The first time I took a bite of a brown butter matcha cookie, I felt as though I had stepped into a cozy café in Kyoto, where the air is filled with the scent of earthy matcha and sweet indulgence. This unique treat blends the nutty richness of browned butter with the vibrant green allure of matcha, a combination that’s both comforting and sophisticated. When added to a gooey white chocolate mix, the result is an extraordinary cookie that pleases the eyes just as much as the palate.
Perfect for an afternoon pick-me-up or a delightful dessert to impress guests, these cookies bring a new twist to traditional baking. Imagine enjoying a warm, chewy cookie in your hand, each bite bursting with flavor. Whether you’re hosting friends, looking to indulge yourself, or simply trying to break away from fast food monotony, these Brown Butter Matcha Cookies are about to become your new favorite. So grab your matcha, and let’s dive into this delicious baking adventure!
Why are Matcha Cookies the best treat?
Irresistible flavor: The combination of brown butter and matcha creates a taste that’s both nutty and earthy, making each bite feel like a gourmet experience.
Mouthwatering sweetness: White chocolate chips add creamy sweetness, balancing the unique bitterness of matcha.
Easy to make: This recipe requires minimal baking skills and only simple ingredients, perfect for home bakers of all levels.
Versatile delight: Enjoy them warm with green tea or serve as a show-stopping dessert for gatherings; these cookies are bound to impress!
Visually stunning: With their vibrant green hue, they become a beautiful addition to your dessert table and are Instagram-ready!
For more delicious ideas, don’t miss out on my baking tips to elevate your cookie game!
Matcha Cookie Ingredients
For the Dough
- Unsalted Butter – 9 tablespoons (128 g); brown this for a nutty flavor that enhances the cookies.
- Granulated Sugar – ¼ cup (50 g); adds sweetness and structure; consider coconut sugar for a twist.
- Brown Sugar – ¾ cup (150 g, packed); brings chewiness and a caramel taste; no direct substitute.
- Vanilla Extract – 1 teaspoon (6 g); elevates overall taste; skip for a stronger matcha profile.
- Large Egg – 1, room temperature; binds ingredients for a chewy texture; swap for a flax egg for a vegan option.
- Milk – 1 tablespoon (15 g); imparts moisture; any plant milk is an acceptable substitute.
- All-Purpose Flour – 1½ cups (200 g); serves as the base; use a 1:1 gluten-free flour blend for gluten-free cookies.
- Baking Soda – ½ teaspoon (3 g); a must-have leavening agent for rise; don’t try to replace it.
- Salt – ½ teaspoon (4 g); balances sweetness; optional if using salted butter.
- Matcha Powder – 1½ tablespoons (10 g, sifted); provides the signature flavor and color; choose ceremonial grade for the best results.
- White Chocolate Chips – ¾ cup (3-4 oz); adds sweet creaminess; substitute with dark or semi-sweet chocolate for a richer taste.
These delectable matcha cookies are about to transform your baking repertoire!
How to Make Matcha Cookies
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Brown the Butter: Begin by placing 9 tablespoons of unsalted butter in a medium saucepan over medium heat. Swirl the butter until it foams and develops a delightful golden brown color with a nutty aroma—this should take about 5-7 minutes. Remove from heat and allow it to cool slightly.
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Mix Wet Ingredients: In a mixing bowl, whisk the cooled brown butter with ¼ cup of granulated sugar and ¾ cup of packed brown sugar until the mixture is smooth and glossy. Add one large room temperature egg, 1 tablespoon of milk, and 1 teaspoon of vanilla extract, mixing until fully incorporated.
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Combine Dry Ingredients: In another bowl, sift together 1½ cups of all-purpose flour, 1½ tablespoons of sifted matcha powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Make sure the matcha is well-distributed and the flour is aerated.
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Combine Mixes: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Once incorporated, add ¾ cup of white chocolate chips and fold gently until evenly distributed.
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Chill the Dough: Using a cookie scoop or your hands, form the dough into 1 oz balls and place them on a lined baking sheet. Cover and refrigerate for at least 30 minutes to an hour—this helps prevent the cookies from spreading during baking.
