spreading too much?

Warm dough spreads quickly. Butter that’s too soft can do the same. Chill your dough for at least 15–30 minutes to slow the spread.

Also, check your flour measurement. Too little flour leads to thin, flat cookies.

Can I make this recipe without chilling?

Yes, but expect thinner, crispier cookies. Chilling is optional, not mandatory. If you want thick, chewy cookies, chilling makes a noticeable difference.

If you’re in a rush, bake a test cookie first and adjust as needed.

Can I make these cookies gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend that already includes xanthan gum. This keeps the texture soft and chewy.

If your blend doesn’t contain xanthan gum, add a tiny pinch to help the dough hold together. Keep an eye on bake times because gluten-free cookies can brown a little faster.