You went to Costco and bought the big tin of Matcha powder. Now what do you do? There are only so many matcha lattes one can drink, good though they are.


What is Matcha Powder?

Matcha powder is green tea that is finely ground up into a powder.

It is traditionally mixed with hot water to make a frothy slightly bitter tea, but we have found all types of delicious uses for it such as bubble tea, matcha lattes, matcha cookies, and of course ice cream!

Fortunately, there are a lot of good ideas out there.

My first foray into something other than a latte was cookies. I wanted the matcha flavor to be present but not overwhelming. I tried a couple but settled on this one from Made With Sabrina. The taste and texture are just right and the green tea flavor comes through and is not overwhelmed by the sugar. The white chocolate adds to the experience without competing with the slightly bitter matcha

I have not modified her recipe at all except to fool around with ratios of Tenderflake to butter but the difference is insignificant so now I stick with butter. I am tempted to make a batch with a tiny sprinkle of Maldon salt on top to see if that will enhance the matcha experience.

Matcha Cookies

Below is Sabrina’s Matcha Cookie Recipe

Match and White Chocolate Cookies by Made with Sabrina
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  • 2 1/4 cups all purpose flour
  • 2 sticks of unsalted butter, softened at room temp
  • 2 eggs, at room temp
  • 1 1/2 tbsp unsweetened culinary grade matcha powder
  • 1 tsp baking soda
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/ 2 cups white chocolate chips


  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. Sift flour, baking soda, salt and matcha powder in a large bowl, set aside.
  3. With a stand or hand mixer, beat butter, sugar and vanilla extract in a large mixer bowl until creamy. Slowly mix in eggs, one at a time until the eggs are incorporated. Do not over mix after eggs have been mixed in.
  4. Gradually stir in the dry mixture and chocolate chips until cookie dough is formed.
  5. Using a cookie scoop or a spoon, scoop the dough into balls; about 1- 2 tbsps of cookie dough depending on how big you would like the cookies. I use a melon ball scoop to get them uniform.
  6. For convection ovens I find it helps to roll the balls then flatten them slightly.
  7. Place cookies two inches away from each other onto the lined baking sheet.
  8. Bake for 10 - 12 minutes or until the edges are fully set and the middle is only slightly soft to yield chewier cookies.
  9. Remove from oven, cool on a baking sheet and allow cookies to rest for about 5 mins before eating.
  10. If you prefer taller cookies, you can refrigerate the cookie dough for about 10 - 15 mins

Searching for a Matcha Ice cream recipe…

I am now searching for an ice cream recipe. I would like a classic recipe and a dairy free one, perhaps coconut cream based one.

Roti & Rice has a very simple egg Free dairy recipe that could transform into a coconut based one.

Samantha Seeley has a lovely traditional custard based recipe that looks rich and delicious.

I am looking forward to more matcha recipes.

Matcha cookie Pin

Check out another delicious baking projects Banana Bread

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