RecipeDessert
Matcha Cookies (Chewy vs Crispy) ｜ MatchaJP
Two textures, one dough. Color-coded instructions help you choose and bake your perfect matcha cookie.
TL;DR: Chewy = more brown sugar + shorter bake. Crispy = more butter + longer bake. Same base dough, two results.
Base Dough (Shared)
- 120 g all-purpose flour
- 2 tsp (≈4 g) matcha powder, sifted
- 1/2 tsp baking soda
- 1/4 tsp salt
- 60 g butter (softened)
- 60 g sugar (white and/or brown)
- 1 egg yolk
- 1/2 tsp vanilla extract
Sift matcha with flour for even color. Chill dough for cleaner edges.
Chewy Matcha Cookies Chewy
- Use ≥50% brown sugar in the 60 g total sugar.
- Cream butter + sugars → yolk → vanilla.
- Sift dry ingredients; fold to combine.
- Chill 30 minutes.
- Bake at 175 °C / 350 °F for 8–10 min.
- Edges set, centers soft—carryover heat finishes them.
Chewy Tips
- Pull when centers still look slightly under-baked.
- Brown sugar + brief bake = moisture retention.
- Add white chocolate for gooey pockets.
Crispy Matcha Cookies Crispy
- Use all white sugar for drier texture.
- Increase butter to 70 g.
- Scoop smaller dough balls for thinner spread.
- Bake at 175 °C / 350 °F for 12–14 min until edges golden.
- Cool fully on a rack to lock in crunch.
Crispy Tips
- Longer bake drives off moisture for snap.
- Use lighter pans to avoid over-browning.
- Store airtight with a silica gel pack.
Chewy vs Crispy at a Glance
| Aspect | Chewy | Crispy |
|---|---|---|
| Sugars | More brown sugar | All white sugar |
| Butter | 60 g | 70 g |
| Bake Time | 8–10 min | 12–14 min |
| Texture | Soft centers, bendy | Thin, snappy edges |
| Add-ons | White chocolate, nuts (moist) | Seeds, thin chips (crisp) |
Oven variances are real—watch edges more than timers. Rotate tray halfway if hotspots exist.