Green Tea White Chocolate Cookies

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Green Tea & White Chocolate Cookies | Easy Japanese Recipes at

When I saw my foodie friend Anh’s Matcha and White Chocolate Cookies post on her blog A Food Lover’s Journey last month, I knew I needed to make it.  I love both traditional and modern Japanese sweets that contain sweet red bean paste or/and matcha (green tea).

Green Tea & White Chocolate Cookies | Easy Japanese Recipes at

I was not only excited to eat these cookies, but I was also looking forward to taking pictures of cookies for the first time.  I have seen how all the food bloggers take pictures of cookies – most common one is usually by tying them with ribbon!  Despite my excitement, I did not have the right type of ribbon so I ended up using cooking twine…  I actually struggled a lot with my very first cookie photos because it was such a hard object to make it interesting.  But the cookies were wonderful.  I know I’ll make these again and again!

Green Tea & White Chocolate Cookies | Easy Japanese Recipes at

As for the recipe, I pretty much followed Anh’s recipe because I don’t see anywhere I need to change or want to change.  The amount of white chocolate I used was a guesstimate.  For those of you who want to try this recipe, I hope you can find 100% pure matcha powder in your local Asian grocery store.  The good quality ones should have very beautiful green color, not dull green.  Here’s the Maeda-En Brand I use for my Green Tea Ice Cream and this recipe and it’s around $6 for 1 oz (28.5g).  It’s a bit pricey but matcha is expensive in Japan as well.

I leave you with these delicious cookies as I have packing to do for a little get-away with my family.   Happy Veteran’s Day and have a great weekend!

*For Vegan Green Tea Cookies, please click hereRoxana of A Little Bit of Everything made these delicious Green Tea Cookies on my blog.

Season with Spice matcha promo for JOC

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Green Tea & White Chocolate Cookies
Prep time
Cook time
Total time
Serves: 36 cookies
  • 240 g all purpose flour
  • 15 g green tea powder (matcha)
  • 150 g unsalted butter, softened
  • 130 g powder sugar
  • Pinch of salt
  • 2 large egg yolks
  • ¼-1/3 cup white chocolate chips
Measurement in cups (I highly recommend you to use a scale to get a perfect result.)
  • 1¾ cup all purpose flour
  • 2½ Tbsp. matcha powder (please note 1 Tbsp. matcha is 6 g)
  • ⅔ cup unsalted butter
  • 1 cup + ½ Tbsp. powder sugar
  • Pinch of salt
  • 2 large egg yolks
  • ¼-1/3 cup white chocolate chips
  1. Sift the flour and the matcha powder.
  2. Cream together the butter, powder sugar, and salt until soft and light.
  3. Add the egg yolks and beat well.
  4. Gradually add the flour and matcha powder.
  5. Fold in the white chocolate chips.
  6. Shape the dough into 2 round logs.
  7. Wrap the logs in plastic wrap and place them a bed of rice (Your log will stay cylindrical and your cookie slices won’t have a flat side). Chill in refrigerator for several hours or, better yet, overnight.
  8. Preheat oven to 300F (150C) degrees. Remove the dough from plastic wrap and cut the cookie slices to 7mm (1/4 inch) thick. Place them on a baking sheet lined with parchment paper, 1.5 inches apart.
  9. Bake for 20-22 minutes then cool on a rack.
Source: A Food Lover's Journey, originally from Okashi Treats by Keiko Ishida.
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  1. Nami, your green tea cookies look so eyes appealing and gorgeous! I love the green and and extra bits of white chocolate chips in them. Can almost smell the fragrant green tea aroma here… yummy!

    • I know, your response was what I was expecting! Hehee. Yep I made cookies…and will make another kind soon after challenged by Erin @ Dinners, Dishes and Dessert!

  2. Nami, your cookies are awesome! They are so beautifully grass-green and look extremely luscious (I almost feel it’s Spring!). They remind me a bit of “palets bretons”, delicious butter biscuits I make with salted butter. You are an excellent baker! Now you cannot deny it.
    Have a lovely weekend!

  3. I knew you could do it!! Your pictures came out great and the cookies are real beauties. Maybe a green tea cake could be next? Have a great get-away and enjoy your extra treat.

  4. You did a great job with the photos Nami, the cookies look very provocative. Not sure if I can find green tea powder is the quality you have, but I start looking of it in Asian stores. Thanks for this post.

  5. Your cookies look stunningly good and I like the simple string tie effect. I’m a real fan of matcha in baking, but I haven’t tried cookies yet – have bookmarked this recipe and will be giving it a go.

  6. These look very adorable and it’s always great to get a dose of anti-oxidants! I love the composition in the second photo. The red really makes the green cookies pop.

