Soft and Chewy Green Tea Cookies Recipe Easy Homemade with White Chocolate

Let me tell you, the aroma of freshly baked soft and chewy green tea cookies with white chocolate wafting through my kitchen is downright irresistible. The subtle earthiness of matcha powder paired with the sweet, creamy pockets of white chocolate creates a cookie that’s like a little moment of zen in every bite. The first time I baked these, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make simple butter cookies that melted in your mouth. This green tea cookie recipe came about when I wanted to recreate that nostalgic softness but with a fun, modern twist. I stumbled upon the idea on a rainy weekend and, honestly, I wish I’d found it years ago. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them!).

These soft and chewy green tea cookies with white chocolate feel like a warm hug, perfect for potlucks, afternoon coffee breaks, or a sweet treat to brighten up your Pinterest cookie board. After testing this recipe multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting. You’re going to want to bookmark this one for sure!

Why You’ll Love This Recipe

Honestly, this soft and chewy green tea cookies recipe with white chocolate isn’t just good—it’s the kind that makes you close your eyes after the first bite. Here’s why it stands out:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have most of what’s required in your pantry.
• Perfect for Any Occasion: Great for cozy afternoons, holiday baking, or impressing guests with something a little different.
• Crowd-Pleaser: The subtle bitterness of green tea balances perfectly with sweet white chocolate, winning over kids and adults alike.
• Unbelievably Delicious: The soft, chewy texture combined with the rich flavors gives comfort food a fresh, sophisticated twist.

What makes this recipe different? It’s the way the matcha is carefully sifted and blended into the batter, producing that vibrant green color without any bitterness. Plus, folding in generous chunks of creamy white chocolate creates little melty pockets of joy. This isn’t just another cookie—it’s your best version, with a recipe that’s been tested for perfect softness every single time.

This recipe feels like comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction. Whether you’re making it to impress guests or just for yourself, these green tea cookies with white chocolate are pure, nostalgic comfort in cookie form.

What Ingredients You Will Need

This soft and chewy green tea cookies recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying chewy texture without any fuss. Most are pantry staples, with matcha powder adding that beautiful green tea touch.

• All-purpose flour: 1 ¾ cups (220g) – the base for the cookies.
• Matcha green tea powder: 2 tablespoons (preferably ceremonial grade for best flavor and color) – provides the signature earthy taste.
• Baking powder: 1 teaspoon – helps the cookies rise slightly, keeping them soft.
• Salt: ¼ teaspoon – balances the sweetness.
• Unsalted butter: ¾ cup (170g), softened – adds richness and tenderness (I recommend using a good brand like Kerrygold for creamier results).
• Granulated sugar: ⅔ cup (135g) – for sweetness and light crisp edges.
• Brown sugar: ⅓ cup (70g), packed – adds moisture and chewiness.
• Large eggs: 1, room temperature – binds everything together.
• Vanilla extract: 1 teaspoon – enhances all the flavors.
• White chocolate chips or chunks: 1 cup (175g) – the star contrast to the green tea’s earthiness (look for high-quality white chocolate like Ghirardelli or Callebaut).

Substitution tips: For gluten-free, swap the all-purpose flour for a 1:1 gluten-free baking blend. If you want a dairy-free version, use coconut oil or vegan butter alternatives and dairy-free white chocolate chips.

Equipment Needed

• Mixing bowls: At least two; one for dry ingredients, one for wet.
• Electric mixer or stand mixer: Helpful but not necessary; you can mix by hand with a sturdy spoon.
• Sifter or fine mesh sieve: Essential for sifting the matcha and flour to avoid clumps and ensure even color and texture.
• Baking sheets: Preferably rimmed, lined with parchment paper or silicone mats.
• Measuring cups and spoons: Accurate measurements make a big difference!
• Cooling racks: To cool the cookies evenly and prevent sogginess.

Personally, I love using a stand mixer for the creaming step—it saves my arm and gives the best fluffiness. But if you’re on a budget, a good old-fashioned wooden spoon and elbow grease work just fine. Just be patient when sifting the matcha and flour; it makes all the difference for the perfect texture.

Preparation Method

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and promotes even baking.
2. Sift together the dry ingredients: In a medium bowl, sift 1 ¾ cups (220g) all-purpose flour, 2 tablespoons matcha powder, 1 teaspoon baking powder, and ¼ teaspoon salt. Sifting prevents clumps and ensures a smooth, vibrant dough.
3. Cream the butter and sugars: In a large bowl, beat ¾ cup (170g) softened unsalted butter, ⅔ cup (135g) granulated sugar, and ⅓ cup (70g) packed brown sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This step traps air, making the cookies soft.
4. Add the egg and vanilla: Beat in 1 large egg (room temperature) and 1 teaspoon vanilla extract until fully incorporated. The batter may look a little glossy—that’s a good sign!
5. Combine wet and dry: Gradually add the sifted dry ingredients to the wet mixture in 2-3 batches, mixing on low speed or folding gently with a spatula. Don’t overmix; stop as soon as no streaks of flour remain.
6. Fold in the white chocolate: Gently fold in 1 cup (175g) white chocolate chips or chunks. Be generous here! The chunks melt slightly during baking, creating pockets of creamy sweetness.
7. Scoop the dough: Using a cookie scoop or tablespoon, place dough balls about 2 inches apart on the prepared baking sheets. The dough will spread slightly but keep its shape.
8. Bake: Bake for 10-12 minutes or until the edges are set but the centers still look soft. The cookies will firm up as they cool, so don’t overbake.
9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents breakage and helps them set perfectly chewy.

