These matcha cookies boast crisp edges and a chewy, sweet crumb in a perfect balance of matcha flavour, offset against creamy chunks of dark chocolate.
Matcha is a type of green tea, dried and ground while young to give a vibrant green powder that is popular throughout East Asia.
Matcha tea has a distinct flavour with hints of bitterness balanced with floral notes and earthy notes. And it's this gentle complexity of flavour that makes it perfect to use in desserts as it plays beautifully with sweet flavours.
To make these matcha cookies, you'll beat sugar, golden syrup and butter together, then whisk in egg and vanilla.
Next, you'll fold in flour, baking powder and matcha tea powder to give a beautifully green dough. Stir in dark chocolate chunks and your dough in ready to roll in balls and bake!
I think you'll love the unique, moreish flavour of these beautiful matcha cookies.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 130 g (1 stick + 4 tsp) salted butter softened
- 1 tbsp golden syrup
- 160 g (⅔+¼ cup) white caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 medium free range eggs
- 235 g (1½ cups + 3 tbsp) plain white flour (all purpose flour)
- 1 tsp baking powder
- 2 tbsp matcha powder
- 250 g (9 oz) dark chocolate chunks
Equipment
Instructions
Preheat the oven to 180C (160C fan-assisted).
Add the butter, golden syrup and sugar to a large bowl.
Beat until fluffy.
Add the egg and the vanilla.
Beat until well combined.
Sieve in the flour, baking powder and matcha.
Mix to give a sticky, light dough.
Add all but a small handful of the dark chocolate chunks.
Mix until evenly distributed.
Use a large ice cream scoop the dough, flattening off against the side of the bowl, then roll the dough into a ball with your hands. This is the best way to get 16 equally sized cookies.
Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.
Press down each cookie dough ball lightly with the palm of your hand.
Add a few chocolate chunks to the top of each one.
Bake for 12-14 minutes until golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.
While still hot, place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all of the cookies - this only works when they are fresh from the oven and soft.
Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Matcha Cookie Recipe
Matcha Cookie Recipe
Ingredients
- 130 g (1 stick + 4 tsp) salted butter softened
- 1 tbsp golden syrup
- 160 g (⅔+¼ cup) white caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 medium free range eggs
- 235 g (1½ cups + 3 tbsp) plain white flour (all purpose flour)
- 1 tsp baking powder
- 2 tbsp matcha powder
- 250 g (9 oz) dark chocolate chunks
Equipment
- Large ice cream scoop
- Large tumbler
Instructions
- Preheat the oven to 180C-350F (160C/320F fan-assisted).
- In a large bowl, beat together the butter, golden syrup and sugar until fluffy.
- Beat in the egg and the vanilla until well combined.
- Sieve in the flour, baking powder and matcha. Mix to give a sticky, light dough.
- Fold in all but a small handful of the dark chocolate chunks.
- Use a large ice cream scoop the dough, flattening off against the side of the bowl, then roll the dough into a ball with your hands. This is the best way to get 16 equally sized cookies.
- Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.
- Press down each cookie dough ball lightly with the palm of your hand and add a few chocolate chunks to the top of each one.
- Bake for 12-14 minutes until golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.
- While still hot, place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all of the cookies - this only works when they are fresh from the oven and soft.
- Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.
Nutrition
More matcha and tea based recipes to try!
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