  7. Nami, these look SOOOOOOO Good! The photos really look good, even without ribbons! :)

    We were suppose to go on a weekend trip to the Texas hill country this weekend also, but Jon and I decided against it because the last month we incurred way too many expenses. Hopefully we’ll get to enjoy the weather in Houston, it’s finally fall weather here and I am excited! Hope you and your family have a blast on your trip, can’t wait to see the photos!

  8. Hi Nami! Everytime I visit your blog I am aw strucked by your pictures. Today u showed me the prettiest cookie ever. This green is my favourite colore. Whats is Matcha made of? I dont doubt that it i good. =)

    • Matcha is finely-milled green tea. Have you heard of Japanese tea ceremony? We use the matcha powder to make special tea (not regular green tea that we normally drink). We use these powders for snacks, soba noodle, etc.

  9. These are beautiful cookies and the white twine sets off that vibrant green colour. I’m going to have to buy some matcha powder to use in my madeleines so I’m going to keep an eye open for the brand you mentioned.

    • Nami, I finally got around to trying these cookies. Unfortunately, my results weren’t quite as aesthetically pleasing as yours. The brand of matcha powder I use gave the cookies a much darker colour and I think I overbaked them a bit in my oven as they got a little too brown. :) I still have a log in the fridge so I’ll try to bake those a little less.

  10. I wish you could send me some of these over here…!! I have never tried matcha cookies before, but I KNOW that I will love them for sure. I think adding white chocolate is also a genius idea, the flavours of matcha and white chocolate together must be heavenly!!

  11. Nami these are so beautiful. You did such a lovely job with the pictures too. Stunning and eye catching. I’ve never had green tea cookies. Think I must try them.

  12. A girl in my off is Japanese and loves green tea anything. She has been begging me to bake something for her. I am so making these cookies this weekend. Thanks for the recipe!

  13. Oh Nami, these look beautiful!! You know, it’s funny you mentioned the ribbons, because one of my first thoughts was how perfect the twine is for these matcha cookies. It looks so simple yet gourmet. You did a wonderful job with the photo too! I wish I could try some now!

  14. Oh this one is so bookmarked, I am a fan of recipes with matcha. They look awesome as I am sure they taste awesome too. Great job with the twine I think!

  15. Hi Nami! I’ve been MIA for a while now and I’ve been missing some of your wonderful posts. I need to catch up with everyone and hopefully I’ll have more time this weekend. Your green tea cookies look amazing!! The color is so bright! I’ll catch up with you soon, but in the meantime have a great weekend!

  16. This is absolutely perfect! You know I do not like sweets much, but matcha and white chocolate is a match made in heaven ;-).

    Thank you, Nami! And the photos are gorgeous as always! I love Maeda-En, too!

  17. I could feel your excitement even with the taking of these beautiful photos. The cooking twine looks perfectly fine… i mean it’s even better than those pretty satin ribbons i suppose… well no offense meant to those who do but yeah sometimes it works best with what just you have right… happy weekend Nami and these green tea with white chocolate chip cookies are a great way to start it off!


  18. Thanks for this lovely Matcha Cookies. I bet it must be yummy. Not very often seeing you baking cookies and hopeful there will be lots more surprises from you.

  19. i just love how vibrantly green the cookies are! must be really fresh green tea powder?! (i find that they turn dark over time in my pantry?!)

    these are perfect as afternoon tea snacks…now i am hoping to make some cookies this weekend 😀

  20. LOL It is funny how all food bloggers end up stacking up their cookies and tying them up with a ribbon. I think yours came out beautifully. I’ve made green tea cookies before, but not with white chocolate chips. The white against the vivid green is definitely striking looking. 😉

  21. These are stunning! I always forget to tie the cookies up with a ribbon…and it’s such a cute way to display them! I can see how it would be tricky to slice them with chocolate chips, but yours are just lovely!

  22. Nami these are so pretty. I love the bright lime green. Plus the way you packaged them is so unique. I wish I could taste one, I know they’re delicious! I guess I’ll just have to make some myself!

  23. I really try to resist cookie recipes because cookies in this house go really fast and then take a long time to work off. :) BUT – I don’t know if I’ll be able to resist these. Matcha is a great ingredient. I love matcha ice cream so I can only imagine how delicious these cookies are. Love the pictures and the twine. :)

  24. Aww! I love these pretty green color cookies you baked and also how you presented them! 😀
    Hope you’ve an enjoyable get-away with your family! 😉

  25. Don’t get me started on cookie photography. I find them impossible to shoot in an interesting way, although you’ve done a great job – I guess it’s all about finding the right background colours which compliment them (reds and blacks, and then earthy tones are perfect for green cookies). This matcha seems to be doing the rounds at the moment – when it’s not in powder form is it sometimes in little tiny strips? I seem to remember my ex girlfriend drinking a lot of something like this and the name sounds really familiar.

