Matcha–White Chocolate Sugar Cookies

Matcha–White Chocolate Sugar Cookies

Who said cookies had to be boring? With a touch of powdered green tea, we've given these treats an unforgettable elf-worthy hue that doesn't need any icing or decorating. Trust us; your taste buds will thank you.

Makes 24 Servings 


¾ cup granulated sugar divided

½ teaspoon plus 2 Tbsp. matcha

2 cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon kosher salt

1 cup (2 sticks) plus 2 Tbsp. unsalted butter, cut into pieces, room temperature

½ cup (packed) light brown sugar

1½ tablespoons honey

1 large egg

1 large egg yolk

2 teaspoons finely grated lemon zest

3 ounces white chocolate, chopped


 To order matcha tea, please click HERE: 


  1. Step 1

    Let's get mixing. In a small bowl, combine ½ cup granulated sugar and ½ tsp. matcha, then set it to the side. Trust us; the result will be worth it!

    Step 2

    Whisk flour, baking soda, salt, and 2 Tbsp—matcha in a bowl. Next up, grab your electric mixer and blend butter, brown sugar, honey, and ¼ cup granulated sugar until it reaches a fluffy consistency. Then, add an egg, egg yolk, and a pinch of lemon zest and mix it all until it becomes a pale, dreamy mixture. Get ready to indulge in some seriously delicious goodness!

    Step 3

    Let's slow down the mixer and slowly pour the flour mixture while the motor runs. Once there are no more dry spots, we'll want to grab a wooden spoon or rubber spatula to mix in the delicious white chocolate. Yum!

    Step 4

    After wrapping it in plastic, pop it in the fridge for at least 2 hours (or up to 5 days (if you're a planner). Pro tip: if you're keeping it in the fridge for longer, take it out an hour before scooping and baking to give it enough time to soften. 

    Step 5

    Preheat your oven to 350°. Next, grab 2 parchment-lined baking sheets and scoop the dough using a scant tablespoon measure. Space them about 1 inch apart. If you want perfectly shaped and neat cookies, like the ones in our photo, try using a mini muffin pan coated with some nonstick vegetable oil spray. Just portion out the same amount of dough into each cup and you're good to go!

    Step 6

    Pop them in the oven and halfway through, rotate the baking sheet. You're gonna want to monitor the bottoms and edges - once they're just barely golden and cooked, you know they're ready (also, the top will look dry, not wet). This should take about 8-10 minutes. 

    Step 7

    Now for the fun part! Carefully swirl those cookies in the matcha sugar we saved earlier. Handle with care! Once you've got them covered, stick them on a wire rack to cool down. You're almost there now!

    Step 8

    Store cookies airtight at room temperature for up to 2 days.

Nutrition Per Serving

Calories (kcal) 180 Fat (g) 10 Saturated Fat (g) 6 Cholesterol (mg) 35 Carbohydrates (g) 22 Dietary Fiber (g) 0 Total Sugars (g) 14 Protein (g) 2 Sodium (mg) 90
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