If you’re a fan of matcha and enjoy the rich, nutty flavor of brown butter, then these Brown Butter Matcha Cookies are a must-try. These cookies combine the earthy taste of matcha green tea with the caramelized, toasty notes of brown butter to create a cookie that’s unique, sophisticated, and absolutely irresistible. Soft and chewy with a delicate matcha flavor, these cookies strike the perfect balance between sweet and slightly bitter, making them ideal for those who enjoy desserts that aren’t overly sweet.
Matcha, a finely ground powder made from green tea leaves, brings a bright green color and a distinct flavor profile that pairs exceptionally well with the deep, nutty taste of brown butter. Together, they elevate a simple cookie into a gourmet treat. These cookies are not only visually stunning but also offer a complex taste that appeals to both matcha lovers and anyone looking to try a unique twist on a classic cookie.
Why You’ll Love This Recipe
These Brown Butter Matcha Cookies are an intriguing twist on traditional cookies, with a gorgeous green hue and a nuanced flavor that stands out. Brown butter adds a toasted, almost caramel-like richness that complements the subtle bitterness of matcha, while sugar balances everything out for a sweet and satisfying treat. The texture is perfectly soft and chewy, with slightly crispy edges, making every bite a delightful experience. Plus, they’re easy to make and use straightforward ingredients, making them an accessible yet elevated dessert for anyone to try.
Preparation Time and Servings
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 10-12 minutes
- Total Time: 1 hour
- Yield: 18 cookies
- Serving Size: 1 cookie
Nutritional Information (per serving)
- Calories: 150 kcal
- Carbohydrates: 18g
- Protein: 2g
- Fat: 8g
- Fiber: 1g
- Sugar: 10g
Ingredients
For the Brown Butter Matcha Cookies
- 1 cup (225g) unsalted butter
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons matcha powder (culinary grade for stronger flavor, ceremonial grade for milder)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For Topping (Optional)
- White chocolate chunks or chips for extra sweetness
- Flaky sea salt for garnish
Step-by-Step Instructions
Step 1: Brown the Butter
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Brown the Butter: Continue cooking, swirling occasionally, as the butter foams and then begins to turn golden brown. After 5-7 minutes, you’ll see brown bits forming at the bottom of the pan, and the butter will smell nutty and aromatic. Be careful not to let it burn.
- Cool the Butter: Remove the pan from heat and transfer the brown butter to a large mixing bowl. Let it cool for 10-15 minutes before proceeding.
Step 2: Prepare the Cookie Dough
- Add Sugars to Butter: Once the brown butter has cooled slightly, add the granulated sugar and brown sugar to the bowl. Mix until the sugars are fully incorporated into the butter.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter-sugar mixture, and beat until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, matcha powder, baking soda, baking powder, and salt. This ensures that the matcha powder and leavening agents are evenly distributed.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing, as this can make the cookies tough.
Step 3: Chill the Dough
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling allows the flavors to meld and prevents the cookies from spreading too much during baking.
Step 4: Shape and Bake the Cookies
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Portion the Dough: Use a cookie scoop or spoon to form balls of dough, about 1-2 tablespoons each. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Optional Topping: If desired, press a white chocolate chunk or chip into the center of each dough ball and sprinkle with a pinch of flaky sea salt.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. The cookies will continue to cook on the baking sheet as they cool.
- Cool on Wire Rack: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Ingredient Background
The combination of matcha powder and brown butter is the star of this recipe. Matcha, which is ground green tea leaves, has a delicate, earthy flavor with a hint of sweetness and a subtle bitterness. It pairs wonderfully with the rich, caramelized taste of brown butter, which adds depth and a toasty aroma to the cookies. Brown sugar enhances the chewy texture and adds a hint of molasses-like sweetness, while flour, baking soda, and baking powder provide structure and lift. A dash of vanilla extract ties all the flavors together, while white chocolate (if used) adds a creamy sweetness that complements the bitterness of matcha.
Technique Tips
- Brown the Butter Carefully: Keep a close eye on the butter as it browns, stirring frequently to avoid burning. Once you smell a nutty aroma and see brown specks, it’s ready.
- Chill the Dough: Chilling the dough for at least 30 minutes is essential for preventing the cookies from spreading too much and for intensifying the flavor.
- Use Culinary Grade Matcha: For a more robust matcha flavor, use culinary-grade matcha powder. Ceremonial grade is also fine but may yield a milder taste.
- Don’t Overmix the Dough: Mix the dough until the ingredients are just combined to ensure the cookies stay tender and soft.
Alternative Presentation Ideas
- Matcha White Chocolate Cookie Bars: Press the dough into a baking pan and bake as cookie bars. Slice into squares and top each with a dusting of matcha powder or white chocolate drizzle.
- Matcha Brown Butter Sandwich Cookies: Spread a layer of white chocolate or vanilla frosting between two cookies for a sandwich-style treat.
- Matcha Thumbprint Cookies: Press a small indent in the center of each dough ball before baking and fill with a dollop of white chocolate ganache or matcha glaze.
- Matcha Crinkle Cookies: Roll the cookie dough balls in powdered sugar before baking to create a crinkle effect.
Additional Tips for Success
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off to avoid dense cookies.
- Let the Brown Butter Cool: Cooling the brown butter slightly prevents it from melting the sugars too quickly, which can affect the cookie texture.
- Bake One Sheet at a Time: For even baking, bake one sheet at a time, placing the baking sheet in the center of the oven.
- Store Properly: Store cooled cookies in an airtight container at room temperature to keep them soft and chewy.
