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    Home » Recipes » Cookies
    Aug 27, 2021(updated May 16, 2022)

    Crispy Matcha Cookies

    4.94 from 16 votes

    8 Comments

    by Becca Du

    Jump to Recipe Print Recipe
    crispy matcha cookies

    The most popular recipe on my blog has to be my white chocolate matcha cookies. They’re also one of my favorite recipes I’ve ever developed. But while I love these things, there are people like my mom who wishes they were crispy. I can’t tell you the amount of times she’s told me my food is too soft. So eventually I caved and learned how to make thin and crispy cookies. These crispy matcha cookies are a result of that! They’re thin and crispy, but they’re also still a tad chewy on the inside.

    whisking the sugar and butter
    wet ingredients

    Ingredients, Substitutions & Adjustments

    • All purpose flour – This is the main dry ingredient. The balance between this ingredient and butter are what helps create the perfect cookie texture.
    • Matcha powder – The addition of matcha powder balances out the sweetness of the sugars in this cookie. It also gives the cookie its pretty green color. My favorite matcha brand is Aiya Matcha because they have the best matcha. The higher quality your matcha, the more vibrant the color will be. I used their culinary grade matcha powder for this recipe.
    • Baking soda – Baking soda helps the cookie spread. Make sure to use baking soda, not baking powder.
    • Salt for seasoning
    • Unsalted butter – Adds a bit of a nutty flavor to the cookies and helps give the cookies their structure
    • Granulated sugar and brown sugar – Brown sugar adds moisture and makes the cookie more chewy. Granulated sugar helps the cookie spread which is why we use more granulated sugar than brown sugar in this recipe.
    • Egg – I used a room temperature egg for this recipe because the temperature of the egg helps the cookie spread.
    • Vanilla extract – Adds flavor to the cookie. You can substitute vanilla extract with vanilla paste.
    • Whole milk – The milk adds more moisture to the cookie and helps it spread.
    • White chocolate chips – You can use as many chocolate chips as you want but the more you add, the less flat the cookies will be. Feel free to substitute with dark chocolate chips.
    matcha cookie dough
    scooped cookie dough

    Making my crispy matcha cookies

    Preheat the oven to 350 degrees F (177 degrees C). Prepare 2 baking sheets by covering them with parchment paper. Set aside. Combine all purpose flour, matcha powder, and baking soda in a bowl. Make sure to sift the matcha powder into the bowl to prevent clumping. Mix together and set aside. Add the butter, sugar, and brown sugar to a large bowl. Whisk with a stand mixer or stand mixer with a paddle attachment for 2 minutes and the mixture is a light brown color. Add the egg and whisk until incorporated. Add the vanilla extract and whole milk. Whisk until incorporated.

    Combine the wet ingredients with the dry ingredients from step 3. Mix with a spatula until just combined. Be careful not to over mix. Add the white chocolate chips and mix until combined. Use a 1 tbsp cookie scoop to scoop the cookie dough onto the prepared baking sheets. Bake for 10-12 minutes until the edges start to brown. Cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.

    crispy matcha cookies

    Tips on how to make the perfect crispy matcha cookies

    Sift the matcha powder

    Matcha powder tends to clump, so sifting helps loosen it up and distribute evenly in the cookie dough.

    Use less chocolate chips for flatter cookies

    One of the keys to getting flatter cookies is less chocolate chips (unfortunately). I tested this with 1/2 cup, 3/4 cup, and 1 cup of white chocolate chips. The 1/2 cup of chocolate chips resulted in the flattest cookies. I personally preferred 3/4 cup because it provided a good balance between chocolate chips and the flatness of the cookie. I also included an image of a cookie (above this section) that did not have that many chocolate chips for reference.

    Make sure ingredients are room temperature

    Another key to getting flatter, crispy cookies is to ensure your egg, butter, and milk are at room temperature. Cold ingredients prevent the cookie from spreading.

    Can I add less sugar?

