Easy Matcha Cookies Recipe (with Brown Butter)

Why You’ll Love This Recipe

Easy Matcha Cookies with Brown Butter are soft, chewy, and full of earthy-sweet flavor with a hint of nuttiness from the brown butter. The vibrant green matcha pairs perfectly with the rich, toasty aroma of browned butter, creating a unique and irresistible cookie that’s as beautiful as it is delicious. Perfect for tea lovers and cookie fans alike!

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted buttermatcha powderbrown sugarsugareggvanilla extractall-purpose flourbaking sodasaltwhite chocolate chips or chopped white chocolate (optional)

directions

In a small saucepan, melt butter over medium heat. Continue cooking, stirring constantly, until the butter foams and turns golden brown with a nutty aroma. Remove from heat and let cool.

In a large mixing bowl, whisk together browned butter, brown sugar, and sugar until combined.

Add egg and vanilla extract. Mix until smooth.

In a separate bowl, sift together flour, matcha powder, baking soda, and salt.

Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

Fold in white chocolate chips if using.

Cover and chill the dough in the fridge for 30 minutes.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop dough into balls and place on the baking sheet, spacing evenly.

Bake for 10–12 minutes, or until edges are lightly golden and centers are set.

Let cool on the pan for 5 minutes, then transfer to a wire rack.

Servings and timing

This recipe yields approximately 18–20 cookies.
Preparation time: 15 minutes
Chill time: 30 minutes
Baking time: 10–12 minutes
Total time: 55–60 minutes

Variations

Use dark chocolate chips for a rich contrast.

Add a pinch of cinnamon for warmth.

Sprinkle with flaky sea salt before baking for a sweet-savory twist.

Swap some flour for almond flour for a nutty texture.

storage/reheating

Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 2 months—thaw at room temp.
Warm briefly in the microwave for a fresh-from-the-oven feel.

FAQs

What kind of matcha should I use?

Culinary-grade matcha works great—avoid bitter, low-quality powders.

Why brown the butter?

It adds a rich, nutty depth that complements the matcha flavor.

Can I skip chilling the dough?

Chilling helps prevent spreading—recommended for best results.

Are these cookies sweet?

They’re balanced—sweet from sugar and chocolate, earthy from matcha.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend.

What chocolate pairs best?

White chocolate adds creamy sweetness, but dark or milk work too.

Can I freeze the dough?

Yes, freeze in scoops and bake directly from frozen with a minute or two added.

Do they stay green after baking?

Yes, the matcha holds its vibrant color when baked properly.

Are these kid-friendly?

Yes—just be sure they enjoy the unique matcha flavor.

Can I make them vegan?

Substitute plant-based butter and a flax egg, though results may vary slightly.

Conclusion

Easy Matcha Cookies with Brown Butter are a unique and flavorful twist on a classic cookie. With a perfect blend of sweetness, earthiness, and rich nuttiness, they’re a show-stopping treat that’s just as fun to make as they are to eat. A must-try for matcha lovers and cookie connoisseurs!

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