Matcha cookies

Choosing the right matcha powder

To give your matcha cookies a pronounced flavour, use unsweetened culinary grade matcha powder. This type of matcha, made for cooking and baking, offers a good balance of quality and flavour. For a more vibrant green colour and smoother taste, consider using ceremonial grade matcha. It’s a more luxurious option but can be worth it for special baking projects. Use it sparingly to avoid a too-bitter taste and check for freshness to get the brightest colour.

Master the creaming technique for perfect matcha cookies

Start with butter that is soft but still holds its shape. Mix the softened butter with brown and cane sugars on a low mixer setting for two to five minutes until the mixture is light and fluffy. This step adds air to the batter, creating cookies with a soft middle and proper rise. Scrape the sides of the bowl now and then to mix everything evenly.

Watch closely to prevent overbaking

Baking cookies can be tricky because they are small and have a relatively short baking time, which means even a slight miscalculation or distraction can lead to overbaking. Watch your matcha cookies carefully as they bake and remove them from the oven while still soft; they'll firm up to the ideal texture as they cool on a rack. Cookies left too long in the oven can turn hard and lose their appealing texture, so close monitoring is essential.

What are the different grades of matcha?

Matcha is classified into ceremonial, premium, and culinary grades. Ceremonial grade is the finest, offering a bright colour and smooth taste, perfect for sipping. Premium grade provides a middle ground with reasonable quality. Culinary grade, which is most commonly used in cooking and is recommended for this recipe, has a bolder flavour that stands out in baked goods. It gives these matcha cookies a deep green colour and a rich taste that complements the sweet white chocolate chips well.

Can I prepare the matcha cookie dough ahead of time?

Definitely! Preparing the dough in advance can actually enhance the flavour as the ingredients have more time to meld together. Once the dough is mixed, you can wrap it tightly in plastic wrap or store it in an airtight container and refrigerate for up to 48 hours. If you need to store it longer, make individual balls and freeze for up to three months. When you're ready, bake the cookies straight from the freezer, adding a few extra minutes to the baking time. Preparing the dough ahead not only saves time but can also result in cookies with a richer, more developed flavour.

How do I ensure my matcha cookies have the ideal chewy and crispy texture?

For perfectly chewy matcha cookies with crisp edges, start by mixing the softened butter with brown and cane sugars until it's light and fluffy (learn how to master this creaming technique in our tips section above). Then, chill the dough for at least one hour before you shape it (scroll down for dough chilling techniques). When it's time to bake, take the cookies out of the oven while they're still soft. They'll firm up as they cool on a rack.

Don't forget to sift the matcha powder to avoid lumps and get that vibrant green colour. If your cookies are spreading too much, try adding an extra two tablespoons of flour to the dough.

Dough chilling techniques

Chilling cookie dough is a crucial step in many recipes, including matcha cookies, as it can significantly affect the texture and flavour of the final product. To chill the dough, first shape it into a flat disc or log, depending on whether you plan to roll it out or slice it later. Wrap the dough tightly in plastic wrap to prevent it from drying out and absorbing any odours from the fridge.

Refrigerate for at least 30 minutes to an hour, allowing the fats to solidify which will prevent your cookies from becoming too thin when baked. For a thicker cookie with an enhanced flavour, chill the dough longer, up to 24 or even 72 hours. For a thinner, crispier cookie, chill for less time or consider using slightly less flour. If you’re pressed for time, you can place the wrapped dough in the freezer for about 15-20 minutes but be sure to monitor it closely to avoid freezing it solid.

Use an ice cream scoop for consistent sizing

Using an ice cream scoop to portion the dough can streamline the baking process and improve the quality of your matcha cookies. Select a scoop that matches your desired cookie size – smaller scoops for bite-sized cookies and larger ones for bakery-style treats. Fill the scoop with dough and level it off by scraping the excess against the side of the bowl to ensure uniformity. If the dough is sticky, chill the scoop in the freezer for a few minutes or lightly spray it with non-stick cooking spray to facilitate easy release.

When placing the dough on the baking sheet, ensure even spacing to allow room for spreading. Apply consistent pressure when scooping to maintain the same density and size for each cookie. For larger batches, periodically clean the scoop to remove any dough buildup. These techniques help achieve uniformly sized cookies that bake evenly, look professional, and have the perfect texture.

Perfect cookie presentations

Arrange the cookies on a tiered dessert stand for an elegant display, showcasing their vibrant green colour. Pair them with a selection of teas, especially Japanese green teas, to complement their flavour. A light dusting of powdered sugar or drizzle of white chocolate are quick and easy ways to create an eye-catching contrast.

You can also serve the cookies alongside small bowls of ice cream, allowing guests to create their own matcha cookie sandwiches. Our matcha ice cream with white chocolate is one of our favourite pairings that not only mirrors the cookies’ flavour but adds a cool and creamy contrast to the snacking experience.

For an artistic presentation, place the cookies on a platter with edible flowers or fresh fruit, adding a pop of colour and a touch of sophistication to your snack table. Add a few complementary snacks for variety, anything from date balls and fruit bars to slices of skyr cheesecake and cups of blueberry trifle will pair well with your matcha cookies.