Matcha Cookies with White Chocolate Drizzle and Black Sesame Seeds Recipe
Delight in these vibrant Matcha Cookies, perfectly balancing the earthy bitterness of matcha powder with the sweetness of white chocolate. Soft and chewy with a subtle crunch from black sesame seeds, they’re easy to bake and make a unique treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 8 minutes per baking sheet (total approx. 16 minutes)
- Total Time: 45 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour (spooned and leveled)
- 1 tablespoon matcha powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Wet Ingredients
- ¾ cup cane sugar
- ¼ cup packed light brown sugar
- 1 cup melted coconut oil
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
Toppings and Add-ins
- 1 cup white chocolate chips
- 1 teaspoon coconut oil (for melting white chocolate)
- Black sesame seeds (for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare two large baking sheets by lining them with parchment paper to prevent sticking.
- Mix Sugars and Matcha: In a large bowl, whisk together the cane sugar, light brown sugar, and matcha powder until fully combined to evenly distribute the matcha flavor.
- Add Wet Ingredients: Pour in the melted coconut oil and whisk together with the sugar mixture. Then add the egg, egg yolk, and vanilla extract, whisking thoroughly to create a smooth batter.
- Incorporate Dry Ingredients: Sprinkle baking soda and sea salt over the mixture, whisk gently to blend. Next, add the flour and use a spatula to carefully fold it in until just combined to avoid overmixing.
- Scoop Dough: Using a 2-tablespoon cookie scoop, portion the dough evenly onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake Cookies: Bake one sheet at a time for 8 minutes or until the cookies puff up and edges are lightly set. Remove and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare White Chocolate Dip: Heat a small saucepan with 1 inch of water, bringing it to a gentle simmer over medium heat. Place white chocolate chips and 1 teaspoon coconut oil in a heatproof bowl over the simmering water, stirring occasionally until melted and smooth.
- Dip Cookies: Dip one side of each cooled cookie into the melted white chocolate, place on parchment paper, and immediately sprinkle with black sesame seeds. Allow the coating to set and firm up at room temperature for about 20 minutes.
- Serve and Store: Enjoy the matcha cookies fresh, or store them in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months, making a perfect make-ahead treat.
Notes
- For best results, ensure the coconut oil is melted but not hot when mixing.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Allow cookies to cool completely before dipping in white chocolate to prevent melting.
- Store leftovers in an airtight container to maintain freshness and texture.
- Black sesame seeds add a nice visual contrast and a subtle nutty flavor, but can be omitted if preferred.
Keywords: Matcha cookies, green tea cookies, white chocolate cookies, black sesame, easy cookie recipe, baked desserts
