Matcha White Chocolate Cookies

Matcha White Chocolate Cookies




If you aren’t a big fan of matcha, these cookies will make you a convert, earthy, tangy and delectably sweet. Our white chocolate matcha cookies will quickly be added to your cookie arsenal!


  • Sauce
  • 2 cups all purpose flour

  • ½ cup granulated sugar

  • 1 TBSP matcha powder

  • ½ TSP baking soda 

  • ½ TSP salt

  • 1 ½ cups granulated sugar

  • 1 TBSP molasses

  • ¾ cup melted butter

  • 1 TBSP vanilla bean paste

  • 2 TSP lemon zest

  • 1 TSP lemon juice

  • 1 egg

  • 1 egg yolk

  • 1 ½ cups white chocolate baking wafers or chips


  • Preheat oven to 325 degrees and line a rimmed baking sheet with parchment paper. Set aside

  • Next, sift together matcha, baking soda, salt and lemon zest into a bowl. Set aside
  • Using an electric mixer, beat together butter, sugar, molasses and vanilla bean paste until light and fluffy about 4 minutes in a large mixing bowl. Next beat in egg yolk and whole egg into butter sugar mixture until light and creamy. Add lemon juice and beat until combined.
  • Then, mix in flour mixture into the wet ingredients with the electric mixer until just combined. Turn off mixer and fold in with a rubber spatula white chocolate pieces. 
  • Using a 1 ounce cookie scoop, scoop out cookies onto baking sheets about 2-3 inches apart. Using the heel of your hand slightly flatten the cookies so they form disks. 
  • Repeat with remaining cookies as needed.
  • While the cookie dough rests, preheat the oven to 350 degrees.
  • Bake cookies for 10-13 minutes until edges are lightly browned. Remove cookies from the oven and transfer to a cooling rack and allow cookies to cool completely. 

Recipe Video


  • cookies can be scooped to freeze, by scooping all cookies onto a cookie sheet lined with parchment paper spaced far enough apart that cookies aren’t touching each other. Then freeze for 30 minutes. Once frozen remove from the freezer and transfer to a freezer bag and label with date and cooking instructions.