Matcha Cookies

These Matcha Mini Eggs Cookies feature a delightful matcha flavor with a soft, chewy center and slightly crispy edges. Perfect for Easter with the colorful crunch of mini eggs! For a more everyday treat, feel free to replace the mini eggs with regular chocolate chips.

Introduce Match Cookies

Matcha cookies have their roots in Japan, where matcha—finely ground green tea powder—has been cherished for centuries in traditional tea ceremonies and desserts.

In recent years, matcha’s earthy flavor and vibrant color have gained global popularity, especially in baked goods like cookies. These cookies are loved not just for their unique taste, but also for their natural green hue and soft, chewy texture.

Traditionally, matcha cookies are often paired with white chocolate chips, which add a creamy sweetness that balances the bold matcha flavor beautifully. This recipe gives the classic matcha cookie a fun and festive twist by adding mini eggs chocolates. The pastel-colored candies bring a pop of color, a sweet crunch, and an Easter-inspired charm that makes each cookie even cuter.

For a more everyday treat, feel free to swap out the mini eggs for white or dark chocolate chips. They still pair beautifully with the matcha and create a cookie that’s simple, satisfying, and great year-round.

Equipment

• Mixing bowls
• Hand mixer or stand mixer (or a whisk + strong arms!)
• Kitchen scale (Or measuring cups and spoons)
• Fine-mesh sieve (for sifting matcha and flour)
• Cookie scooper (Or regular spoon, for portioning dough)
• Baking sheet
• Parchment paper (Or silicone baking mat)
• Cooling rack

Ingredients  

• 113 g unsalted butter (½ cup; softened)
• 150 g granulated sugar (¾ cups)
• 1 large egg (room temperature)
• 5 g vanilla extract (1 tsp)
• 160 g all-purpose flour (1¼ cup)
• 1 tbsp matcha powder (6g)
• ½ tsp baking soda (2.5g)
• ¼ tsp salt (1.5g)
• ¾ cup crushed mini eggs chocolates (120g, for mixing into the dough; can also use white or dark chocolate chips)
• 16 whole mini eggs (for topping; can also use white or dark chocolate chips)

Instructions 

1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

2. In a large bowl, beat the softened butter with a hand mixer or stand mixer on medium-low speed until smooth and creamy.

3. Add the granulated sugar to the butter and beat until the mixture is fully combined and no visible sugar remains.

4. Add the egg and vanilla extract, then mix with low speed just until everything is incorporated. (Avoid overmixing, as beating the egg too long can make the cookies turn out stiff.)

5. In a separate bowl, whisk together the flour, matcha powder, baking soda, and salt. Sift the dry ingredients into the wet mixture, then mix on the lowest speed of your hand mixer until just combined. (Overmixing activates the gluten in the flour, which makes the cookies become dense and chewy in a bad way.)

6. Crushed mini eggs chocolates, gently fold them into the dough, saving a few whole ones to press on top later.

7. Scoop the dough into ¼-cup-size balls and place them on the baking sheet at least 2 inches apart.

8. Bake at 350°F (175°C) for 15 minutes. If you prefer softer cookies, you can reduce the baking time to around 12 minutes. I personally like mine with a crispy outside and soft inside, so I usually go for the full 15 minutes.

9. Remove the baking sheet from the oven. While the cookies are still warm, quickly press a few mini eggs onto the tops of each cookie for decoration.

10. Let the cookies to cool on the baking sheet for 10 minutes, then gently transfer them to a wire rack to cool completely.

Tips for making Matcha Mini Eggs Cookies:

1. Use matcha powder, not green tea powder

While matcha powder and green tea powder might sound similar, they’re actually quite different in both quality and flavor—especially when it comes to baking.

Matcha powder is made from shade-grown tea leaves that are carefully de-stemmed and stone-ground into a fine, vibrant green powder. It has a smooth, earthy taste with subtle sweetness and a rich umami flavor, making it ideal for desserts like cookies, cakes, and lattes. The bright green color also makes your bakes visually striking.

On the other hand, green tea powder is typically made from standard tea leaves (including stems and veins), resulting in a more bitter, grassy flavor and a duller color. It’s better suited for brewing rather than baking, as it can leave your desserts tasting harsh or less appealing. For the best flavor and look, stick with culinary-grade matcha powder when making matcha cookies—you’ll taste and see the difference!

2. Use softened butter, not melted butter

When making matcha cookies, it’s important to use room temperature softened butter rather than fully melted butter. Softened butter helps create a stable, creamy base when creamed with sugar, which traps air and gives the cookies a light, tender texture. This method also helps the cookies hold their shape better during baking.

