Desserts

Matcha Latte Crumbl Cookies

Name: Matcha Latte Crumbl Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1/4 cup brown sugar; 1 large egg; 2 tablespoons matcha powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1/4 cup white chocolate chips (optional)

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This Matcha Latte Crumbl Cookies recipe puts a delicate green tea flavor into a soft, slightly chewy cookie with little bursts of white chocolate. The cookies smell faintly of toasted butter and matcha, taste sweet with a grassy, slightly bitter matcha note, and have a tender, melt-in-your-mouth crumb. If you enjoy bakery-style flavored cookies, try this matcha version and compare it to our twist on apple cider cookies for more seasonal inspiration.

Recipe Information

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 18 cookies
Difficulty Level: Easy

Nutrition Information

(Approximate per cookie, makes 18)

Calories per serving: 170 kcal
Protein: 2 g
Carbohydrates: 26 g
Fat: 6 g
Fiber: 0.5 g
Sugar: 15 g
Sodium: 140 mg

Why Make This Matcha Latte Crumbl Cookies

These cookies are simple to make and give you a cafe-style matcha cookie at home. The matcha adds a soothing, earthy flavor and a soft green color that looks beautiful on a plate. They bake quickly, are easy to share, and pair perfectly with milk or a matcha latte. The white chocolate chips add creamy pockets of sweetness that balance matcha’s slight bitterness.

How to Make Matcha Latte Crumbl Cookies

The process is straightforward: cream butter and sugars, add egg and vanilla, stir in dry ingredients with matcha, fold in chips, portion, and bake. The result is soft edges with a tender center and a subtle green color. Use good-quality matcha for the best taste and color.

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/4 cup brown sugar
1 large egg
2 tablespoons matcha powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup white chocolate chips (optional)

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Measure your ingredients and let the butter sit at room temperature until softened but not greasy.

Step 2: Mixing

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, matcha powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in white chocolate chips if using.

Step 3: Baking

Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set but still soft. Baking time may vary slightly depending on cookie size and oven.

Step 4: Finishing

Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This helps them set without overbaking and keeps the centers tender.

How to Serve Matcha Latte Crumbl Cookies

Serve warm or at room temperature. They pair well with milk, a hot matcha latte, or a simple cup of tea. For a fancier presentation, dust lightly with extra matcha powder or drizzle tempered white chocolate across the top. These cookies work well at bake sales, afternoon tea, or as a small dessert after a light meal.

How to Store Matcha Latte Crumbl Cookies

Room temperature: Store in an airtight container for 3–4 days. Place a small piece of bread inside to help retain softness.
Refrigerator: Keep in an airtight container for up to 1 week; bring to room temperature or warm briefly before serving.
Freezer: Freeze baked cookies layered between parchment for up to 3 months. Thaw at room temperature or warm in a low oven for a few minutes.

Expert Tips for Perfect Matcha Latte Crumbl Cookies

Use good quality culinary matcha for best color and flavor. Lower-quality matcha can taste bitter or flat.
Spoon and level the flour; don’t pack it. Too much flour makes dry cookies.
Cream butter and sugar until light and fluffy — this creates a softer texture.
Do not overmix after adding flour; stop once the dough comes together.
If you want thicker cookies, chill the dough for 30 minutes before scooping.
Watch the first batch closely for exact bake time; ovens vary.
For a deeper matcha flavor without adding bitterness, sift the matcha into the dry ingredients and taste the dough before baking.

Delicious Variations

White chocolate swirl: Melt white chocolate and drizzle over cooled cookies.
Dark chocolate chips: Swap white chips for dark or semi-sweet to balance matcha bitterness.
Matcha glaze: Mix powdered sugar with a little milk and a pinch of matcha for a thin glaze.
Nutty crunch: Add 1/4 cup chopped pistachios for texture and color contrast.
Brown butter matcha: Brown the butter for a toasty, caramel note before creaming.

Frequently Asked Questions

Q: What matcha should I use for cookies?
A: Use culinary-grade or premium culinary matcha. It has strong flavor and good color but is less expensive than ceremonial grade. Avoid low-quality matcha with odd or metallic taste.

Q: Can I make these cookies vegan?
A: Yes with substitutions: replace butter with a vegan butter and use a flax egg (1 tbsp ground flax + 3 tbsp water for each egg). Texture may differ slightly.

Q: Why are my cookies pale or dull in color?
A: Matcha oxidizes with heat and overmixing, and low-quality matcha can be dull. Use fresh, high-quality matcha and avoid overbaking. Sifting matcha into dry ingredients helps even color.

Q: Can I freeze the cookie dough?
A: Yes. Scoop dough into balls and freeze on a tray, then transfer to a bag. Bake from frozen, adding 1–2 minutes to baking time.

Q: How do I keep cookies soft?
A: Don’t overbake. Store in an airtight container with a piece of bread or a slice of apple for one day to maintain moisture. Warm briefly before serving.

Q: My cookies taste bitter. What happened?
A: Too much matcha or low-quality matcha can cause bitterness. Reduce matcha slightly or add more white chocolate or brown sugar to balance. Also avoid overbaking, which can intensify bitter notes.

Q: Can I make these larger like Crumbl-style cookies?
A: Yes. Use a larger scoop, flatten slightly, and increase bake time by 2–5 minutes, watching closely to keep centers soft.

Conclusion

These Matcha Latte Crumbl Cookies are an easy way to enjoy the distinct flavor of green tea in a soft, bakery-style cookie. They bake quickly, store well, and adapt easily to swaps like dark chocolate or nuts. For a commercial-inspired take and more matcha recipe ideas, see Crumbl Inspired Matcha Cookies – Jade Leaf Matcha US. Give these a try — they make a lovely homemade treat and a nice change from classic chocolate chip.