    Beautiful cookies – the texture really reminds me of a type of cookie they sell in France called “sablée” which apparently translates to shortbread, but isn’t quite the same!

    • Yes Japanese call this type of cookie “Sabure” as well. But for search purpose, I changed it to cookies (people here won’t search this type of cookie “sablee”).

      Matcha should be always very refined powder form as it is finely milled. I’m trying to think what kind of tiny strips you are talking about…

  26. great pics of those gorgeous cookies! I can see why you were excited…I have never had any baked goods with green tea, but I do have some matcha and really should give it a try…I do love green!

  27. I know you’ve said before that you aren’t much of a baker, but for a woman who doesn’t bake, these look FANTASTIC! These would make for such pretty christmas cookies. I actually really like the twine on the cookies vice ribbon, it makes them look more rustic and homemade. These are so pretty and I bet they taste great!

  28. I can smell the matcha scent from here!! 😀 You should bake more often, Nami. Those cookies sure look like a winner! And believe me, you don`t need those pretty ribbons because your food are already amazing as they are!

  29. Ohhh yum!!! I still have some matcha powder left from making your ice cream! And we all love white chocolate! I should give these cookies a try! They look so cute! I love their green colour! And I am sure the sweetness of white chocolate will go great with matcha!! :-)

  30. Hi Nami,
    Your cookies look so delicious and pretty. White chocolate and green tea is an interesting combination. I hardly bake and make desserts. Japanese desserts in Tokyo are too tempting and very easily obtainable. Your cookies do inspired me!

  31. Nami, your cookies are just beautiful and your photos are stunning!! The first time I had green tea in a dessert, my husband (boyfriend at the time) brought a green tea cake with white chocolate frosting to a holiday dinner at my house. It was amazing. These cookies remind me of that!

  32. Big big thumbs up for these cookies, Nami! I have to rehash what others have said – love to see more of your baked goods because they are such a treat! You’ve just triggered some great ideas. There are truly so many things we can do with matcha…really enjoyed this post (great pictures and the recipe!)

  33. Oh Wow! I love the color of these cookies! So vibrantly green! Will try making these delicious looking cookies for the chinese new year! I am sure my family will love these!

  34. See Nami, you are a talented baker as well! These look awesome. I love making match cookies and I have tried them with white chocolate before and really loved them. Yours look so perfect! I agree with finding the best matcha and how lovely the green color will look if you use quality matcha!
    Great recipe and once again awesome photos!!!

  35. L

    I want to make these I want to know could you convert the amounts into cups,tablespoon and teaspoon ect? I don’t quite understand how to measure them in grams.

    • I didn’t have a scale in the kitchen before because I am not much of a baker, but I really believe some desserts need accurate measurement to get the refine result so I purchased the scale. I’m very hesitant to share the cup measurement because it’s rough number… but here you go.

      2 cups all purpose flour
      2 1/2 Tbsp. matcha powder
      2/3 cup unsalted butter
      1/2 cup + 1/16 cup powder sugar (it’s 9/16 cup which doesn’t make sense so I divided).

      I hope this helps! :-)

  36. I now have matcha and plan on making a number of desserts with it: madeleines, panna cotta, ice cream and of course, these cookies because the contrast between the vibrant green of the batter and the white of the chips is just stunning. :)

  37. Namiiii~~ you’re really great!! *scream*
    I love your blog :DD really~
    your recipes are great as you are..
    Once again, matcha recipe *dies* surely will try this!!

  38. Jocelyn

    Hi Nami, my 2 girls has been a fan of green tea cookies since they tried it at a friend’s place last CNY. This year they are bugging me to bake some and I googled for a easy recipe and saw your posting. Immediately I gathered all the ingredients and started baking. Must say its a big hit with the girls, loved the bright green color! 2 thumbs up!

    • Hi Jocelyn! Aww I’m so happy to hear you and your daughters enjoyed the cookies! Yes they are beautiful colors and it’s not too sweet either. I love any sweets with matcha, and I hope to share something more using green tea one day. Thank you so much for taking the time to give me feedback. :-)

  39. Eric

    Hi Nami!
    I was wondering if these cookies will turn out soft and chewy or hard. And which cookies do you suggest these green tea ones, or the vegan style on your blog as well?

