Soft and Chewy Matcha Cookies

It’s funny how some recipes just sneak into your life and become instant classics. These Soft and Chewy Matcha Cookies are exactly that for my family. It started on a whim, really. I had some vibrant green matcha powder sitting in my pantry, a gift from a friend who knows my love for all things tea-related. My kids were begging for cookies (as they always are!), and I thought, “Why not add a little twist?”. The result? Pure magic. The first batch vanished within hours, devoured by both kids and adults alike. The edges were perfectly crisp, giving way to an unbelievably soft and chewy center, all infused with that unique, slightly earthy and sweet flavor of matcha. Since then, these cookies have become a staple in our home. They’re perfect with a glass of milk, a cup of coffee, or even as a delightful afternoon treat. Honestly, if you’re looking for a cookie recipe that’s both unique and utterly delicious, look no further. These Soft and Chewy Matcha Cookies are about to become your new favorite too!

Ingredients for Soft and Chewy Matcha Cookies

• All-Purpose Flour: The foundation of our cookies, providing structure.
• Matcha Powder (Culinary Grade): The star of the show, giving that distinct green tea flavor and color. Culinary grade is recommended for baking to balance flavor and cost.
• Baking Soda: Our leavening agent, helping the cookies rise and achieve a chewy texture.
• Salt: Enhances the flavors and balances the sweetness.
• Unsalted Butter, softened: Essential for richness, flavor, and that perfect chewy texture. Make sure it’s softened, not melted.
• Granulated Sugar: Adds sweetness and contributes to the crisp edges.
• Light Brown Sugar, packed: Key for moisture, chewiness, and a deeper flavor profile. Packing it ensures the right amount is used.
• Large Egg: Binds the ingredients together and adds richness and moisture.
• Vanilla Extract: Enhances the overall flavor profile and adds a touch of warmth.
• White Chocolate Chips (Optional): Adds a lovely sweetness and creamy texture that complements the matcha beautifully. Can be substituted with other chips or left out.

Instructions for Baking Soft and Chewy Matcha Cookies

Step 1: Prepare Your Dry Ingredients

In a medium-sized mixing bowl, whisk together 2 ¼ cups of all-purpose flour, 2 tablespoons of culinary grade matcha powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Whisking ensures that the matcha and baking soda are evenly distributed throughout the flour, preventing clumps and ensuring consistent flavor and leavening in every cookie. Set this bowl aside.

Step 2: Cream Butter and Sugars

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together 1 cup (2 sticks) of softened unsalted butter, ¾ cup of granulated sugar, and ¾ cup of packed light brown sugar. Creaming means mixing vigorously until the mixture is light, fluffy, and pale in color. This process, which should take about 2-3 minutes, incorporates air into the butter and sugar, which is crucial for creating soft and chewy cookies. Scrape down the sides of the bowl as needed to ensure everything is evenly combined.

Step 3: Incorporate Egg and Vanilla

Add 1 large egg and 1 teaspoon of vanilla extract to the creamed butter and sugar mixture. Beat until well combined, scraping down the sides of the bowl again to ensure all ingredients are fully incorporated. The egg acts as a binder and adds richness, while vanilla extract enhances the overall flavor of the cookies.

Step 4: Gradually Add Dry Ingredients

Slowly add the dry ingredients (flour mixture) to the wet ingredients (butter, sugar, egg mixture) in three additions, mixing on low speed until just combined after each addition. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour, resulting in tougher cookies. Mix just until you no longer see streaks of flour.

Step 5: Fold in White Chocolate Chips (Optional)

If using white chocolate chips, gently fold in 1 cup of white chocolate chips into the cookie dough using a spatula or wooden spoon. Distribute them evenly throughout the dough. Folding ensures the chips are incorporated without overmixing the dough.

Step 6: Chill the Dough (Crucial Step!)

Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes, or up to 2 hours. Chilling the dough is a critical step for achieving soft and chewy cookies. It firms up the butter, which prevents the cookies from spreading too thin during baking. Chilling also allows the flavors to meld together and deepens the matcha flavor. For even better results and more intense flavor, you can chill the dough overnight.

Step 7: Preheat Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper prevents the cookies from sticking and makes for easy cleanup. Silicone mats provide even heat distribution.

Step 8: Scoop and Shape Cookie Dough

Using a cookie scoop or a spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. If you want perfectly round cookies, you can gently roll the dough balls between your palms before placing them on the baking sheet.

Step 9: Bake the Cookies

Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Do not overbake. The cookies will continue to set as they cool. For extra chewy cookies, err on the side of underbaking slightly.

