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–+ servings
Matcha Cookies

Delicious Matcha Cookies with Creamy White Chocolate Dip

Indulge in these vibrant Matcha Cookies with a creamy white chocolate dip, making for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 8 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Japanese
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Cane Sugar Provides sweetness; granulated sugar can be substituted.
  • 1/2 cup Light Brown Sugar Adds moisture and caramel flavor.
  • 2 tablespoons Matcha Powder Use unsweetened culinary grade for best results.
  • 1/2 cup Melted Coconut Oil Serves as a moisture source; unsalted butter works as a replacement.
  • 1 large Egg Binds the ingredients.
  • 1 large Egg Yolk Enhances richness.
  • 2 teaspoons Vanilla Extract Prefer pure vanilla.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1/4 teaspoon Sea Salt Balances sweetness.
  • 2 cups All-Purpose Flour Provides structure.
For the White Chocolate Dip
  • 1 cup White Chocolate Chips Creates a decadent topping.
  • 1 tablespoon Coconut Oil Ensures white chocolate melts smoothly.
  • 1 tablespoon Black Sesame Seeds Decorative finishing touch; optional.

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • Spatula
  • Cookie scoop
  • Baking sheets
  • Parchment Paper
  • heatproof bowl
  • pot

Method
 

Baking Instructions
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the cane sugar, light brown sugar, and matcha powder until well combined.
  3. Add melted coconut oil, egg, egg yolk, and vanilla extract to the dry ingredients and whisk until smooth.
  4. Sprinkle in baking soda and salt, and stir gently to combine.
  5. Gradually fold in the all-purpose flour until no dry bits remain.
  6. Use a cookie scoop to portion the dough onto the prepared baking sheets, spacing each scoop about 2 inches apart.
  7. Bake for around 8 minutes until puffed and lightly set around the edges.
  8. Let the cookies cool on the sheet for about 5 minutes before transferring to a wire rack.
  9. For the dip, melt white chocolate chips and coconut oil in a heatproof bowl over simmering water.
  10. Dip one side of each cookie into the melted chocolate and sprinkle with black sesame seeds if desired.
  11. Let the dipped cookies sit on parchment to allow the chocolate to set.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 20mgSodium: 50mgPotassium: 40mgFiber: 0.5gSugar: 8gCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 4 days, or freeze for longer storage. Reheat to enjoy again.

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