You won’t find a more unusual or tasty snack than these vibrantly green matcha biscuits! In addition to being soft and topped with creamy white chocolate, they feature a sweet and earthy matcha taste.
They aren’t just sweet, however; they also fulfill my sweet cravings.
The matcha powder adds a level of richness to these biscuits. Matcha is a Japanese green tea powder that is created from finely powdered green tea leaves that are shade-grown, in case you didn’t know. In these cookies, its subtle bitterness, earthiness, and grassiness come through, making the sweetness just right.
As an added bonus, it turns them into a verdant hue!
The matcha cookies are topped with a white chocolate shell and have crisp borders and delicate middles. What makes them special is how tasty they are. These are a must-try!
Ingredients for Matcha Cookies
To whip up a batch of these matcha cookies, gather the following ingredients:
Sure thing! Matcha powder! If this green tea powder is new to you, I recommend reading my article on what is matcha to have a better understanding of its background, health advantages, and applications. Worried you’ll get the wrong matcha? View the notice below!
Whole wheat flour – Make sure not to load too much into your measuring cup by spooning and leveling it.
I like to use a combination of cane sugar and light brown sugar in this recipe. The cookies’ vibrant green color is preserved by the white sugar, while the brown sugar imparts moisture and richness to the taste.
Coconut oil, melted—to provide richness. Use refined coconut oil or substitute melted butter if you want your cookies without any coconut taste.
A whole egg plus one extra yolk—The extra yolk makes the cookie centers just right, with a moist, somewhat chewy texture.
Add baking soda to the dough to make the cookies rise.
For a rich, velvety taste, use vanilla extract.
And some sea salt—for that extra kick of flavor!
To make the white chocolate topping, you’ll need extra white chocolate chips and coconut oil. The final touch would be perfect with a sprinkling of black sesame seeds.
Look down below for the full recipe with all the measurements.
Top-Rated Baking Math Powder
For dishes like these, it’s best to use unsweetened matcha powder of the culinary grade.
Matcha of a culinary grade has a robust taste that stands out in baked products. Additionally, it is often more affordable compared to ceremonial grade matcha, which is meant for consumption.
The top matcha powders were just evaluated after I tried them. You can’t go wrong with any of these brands while making this dish:
Natural Matcha Powder by Nativas
Whisk the matcha, brown sugar, and white sugar together in a mixing bowl.
Recipe for Matcha Cookies
Making these matcha cookies couldn’t be easier! The process is as follows:
The cookie dough must be made first. Combine the sugars and matcha in a large bowl and whisk to combine.
Mix in the coconut oil with a whisk. Add the vanilla extract and mix in the egg yolk and egg.
After adding the wet ingredients, mix well with the baking powder and salt.
Finally, stir in the flour. As soon as you see a dark green dough forming, remove any dry flour by mixing with a spatula.
Cut out the cookie shapes. Scoop out 2 tablespoons of dough using a cookie scoop and place each scoop on a parchment-lined baking sheet. Space the dough balls 2 inches apart. Although they do not disperse much when unbaked, they do rise somewhat when baked.
A final 8 minutes in a 375°F oven will result in puffy cookies with slightly set edges. Transfer the cookies to a wire rack to cool entirely after cooling for 5 minutes on the pan.
White chocolate dip is an optional extra.
These cookies are tasty on their own, but dipped in white chocolate are an extravaganza that you won’t be sorry you made! These cookies are elevated to a whole new level with the addition of a thick, creamy topping.
The way to accomplish it is this:
Whisk together the coconut oil and white chocolate in a double boiler until smooth. (Using a tiny saucepan and a heatproof dish, I create an improvised one!)
Place half of the cookies in the chocolate and dip the other half in as well.
After that, top with few black sesame seeds and set aside on parchment paper. Allow the chocolate to harden by setting it aside for 20 minutes.
Savor it!
Tips for Storing and Enjoying Matcha Cookies
Baking the cookies on separate sheets ensures that they bake evenly. Baking the cookies in groups will provide the most uniform bake, since oven temperatures might vary.
Make sure the cookies are totally cooled before dipping them in the white chocolate for a successful dip. They are too fragile to handle while they are still heated.
To make cookies that don’t include dairy, use white chocolate chips that don’t contain dairy. To live life to the fullest is what I do.
These cookies can keep for up to four days if sealed and kept at room temperature. Frozen, they retain their freshness for up to three months.
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