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Preheat and Bake: Preheat the oven to 350°F (175°C). After chilling, slightly flatten the dough balls and bake for 10-11 minutes. The edges should be golden brown, and the centers will look puffed and gooey. Let them cool on the baking sheets for 10 minutes before transferring to a wire rack.
Optional: Enjoy these cookies warm, paired perfectly with a cup of green tea.
Exact quantities are listed in the recipe card below.
Storage Tips for Matcha Cookies
Room Temperature: Store your brown butter matcha cookies in an airtight container for up to 5 days. This keeps them fresh and chewy, perfect for daily snacking.
Freezer: If you’re looking to enjoy these cookies later, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
Dough Storage: You can freeze cookie dough balls before baking. Simply scoop and freeze on a baking sheet, then store in a bag—this allows for fresh cookies anytime.
Reheating: To revive cookies, warm them in the microwave for about 10-15 seconds. This will restore their gooey center and bring out the delightful flavors of matcha and brown butter.
Expert Tips for Brown Butter Matcha Cookies
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Choose Quality Matcha: Always opt for freshly opened ceremonial grade matcha to prevent bitterness and enhance the cookie’s flavor profile.
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Don’t Skip the Chill: Chilling the dough for at least 30 minutes prevents excessive spreading during baking, ensuring your cookies maintain a chewy texture.
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Watch Your Baking Time: Keep an eye on the cookies; if they start to brown too quickly, reduce the baking time or check your oven temperature for accuracy.
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Perfect Shape: To achieve beautifully shaped cookies post-baking, use a round cookie cutter immediately after removing them from the oven—this trick will give them a polished look!
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Experiment with Mix-Ins: Feel free to swap out white chocolate chips for dark or semi-sweet options, allowing you to customize your matcha cookies based on your taste preferences.
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Storage Tips: These matcha cookies stay fresh in an airtight container at room temperature for up to five days, or you can freeze them for up to three months for later enjoyment.
What to Serve with Brown Butter Matcha Cookies?
Indulging in these delightful cookies opens up a world of meal possibilities that will impress your taste buds.
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Green Tea: The herbal notes of green tea not only complement the matcha but elevate the entire experience, creating a soothing pairing.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream on the side adds a luscious treat that contrasts the chewy texture of the cookies beautifully.
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Fruit Salad: A refreshing fruit medley, like citrus or berries, brings a burst of juicy freshness, balancing the sweetness of the cookies.
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Coffee or Espresso: The bold, rich flavors of coffee enhance the nutty undertones of the brown butter, making your snack time even more delightful.
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Cheese Platter: Serve a selection of mild cheeses alongside your cookies to explore sweet and savory flavors that harmonize perfectly.
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Chocolate Milk: The sweetness and creaminess of chocolate milk pairs wonderfully with the matcha, creating a nostalgic and comforting treat experience.
Choose one or mix several of these pairings to create a sweet escape that satisfies!
Make Ahead Options
These Brown Butter Matcha Cookies are perfect for meal prep, allowing busy home cooks to enjoy them effortlessly during the week! You can prepare the cookie dough up to 24 hours in advance by mixing all the ingredients and scooping the dough into balls. Simply cover and refrigerate the dough until you’re ready to bake. For even longer storage, the dough can be frozen for up to 3 months; just place the rolled balls in a freezer-safe bag, and when you’re ready, bake them straight from the freezer, adding an extra minute to the baking time. This preparation technique maintains the cookies’ delightful chewiness and rich flavors, ensuring they are just as delicious when baked fresh. When it’s time to enjoy, preheat your oven, bake the chilled or frozen balls, and savor the warm, sweet aroma of freshly baked matcha cookies!
Matcha Cookies Variations & Substitutions
Feel inspired to customize these delightful cookies, making them your own with just a few tweaks!
- Dairy-Free: Substitute unsalted butter with coconut oil and milk with almond milk for a vegan-friendly option. Enjoy that chewy texture without the dairy!
