Brown Butter Matcha Cookies are a delightful treat that combines the rich flavor of brown butter with the earthy notes of matcha. These cookies are soft, flavorful, and perfect for any occasion. Once you try them, you’ll want to make them again and again!
Table of Contents
Why Make This Recipe
Making Brown Butter Matcha Cookies is fun and easy! They bring a unique twist to traditional cookies, and the vibrant green color of matcha makes them visually appealing. They’re great for sharing with family and friends or enjoying with a cup of tea. Plus, the delicious combination of flavors will have everyone asking for the recipe!
How to Make Brown Butter Matcha Cookies
Ingredients:
- 153g all-purpose flour
- 10g matcha powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 100g butter (for browning)
- 70g white sugar
- 50g raw or light brown sugar
- 1 large egg
- 120g white chocolate, chopped (reserve 1/4 for topping)
Directions:
- Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper to prevent sticking.
- In a saucepan over medium heat, melt the butter. Stir it constantly as it foams and turns golden brown. You’ll notice a lovely nutty aroma! Once done, take it off the heat and let it cool.
- In a medium bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt until well combined.
- In a separate bowl, whisk the cooled brown butter with the white sugar and raw sugar until smooth. Then, add the egg and whisk until it’s light and creamy.
- Gradually fold the dry ingredients into the wet mixture. Stir just until combined. Gently fold in the white chocolate chunks, saving some to add on top.
- Use a cookie scoop to place balls of dough on your lined baking sheet. Press the reserved white chocolate chunks onto each dough ball.
- Bake for 10–13 minutes, or until the edges are golden and the centers feel soft. After baking, cool them on the sheet for 5 minutes before moving them to a wire rack.
- For a special touch, sprinkle some flaky sea salt or add gold leaf on top.
How to Serve Brown Butter Matcha Cookies
Serve these cookies warm with a cup of tea or coffee for a cozy snack. They also make a lovely dessert for gatherings or special occasions.
How to Store Brown Butter Matcha Cookies
Store leftover cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage. Just make sure to separate layers with parchment paper when freezing.
Tips to Make Brown Butter Matcha Cookies
- Keep an eye on the butter while it browns to avoid burning.
- Don’t overmix the dough; it’s okay if there are a few lumps.
- For extra matcha flavor, you can add a pinch more of matcha powder.
Variation
You can replace the white chocolate with dark chocolate or even nuts for a different twist. You might also experiment with other flavors like adding a hint of vanilla extract.
Brown Butter Matcha Cookies
Ingredients
- 153 g all-purpose flour
- 10 g matcha powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 100 g butter for browning
- 70 g white sugar
- 50 g raw or light brown sugar
- 1 large egg
- 120 g white chocolate chopped (reserve 1/4 for topping)
Instructions
- Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper to prevent sticking.
- In a saucepan over medium heat, melt the butter. Stir it constantly as it foams and turns golden brown. You’ll notice a lovely nutty aroma! Once done, take it off the heat and let it cool.
- In a medium bowl, whisk together the all-purpose flour, matcha powder, baking soda, and salt until well combined.
- In a separate bowl, whisk the cooled brown butter with the white sugar and raw sugar until smooth. Then, add the egg and whisk until it’s light and creamy.
- Gradually fold the dry ingredients into the wet mixture. Stir just until combined. Gently fold in the white chocolate chunks, saving some to add on top.
- Use a cookie scoop to place balls of dough on your lined baking sheet. Press the reserved white chocolate chunks onto each dough ball.
- Bake for 10–13 minutes, or until the edges are golden and the centers feel soft. After baking, cool them on the sheet for 5 minutes before moving them to a wire rack.
- For a special touch, sprinkle some flaky sea salt or add gold leaf on top.
Notes
- Keep an eye on the butter while it browns to avoid burning.
- Don’t overmix the dough; it’s okay if there are a few lumps.
- For extra matcha flavor, you can add a pinch more of matcha powder.
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FAQs
Q: Can I use unsalted butter instead of salted butter?
A: Yes, if you use unsalted butter, just add a pinch of salt to the recipe for flavor.
Q: What should I do if I don’t have matcha powder?
A: If you can’t find matcha powder, you can omit it to make regular brown butter cookies, but they’ll lack that special green color and flavor.
Q: How can I tell when the cookies are done?
A: The edges should be lightly golden and the centers should still look soft. They’ll set more as they cool.
