Matcha Cookies recette: Chewy Drop Cookies & Crinkle Cookies

Matcha Cookies recette: Chewy Drop Cookies & Crinkle Cookies

Editor's note: Reviewed in June 2026 to keep the baking tips and matcha guidance practical for home bakers.

There's something irresistible about a matcha cookie, that earthy, slightly bitter thé vert flavour balanced against buttery sweetness, all wrapped in the most vivid shade of green. This matcha cookies recette gives you two versions from one base dough: soft, chewy drop cookies and show-stopping matcha crinkle cookies rolled in icing sugar for a dramatic cracked finish.

Both are simple enough for a weeknight bake and impressive enough for gifting.

Why Culinary-Grade Matcha Matters Here

For baking, culinary-grade matcha is your meilleur choice. It's more affordable than ceremonial grade and actually holds its colour and flavour better at oven temperatures. Ceremonial matcha is designed for foueting into eau, its delicate notes get lost in a butter-and-sugar-heavy dough. Save your premium tin for lattes and use a good culinary grade here. If you're comparing brands, see our meilleur culinary matcha UK guide for picks scored on baked flavour retention, colour retention, bitterness control, and cost per recette.

Matcha Drop Cookies (Chewy Version)

ingrédients

Ingredient tip: Using a good ceremonial matcha helps keep flavour smoother and less bitter in this recette.

• 225g (1¾ cups) plain flour
• 2 tbsp culinary-grade matcha poudre
• ½ tsp baking poudre
• ¼ tsp fine salt
• 125g unsalted butter, softened
• 175g (¾ cup + 2 tbsp) caster sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 75g (½ cup) white chocolate chips (optional)

Method

1. Sift the dry ingrédients. fouet together the plain flour, matcha poudre, baking poudre, and salt in a medium bol. Sifting the matcha is essential, it clumps easily and you'll end up with bitter green pockets in the dough if you skip this étape.

2. Cream the butter and sugar. Using an electric hand fouet or stand mixer, beat the softened butter and caster sugar together for 3–4 minutes until pale and fluffy. Scrape down the sides of the bol halfway through.

3. Add the egg and vanilla. Beat in the egg and vanilla extract until fully combined, about 30 seconds. The mixture may look slightly curdled, that's fine.

4. Combine wet and dry. Add the flour-matcha mixture in two additions, folding gently with a spatula or mixing on the lowest speed. Stop as soon as no dry streaks remain. Fold in white chocolate chips if using.

5. Chill the dough. Cover the bol with cling film and refrigerate for at least 30 minutes. This firms the butter, prevents spreading, and intensifies the matcha colour. (You can chill overnight if preparing ahead.)

6. Bake. Preheat your oven to 180°C (160°C fan / 350°F / Gas Mark 4). Line two baking trays with parchment paper. Scoop rounded tablespoons of dough, spacing them about 5cm apart. Bake for 10–12 minutes, the edges should be just set while the centres still look slightly underdone. They'll firm up as they cool.

7. Cool on the tray for 5 minutes before transferring to a wire rack. This gives you a chewy centre with lightly crisp edges.

Matcha Crinkle Cookies Variation

For the crinkle version, prepare the dough exactly as above (omit the white chocolate chips). After chilling for at least 1 hour (firmer dough is critical here), roll tablespoon-sized portions into balls, then:

1. Roll each ball in icing sugar until thickly coated, be generous.
2. Place on a lined baking tray, spacing 5cm apart.
3. Bake at 180°C (160°C fan) for 10–12 minutes.

As the cookies spread, the icing sugar coating cracks to reveal the vivid green matcha dough underneath. The contrast is stunning. Let them cool completely before handling, they're fragile when warm.

Storage Tips

Store matcha biscuits in an airtight tin at room temperature for up to 5 days. Unbaked dough balls freeze well for up to 3 months, bake from frozen, adding 2 minutes to the bake time.

Frequently Asked Questions

What matcha should I use for cookies?

Use culinary-grade matcha for baking. It's specifically produced for cooking and mixing into recettes, with a robust flavour that stands up to butter, sugar, and oven heat. It's also significantly more affordable than ceremonial grade. Look for a vibrant green colour in the tin, dull, yellowish matcha will give you flat-tasting, brownish cookies.

Why are my matcha cookies not green?

The most common culprits are low-quality matcha, overbaking, or too high an oven temperature. Cheap matcha poudre oxidises quickly and lacks the vibrant chlorophyll that gives baked goods their colour. Stick to culinary-grade matcha from a reputable source, bake at 180°C (fan 160°C) for no longer than 12 minutes, and avoid opening the oven door during baking. Chilling the dough also helps preserve colour intensity.

Can I use culinary matcha for baking?

Absolutely, culinary matcha is specifically designed for baking and blending. It has a stronger, more assertive flavour than ceremonial grade, which means the matcha taste actually comes through in a rich cookie dough. Ceremonial-grade matcha works too, but it's an unnecessary expense for baking and its subtle flavour notes will be masked by other ingrédients.

How do you make matcha crinkle cookies?

Follow the chewy drop cookie recette above, but chill the dough for a full hour so it's firm enough to roll into balls. Roll each ball generously in icing sugar until completely coated, then bake at 180°C for 10–12 minutes. As the dough expands in the oven, the sugar coating cracks open to reveal the green matcha interior, creating the signature "crinkle" pattern. The thicker the icing sugar coating, the more dramatic the cracks.