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.

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.

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.

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.

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