Matcha Mochi Cookies Recipe

I absolutely love this Matcha Mochi Cookies Recipe because it brings together the chewy softness of mochi with the crisp, flavorful bite of matcha-infused cookie dough. The first time I tried making these, I was amazed at how the tender mochi center surprised me with its unique texture, while the matcha added just the right hint of earthiness that pairs perfectly with the sweet white chocolate chips. It’s a little bit of Tokyo and a little bit of homemade comfort right on your plate.

You’ll find that these cookies work beautifully as a weekend baking project or a thoughtful treat to share with friends and family over tea. What makes this Matcha Mochi Cookies Recipe worth trying is how it cleverly balances ingredients and textures, turning ordinary ingredients into an extraordinary crowd-pleaser. Plus, with a bit of practice, you’ll find the process relaxing and rewarding – trust me, the cool chill time lets the flavors deepen, and it’s worth every minute!

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Ingredients You’ll Need

For this Matcha Mochi Cookies Recipe, you’ll notice the ingredients come together simply yet thoughtfully to create those classic matcha flavors and luxurious mochi texture. I always recommend grabbing good-quality matcha powder because it really elevates the taste.

• Unsalted butter: Using unsalted butter gives you full control over the saltiness and a creamy base for the cookie dough.
• Brown sugar: Adds rich, caramel notes and keeps the cookie soft and tender.
• Egg: Works as the binding agent; make sure it’s at room temperature for smoother mixing.
• Plain flour: The backbone of the cookie dough, providing structure.
• Matcha powder: The star ingredient! Choose culinary-grade matcha for baking, not the delicate ceremonial kind.
• Baking powder: Helps the cookies rise just enough for a light texture without being cakey.
• White chocolate chips: These sweet nuggets create little bursts of creamy sweetness in each bite.
• Glutinous rice flour: Essential for the mochi’s chewy, bouncy texture.
• Corn starch: Adds extra softness to the mochi dough.
• Sugar (for mochi dough): Slight sweetness to balance the matcha’s earthiness.
• Milk: Moistens the mochi dough so it steams perfectly soft.

Variations

I love customizing this Matcha Mochi Cookies Recipe to suit different occasions or moods. Whether you’re craving a nuttier twist or want a dairy-free option, it’s super flexible – and experimenting just makes the whole process more fun!

• Add toasted nuts: I sometimes toss in chopped pistachios or almonds for extra crunch and earthiness that complements the matcha.
• Dairy-free alternative: Swap the butter with coconut oil and use plant-based milk in the mochi dough; it changes the flavor, but still tasty and chewy.
• Chocolate swap: Use dark chocolate chips if you want a less sweet, more intense flavor contrast.
• Slightly less sweet: Reduce brown sugar and sugar by half if you prefer your cookies less sugary, the matcha flavor shines through even more.

How to Make Matcha Mochi Cookies Recipe

Step 1: Prepare the Mochi Dough

Start by mixing the glutinous rice flour, corn starch, and sugar in a large bowl so they’re evenly combined. Then, slowly pour in the milk while stirring gently to keep the mixture smooth without lumps. Pour this batter into a deep plate or heatproof dish because you’ll steam it next. Steam the mochi mixture for about 20 minutes until it turns into a soft, sticky dough — I find using a bamboo steamer or a steaming rack inside a pot works best. The dough should be firm enough to handle but still bendy and moist.

Step 2: Make the Cookie Dough

While the mochi is steaming, cream the unsalted butter with brown sugar using a hand mixer. I like adding the sugar in three batches because it helps incorporate air for a lighter, fluffier dough – it’s a little trick I learned that really makes the difference in texture. Once it’s light and creamy, beat in the egg until it’s fully mixed in. Next, sift the plain flour, baking powder, and matcha powder directly into the bowl – sifting helps prevent clumps and ensures your cookies look smooth and green. Use the cut-and-fold technique with a spatula to gently combine everything without overmixing; this keeps your cookies tender, not tough.

