Description

These Easy Matcha Cookies with Brown Butter are soft, chewy, and loaded with rich, earthy matcha flavor balanced by the nutty depth of browned butter. They’re beautiful, vibrant green cookies with a bakery-style chew and a gourmet twist – perfect for tea time, gifting, or anytime you want a treat that’s a little extra special.

Ingredients

1/2 cup (1 stick) unsalted butter
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tbsp high-quality matcha powder
1/2 tsp baking soda
1/4 tsp salt
Optional: white chocolate chips, macadamia nuts, or chopped pistachios (1/2 cup total)

Cook Mode Prevent your screen from going dark

Instructions

Brown the butter:

In a small saucepan, melt the butter over medium heat, stirring often. Cook until it foams and turns golden brown with a nutty aroma (about 4–5 minutes). Remove from heat and let cool for 10 minutes.

Mix the wet ingredients:

In a bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, and mix until well combined.

Mix the dry ingredients:

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

Combine:

Stir the dry ingredients into the wet until just combined. Fold in any optional mix-ins like white chocolate chips or nuts.

Chill the dough:

Cover and refrigerate for at least 30 minutes (or up to 24 hours) for best flavor and texture.

Bake:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into 1.5 tbsp balls and place 2 inches apart.

Bake and cool:

Bake for 9–11 minutes, or until edges are set but centers are still soft. Let cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

Use ceremonial grade matcha for vibrant color and clean flavor.
Chilling the dough enhances the flavor and prevents spreading.

Cookies keep in an airtight container for up to 5 days (or freeze for up to 2 months).