Do Share Recipe

I still remember the first time I baked these Brown Butter Matcha Cookies Recipe, and honestly, I couldn’t stop sneaking bites of the dough. The nutty aroma of brown butter mixed with earthy matcha filled my kitchen and instantly made me excited. When they came out of the oven, the soft centers and crisp edges were absolutely perfect.

I made these for a family gathering, and they disappeared in minutes. Ever since, this recipe has been my go-to when I want something unique yet comforting. If you love bakery-style cookies with bold flavors, you’re going to adore this recipe. You can also enjoy similar comforting flavors in the Chicken Stroganoff Recipe.

Ingredients Section

153g all-purpose flour – Provides structure to the cookies; fresh flour keeps them soft and tender.
10g matcha powder – Adds earthy flavor and natural green color; culinary-grade matcha works best for baking.
¼ teaspoon baking soda – Helps the cookies rise slightly while keeping the centers soft.
¼ teaspoon salt – Balances sweetness and enhances the overall flavor.
100g unsalted butter (browned) – Creates a rich, nutty depth that makes these cookies stand out.
70g white sugar – Adds sweetness and helps form lightly crisp edges.
50g light brown sugar – Adds moisture and chewiness with subtle caramel notes.
1 large egg – Binds the dough together and provides structure; room-temperature egg blends better.
120g white chocolate, chopped – Brings creamy sweetness that pairs perfectly with earthy matcha.

Note: This recipe yields several servings depending on cookie size and portioning. These cookies are as comforting and creamy as the Copycat Chilis Cajun Chicken Pasta Recipe for dinner nights.

Variations

These cookies are easy to customize based on taste and dietary needs:

Dairy-free: Use plant-based butter sticks that brown well.
Sugar-free: Replace sugar with a baking-friendly sugar substitute.
Extra matcha: Increase matcha slightly for stronger flavor.
Flavor add-ins: Add toasted sesame seeds, pistachios, or dark chocolate chunks.
Nutty twist: Add finely chopped almonds or macadamia nuts.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 13 minutes
Total Time: 23 minutes

Equipment You Need

Saucepan: For browning the butter.
Mixing bowls: For combining dry and wet ingredients separately.
Whisk: To mix dry ingredients smoothly.
Spatula: For folding dough gently.
Cookie scoop: Ensures uniform cookie size.
Baking tray: For even baking.
Parchment paper: Prevents sticking and helps cleanup.
Cooling rack: Allows cookies to cool evenly.

How to Make Brown Butter Matcha Cookies?

Preheat the Oven

Start by preheating your oven to 175°C (350°F). Line a baking tray with parchment paper so your cookies bake evenly and release easily.

Brown the Butter

Melt butter in a saucepan over medium heat. Stir continuously as it foams and bubbles. Once golden brown bits form and a nutty aroma develops, remove from heat and allow it to cool slightly.

Mix Dry Ingredients

In a bowl, whisk together flour, matcha powder, baking soda, and salt. This helps distribute everything evenly and prevents lumps.

Prepare Wet Ingredients

In another bowl, combine cooled brown butter with white and brown sugar. Whisk until smooth and glossy, then mix in the egg until fully incorporated.

Make the Dough

Slowly fold dry ingredients into the wet mixture. Mix gently until just combined, then fold in chopped white chocolate chunks.

Scoop and Shape

Scoop dough portions onto the lined tray, leaving enough space between cookies. Press a few extra chocolate pieces on top for a bakery-style look.

Bake and Cool

Bake for 10–13 minutes until edges are lightly golden and centers remain soft. Cool on the tray for 5 minutes before transferring to a wire rack.

Additional Tips for Making this Recipe Better

After baking these many times, here are my personal tips:

I always let the brown butter cool before mixing; this improves texture.
Chilling the dough for 30 minutes creates thicker, chewier cookies.
I like mixing large and small chocolate chunks for better texture.
A tiny sprinkle of sea salt on top enhances flavor beautifully.
I slightly underbake them for ultra-soft centers.

How to Serve Brown Butter Matcha Cookies?

These cookies taste incredible when served warm with a glass of milk or hot green tea. For dessert, I love pairing them with vanilla ice cream. Arrange them on a platter with a light dusting of matcha powder for an elegant finish. You can also drizzle melted white chocolate on top for special occasions.

Nutritional Information

Here’s a quick nutrition snapshot (approximate per cookie):

Calories: 130–150 kcal
Protein: 2g
Carbohydrates: 18–20g
Fat: 6–8g

Make Ahead and Storage

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. Keep parchment between layers to prevent sticking.

Freezing

Freeze unbaked dough balls or baked cookies for up to 3 months. Thaw at room temperature before baking or serving.

Reheating

Warm cookies in the oven at 150°C for 5 minutes or microwave for 10–15 seconds to refresh softness.

Why You’ll Love This Recipe

Here’s why these cookies quickly become a favorite:

Unique flavor combo: Nutty brown butter and earthy matcha taste amazing together.
Easy preparation: No stand mixer needed.
Perfect texture: Crispy edges and soft centers every time.
Highly customizable: Easy to adjust flavors and dietary needs.
Freezer friendly: Great for make-ahead baking.

Ben Carraoli