- Sugar Swap: Use maple syrup or agave nectar in place of granulated and brown sugars for a less processed sweetness. This change will subtly affect the cookie’s color and flavor.
- Gluten-Free: Swap all-purpose flour with a gluten-free 1:1 baking flour for those avoiding gluten. The beautiful matcha color will shine just as bright!
- Nutty Flavor: Incorporate ½ cup of finely chopped pistachios or almonds into the dough for an extra crunchy texture and nutty taste. These additions bring a new layer of flavor!
- Matcha Intensity: Adjust the matcha powder according to your preference; use only 1 tablespoon for a milder taste or 2 tablespoons for a bold experience. Discover your perfect blend!
- Chocolate Twist: Substitute white chocolate chips with semi-sweet chocolate or dark chocolate chunks for a richer flavor. Each bite becomes a little indulgence filled with sweet chocolate goodness!
- Spicy Kick: Add a pinch of cinnamon or a dash of cayenne pepper to the dry ingredients for a surprising warmth in your cookies. A creative twist that might just become your favorite!
- Citrus Zest: Grate in some lemon or orange zest to brighten the flavor profile, giving the cookies a refreshing, fragrant lift. It’s a delightful fusion that dances on your palate!
Brown Butter Matcha Cookies Recipe FAQs
What type of matcha should I use for the best flavor?
Absolutely! For the richest and most vibrant flavor in your brown butter matcha cookies, I recommend using ceremonial grade matcha. It has a smoother taste and less bitterness. Culinary grade matcha can be used, but it may impact the depth of flavor, making the cookies taste different.
How should I store my cookies, and how long will they last?
You can store your brown butter matcha cookies in an airtight container at room temperature for up to 5 days. This keeps them soft and chewy. If you want to enjoy them later, place them in the freezer, where they can last up to 3 months. Just make sure they are completely cooled before sealing them to avoid moisture build-up!
Can I freeze the cookie dough? If so, how?
Absolutely! Freezing your cookie dough is a great idea if you want to bake fresh cookies later. After you scoop the dough into 1 oz balls, place them on a lined baking sheet and freeze until firm, about 2 hours. Once frozen, transfer them to a freezer-safe bag, and you can keep them for up to 3 months. When you’re ready to bake, just pop them straight into the oven without thawing—adding a minute or two to the baking time if needed.
Why did my cookies spread too much during baking?
Very! This can happen if the dough is too warm when it goes into the oven or if it wasn’t chilled long enough. Ensure you chill the dough for at least 30 minutes before baking, which helps maintain the shape. Also, remember that butter can vary in water content; if your cookies spread too much, consider using slightly less butter next time!
Are these cookies suitable for someone with dairy allergies?
While this recipe contains dairy, you can easily make a dairy-free version by substituting unsalted butter with a vegan butter alternative and using plant-based milk. For the chocolate chips, look for dairy-free options to keep them completely free from dairy!
Chewy Matcha Cookies with Brown Butter Bliss Delight
Ingredients
Equipment
Method
- Begin by placing 9 tablespoons of unsalted butter in a medium saucepan over medium heat. Swirl the butter until it foams and develops a delightful golden brown color with a nutty aroma—this should take about 5-7 minutes. Remove from heat and allow it to cool slightly.
- In a mixing bowl, whisk the cooled brown butter with ¼ cup of granulated sugar and ¾ cup of packed brown sugar until the mixture is smooth and glossy. Add one large room temperature egg, 1 tablespoon of milk, and 1 teaspoon of vanilla extract, mixing until fully incorporated.
- In another bowl, sift together 1½ cups of all-purpose flour, 1½ tablespoons of sifted matcha powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Once incorporated, add ¾ cup of white chocolate chips and fold gently until evenly distributed.
- Using a cookie scoop or your hands, form the dough into 1 oz balls and place them on a lined baking sheet. Cover and refrigerate for at least 30 minutes to an hour.
- Preheat the oven to 350°F (175°C). After chilling, slightly flatten the dough balls and bake for 10-11 minutes. Let them cool on the baking sheets for 10 minutes before transferring to a wire rack.