Step 3: Chill and Shape the Cookies

Take the cookie dough out of the bowl and form it into a cylinder, then cut it into 12 equal pieces. Rolling each piece into a ball and wrapping it with cling film before chilling for at least 30 minutes is key—the cold dough is easier to work with and keeps its shape better when baking. Meanwhile, add the butter to the steamed mochi dough and knead it for about 10 minutes until it becomes smooth and elastic – this hands-on step is super therapeutic and signals that your mochi is ready.

Step 4: Assemble the Mochi Cookies

Divide the mochi dough into 12 equal parts and roll each into a ball, about 22 grams each. Take your chilled cookie dough balls and press a gentle dent in the center with your thumb. Place a mochi ball inside, then carefully wrap the cookie dough around it, sealing it fully and rolling it gently between your palms to smooth out any seams. I find this wrapping step gets easier with practice, and if the dough feels sticky, a light dusting of flour on your hands helps a lot.

Step 5: Bake the Cookies

Preheat your oven to 190ºC (375ºF). Line a baking tray with parchment paper and place the mochi-wrapped cookie balls spaced apart so they won’t stick together as they bake. Gently press some white chocolate chips on top of each cookie for a sweet and creamy finish. Bake for 12-15 minutes until the edges are set but the cookies remain soft and tender. Transfer them to a cooling rack and let cool for 5-10 minutes – this resting step helps the cookies firm up slightly while remaining chewy inside. I always try one warm because the melting mochi and chocolate together is simply divine!

How to Serve Matcha Mochi Cookies Recipe

Garnishes

When I serve these cookies, I love sprinkling a tiny pinch of extra matcha powder on top just before baking—it gives a lovely fresh aroma and enhances the green color beautifully. Sometimes I also dust the cooled cookies lightly with powdered sugar for a pretty finish that contrasts nicely. Topping them with extra white chocolate chips adds little pockets of creamy sweetness that melt in your mouth.

Side Dishes

These cookies pair perfectly with a warm cup of green tea or milky matcha latte to echo their vibrant flavors. I’ve also enjoyed them alongside a bowl of fresh fruits like strawberries or sliced kiwi for a refreshing balance. Pairing them with light Japanese-inspired snacks like senbei crackers can make a charming tea-time spread.

Creative Ways to Present

For special occasions, I like arranging these Matcha Mochi Cookies Recipe treats on a tiered dessert stand with edible flowers or green leaves to mimic matcha’s natural vibe. Wrapping individual cookies in parchment paper tied with a thin ribbon turns them into charming homemade gifts. You could also serve them warm inside a pretty bowl with a drizzle of condensed milk or matcha glaze for a decadent touch.

Make Ahead and Storage

Storing Leftovers

I store leftover Matcha Mochi Cookies in an airtight container at room temperature for up to 2 days, but honestly, they rarely last that long in my house! If you want to keep them softer, wrapping each cookie individually in cling film before sealing the container helps retain moisture better.

Freezing

If you want to save some for later, I freeze these cookies individually wrapped in plastic wrap then placed in a freezer-safe bag. They freeze well for up to a month. When you’re ready, let them thaw at room temperature for about 30 minutes before enjoying.

Reheating

To reheat, I pop the cookies in a preheated oven at 160°C (320°F) for 5-7 minutes — this warms the mochi center and refreshes the cookie’s soft texture without drying it out. Microwaving works in a pinch, but I recommend quick bursts of 10 seconds to avoid overheating and toughening the dough.

FAQs

Final Thoughts

This Matcha Mochi Cookies Recipe holds a special place in my baking repertoire because of the unexpected delight of textures and the vibrant taste of matcha. Every time I share these cookies, friends ask for the recipe and are always surprised at how easy they are to make at home. So if you want to impress with something a little different yet totally accessible, give this a try—you’ll enjoy the process as much as the delicious results!

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