    • Hi Eric! It’s more like sable cookies. It’s not soft or chewy like typical American cookies. It’s hard to suggest which one as everyone has preference. I tend to like crunchy cookies while my husband prefers soft kinds…

      The original recipe of the green tea & white chocolate cookies is from the famous cookbook, and the vegan cookie recipe was a guest post by my fellow blogger who’s famous for making excellent baked goods so I am sure her cookies are really good, too.

      It’s up to you. :-) I’m sorry I can’t be helpful…

      • Eric

        Okay, Thanks, do you think these textures are eatable for the elderly? I was hoping to make these for my grandma. She is unable to bit on such hard foods.

        • I see. I have a grandma who likes cookies and sweets, so I understand your concern. :-) It won’t be hard like biscotti or Japanese rice crackers. You can break with hands easily. It’s not chewy so it won’t stuck on teeth. I think it should be okay. My grandma would be able to eat this (referring to one with white chocolate chips). 😉

  40. YOu did great on the photos! The last one has great depth of field and even with the twine (who knew?) it looks fab. I want to make them NOW but lack, would you believe, the choc. chips! I have the Matcha that i bought at the Japanese garden in DelRay FL. Awesome place.

  41. Candice

    Hi Nami! Great job on the photos! I love the vibrant green on the cookies. I was wondering if you are able to convert the recipe into cups, tablespoons, and teaspoons for me as I’m unsure how to measure/convert them into grams.

    Thanks. =)

    • Thank you Candice! As I mentioned in my response (my comment #105), I rather not to provide recipe with cups/Tbsp, etc since it is not accurate. So please understand it’s not very precise recipe. :-)

      2 cups all purpose flour
      2 1/2 Tbsp. matcha powder (I remember it was less than 3 but more than 2)
      2/3 cup unsalted butter
      1 cup + 1 Tbsp powder sugar

  42. Sunny

    Ohayou Nami san! :)

    I just made these cookies and I should have taken your advice and bought a weight measurement scale. I used Australian tablespoon measurements and 2.5 Tbsp of Matcha Powder was way too much I think. I’m going to reduce it to 1.5 Tbsp next time.

    I don’t know how these are meant to taste, but mine turned out slightly chewy / crumbly and quite bitter. They taste good but are they meant to be bitter or sweet?

    Also, how do you get your logs to be so perfectly round? My cookies looked a bit more oval when I cut them and not as pretty as yours.


    • Hi Sunny! Thank you for trying this recipe!

      I checked and 1 Tbsp. of matcha is 6 gram. So original recipe calls for 15g and it’s about 2 1/2 Tbsp. I also want to mention that quality of matcha is really important. If the color is not beautiful matcha green color like you see in the picture, the tea quality is not as good. I’ve seen some dull green matcha and I can’t guarantee the flavor is correct.

      As far as taste, it’s not sweet like ordinary cookies. It’s sable so it’s crispy/crunchy, not chewy, and little bitter. Not strong bitter, just a hint of bitter coming from matcha. The white chocolate should help you with sweet part.

      Regarding the log… I probably played the playdough a lot with the kids. Just kidding. I just took time to make a good shape. Mine is not perfect either as I don’t really have patience. =P Just roll evenly and fix while I make into logs… Sorry I can’t help much. No tricks. :-)

      • Sunny

        Wow! Thanks for the quick reply Nami :)

        I just took the cookies to my Japanese class and they all loved it, so maybe it was just me being overly critical of my own baking. I think you may be right about the green tea powder too; I couldn’t find Maeda-en so I used Uji No Tsuyu brand instead. The powder was quite green, but not as bright green as yours.

        We try to make something Japanese to share each week so I’m going to make your Matcha ice cream next. Yay! And I’m also going to try making matcha panacotta with saffron maybe. I think the taste would be quite interesting.

        Domo Arigato!

      • Ted

        Your conversion is wrong… I tried out the cookies and they are terribly bitter and dry. A tbspn is a TABLESPOON. 15g is equivalent to a tablespoon. 3 tsp = 1 tblspn. Tsp = teaspoon.

        • Hi Ted! Thank you for your feedback, and I’m sorry it didn’t work out for your taste.

          First of all, matcha is famous for it’s unique bitter taste, so if these cookies don’t taste somewhat bitter, then it’s not matcha (green tea) cookies. I’m used to matcha flavor so I don’t particularly think it’s “bitter” but if you try for the first real matcha, it may taste “bitter” to you. These are not typical sweet cookies, and it’s more of “slightly sweet” flavor that a lot of Asian bakeries offer. In terms of texture, unlike cookies, these are more like sables, so it might be drier than typical cookies. I followed the original recipe with gram measurement and turned out perfectly, resembling what authentic matcha cookies should be like. Also, I highly recommend to use 100% pure green tea powder for this recipe. It makes a huge difference in color and flavor of the cookies. I hope this helps.

