Easy Green Tea Matcha Cookies

Easy Green Tea Matcha Cookies

Treat yourself to a batch of freshly baked green tea matcha cookies! Sweet, soft and deliciously chewy, with the perfect combo of matcha and macadamia chunks for a decadent crunch. Just 10 mins prep!

Course Dessert, Snack

Cuisine Japanese

Prep Time 10

Cook Time 13

Refrigerating Time 15

Total Time 38

Servings Cookies

Calories 114kcal

Author Wandercooks

Cost $8

Ingredients

½ cup brown sugar 50 g / 1.75 oz, not packed down
¼ cup caster sugar 40 g / 1.4 oz, plus 1 - 2 tsp for sprinkling
¼ cup salted butter 60 g / 2.1 oz, softened
1 tsp white miso paste
1 tsp matcha green tea powder heaped
2 tbsp hot water Around 80°C / 175°F - see notes
1 tsp vanilla essence
1 egg
1 ½ cups self raising flour 180 g / 6.35 oz
½ cup macadamia nuts 60 g / 2.1 oz, roughly chopped, sub hazelnut or white chocolate chips

Metric - US Customary

Instructions

To toast the macadamias (optional)

Dry toast the ½ cup macadamia nuts in a medium frying pan on medium heat for 2-3 minutes until golden with a slight char around the edges. Transfer into a small bowl and allow them to cool down for a few minutes before adding to the cookie dough. Tip: The flavour and aroma of toasted macadamias is out of this world! But you can skip this step if you want to save time.
½ cup macadamia nuts

To prepare the dough

Place the 1 tsp matcha green tea powder into a small dish and pour in the 2 tbsp hot water. Mix well with a matcha whisk or small regular whisk until the matcha is fully dissolved and frothy.
1 tsp matcha green tea powder, 2 tbsp hot water
Cream the ½ cup brown sugar, ¼ cup caster sugar and ¼ cup salted butter using a stand mixer or hand held beaters for around 3-5 minutes until pale and fluffy. Tip: You can use a large mixing bowl and wooden spoon if you need.
½ cup brown sugar, ¼ cup caster sugar, ¼ cup salted butter
Add the bloomed matcha tea, 1 tsp white miso paste, 1 tsp vanilla essence and 1 egg, then mix together on low
1 tsp white miso paste, 1 tsp vanilla essence, 1 egg
Remove the bowl from the stand mixer (if using) then stir in the 1 ½ cups self raising flour and toasted macadamias using a wooden spoon until well combined. Cover and refrigerate dough for a minimum of 15 min.
1 ½ cups self raising flour
Cover and refrigerate dough for a minimum of 15 min.

To make the cookies

Preheat the oven to 180°C / 360°F.
Form cookie dough balls around 3 cm / 1.5 inches in diameter, then place onto baking trays lined with baking paper / parchment paper or a silicone mat. Tip: Leave a little space next to each one, as they will expand while baking.
Flatten the tops slightly and sprinkle with the extra 1-2 tsp caster sugar.
Bake for around 10 minutes, or until lightly browned around the edges and cracks start to form on top.
Transfer to a cooling rack until fully cooled, then serve or store in an airtight container on the benchtop.

Video

Notes

Matcha Powder - We use Maeda-En culinary grade matcha powder which is perfect for baking. It’s mixed with boiling water to bring out the flavour and ensure there are no bitter lumps of matcha throughout the cookies. Make sure any matcha powder you use is unsweetened. Otherwise, your cookies will be far too sweet without the matcha flavour intensity you're looking for.
Macadamia Nuts - The crunch and flavour is so delicious, especially once toasted! Use non-toasted macadamia nuts if you want to save time. Sub with hazelnuts, almonds etc, or use white chocolate chips for extra sweetness if you prefer.
Cookie Scoop - You can use a cookie scoop for nice evenly sized cookies if you like, but it's not essential.
Boiling Water - If you have a variable temperature kettle, we recommend boiling your water to 80°C / 175°F. You can also leave a regular kettle for 5 minutes after boiling to allow the temperature to drop slightly. This helps avoid too much bitterness in the matcha tea.

Nutrition