Step 10: Cool on Baking Sheets

Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up a bit and prevents them from breaking when you move them. Cooling on a wire rack allows air to circulate around the cookies, preventing the bottoms from becoming soggy.

Step 11: Enjoy!

Once cooled, these Soft and Chewy Matcha Cookies are ready to be enjoyed! They are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition Facts for Soft and Chewy Matcha Cookies

(Per Serving – Approximately 1 Cookie, based on 24 cookies per batch. Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: 1 Cookie
• Calories: Approximately 150-180 kcal
• Total Fat: 8-10g

Please Note: These values are approximate and for informational purposes only. For precise nutritional information, use a nutrition calculator with the specific brands and measurements of ingredients used.

Preparation Time for Soft and Chewy Matcha Cookies

Get ready to indulge in these delightful matcha cookies with a relatively quick and easy preparation process!

• Prep Time: 20 minutes (This includes measuring ingredients, mixing the dough, and adding chocolate chips.)
• Chill Time: 30 minutes minimum (Up to 2 hours, or even overnight for enhanced flavor and texture.)
• Bake Time: 10-12 minutes per batch
• Cooling Time: 15-20 minutes (5-10 minutes on baking sheet, 10 minutes on wire rack)
• Total Time (Active & Inactive): Approximately 1 hour 15 minutes to 2 hours 30 minutes (depending on chilling time).

While the chilling time adds to the overall duration, it’s a passive step. The active hands-on time is quite minimal, making these cookies perfect for when you crave a delicious treat without spending hours in the kitchen. The chilling time is crucial for achieving the desired soft and chewy texture, so don’t skip it!

How to Serve Soft and Chewy Matcha Cookies

These versatile matcha cookies are delicious on their own, but here are some delightful ways to serve them and elevate your enjoyment:

• Classic Cookie and Milk: The quintessential pairing! Serve these cookies with a cold glass of milk (dairy or non-dairy). The creamy milk perfectly complements the slightly earthy and sweet matcha flavor.
• With Hot Beverages:
  • Matcha Latte: Embrace the matcha theme and enjoy these cookies alongside a warm matcha latte. The double dose of matcha is a delightful experience for green tea lovers.
  • Coffee or Tea: A classic pairing. These cookies are wonderful with a cup of hot coffee, black tea, or green tea.
  • Hot Chocolate: For a cozy and comforting treat, serve them with a mug of rich hot chocolate.
• Dessert Platter: Include these matcha cookies on a dessert platter alongside other cookies, brownies, fruits, and cheeses for a beautiful and varied spread.
• Ice Cream Sandwich: Let the cookies cool completely and then use two cookies to sandwich a scoop of vanilla, green tea, or even red bean ice cream for a decadent frozen treat.
• Cookie Crumbles: Crumble these cookies over yogurt, smoothie bowls, or ice cream sundaes for a delightful textural and flavor boost.
• Gift Giving: Package these cookies in a pretty box or tin to give as a thoughtful homemade gift to friends, family, or neighbors. They’re perfect for holidays, birthdays, or just because.
• Simple and Elegant: Dust the cooled cookies lightly with powdered sugar for a simple yet elegant presentation.
• Dipping in White Chocolate: For an extra touch of sweetness and visual appeal, dip half of each cooled cookie in melted white chocolate and let it set. You can even sprinkle with extra matcha powder or colorful sprinkles before the chocolate hardens.

No matter how you choose to serve them, these Soft and Chewy Matcha Cookies are sure to be a hit!

Additional Tips for Perfect Soft and Chewy Matcha Cookies

Want to ensure your matcha cookies are absolutely perfect every time? Here are 8 essential tips to follow:

