A plate of Matcha Cookies with a white chocolate drizzle made with Navitas Organics Matcha Powder and Cacao Butter Wafers.

Matcha Cookies Recipe

These uniquely festive, buttery soft cookies are naturally vibrant and drizzled with a rich white chocolate glaze. Perfectly soft with a mild matcha green tea flavor, they're sure to brighten any holiday dessert spread!

INGREDIENTS

Matcha Cookies:
½ cup salted butter, softened
¼ cup granulated sugar
½ cup brown sugar, packed
1 organic egg
1 tsp. vanilla extract
¼ tsp. salt
1½ cups flour, spooned and leveled
½ tsp. baking soda
2 Tbsp. Navitas Organics Matcha Powder

White Chocolate Drizzle:
¼ cup Navitas Organics Cacao Butter Wafers
½ cup powdered sugar, sifted
¼ tsp. vanilla or almond extract, optional

DIRECTIONS

Preheat oven to 350˚F and line a baking sheet with parchment paper.

In a mixing bowl, beat together softened butter and sugar until light and fluffy, a few minutes. Add egg and vanilla extract and beat to combine.

In a separate bowl, mix together dry ingredients until matcha powder is thoroughly incorporated into flour. Add dry ingredients to wet ingredients and beat to form a sticky dough.

Use a small cookie scoop to portion out about 15 dough balls. Place 6 dough balls at least 2 inches apart onto prepared baking sheet. Bake on center rack for 12 minutes or until bottoms of cookies are lightly golden.

Let cookies cool on baking sheet for 2 minutes before moving to a plate or cooling rack.

Store cooled cookies in an airtight container at room temperature for up to a week.

 

Makes 15 cookies


Submitted by Marley Braunlich | Baked Abundance

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Image of Matcha Cookies Recipe

Servings

15 cookies

These uniquely festive, buttery soft cookies are naturally vibrant and drizzled with a rich white chocolate glaze. Perfectly soft with a mild matcha green tea flavor, they're sure to brighten any holiday dessert spread!

Ingredients

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Directions

  1. Preheat oven to 350˚F and line a baking sheet with parchment paper.
  2. In a mixing bowl, beat together softened butter and sugar until light and fluffy, a few minutes. Add egg and vanilla extract and beat to combine.
  3. In a separate bowl, mix together dry ingredients until matcha powder is thoroughly incorporated into flour. Add dry ingredients to wet ingredients and beat to form a sticky dough.
  4. Use a small cookie scoop to portion out about 15 dough balls. Place 6 dough balls at least 2 inches apart onto prepared baking sheet. Bake on center rack for 12 minutes or until bottoms of cookies are lightly golden.
  5. Let cookies cool on baking sheet for 2 minutes before moving to a plate or cooling rack.
  6. Store cooled cookies in an airtight container at room temperature for up to a week.