White Chocolate Green Tea Cookies
Buttery Matcha Cookies with White Chocolate Chips.

Total Time: 2 Hours & 35 Minutes Yield: 24 Cookies

Adapted from justonecookbook.com.


  • 2 cups all-purpose flour
  • 2 ½ tbsp Matcha Green Tea Powder
  • ¾ cup unsalted butter
  • Roughly 1 cup confectioner's sugar/powder sugar
  • A pinch of Kosher Salt
  • 2 large egg yolks
  • ¼ cup White Chocolate Chips


  1. Combine 2 cups all-purpose flour and 2 ½ Tbsp Matcha Green Tea powder in a large bowl.
  2. Sift the flour and the matcha powder.
  3. In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat ¾ cup unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.
  4. Add a pinch of salt and blend.
  5. Add roughly 1 cup of powder sugar and blend until soft and light. Scrape down the bowl as needed.
  6. Add 2 large egg yolks and mix well until combined.
  7. Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.
  8. Add ¼ to ⅓ cup white chocolate chips and blend well.
  9. Cut the dough in half and shape into 2 cylinders, about 1.5" diameter, 7" long.
  10. Wrap the logs in plastic wrap and chill in refrigerator until firm, at least 2 hours (or overnight). Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in nice cylindrical shape, so your cookie slices won’t be flat on one side.
  11. Preheat the oven to 350°F. Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into ⅓ inch-thick rounds. Place them on the baking sheet, leaving about 1” between rounds.
  12. Bake the cookies at 350°F for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.
  13. Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. If you pack the cookies in an airtight container, they will keep for at least 4 days.
  14. You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.



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