Matcha Latte Cookies Recipe

So you’re craving something sweet and a little fancy, but you also don’t want to whisk your life away or sacrifice an entire afternoon mixing, chilling, and overthinking your existence? Same. That’s exactly how these matcha latte cookies were born—soft, chewy, cozy, and basically the edible version of a warm hug from someone who doesn’t ask you to fill out a survey afterward.

Grab your apron (or don’t, I’m not your mom), and let’s make cookies that taste like your favorite café order—minus the overpriced latte.

Why This Recipe Is Awesome

Here’s the tea (literally): these cookies are ridiculously good, ridiculously easy, and look super aesthetic without you doing any actual “aesthetic” work.

• They’re soft, chewy, and taste like matcha + creamy vanilla heaven.
• They take minimal effort—it’s idiot-proof; even I didn’t mess it up.
• They pair well with anything: milk, coffee, self-love, whatever.
• They make you look like you have your life together. (We both know you don’t, but hey, presentation matters.)

Basically, these cookies slap.

Ingredients You’ll Need

Gather your goodies like a snack-seeking squirrel:

• 1 ½ cups all-purpose flour (aka the stuff that magically becomes cookies)
• 1 tbsp high-quality matcha powder (don’t use the bargain bin one unless you enjoy sadness)
• ½ tsp baking soda
  
• ¼ tsp salt
  
• ½ cup unsalted butter, softened (don’t microwave it into soup)
• ¾ cup granulated sugar
  
• 1 large egg
  
• 1 tsp vanilla extract
  
• 2 tbsp milk (gives that latte vibe)
• Optional: white chocolate chips, because life is short

Step-by-Step Instructions

1. Preheat your oven

Heat to 350°F (180°C). Yes, preheating matters—don’t skip it unless you want sad, flat, confused cookies.

2. Mix your dry stuff

In a bowl, whisk together flour, matcha, baking soda, and salt. Congratulations, you’ve just completed the easiest step.

3. Cream the butter and sugar

In another bowl, beat butter and sugar until it’s fluffy and looks like you actually put effort into your life. Add the egg and vanilla; mix again.

4. Add milk

Pour in the milk so your cookies get that latte softness. Stir like you mean it.

5. Combine

Add the dry mixture to the wet mixture. Mix until everything’s just combined. Do not overmix unless you enjoy tough cookies with trust issues.

6. Scoop and place

Scoop tablespoon-sized balls onto a baking tray. Leave space between them unless you want one giant mega-cookie (which… honestly doesn’t sound terrible).

7. Bake

Pop them in for 10–12 minutes, until the edges look set. Don’t wait for the tops to brown; matcha doesn’t play that game.

8. Cool

Let them chill on the tray for 5 minutes before moving them. You should chill too. Hydrate. Check your notifications.

Common Mistakes to Avoid

• Thinking you don’t need to preheat the oven—rookie mistake.
• Using cheap, low-quality matcha. Your cookies will taste like grass. Not cute.
• Overbaking. Matcha cookies don’t turn golden; they turn dry.
• Melting the butter into oblivion. You want softened, not liquid regret.
• Overmixing the dough. Unless you like cookies that double as paperweights.

Alternatives & Substitutions

• No milk? Use almond milk, oat milk, or that weird leftover carton in the fridge—just not flavored milk unless you want chaos.
• No white chocolate chips? Add nuts, dark chocolate, or leave them plain. They’re already fabulous.
• No vanilla? You can skip it, but your cookies might cry.
• Gluten-free? A 1:1 gluten-free flour blend works (usually).
• Sweeter cookies? Add 1–2 tbsp extra sugar. No judgment.

IMO, white chocolate + matcha is elite, so if you want to be fancy, go that route.

FAQs

 Can I use margarine instead of butter?

Technically yes… but why hurt your soul like that?

 What kind of matcha should I use?

Ceremonial grade is amazing but pricey. Culinary grade works perfectly fine for baking—your wallet will thank you.

 Do I have to chill the dough?

Nope! These cookies are chill enough on their own. Bake immediately.

 Can I freeze the cookie dough?

Absolutely. Freeze scooped balls on a tray, then bag them. Future you will be thrilled.

Why are my cookies dry?

You probably overbaked them. It happens. We move.

 Can I make them vegan?

Yes—swap butter for vegan butter and the egg for a flax egg. Texture will change a bit but still delicious.

Can I add more matcha for stronger flavor?

Sure, but don’t go wild. Too much matcha = bitter cookies and sadness.

Final Thoughts

And boom—you’ve just whipped up soft, chewy, gorgeous matcha latte cookies that taste like something from a cozy Japanese bakery. See? Zero stress, minimal dishes, maximum deliciousness.

Now go impress someone—or just impress yourself, because honestly that’s more important. You’ve earned the bragging rights and the cookies. Enjoy!