Recipe Variations
- Matcha Chocolate Chip Cookies: Add 1/2 cup of semi-sweet chocolate chips for a chocolatey twist.
- Gluten-Free Matcha Cookies: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Vegan Brown Butter Matcha Cookies: Use vegan butter and a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) to make a vegan version.
- Matcha Nut Cookies: Add 1/2 cup of chopped macadamia nuts or almonds for added crunch and nutty flavor.
Freezing and Storage
- Storing Leftovers: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing the Dough: Portion the dough into balls and freeze on a baking sheet until solid. Transfer to a freezer-safe bag and store for up to 3 months. Bake from frozen, adding an extra minute or two to the bake time.
- Freezing Baked Cookies: You can freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
Healthier Twist Ideas
- Use Coconut Sugar: Substitute coconut sugar for brown sugar for a lower-glycemic sweetener.
- Whole Wheat Flour: Use half whole wheat flour for added fiber and nutrients.
- Reduce Sugar: Reduce the amount of sugar in the recipe for a less sweet, slightly more bitter cookie that highlights the matcha flavor.
- Add Oats: Mix in 1/4 cup of rolled oats for a heartier texture.
Serving Suggestions for Events
- Afternoon Tea: Serve these cookies with a cup of green tea or matcha latte for a matching flavor profile.
- Holiday Cookie Exchange: The green color and unique flavor make these cookies a standout at holiday cookie exchanges.
- Dinner Party Dessert: Pair these cookies with a scoop of vanilla ice cream for a sophisticated and unique dessert.
- Matcha Tasting Event: Serve these cookies alongside other matcha-flavored treats like matcha cheesecake, matcha macarons, and matcha truffles.
Special Equipment
- Small Saucepan: A small saucepan is ideal for browning butter.
- Whisk: A whisk helps evenly distribute the matcha powder in the dry ingredients.
- Cookie Scoop: A cookie scoop ensures evenly sized cookies, which bake more consistently.
- Wire Rack: Use a wire rack to cool the cookies completely, which helps maintain their texture.
Frequently Asked Questions
1. Can I use ceremonial-grade matcha?
Yes, ceremonial-grade matcha will work, but it has a milder flavor than culinary-grade matcha.
2. Why did my cookies spread too much?
If your cookies spread too much, the dough may have been too warm. Make sure to chill the dough for at least 30 minutes before baking.
3. Can I make these cookies gluten-free?
Yes, use a gluten-free flour blend that’s suitable for baking in place of regular flour.
4. Can I skip browning the butter?
You can use regular melted butter, but browning the butter adds a deeper flavor that complements the matcha.
5. How do I keep the cookies soft?
Store the cookies in an airtight container with a slice of bread, which helps keep them soft.
6. Can I add chocolate chips?
Yes, white chocolate or semi-sweet chocolate chips pair well with the matcha flavor.
7. Can I freeze the dough?
Yes, freeze the dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding an extra 1-2 minutes.
8. How long do these cookies last?
Stored in an airtight container, these cookies last for about 5 days at room temperature or up to 3 months in the freezer.
Conclusion
Brown Butter Matcha Cookies are a delightful fusion of nutty, caramelized brown butter and the earthy, slightly bitter taste of matcha. The result is a beautifully green, chewy cookie that’s packed with complex flavors and just the right amount of sweetness. These cookies are easy to make and bring an elegant twist to any dessert table. Whether you’re serving them with tea, enjoying them as an afternoon treat, or impressing guests at a holiday party, these Brown Butter Matcha Cookies are sure to become a new favorite. Enjoy each chewy, flavorful bite and savor the balance of matcha and brown butter in this gourmet cookie experience.
Print
Brown Butter Matcha Cookies
- Total Time: 1 hour
- Yield: 18 cookies 1x
Ingredients
For the Brown Butter Matcha Cookies
- 1 cup (225g) unsalted butter
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons matcha powder (culinary grade for stronger flavor, ceremonial grade for milder)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For Topping (Optional)
- White chocolate chunks or chips for extra sweetness
- Flaky sea salt for garnish
Instructions
Step 1: Brown the Butter
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Brown the Butter: Continue cooking, swirling occasionally, as the butter foams and then begins to turn golden brown. After 5-7 minutes, you’ll see brown bits forming at the bottom of the pan, and the butter will smell nutty and aromatic. Be careful not to let it burn.
- Cool the Butter: Remove the pan from heat and transfer the brown butter to a large mixing bowl. Let it cool for 10-15 minutes before proceeding.
Step 2: Prepare the Cookie Dough
- Add Sugars to Butter: Once the brown butter has cooled slightly, add the granulated sugar and brown sugar to the bowl. Mix until the sugars are fully incorporated into the butter.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter-sugar mixture, and beat until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, matcha powder, baking soda, baking powder, and salt. This ensures that the matcha powder and leavening agents are evenly distributed.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing, as this can make the cookies tough.
Step 3: Chill the Dough
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. Chilling allows the flavors to meld and prevents the cookies from spreading too much during baking.
Step 4: Shape and Bake the Cookies
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Portion the Dough: Use a cookie scoop or spoon to form balls of dough, about 1-2 tablespoons each. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Optional Topping: If desired, press a white chocolate chunk or chip into the center of each dough ball and sprinkle with a pinch of flaky sea salt.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. The cookies will continue to cook on the baking sheet as they cool.
- Cool on Wire Rack: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 20 minutes + Chill Time: 30 minutes
- Cook Time: 10-12 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g