Using fully melted butter, on the other hand, can cause the dough to spread too much in the oven, resulting in flatter, greasier cookies with a denser bite. So for thick, chewy cookies with the perfect texture, always let your butter soften at room temperature—soft enough to press a finger into, but not runny or melted.

3. Use room temperature egg, not cold egg from the fridge

Using a room temperature egg helps it blend more smoothly with the softened butter and sugar mixture, creating a more even and cohesive cookie dough.

Cold eggs can cause the butter to solidify in clumps, making the dough harder to mix and potentially affecting the final texture of your cookies. Letting the egg sit at room temperature for about 30 minutes before baking ensures better emulsification, resulting in cookies with a soft, tender crumb and consistent texture throughout.

4. Try a mix of granulated and brown sugar for richer flavor

For a deeper, more complex flavor, you can swap the 150g of granulated sugar with 100g granulated sugar and 50g brown sugar. Brown sugar contains molasses, which adds a subtle caramel-like richness and helps keep the cookies extra soft and chewy. This small adjustment enhances both the taste and texture of the cookies, giving them a slightly more indulgent and bakery-style finish without overpowering the matcha flavor.

5. Mix dry ingredients before adding to the wet mixture

To ensure your cookies have a smooth, even texture, always mix the dry ingredients (flour, matcha powder, baking soda, and salt) together in a separate bowl before adding them to the whipped butter mixture.

This helps distribute the matcha powder and baking soda evenly throughout the flour, preventing clumps and ensuring a uniform texture in every cookie. It also makes it easier to incorporate the dry ingredients into the wet mixture, leading to a more consistent dough.

Don’t overmix the dough: Once you add the dry ingredients to the wet mixture, mix just until the flour is incorporated. Overmixing can lead to tough, dense cookies because it develops too much gluten. For soft, chewy centers and light texture, minimal mixing is key.

6. No need to chill the dough (unless you want thicker, chewier cookies)

Since we’re using softened butter instead of melted butter, the dough is less likely to spread too much during baking, so you don’t need to chill it beforehand.

However, if you prefer thicker, chewier cookies, chilling the dough for about 30 minutes will help it firm up and reduce spreading. This extra step results in a more substantial texture, and the cookies will hold their shape better while baking—perfect for those who enjoy a denser bite!

7. Prepare the dough the night before

If you want more flexibility with your baking schedule, prepare the dough the night before and chill it in the fridge overnight.

Not only does this give you the freedom to bake whenever it’s convenient, but the extra time allows the flavors to develop, actually making your cookies taste better. The dough will firm up, which helps prevent spreading while baking, and results in a thicker, chewier texture.

Just be sure to cover the dough tightly with plastic wrap or store it in an airtight container. When ready to bake, let the dough sit at room temperature for a few minutes to make it easier to scoop.

8. Leave enough space between each cookie when baking

To ensure your cookies bake evenly and don’t stick together, leave enough space between each cookie on the baking sheet. This allows them room to spread without merging into one giant cookie.

I recommend baking your dough in 2 batches if you’re making a large batch—this way, each cookie has plenty of space to bake to perfection. If you overcrowd the baking sheet, the cookies may bake unevenly or become too soft and mushy.

9. Adjust baking time to your preference

Bake for around 12 minutes if you prefer softer cookies with gooey centers, or closer to 15 minutes for crisp edges and a chewier bite. Keep a close eye on them—matcha can brown easily, and you want to preserve that beautiful green color.

10. Let the cookies cool before enjoying

While it’s tempting to dig in right away, it’s best to let the cookies cool on the baking sheet for a few minutes before enjoying them. This allows the cookies to set and firm up, ensuring they maintain their shape and texture. If you try to eat them too soon, they might be too soft and fall apart. Once they’ve cooled slightly, transfer them to a wire rack to cool completely for the best texture and flavor!

11. How to Store Matcha Mini Egg Cookies:

To keep your cookies fresh, store them in an airtight container at room temperature. This will help prevent them from drying out and maintain their soft, chewy texture. For added freshness, you can place a slice of bread inside the container—this will absorb any excess moisture and keep your cookies soft.

How Long Can You Store Them?

You can store your matcha mini egg cookies for up to 5-7 days at room temperature.

If you’d like them to last longer, you can freeze them. Simply place the cooled cookies in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe container or zip-top bag. They’ll stay fresh for up to 3 months in the freezer. To enjoy, just let them thaw at room temperature for a few minutes or warm them in the microwave for a few seconds.

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