There’s something incredibly special about a cookie that looks as delightful as it tastes.

These matcha cookies, with their vibrant green hue and delicate white chocolate dip, are exactly that kind of special.

Why You'll Adore These Cookies

Let's be honest, sometimes a cookie is just a cookie, and that's perfectly fine.

But these? They're a tiny, edible experience, one that’s sweet, a little earthy, and wonderfully balanced.

They have this fantastic texture going on—crisp, delicate edges that give way to a tender, almost chewy middle.

The matcha powder doesn't just add color; it brings a sophisticated, grassy note that keeps the sweetness from feeling one-dimensional.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step toward that beautiful green dough.

Each one plays a specific role in creating the perfect cookie texture and flavor.

• Matcha Powder: The star of the show. It provides the signature earthy flavor and stunning green color. Use a culinary grade for the best results in baking.
• All-Purpose Flour: The foundation of the cookie structure. Spoon and level it into your measuring cup for accuracy—don't just scoop!
• Cane Sugar & Light Brown Sugar: A dynamic duo. The white sugar keeps the color bright, while the brown sugar adds moistness and a hint of caramel depth.
• Melted Coconut Oil: Creates a wonderfully rich and tender crumb. For no coconut flavor, use refined coconut oil.
• One Egg + One Extra Yolk: The whole egg binds everything, and that extra yolk? It’s the secret to the irresistibly soft, rich center.
• Baking Soda: Our leavening agent. It gives the cookies a gentle lift so they’re not dense.
• Vanilla Extract & Sea Salt: Vanilla rounds out all the flavors with warmth. Salt isn’t an afterthought; it makes every other ingredient sing louder.
• For the Dip (Optional but recommended): White chocolate chips, a bit more coconut oil for smooth melting, and black sesame seeds for a gorgeous, speckled finish.

A Quick Word on Your Matcha

Choosing the right matcha makes all the difference in both color and taste.

Ceremonial grade is lovely for whisking into tea, but for baking, you want a good culinary grade.

It’s more robust, and its flavor can stand up to the butter, sugar, and flour.

Plus, it’s usually kinder to your wallet, which is always a nice bonus.

How to make Matcha Cookies?

The process is simple, straightforward, and honestly, quite fun. Watching the batter turn that glorious shade of green never gets old.

Step 1- Combine Sugars and Matcha

In a large bowl, whisk together the cane sugar, light brown sugar, and your matcha powder.

You want to break up any lumps in the matcha here, ensuring it’s evenly distributed throughout the sugars for consistent flavor and color.

Step 2- Add the Wet Ingredients

Pour in the melted, slightly cooled coconut oil and whisk until the mixture looks like a grainy, green paste.

Then, whisk in the whole egg and the extra egg yolk, followed by the vanilla extract. It’ll become smoother and glossier.

Step 3- Incorporate Dry Ingredients

Sprinkle the baking soda and sea salt right over the wet mixture, and give it a good whisk to combine.

Now, add all the flour. Switch to a spatula and fold it in gently, just until no dry streaks remain. Overmixing is the enemy of a tender cookie.

Step 4- Scoop and Shape

Line your baking sheets with parchment paper. Using a 2-tablespoon cookie scoop or a spoon, portion the dough into balls.

Place them about 2 inches apart on the sheet—they don’t spread wildly, but they need a little room to breathe and puff up.

Step 5- Bake to Perfection

Bake in your preheated 375°F oven, one sheet at a time, for about 8 minutes.

They’re done when they’re puffed and the edges look lightly set. Let them cool on the pan for 5 minutes; they’re fragile when hot.

Step 6- The White Chocolate Finish

Once the cookies are completely cool, melt the white chocolate chips with a teaspoon of coconut oil using a double boiler.

Dip each cookie halfway, let the excess drip off, place it on parchment, and immediately sprinkle with black sesame seeds. The chocolate will set in about 20 minutes.

The Art of the Optional Dip

I truly think the white chocolate dip is worth the extra ten minutes of effort.

It creates a delightful contrast, both in flavor and texture, against the earthy matcha cookie.

The creamy, sweet shell cracks when you bite into it, giving way to the soft cookie beneath.

And those little black sesame seeds? They add a subtle crunch and make each cookie look like a professionally crafted treat.

Tips

A few little notes from my kitchen to yours can help ensure cookie success.

• Bake in Batches: For the most even bake, resist crowding the oven. Bake one sheet at a time on the center rack.
• Cool Completely for Dipping: If you’re adding the chocolate, patience is key. A warm cookie will be too soft to dip and can melt the chocolate.
• Dairy-Free Adaptation: The cookies themselves are dairy-free if you use refined coconut oil. For the dip, seek out dairy-free white chocolate chips.
• Cookie Scoop is Your Friend: Using a scoop isn’t just about speed; it ensures all your cookies are the same size, which means they’ll bake evenly.
• Storage Smarts: Keep them in an airtight container at room temperature for up to 4 days. They also freeze beautifully for a future sweet craving.

Playing with Variations

Once you've mastered the base recipe, feel free to make it your own.

The dough is a wonderful canvas for a few creative tweaks.

Try folding in a handful of finely chopped macadamia nuts or pistachios for added richness and crunch.

Or, swap the black sesame seeds on the dip for crushed freeze-dried raspberries for a tart, colorful pop.

Perfect Pairings

These cookies are fantastic all on their own, but they also love company.

They’re sophisticated enough for a grown-up afternoon treat but playful enough for any occasion.

Serve them with a hot cup of sencha green tea or a creamy oat milk latte.

They also make a stunning addition to a dessert platter, their bright green color standing out beautifully among brownies and blondies.

However you choose to enjoy them, I hope you love baking—and eating—these little green gems as much as I do.

They’re a simple reminder that baking can be an art, and the result is always, deliciously, worth it.