Description
Soft and chewy Matcha Latte Cookies with a delicate green hue, combining the earthy richness of matcha with creamy sweetness for a perfect tea-time treat.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 tsp culinary grade matcha powder
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/3 cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Sift in the matcha powder, flour, baking soda, and salt. Mix until the dough just comes together—do not overmix.
- Fold in the white chocolate chips, if using.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 9–11 minutes, until the edges are set and the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Drizzle sweetened condensed milk on top after baking for a latte swirl effect.
Use plant-based margarine and a flax egg for a vegan version.
Chopped macadamia nuts add a nutty twist and extra texture.
Sprinkle extra matcha powder on top before baking for stronger flavor.
Dark chocolate chunks can be used instead of white chocolate chips.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
Microwave for 10 seconds to refresh the cookies before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
