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Soft Matcha with Raspberry and White Chocolate Cookie Recipe

Learn how to make these incredibly soft matcha cookies loaded with tart raspberries and creamy white chocolate chunks. This quick and easy cookie recipe combines earthy matcha with sweet-tart flavors for a uniquely delicious treat. Perfect for afternoon tea or as a special homemade gift!

Prep

20 mins

Cook

12 mins

Serve

18

Kcal

210

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 cups all-purpose flour</li><li class="ingredients-single-item">2 tablespoons matcha powder (culinary grade)</li><li class="ingredients-single-item">1/2 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">3/4 cup unsalted butter, softened</li><li class="ingredients-single-item">3/4 cup granulated sugar</li><li class="ingredients-single-item">1/4 cup light brown sugar, packed</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">1 1/2 cups white chocolate chunks (or high-quality white chocolate bar, chopped)</li><li class="ingredients-single-item">1 cup frozen raspberries (keep frozen until ready to use)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents your cookies from sticking and makes cleanup a breeze, trust me!</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, matcha powder, baking soda, and salt until well combined. The matcha should be evenly distributed with no green clumps remaining – this'll give your cookies that lovely consistent color.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 3 minutes, until the mixture becomes light and fluffy. Don't rush this step – proper creaming is what gives these cookies their wonderful texture!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the egg and vanilla extract to the butter mixture and beat for another minute until completely incorporated and smooth. Scrape down the sides of the bowl with a rubber spatula to make sure everything's mixed evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix – stop as soon as the flour disappears to keep your cookies tender.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Gently fold in the white chocolate chunks using a spatula. Now quickly fold in the frozen raspberries, being careful not to crush them or overmix – about 4-5 folds should do it. The dough will become slightly pink in places where the raspberries start to thaw, but that's part of their charm!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Using a 2-tablespoon cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. If you find the dough too sticky from the raspberries starting to thaw, pop it in the refrigerator for 10 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Bake in the preheated oven for 10-12 minutes, or until the edges are just set but the centers still look slightly underdone. They'll continue cooking on the hot baking sheet after you take them out. For soft cookies, it's better to slightly underbake than overbake!</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They'll be quite fragile while hot because of the melted chocolate and raspberry pockets, so handle with care.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage. If freezing, place parchment paper between layers to prevent sticking. Enjoy these beautiful treats with a cup of tea or coffee!</li></ol>
Soft Matcha with Raspberry and White Chocolate Cookie Recipe

What ingredients are used in Soft Matcha Cookies with Raspberry and White Chocolate?

These cookies require all-purpose flour, matcha powder, baking soda, salt, unsalted butter, granulated and brown sugars, egg, vanilla extract, white chocolate chunks, and frozen raspberries. The matcha provides an earthy flavour that beautifully complements the tart raspberries and sweet white chocolate.

How to bake Soft Matcha Cookies with Raspberry and White Chocolate at home?

Learn how to bake Soft Matcha Cookies with Raspberry and White Chocolate by combining dry ingredients (flour, matcha, baking soda, salt), creaming butter with sugars, adding egg and vanilla, then gently folding in white chocolate and frozen raspberries. Scoop onto lined baking sheets and bake at 175°C for 10-12 minutes until edges are set but centres still look slightly underdone.

Why should I keep raspberries frozen until ready to use in the cookie dough?

Keeping raspberries frozen helps them maintain their shape when folded into the dough rather than turning into mush. It also prevents the berries from bleeding too much colour into the dough during mixing, allowing distinct pockets of tartness in your finished cookies.

Can I adjust the matcha flavour intensity in these cookies?

Absolutely! For stronger matcha flavour, use up to 3 tablespoons of high-quality culinary grade matcha. For milder flavour, reduce to 1-1.5 tablespoons. The quality of your matcha powder significantly impacts taste—ceremonial grade offers a smoother, less bitter flavour profile.

How do I prevent my cookies from spreading too much during baking?

To prevent excessive spreading, chill the dough for 30 minutes before baking, ensure your butter isn't too warm, measure flour correctly, use cool baking sheets (not hot from previous batches), and check that your baking soda is fresh. The frozen raspberries actually help maintain structure.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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