          P.S. I write Tbsp (Tablespoon) and tsp. (teaspoon) consistently in my recipes. Would you specify which part I wrote it wrong so that I can fix? Thank you so much!

  43. Julie

    Ouuu! I’m totally gonna try this! Think I can replace the powdered sugar with honey? Honey and matche just go so well together..

    • Hi Julie! I’m not sure if honey would work since I’ve never tried it. Honey is more dense compared to powder sugar so it’s hard to compare for me as I don’t have much baking experience. Let me know if you tried. :)

  44. Chef Monto

    Just made these and they came out awesome, send me your email so i can send you pictures or add me on facebook, name- monto mon

  45. ann

    Hi Nami- I tried making these cookies and instead of using powder sugar I used granulated sugar instead. Do you think it would make a difference in taste ie, sweetness?

    • I have never tried using regular sugar for this recipe so I am not sure how it can be different.

      However I did a little bit of research and it looks like powder sugar (confectioner’s sugar) is common ingredient especially for Sable.

      Hope this helps. :)

    • I’ve received many positive feedback and reviews about this cookie recipe. A few people said green tea is bitter (but matcha is supposed to be bitter), but that was about it. I’d like to help you to see what went wrong. Please email me if you are interested. Thanks! :)

  46. Jenn

    Hi Nami,

    You have indicated in the above recipe that it require 240g all purpose flour. Understand that 1 US cup = 240ml/240g. In this case, shouldnt it be 1 cup of all purpose flour instead of 2 and 1/8 cups as stated in your above conversion?


    • Hi Jenn! 1 US cup=240ml, but the weight for 1 cup varies depends on the ingredients. Here in this case, 1 cup of white all purpose flour is 120-125g, so 2 cups will be the right amount. I originally mentioned 2 1/8 cups, but I researched again and it looks like 1/8 is not necessary, so I’ll update my recipe with just 2 cups. Thank you!

  47. nana

    Hi Nami,

    I tried to make this just but ended up chucking the dough away :(
    I have finished the step where I cream the softened butter, sugar, salt together and put the egg yolks in. At that stage, they still look fine as in your photo.
    But once i started to put my plain flour+matcha powder in the beater, they started to get lumpy and eventually the whole dough turns into something like bread-crumbs.
    The matcha powder I used is greentea matcha powder for tea does that matter?
    Or izzit because I microwaved my butter for 20s to soften it up?
    Could you please let me know which part I have done wrong as I would like to retry making it, yours look perfect and i really want to eat it haha.


    • Hi Nana! I’m very sorry for my late response.

      First of all, matcha powder is different from regular green tea that we drink. Matcha powder is used for traditional Japanese tea ceremony and the powder is very very fine (hope you can see the picture in my recipe).

      When you soften the butter, it should be creamy, not melted yet.

      I really want to help you, but it’s hard to know what went wrong as I wasn’t there to check each step.

      The recipe should work as I make these many times and many readers made it. Hope you won’t give up and give it a try. Let me know if I can help you further.

      Thank you so much for trying this recipe!! xo :)

  48. Monica

    Hi Nami, I just made these yesterday following your instructions with the food scale but my dough came out very crumbly and it was very hard to form into logs. Once I chilled them overnight I went to cut them into slices but the dough completely fell apart. Did I do something wrong? It seems like it needed more binders or maybe more liquid.

    • Hi Monica! I’m sorry to hear the dough didn’t come out well. Trying to see what went wrong but it’s hard to figure out, especially you said you followed my instructions with the exact ingredients. My egg yolks are American size large. I’m not sure where you located but that’s the only thing I can think of the difference. I also noticed from my experience that when I add chocolate chips (rough amount), the dough is hard to cut. Try reducing the chocolate chip amount first. It might be easier to cut. Hope that helps. Thank you for your feedback!

      • Angie

        Hi, Nami! I just tried this recipe and mine also turned out crumbly. The texture was like wet sand, so to speak. It was able to hold its shape after refrigerated, but once baked, everything just fell apart. I didn’t even add any chocolate chips into the dough. Please help. I really really want to eat it :)

        Thank you.

        • Hi Angie! I want to ask you first if you used gram or cup measurement to make these cookies. I haven’t personally used the cup measurements for this recipe, and cups are not very precise to make perfectly.

          I’m going to bake this again (hopefully soon) to re-check the recipe. It always works great for me with gram measurement. I’m just curious if I can make any changes.

          If you used gram…then I am not sure how I can advice. Only difference between mine and yours is brand of ingredients (if you follow my recipe exactly) and our oven.

