A plate of matcha cookies with someone reaching for one

Matcha cookies

Name: Matcha cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 12
Cuisine: Japanese
Ingredients: 220g salted butter softened; 120g caster sugar; 100g soft light brown sugar; 1 egg plus 1 egg yolk; 1 tsp vanilla bean paste; 1 tbsp matcha powder; 220g plain flour; ½ tsp baking powder; 100g toasted marcona almonds roughly chopped; 100g white chocolate roughly chopped

Published: January 6, 2026 at 2:26 PM

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Makes 12

Easy

Prep: 30 mins

Cook: 15 mins

plus chilling

A star rating of 5 out of 5.7 ratingsRate

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This classic matcha cookie recipe combines matcha, white chocolate and nuts – we used marcona almonds for their buttery flavour and creamy texture

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These matcha white chocolate cookies need to chill for a couple of hours, so do take that into account before you start.

Matcha is a Japanese green tea powder. It has deep cultural significance in Japan and is traditionally celebrated in tea ceremonies. It’s also now widely enjoyed in many forms around the world – these recipes highlight its earthy, grassy flavour and vivid colour.

Try our matcha, white chocolate and marcona almond cookies, then discover almond cake, matcha crêpe cake and matcha cupcakes. Check out our trend spotlight on matcha for more matcha recipes and the best matcha spots in London.

Matcha cookies recipe

Ingredients

Nutrition

220g salted butter

softened
120g caster sugar
100g soft light brown sugar
1 egg

plus 1 egg yolk
1 tsp vanilla bean paste
1 tbsp matcha powder
220g plain flour
½ tsp baking powder
100g toasted marcona almonds

roughly chopped
100g white chocolate

roughly chopped

Nutrition: per serving

kcal390
fat23g
saturates12g
carbs38g
sugars23g
fibre2g
protein6g
salt0.4g

Method

step 1

Put the butter and both sugars in a large bowl, and beat with an electric whisk for 4-5 mins until whipped, fluffy and aerated. Beat in the egg, egg yolk and vanilla to combine.
step 2

Sift over the matcha, flour, baking powder and a pinch of salt, then use a spatula to bring the dough together. Fold in the almonds and chocolate, then chill for 2-3 hrs or overnight.
step 3

Line two large baking sheets with baking paper. Heat the oven to 180C/160C fan/gas 4. Scoop the dough into 12 balls, keeping them a bit craggy, as they look better this way once baked. Arrange over the baking sheets, keeping them well spaced apart, and bake for 15-16 mins. Once baked, you can use a round cutter to gently re-shape them on the tray if they’re not perfectly round. Cool completely on the tray.

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