Are you a matcha lover? If you answered yes, then you’re in the right place! Whether savored as a cup of soothing tea or enjoyed in baked goods and treats, this versatile green powder has taken over the food blogosphere. And with good reason – matcha is insanely delicious! To prove it, we have an incredible Matcha cookie recipe that will tantalize your taste buds. So, get ready for some serious matchaliciousness: these cookies are ultra-flavorful, perfectly chewy, and highly addictive.
This matcha cookie post comes to you in collaboration with our friends at Paradise Fruit Co. and their incredible collection of candied fruit treats! The nutty and mellow grassy notes of the matcha powder play well with their crystallized ginger to make these beautiful buttery-baked rounds.
There were several blunders in the recipe development phase, like a classic tale of “Goldilocks and the Three Bears,” too cakey, too dry, and finally just right! We tried many sugars and sugar alternatives, but dark brown sugar was the winner when paired with the caramel notes of that browned butter. And those bites of soft sugary ginger were oh-so surprising.
With this cookie masterpiece, you will skip a trip to the bakery to make these emerald beauties. So, let’s get baking!
Table of Contents
What is Matcha?
Matcha, pronounced “ma-cha,” is a type of green tea primarily produced in Japan, in which the green tea leaves are harvested and steamed to stop the oxidation process and then stone-ground into a fine powder. The fine powder is whisked in a matcha bowl with boiling water until dissolved and slightly frothy to make matcha tea.
Matcha powder possesses soft grassy notes and a mild malty nuttiness. When blended with hot water, high-quality matcha powder should not have a bitter edge but a round, smooth finish.
Essential Ingredients for Matcha Cookies
- Ceremonial-Grade Matcha Powder
- Egg Yolks
- Browned Butter
- Dark Brown Sugar
- Cane Sugar
- Baking Soda
The Quality of the Matcha Powder
For this recipe, we recommend using ceremonial-grade matcha powder. Ceremonial grade is the highest quality matcha powder.
It is traditionally whisked with hot water in a matcha bowl and consumed “as is” for Japanese tea ceremonies. It has a smooth finish on the palate compared to the lower-grade matcha powders, which include culinary-grade matcha powder intended for baking. Feel free to use either alternative; however, you will likely achieve better results with the former.
Not All Vanilla Extracts are Created Equal
We recommend buying a high-quality vanilla extract. Imitation vanilla extract is derived from wood pulp products, ugh. This characteristic gives the extract a harsh and bitter flavor. Alternatively, the higher quality brands are soft and palatable, perhaps a bit pricier.
The vanilla extract should be “pure” or “100% vanilla” harvested from vanilla bean pods. Check the labels and the ingredients to ensure you are getting the real deal. I advocate for extracts from Madagascar as the flavor is pronounced and round, but there are many equally reputable options from Mexico and Tahiti.
How to Brown the Butter
Browning the butter is a simple but tricky process. Follow these steps to get it right 100 percent of the time:
- Add the butter to a saucepan on the stovetop at medium heat.
- Allow the butter to melt.
- Increase the heat slightly to allow the butter to simmer and foam.
- When the foam disappears, the butter will become amber-brown in color and smell nutty.
Form the Dough into Small Balls
Use a small cookie scoop to scoop the dough and place the balls of dough evenly on a parchment paper-lined baking sheet. Ensure the dough balls are 4 inches (10 cm) apart and spread evenly.
Form the dough balls with your hands if you do not have a cookie scoop. This recipe should yield approximately nine cookies.
Quickly Bake and Cool for 15 Minutes
The baking and cooling processes are vital in making these cookies soft and chewy. Quickly bake the cookies for exactly 10 minutes. Then, allow them to cool for at least 15 minutes at room temperature. These steps will allow the soft, chewy cookies to become solid and prevent them from crumbling.
How to Speed Up the Cooling Process
There are several ways to speed up the cooling of matcha cookies:
- Move the cookies to a wire cooling rack after they come out of the oven. This will allow air to circulate around the cookies, which will help them to cool more quickly.
- Place the cookies in the refrigerator or freezer for a short time. This will help to quickly lower their temperature, which will make them easier to handle and will also help to prevent the cookies from losing their shape as they cool. However, be sure not to leave the cookies in the refrigerator or freezer for too long, as this can cause them to become too hard or dry.
To store matcha cookies so that they last, it’s best to place them in an airtight container or resealable plastic bag. This will help to keep the cookies fresh and prevent them from drying out.
It’s also a good idea to store the cookies in a cool, dry place, away from direct sunlight or sources of heat. If you want to keep the cookies fresh for even longer, you can also store them in the refrigerator or freezer. Just be sure to let the cookies come to room temperature before serving to ensure that they are at their best.
The unique flavor and delicate texture of matcha cookies make them a special treat, and proper storage will help to preserve these qualities and ensure that you can enjoy them for as long as possible.
Purge Your Fridge
Extra Matcha Powder?
Although you may have baking ingredients left over, almost any other cookie or cake will call for those same ingredients. However, you are also left with loads of matcha powder. Don’t waste it; try these follow-up recipes instead:
- 1 cup all-purpose white flour
- 1/2 tbsp matcha powder ceremonial grade
- 1/2 cup unsalted butter melted and browned
- 2 egg yolks room temperature
- 1/4 cup dark brown sugar
- 1/4 cup cane sugar
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 4 oz. crystallized ginger chopped
- 1/2 tsp salt
Brown the Butter
- Place a saucepan on the stovetop at medium heat. Melt the butter.
- When the butter is melted, increase the heat slightly above medium heat.
- Allow the butter to simmer and foam.
- Once the foam dissipates, the butter will develop an amber color.
- When the butter appears amber-brown and smells nutty, it is done.
- Pour browned butter into a heat-proof bowl.
- Set aside.
Finely Chop Crystallized Ginger
- Finely chop crystallized ginger.
- Set aside.
Sift Dry Ingredients
- Sift all-purpose flour, salt, baking soda, and matcha powder in a mixing bowl.
- Set aside.
Whisk Together Wet Ingredients
- Combine egg yolks, vanilla extract,cane sugar, and dark brown sugar in a separate mixing bowl.
- Whisk in browned butter until smooth.
Combine Wet and Dry Ingredients
- Slowly add the dry ingredients to the bowl of wet ingredients.
- Stir ingredients using a spatula or an electric mixer until the dough forms.
- Fold in the chopped crystallizedginger.
Chill the Cookies
- Grease a baking sheet using coldbutter or oil to prevent sticking or line the baking sheet with parchment paper.
- Use a small cookie scoop to measurethe amount of dough for each cookie. Then, form each scoop into a round ball,and place it onto a baking sheet allowing 4 inches (10 cm) of space between thecookies and 2 inches (5 cm) of space from the edges of the pan so that thecookies can spread evenly. The amount of dough should yield approximately 9cookies.
- Cover the baking sheet with plasticwrap and refrigerate the cookies for 2 hours.
Baking the Cookies
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Remove the cookies from the refrigerator.
- Bake the cookies for 9-11 minutes. The bottom of the cookies should be lightly golden brown.
- Allowthe cookies to cool for 15 minutes.
- Serve and enjoy.
I’m a huge matcha fan. I’m going to try your recipe. These cookies look really delish!