If your dough feels too sticky, chill it for 15 minutes before scooping. You know what they say—patience pays off! Also, keep an eye on the oven; baking times can vary slightly depending on your equipment.

Cooking Tips & Techniques

Here’s what I’ve learned from making these soft and chewy green tea cookies with white chocolate a dozen times (maybe more):

• Sifting is key: Never skip sifting the matcha and flour together. Without it, your cookies might have lumps or uneven color.
• Butter temperature matters: Softened but not melted butter gives you that perfect creamy batter. If it’s too warm, your cookies will flatten out too much.
• Don’t overmix: Overworking the dough can lead to tough cookies. Mix just until combined.
• Watch your oven: Since ovens vary, start checking cookies at 10 minutes. You want soft edges and a slightly underbaked center for that chewy texture.
• Chill the dough if needed: If your kitchen is warm or the dough feels sticky, a quick chill helps control spreading.
• Multitasking tip: While your first batch bakes, prep the next batch of dough balls to save time without rushing.

One fail I learned from? Skipping the vanilla extract once (don’t do it!). It made the whole batch taste flat. Vanilla adds that subtle warmth that ties the flavors together.

Variations & Adaptations

Feeling adventurous? Here are some fun twists on this soft and chewy green tea cookies recipe with white chocolate:

• Nutty Upgrade: Add ½ cup chopped toasted almonds or pistachios for crunch and an extra layer of flavor.
• Seasonal Swap: In spring or summer, fold in fresh or freeze-dried berries like raspberries instead of white chocolate for a fruity contrast.
• Vegan Version: Use vegan butter and flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) to bind, plus dairy-free white chocolate chips.
• Chocolate Lovers’ Dream: Mix in half white chocolate and half dark chocolate chunks for a bittersweet balance.
• Matcha Intensity: For a stronger green tea flavor, bump the matcha powder to 3 tablespoons, but be careful—it can get bitter if you go overboard.

One of my favorite personal twists is adding a pinch of cardamom or cinnamon to the dry ingredients. It adds a cozy warmth that’s unexpected but totally delicious!

Serving & Storage Suggestions

These soft and chewy green tea cookies with white chocolate are best served at room temperature, allowing the flavors to shine and the texture to be perfectly tender. Pair them with a cup of green tea or a mild coffee to complement the earthy notes.

If you want to impress guests, arrange them on a pretty platter with some fresh mint leaves or edible flowers for a touch of elegance. They’re also fantastic alongside vanilla ice cream or whipped cream for a dessert upgrade.

For storage, keep cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy, though honestly, they rarely last that long in my house! You can also freeze them for up to 3 months—just thaw at room temperature before enjoying.

To reheat, pop the cookies in a warm oven (300°F/150°C) for 5 minutes, or microwave for 10-15 seconds to bring back that freshly baked softness. Flavors actually deepen after a day, so if you can wait, they taste even better the next day.

Nutritional Information & Benefits

Each soft and chewy green tea cookie with white chocolate contains approximately:

Calories	150 kcal
Fat	8g
Carbohydrates	20g
Protein	2g
Fiber	1g

Matcha green tea powder is loaded with antioxidants, which can help reduce inflammation and boost metabolism. The white chocolate adds sweetness but also provides some calcium. While these cookies are a treat, they offer a slight health edge thanks to the matcha.

For dietary considerations, the recipe can easily be adapted to gluten-free or vegan versions, making it accessible to many. Just be mindful of allergens like dairy and eggs if serving to guests.

Conclusion

If you’re looking for a soft and chewy green tea cookies recipe with white chocolate that’s easy, tasty, and a little bit special, this one’s for you. It’s the kind of recipe that feels like a warm hug and brings a little joy to your day—whether you’re making it for yourself or sharing with loved ones.

Don’t be afraid to tweak it to your liking—add nuts, swap chocolates, or adjust sweetness. That’s part of the fun! Personally, I love how these cookies bring a bit of calm and sweetness to busy days.

Give it a try, and let me know how your batch turns out. Comments, questions, or your own spin on this recipe? Drop them below! Happy baking, and may your kitchen smell as wonderful as mine does right now.

FAQs

Can I use regular green tea powder instead of matcha for these cookies?

Regular green tea powder usually doesn’t have the fine texture or vibrant flavor needed for baking. Matcha is best for this recipe because it’s finely ground and provides that signature color and taste.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and chill the dough for 15-20 minutes if your kitchen is warm. Also, avoid overmixing the dough to keep the texture just right.

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. This actually helps the flavors develop and improves texture.

What’s the best way to store leftover cookies?

Store them in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies and thaw them before serving.

Are these cookies gluten-free?

The original recipe uses all-purpose flour, so it’s not gluten-free. However, you can substitute a gluten-free baking blend to make them safe for gluten-sensitive diets.

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