Description

These delightful Matcha Cookies combine the earthy flavor of matcha powder with the sweetness of white chocolate, creating a unique and elegant treat. With a crisp edge and a tender center, these cookies are perfect for afternoon tea or a special dessert. A light sprinkle of black sesame seeds adds a subtle crunch and an appealing finish.

Ingredients

Scale

Dry Ingredients

2½ cups all-purpose flour (spooned and leveled)
1 tablespoon matcha powder
½ teaspoon baking soda
½ teaspoon sea salt

Sugars

¾ cup cane sugar
¼ cup packed light brown sugar

Wet Ingredients

1 cup melted coconut oil
1 large egg
1 large egg yolk
1 teaspoon vanilla extract

Dipping and Garnish

1 cup white chocolate chips
1 teaspoon coconut oil
Black sesame seeds (for sprinkling)

Instructions

Preheat Oven: Preheat the oven to 375°F and line two large baking sheets with parchment paper to prepare for baking the cookies.
Mix Sugars and Matcha: In a large bowl, whisk together the cane sugar, light brown sugar, and matcha powder until evenly combined.
Add Wet Ingredients: Pour in the melted coconut oil and whisk until the mixture is smooth. Then add the egg and egg yolk, whisking well to fully incorporate them. Finally, whisk in the vanilla extract for flavor.
Incorporate Dry Ingredients: Sprinkle the baking soda and sea salt evenly over the mixture and whisk to combine. Add the flour and gently mix with a spatula until just combined to avoid overworking the dough.
Shape Cookies: Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake Cookies: Bake one sheet at a time in the preheated oven for 8 minutes or until the cookies are puffed and the edges are lightly set.
Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Melt Chocolate Dip: Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer. Place a heatproof bowl with white chocolate chips and 1 teaspoon coconut oil over the saucepan, stirring occasionally until smooth and melted.
Dip and Garnish: Dip one side of each cooled cookie into the melted white chocolate and set on parchment paper. Immediately sprinkle black sesame seeds on the chocolate side to garnish.
Set Chocolate: Allow the dipped cookies to sit for 20 minutes or until the white chocolate is firm to touch.
Serve or Store: Enjoy the cookies immediately or store them in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months.

Notes

Ensure the coconut oil is fully melted but not hot before mixing with the eggs to avoid cooking them.
Do not overmix the dough once the flour is added to keep the cookies tender.
For best results, bake one sheet of cookies at a time to maintain even heat distribution.
White chocolate can burn easily; melt it gently over simmering water without direct contact with water.
Black sesame seeds add a nutty flavor and a visually appealing finish but can be omitted if unavailable.
If freezing cookies, thaw at room temperature before dipping in white chocolate for best texture.

Prep Time: 15 minutes
Cook Time: 8 minutes per baking sheet (about 16 minutes total)
Category: Dessert
Method: Baking
Cuisine: Japanese-inspired

Keywords: matcha cookies, green tea cookies, white chocolate matcha cookies, Japanese dessert, easy baked cookies