Matcha Cookies

12th December 2025

Indulgent sweet Bird & Blend’s pure grade matcha cookies loaded with white chocolate callets.

Recipe

Matcha Cookies Recipe

All recipes are based on treats created by Gleni however we take no responsibility when attempted at home.

Prep Time: 25 minutes

Cook Time: 12 minutes

Cooling Time: 35 minutes

Total Time: 1 hours 12 minutes

Servings: 12

List of equipment needed:

Scales, Baking trays x3, Non stick parchment paper, Large bowl, Sieve, Electric mixer or Wooden spoon, Spatula, Teaspoon (Tsp), Tablespoon (Tbsp), Butter knife, Cooling rack, Slotted spatula.

Ingredients

For the cookies:

130g Block butter (salted)
200g Castor sugar
80g Light brown sugar
1 Egg
1 tsp Vanilla extract
310g Self raising flour
2 tbsp Pure grade matcha
150g white chocolate callets

Instructions

For the cookies:

Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
Prepare two/three baking trays with parchment paper.
In a large bowl, cream the block butter, castor sugar and light brown sugar until it comes to together.
Add the egg and vanilla extract to the same bowl, combine into the mixture.
Sieve the flour and pure grade matcha into the bowl, mix until you have a soft dough.
Add the white chocolate callets into the mix and gently combine.
Use your hands to scoop together balls of dough that are 75g per cookie ball.
Once you have weighed all the cookie mixture into balls, put them in the freezer for a minimum of 2 hours. This will allow your cookies to keep their height when baking.
Once the cookies are frozen, place them on the pre lined baking trays, making sure to give them lots of space as they will spread out.
Bake them for 12-16 minutes or until slightly coloured, they will still look slightly underbaked. This is good as they will firm up when they cool down.
Leave on the baking trays for at least 10 minutes so they firm up a little, transfer them to a wire rack and allow them to cool fully.

Store for up to 3 days in airtight containers.

Notes:

I use Bird & Blend’s pure grade matcha in my cookie recipe.
You can swap out the white chocolate callets for milk or dark.
Want to make the cookies perfectly circular? You will need a large circular cookie cutter that is bigger than the cooked cookie. Gently place the cutter over the hot cookie (Careful the tray will be hot) and in a circular motion move the cutter so it gently knocks into the sides creating a perfectly round cookie.
You can cook them straight away but would recommend freezing them as stated in the recipe above.
As/if you are freezing the cookies balls you don't have to cook them all at once. They would last up to one month from frozen.