          I really wish I could help!

          • Angie

            I used the gram measurement, too.
            I suppose the different products’ brand and oven are the only parameter left to blame :p
            Anyhow, thank you for your response, Nami :)


        • Alana

          Hello Angie, Monica

          Like you, my green tea cookies turned out crumbly and fell apart at my first attempt. I just tried making them again and this time I’m happy that it turned out perfect! Just to share 2 things I realized I missed out on my first attempt:

          1. Soften the butter for at least half hour at room temperature – At my first attempt, I cream the butter quite immediately after taking them out from the fridge.

          2. Use large eggs (about 70 to 72g with the shell) -I used smaller eggs that were about 8 to 10g lighter on my first attempt.

          Hope my learning helps and works for you.

          Thanks to Nami for sharing the recipe. Love the green tea taste!


          • Hi Alana! Thank you SO much for the feedback! I’m glad yours come out well. Large eggs create more liquid so it’s important to follow the recipe, especially baking. And yes, butter needs to be soften, so that when you start whisking, it becomes creamy immediately. :)

            Thank you very much!

  49. Lena

    I have a question, may i use regular sugar instead of powdered sugar?
    I’m wondering if it would make a difference to the cookies?

    • Hi Lena! I thought of the same question when I saw the original recipe and did a bit of research. Sable is usually made of powder sugar, not regular sugar, which is why we get that texture different from regular cookies. More crunchy texture, and not chewy cookies.

    • Hi Jason! Maybe your cookies are either close to heat sauce OR cooking for a little bit too long. Adjust the oven rack and/or baking time. Hope that helps. :)

    • Hi Kathryn! Yeah that’s true. Or simply you can reduce the amount of chocolate too. I personally don’t need to add chocolate….I love the bitter matcha taste alone. :)

  50. Emily

    I tried this recipe using a kitchen scale, and my dough still turned out way too dry (could not be formed into logs). These may look pretty (as many have said), but I think there is something wrong with your recipe.

    • Hi Emily! First of all, I’m sorry that these cookies didn’t come out well for you. I made these many times and this recipe (use scale all the time) works for me (and my oven). This is one of the most popular dessert recipes that JOC readers make too (some shared on Facebook fan page).

      The original recipe comes from a famous Japanese sweets book and I think her measurement should be okay. However we don’t use the same ingredients and most likely I think my wet ingredients are more than yours – probably my eggs are larger (more liquid) than yours.

      I hope you try again by adjusting ingredients amount or find another delicious green tea cookies! :)

  51. Mollie

    Hi! Took ’em out of the oven a little while ago, they turned out great! I was worried they’d come out of the oven brown, but they stayed nice and green.
    Since it’s the holiday season, I wanted to go for a christmassy touch, and added 1/3 cup of candied cranberries in addition to the white chocolate. They look nice and taste great!

    • Hi Mollie! Thank you so much for writing your feedback here. I’m happy to hear that your cookies came out well, and what a wonderful idea to add cranberries! Merry Christmas! :)

  52. Shirley

    What should be the texture of the cookies after they’re baked? Also, do i have to refrigerate the dough? Can I just bake it right after forming the dough.

    • Hi Shirley! These are like the texture of shortbread cookies. Crunchy, crispy… hmm how do I say… typical icebox cookies. Yes, you need to refrigerate before cutting (otherwise it’s hard to slice nicely without losing the round shape). If you want to cut out the cookies, I suppose you can do so after you roll out. Not sure how different the texture will be. Sorry I’m still learning how to bake, so I may not be the right person to respond to your questions. :( Hope that helps…

  53. alyssa

    I followed the recipe, everything went well till the cutting of the cookie dough. It fell apart, I could not get a clean cut. Is there something I might of done wrong?

    • Hi Alyssa! Sorry it didn’t came out well. Well, it’s a little hard to know what went wrong as I wasn’t there. A few things to check.

      First, please use a kitchen scale for this recipe (as I mentioned), especially the amount of flour… it’s hard to control the texture when it’s not properly measured. Also, please use the right size of eggs. Other ingredients should not affect too much, I think… I’m trying to make sure your dough was right texture…

      Do you think the chocolate chips were too much in the dough? I made this mistake in the very beginning. I put a little too much, and the dough and chocolate chips just got separated when I tried to slice the log.

      In step 8, you see how I slice. Do you think your knife was sharp enough to slice smoothly (before falling apart).

