Easy Matcha Cookies Recipe (with Brown Butter)

These Easy Matcha Cookies with Brown Butter are the kind of treat that makes you pause and say, “Wow.” They’re crispy on the edges, chewy in the middle, and bursting with earthy matcha flavor that’s beautifully complemented by the deep, nutty notes of brown butter. Not only do they taste like something you’d find at a fancy bakery, but they also come together quickly—perfect for those weeknights when you’re craving something special but don’t want to spend hours in the kitchen.

Why You’ll Love This Recipe

• Incredible Flavor Combo: The grassy, slightly bitter taste of matcha balances beautifully with the rich, toasty flavor of browned butter. It’s a flavor match made in dessert heaven.
• Chewy Meets Crisp: These cookies have that magical texture combination—slightly crisp edges with soft, chewy centers that keep you coming back for more.
• Quick to Make: No chilling time required! From mixing bowl to oven in under 15 minutes.
• Impressive but Easy: Whether you’re baking for friends or just yourself, these cookies look and taste gourmet with minimal effort.

Ingredients You’ll Need

Here’s what brings these cookies to life—and why each one matters:

• Unsalted Butter: You’ll brown it to bring out a nutty depth that makes these cookies taste ultra-luxurious.
• Matcha Powder: The star of the show—choose a good-quality culinary or ceremonial grade matcha for the best flavor and vibrant color.
• Brown Sugar: Adds moisture and chewiness while enhancing the caramelized flavor of the browned butter.
• White Sugar: Balances the richness of the brown sugar and helps give the cookies a crisp edge.
• All-Purpose Flour: The base of your cookie dough—simple, reliable, and perfect for this texture.
• Baking Soda: Helps the cookies spread and rise just right.
• Salt: Just a pinch elevates all the other flavors and keeps the sweetness in check.
• Vanilla Extract: Adds warmth and depth to complement the earthy matcha.
• Eggs: Bind the dough together and add richness. Room-temperature eggs work best for even mixing.

Variations

Looking to switch things up? Try these easy twists:

• White Chocolate Chips: Add a handful to the dough for creamy, sweet bursts that pair beautifully with matcha.
• Macadamia Nuts: For added crunch and a buttery bite that matches well with the brown butter theme.
• Coconut Flakes: Toasted coconut adds a slightly tropical vibe and great texture.
• Vegan Swap: Use a vegan butter substitute and flax egg (1 tbsp ground flax + 3 tbsp water) to make them plant-based.

How to Make Easy Matcha Cookies (with Brown Butter)

Step 1: Brown the Butter

In a small saucepan, melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter foams and then turns golden brown with a nutty aroma. This takes about 5–7 minutes. Remove from heat and let it cool slightly.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the brown butter, brown sugar, white sugar, and vanilla extract. Stir until smooth. Add the eggs one at a time, mixing well after each addition.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together flour, matcha powder, baking soda, and salt. Gradually add this to the wet mixture, stirring until a soft dough forms.

Step 4: Scoop and Bake

Scoop the dough into tablespoon-sized balls and place on a parchment-lined baking sheet, leaving space between each one. Bake in a preheated oven at 350°F (175°C) for 9–11 minutes, or until the edges are just golden and the centers look slightly underbaked.

Step 5: Cool

Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack. This helps them set up with that perfect chewy center.

Pro Tips for Making the Recipe

• Don’t Skip Browning the Butter: It’s the key to that nutty, caramel-like depth. Watch it closely—it can go from brown to burnt quickly.
• Use a Cookie Scoop: This helps ensure evenly sized cookies that bake uniformly.
• Sift the Matcha: Matcha can clump easily, so sift it into your flour mixture for even distribution and a smooth dough.
• Let the Butter Cool Slightly: Hot butter can scramble your eggs—give it a few minutes to cool before mixing.

How to Serve

These cookies are irresistible warm from the oven with a glass of cold milk or a cup of hot green tea. They also make a lovely pairing with vanilla ice cream—hello, matcha cookie ice cream sandwiches!

Make Ahead and Storage

Storing Leftovers

Keep cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy!

Freezing

You can freeze both baked cookies and raw dough balls. Store baked cookies for up to 3 months, and freeze dough balls for easy bake-on-demand treats.

Reheating

Warm up cookies in the microwave for 10–15 seconds for that just-baked feel. If reheating from frozen, bake cookie dough balls at 325°F for a few extra minutes.

FAQs

Can I make these cookies without browning the butter?
Yes, but you’ll miss out on that rich, nutty flavor that makes them so special. Regular melted butter will work in a pinch, but brown butter truly elevates the taste.

What kind of matcha should I use for baking?
Look for culinary-grade matcha—it’s designed for baking and has a slightly stronger flavor that holds up well in cookies. Ceremonial-grade is great, but might be too pricey for everyday use.

Why did my cookies turn out flat?
This could be from overmixing the dough or using butter that was too hot when mixing. Let the butter cool, and mix just until combined.

Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 3 days or freeze it in pre-scooped balls for later baking. Just add a minute or two to the bake time if baking from frozen.

Final Thoughts

If you’ve never tried matcha in cookies before, this is the perfect introduction. The combination of earthy matcha and rich brown butter is unforgettable, and the ease of the recipe makes it perfect for any day of the week. Try them once, and they’ll be part of your go-to dessert lineup in no time.

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