    This is the most common question I get on all my recipes. The short answer is yes, but you may not get a cookie that is as crispy and flat because sugar helps the cookie spread. These cookies in particular were harder to get right than other types of cookies because the crispiness depends on the balance of wet and dry ingredients. So in general, I would recommend not changing the quantity of most of the ingredients.

    crispy matcha cookies

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    crispy matcha cookies

    Crispy Matcha Cookies

    Becca Du
    Thin and crispy matcha cookies with white chocolate chips.
    4.94 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 10 minutes mins
    Course Dessert
    Cuisine American, Asian
    Servings 30 cookies
    Calories 58 kcal

    Equipment

    • Oven Thermometer
    • Ice Cream Scoop

    Ingredients
     
     

    • ¾ cup all purpose flour
    • 2 tbsp matcha powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • ¼ cup unsalted butter room temperature
    • ½ cup + 2 tbsp granulated sugar
    • 2 tbsp light brown sugar
    • 1 egg room temperature
    • 1 tsp vanilla extract
    • 1 ½ tsp whole milk room temperature
    • ¾ cup white chocolate chips

    Instructions
     

    • Preheat the oven to 350 degrees F (177 degrees C).
    • Prepare 2 baking sheets by covering them with parchment paper. Set aside.
    • Combine all purpose flour, matcha powder, baking soda, and salt in a bowl. Make sure to sift the matcha powder into the bowl to prevent clumping. Mix together and set aside.
    • Add the butter, sugar, and brown sugar to a large bowl. Whisk with a stand mixer or stand mixer with a paddle attachment for 2 minutes and the mixture is a light brown color.
    • Add the egg and whisk until incorporated.
    • Add the vanilla extract and whole milk. Whisk until incorporated.
    • Combine the wet ingredients with the dry ingredients from step 3. Mix with a spatula until just combined. Be careful not to over mix.
    • Add the white chocolate chips and mix until combined.
    • Use a 1 tbsp cookie scoop to scoop the cookie dough onto the prepared baking sheets. Bake for 10-12 minutes until the edges start to brown. If you want a really crispy cookie, I would recommend baking for 12 minutes.
    • Cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.

    Nutrition

    Serving: 1mini cookieCalories: 58kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 44mgPotassium: 20mgFiber: 1gSugar: 3gVitamin A: 107IUVitamin C: 1mgCalcium: 12mgIron: 1mg
    Keyword crispy matcha cookies
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    Comments

    1. Vasilia says

      September 22, 2021 at 1:14 pm

      5 stars
      These are delicious! I left out the chocolate chips and doubled the recipe. Cooked one sheet and am freezing the rest for later. The first batch came out flat similar to wafers but damn were they wonderful. Soft and crunchy at the same time. I imagine the frozen ones will turn out more like the photo but either way I’ll have no problem eating them. Thanks!

      Reply
      • Becca says

        September 22, 2021 at 2:57 pm

        Hi Vasilia. Thank you for much for trying this recipe! So glad you enjoyed them 🙂

        Reply
    2. Debbie Simpson says

      January 16, 2022 at 7:56 pm

      Hiya, sorry, waaaay too sweet! Followed the recipe exactly and maybe if I didn’t put the choc chips in
      It would have been better.

      Reply
      • Becca says

        January 16, 2022 at 8:49 pm

        Hi Debbie. Maybe try it with dark chocolate chips next time? Let me know if you try it again. Thanks for making the recipe!

        Reply
    3. Tanya says

      January 28, 2023 at 10:16 pm

      4 stars
      They were tasty but definitely NOT crispy.

      Reply
      • Becca Du says

        January 29, 2023 at 3:37 pm

        Thank you for trying the recipe!

        Reply
    4. annhp says

      August 04, 2023 at 1:21 pm

      5 stars
      can i use this crispy cookie recipe for the black sesame cookies? the black sesame cookies came out more thicker and cake-like for some reason and i like crispier cookies. the matcha ones came out perfectly! love them.

      Reply
      • Becca Du says

        August 04, 2023 at 1:54 pm

        I can’t say for sure you will get the same result, but I think so! Let me know if you try it!

        Reply

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    Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

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