      I’m not sure if any of above will help, but that’s what I can think of right now…

    • Andrew

      I also had this problem, I couldn’t figure out why even though I used the metric system for measurements. It turned out that the chocolate chips I used were extremely hard and when I tried to cut the slices, it would not make a clean cut and “fell apart” around the area of the chocolate chips so the chocolate chips were ironically chipping off the dough. I would recommend using a softer chocolate chip brand or reduce the amount to 1/4 cup (I used 1/2 cup and would estimate 80% of the slices were not clean cuts)

      • Hi Andrew! Thank you for your feedback! I updated the recipe with 1/4 -1/3 cup of white chocolate chips as that causes the reason for crumbling dough. Hope this will work out for everyone! Thank you again! :)

  54. ZZ

    Hi Nami,

    How long does the matcha powder last? Can you use expired matcha to make dessert. I found it on amazon dot com for $10. Would love to try this greentea cookies. Thank you.

    • Hi ZZ! I checked a tea company online and it says 3-6 months in airtight bag (unopened), and should be kept in refrigerator, freezer, or cool place. Once it opens, it should be consumed in less than 2 weeks (that’s recommended because the best quality goes down after that).

      When did it expire? I would open and taste and if the color is still good (not dull green), I may use it…. just the quality is not perfect… maybe use for a practice run for some recipe? Or make one cup of matcha latte to decide? :)

      • ZZ

        Thanks Nami for the information.

        One more question: How do you store your matcha powder (the one you used in your greentea & white chocolate cookies recipe). I dont use it regularly so want to make sure it would last a lot longer and not having to get another new can.

    • Hi E! Thank you so much for trying this recipe, and thank you for confirming that refrigeration is necessary (some readers asked before if they can skip this process). I appreciate your feedback! :)

  55. Linh

    Hi, thank you for the perfect recipe. I had try it but the only problem is i couldnt cut the dough after chilled it. It was always broken when i cut it. Can you tell me why? Maybe i took it out so soon? ( i just put the dough in the refrigerator for 1~2 hours but i think if i chill the dough longer, it will be harder and cant cut it.) thanks you again

    • Hi Shiva! So glad to hear you enjoyed these cookies! Thank you so much for trying, and sharing the link with me. I just shared it on my Facebook fan page. :)

  56. W

    Hi thanks for the recipe! Your cookies look great unlike mine which are incredibly dry. I think it might be due to the size of my egg yolks? Do you mind specifying the weight of the egg yolks you used? Thanks!

  57. Jasmine Ong

    Hi Nami! The cookies look awesome!!! Going to try bake some tomorrow! But I just got a question, is it necessary to chill the batter in the fridge for serveral hours before baking? I’m sorry if I’m asking a silly question as I’m still new to baking. Thanks!

  58. Emily Athena

    Since there is more than one Emily from the feedback here so i add my daughter’s name Athena following my name. (I am the one asked for Osaka shopping tips 😉 My daughter failed many times making cookies. The cookies usually came out in rough texture,chewy and dry. She followed recipe step by step and had chilled the dough too. She is guessing something had went wrong when combining butter,sugar and flour. We usually use Japanese flour and soft brown sugar三温糖. Combine ingredients with a spatula. Do you have any advice for us,Nami?

    • Hi Emily! Thank you for asking the questions. It’s very hard to answer why it went wrong as I wasn’t in the kitchen, and anything can be a reason why it went wrong. I need to see each step to pin point what could be the cause, but it’s obvious I can’t do that… :( But since you mentioned she used 三温糖, try using regular granulated sugar for this recipe. It’s “butter cookie” texture and it works great with regular white sugar. Hope this helps!

  59. Apa

    I tried this and turned out really great. I had a tough time to save it for my friends!
    What would be your suggested baking time if I want to make a tiny bite size version which is 1 inch is diameter and 1/4 thick?
    First time I baked this in regular size, I followed the time, and the bottom turned out to be brown, luckily it didn’t affect the taste!

    LOVE your recipes! I appreciate your work!

    • Hi Apa! Thank you so much for trying this recipe! I’m so glad you enjoyed these cookies. :) The bottom tends to turn brown when you use dark baking sheet. Baking time should be adjusted based on your oven and baking sheet, and of course your preference for cookie texture. For small bites, I am not sure exact time, as I have never tried with small bites, but for the first batch, stay around in the kitchen and when the edge of cookies start to turn brown, take out the baking sheet. And as soon as it cools down a bit, transfer to a wire rack so it won’t burn the bottom. Hope it’ll work out! Thank you so much for your kind words! xo

  60. ivy lock

    Sensei!!!! Please advice, i make your cookie dough but no time to bake, how long can I keep in the fridge or should i freeze it? Becos it contains egg i am not sure if i can keep in fridge for days. Help!