1. Use Culinary Grade Matcha: While ceremonial grade matcha is higher quality for drinking, culinary grade matcha is specifically designed for baking and cooking. It has a bolder flavor that will stand up to other ingredients and is generally more cost-effective for baking purposes.
2. Don’t Overmeasure Flour: Too much flour will result in dry, cakey cookies. Always measure flour correctly using the “spoon and level” method: spoon flour into your measuring cup and then level it off with a straight edge (like the back of a knife). Avoid scooping directly from the bag, as this compacts the flour and leads to over-measuring.
3. Soften Butter Properly: Softened butter is crucial for creaming and achieving the right cookie texture. Butter should be soft enough to easily press with your finger, but not melted or greasy. If your butter is too cold, it won’t cream properly. If it’s too melted, your cookies may spread too thin.
4. Chill the Dough – Seriously!: Chilling the dough is not optional for soft and chewy cookies. It firms up the butter, which prevents excessive spreading in the oven. Chilling also allows the flavors to develop and intensifies the matcha taste. Don’t rush this step!
5. Underbake Slightly: For the ultimate chewy texture, slightly underbake your cookies. They should look just set around the edges and still be a little soft in the center when you take them out of the oven. They will continue to bake and firm up as they cool on the baking sheet.
6. Use Parchment Paper or Silicone Mats: Lining your baking sheets with parchment paper or silicone baking mats prevents the cookies from sticking and ensures even baking. Parchment paper also makes cleanup a breeze.
7. Don’t Overmix the Dough: Overmixing develops the gluten in the flour, which can lead to tough cookies. Mix the dry ingredients into the wet ingredients until just combined. Stop mixing as soon as you no longer see streaks of flour.
8. Cool Completely on a Wire Rack: After baking, let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents the bottoms from getting soggy and allows air to circulate, ensuring even cooling.

By following these tips, you’ll be well on your way to baking perfectly soft, chewy, and utterly delicious matcha cookies every single time!

Frequently Asked Questions (FAQ) about Soft and Chewy Matcha Cookies

Q1: Can I use ceremonial grade matcha powder instead of culinary grade?
A: Yes, you can, but culinary grade matcha is generally recommended for baking. Ceremonial grade matcha is higher quality and has a more delicate flavor, best enjoyed in tea. Culinary grade matcha has a bolder flavor that holds up better in baking and is usually more affordable. Using ceremonial grade will still yield delicious cookies, but the subtle nuances of its flavor might be less noticeable.

Q2: Can I make these cookies vegan?
A: Yes, with a few substitutions! You can replace the butter with a vegan butter alternative, ensuring it’s a baking-friendly variety. For the egg, you can use a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, let sit for 5 minutes to thicken) or a commercial egg replacer. Ensure your white chocolate chips are also vegan, or substitute with vegan dark chocolate chips or chopped nuts.

Q3: My cookies spread too thin. What did I do wrong?
A: Several factors can cause cookies to spread too thin. The most common culprits are:
* Butter too soft/melted: Ensure your butter is softened, not melted.
* Dough not chilled enough: Chilling firms up the butter and prevents spreading. Make sure you chill the dough for at least 30 minutes.
* Oven too hot: An oven that’s too hot can cause cookies to spread before they set. Ensure your oven temperature is accurate. You can use an oven thermometer to check.
* Too much sugar: While this recipe is balanced, excessive sugar can contribute to spreading. Double-check your measurements.

Q4: How do I store these matcha cookies?
A: Store these cookies in an airtight container at room temperature. They will stay fresh and delicious for up to 3 days. For longer storage, you can freeze the baked cookies in an airtight container for up to 2 months. Thaw at room temperature before enjoying. You can also freeze the cookie dough balls for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the baking time.

Q5: Can I add other mix-ins besides white chocolate chips?
A: Absolutely! Feel free to get creative with mix-ins. Some delicious alternatives or additions include:
* Dark chocolate chips or chunks: For a bittersweet contrast to the matcha.
* Macadamia nuts: Their buttery flavor complements matcha beautifully.
* Dried cranberries or cherries: For a touch of tartness and chewiness.
* Sesame seeds: For a nutty flavor and added texture.
* Ginger pieces (crystallized or candied): For a spicy and warming kick.

Q6: Can I reduce the sugar in this recipe?
A: While you can slightly reduce the sugar, keep in mind that sugar plays a role in the texture and chewiness of the cookies. Reducing it too much may affect the final outcome. You can try reducing each sugar (granulated and brown sugar) by about ¼ cup each, but the cookies might be slightly less chewy and slightly less sweet.

Q7: My matcha cookies are not very green. Is that normal?
A: The intensity of the green color depends on the quality and concentration of your matcha powder. Culinary grade matcha will typically give a good green hue. If you want a more vibrant green, you can try increasing the matcha powder slightly (by ½ to 1 teaspoon), but be mindful of the flavor becoming too bitter if you add too much. Also, ensure you are using fresh matcha powder, as older matcha can lose some of its vibrant color and flavor.

Q8: Can I double this recipe?
A: Yes, you can easily double this recipe to make a larger batch. Simply double all the ingredient quantities. When baking, you may need to bake in multiple batches, ensuring you don’t overcrowd the baking sheets. Baking time should remain approximately the same, but keep an eye on the cookies and adjust as needed based on your oven.

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