    • Hi Ivy! Sorry for my late response. I just read your comment here but we discussed over Facebook. I only leave the dough overnight but should be safe in fridge for 2-3 days or freezer for longer time. :)

    • Hi Micah! Good question…. I’ve never tried making these cookies (Sables in general) with almond flour, so I’m not sure. If you go ahead and try, please let us know how it went. I’m curious to know. Thank you! :)

  61. riska erlinda

    matcha is the best!! ur cookies look so tempting, nami can i subtitute white choco chip with sliced almond? since my dad having diabetics 8 years ago we put small amount of sugar in food and drink

    a little bit out of topic, regular mirin you used to cook, takara hon mirin and honteri mirin mizkan are there difference among them? i would like to buy mirin but there are some types of mirin in grocery store. hope you can give enlightment to me 😀

    thanks before nami!!

  62. ruth

    Hi! i tried making this cookie, but as i was cutting it (after leavig it it the refrigerator for about 3 hours), the dough crumbled and so didn’t make a nice full circle. Is it because my knife wasn’t sharp enough? i think it was the white choc chips that were hard to cut thought so the dough just came apart

    • Hi Ruth! I think I mentioned in the recipe or post about the amount of white chocolate chips – they do make it tricky to cut (by the way a sharp knife always makes cutting very easy and makes a huge difference). A lot of readers made these cookies with the exact recipe (same amount of chocolate chips) and they said cookies were fine. I feel it’s a bit hard too just like you said. Please adjust the amount of chips next time if you had trouble. The original recipe requires same amount of chips too. Also keeping the dough overnight in the refrigerator might help too. :)

  63. Hisayo Gallo

    This is a wonderful recipe. I don’t usually bake, but this was a very easy to follow recipe. Green tea flavor comes through very well. I couldn’t find white chocolate chips at any grocery stores, so substituted with Ghirardelli’s white chocolate baking bar (used only 1/2 bar) chopped to chip size.

    This is more like shortbread than cookie, but I LOVE shortbread, so absolutely no complaint. I will be making 2 more batches and giving away for Christmas (with read bows).

    • Hi Hisayo! Yes I’d say this is sable style cookies than American style cookies. So glad you liked this recipe! Thank you for your kind feedback. :)

  64. Angel

    I do have a question, though. Do they HAVE to have the white chocolate in them, or can there be improvisation? Can they go without and still be good?

  65. Hi Nami,
    I don’t know if you remember but you featured my blog post on your site over a year ago after I made your cookies? I just wanted to tell you I’m still baking, and loving, them. Thank you for sharing the delicious recipe! Although I have now ran out of matcha and am using the less-green tea powder I bought in Korea. I wish I stocked up on more when I was in Japan.
    I hope you’re well and congratulations on how well your site is doing.
    Best wishes,

    • Hi Laura! Yes I remember! :) I’m so glad to hear you enjoy this recipe and thanks so much for your kind feedback! Is it hard to find matcha there? Maybe online shop? These days there are many online matcha shops, and I hope you can find a good source. Thank you for your kind words! My blog is fortunate to have good readers like you. :)

  66. Stephanie

    Hi, thanks for the recipe! I followed your recipe to the dot but find that the mixture is really dry and crumbly, and I can’t roll it properly into logs. Is that normal or am I missing something?

    • Hi Stephanie! Thank you so much for trying this recipe! Once in a while I receive feedback from readers about the dough which is a bit crumbly just like you described. However, most of feedback (and final pictures I receive and share on FB fan page) are pretty successful. First, I highly recommend to measure by gram. Second, the size of eggs might matter in the texture of the dough. Not to mention the temperature of the room you make etc. I personally don’t have any problem as long as I don’t put too many white chocolate chips. I had problem with slicing the dough when I put too much chips. Hope this helps…

      • Stephanie

        Thanks for your quick reply Nami! It might be because it’s a cold and dry day here :( Any tips on what I can use to soften/moist the dough when this happens? I love the idea of your green tea white choc cookies and am not ready to give up this recipe yet..!

        • Only way is to add liquid in the dough but we don’t include milk or vanilla extract etc, we can increase either egg yolk or butter. I hate to add random amount of egg yolk (not a whole egg yolk that’s too much), and increasing butter isn’t too appealing so… Maybe reduce the amount of flour tiny bit? Remember, over mixing the dough also cause the dry crumbly texture so when it’s combined don’t mix too much. Hope this helps. They are really yummy cookies and this is one of readers’ favorite recipes.

  67. Megumi

    I made this today, and my whole family loved them! They ate them ALL today (in ONE day)! It’s a great recipe. I understand that these are meant to be crispy cookies, but is there any way to be able to make them a bit softer? I do like them crispy/crunchy but sometimes, I like making things a bit softer. Thanks!