Green Tea and White Chocolate Cookies

Green Tea and White Chocolate Cookies on a beige plate

Overview

Green Tea and White Chocolate Cookies on baking paper on a cooling rack

Green Tea and white chocolate cookies

By Amy // Posted Oct 30, 2021 // Category Cookies

My Green Tea and White Chocolate Cookies have been inspired by my many trips to Japan. I recreated them just like how I had them in Japan.

The cookies are crisp, buttery, and melt in your mouth. I love how the bitterness from the Green tea goes together so well with the sweetness from the white chocolate. 

You can expect a shortbread texture and flavour with some subtle green tea flavours coming through.

It can get tricky choosing the right green tea to use so make sure you read my tips below. 

Love cookies? Click on the links below to see my other recipes.

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tips

1. Ingredients

There are many kinds of green tea, but you need to get a powder version that is bright green, not yellow/brown in colour. Also, green tea comes in a few grades, ceremonial being the best. Here are two versions you could try, a ceremonial one and a culinary one. For these cookies, both would be fine, but ceremonial would mean more intense flavours and green vibrancy. 

Your butter needs to be at room temperature, so please make sure you put it out on the counter for a few hours before baking. If the icing sugar and flour is sifted, I find the dough comes together more quickly and nicely. With white chocolate, using chocolate buttons would make it easier to melt. 

2. Equipment

You need a stand mixer or electric hand mixer to cream the icing sugar and butter together.  You also need some cling wrap as the cookie needs to rest in the fridge for at least an hour before baking. To bake the cookies, you need some baking paper and baking trays. To melt the chocolate, you need a heat proof bowl as it will go into the microwave.

3. How do you cream/beat butter and sugar? 

Firstly, you really need butter that is completely at room temperature for it to cream/beat well. You should use an electric beater or stand mixer as they can produce the most consistent aeration. I usually use a beater attachment, but you can also use a whisk as well. I’d recommend creaming at a medium speed so that the air bubbles are uniform and stable. If you feel like the butter is still too cold, you can wrap a warm tea towel over the outside of the bowl to gently warm up the butter. 

4. How do you melt chocolate best?

Remember small, dry and low when you melt chocolate. If you’re using a whole chocolate bar, then you need to chop it small or even grate it. Or you can use chocolate chips instead. Water can ruin your melted chocolate. This will cause your chocolate to seize and become a lumpy mess. So, make sure your bowl is completely dry before placing the chocolate chips inside. Keep the temperature low to avoid scorched chocolate. Chocolate melts at around 30C or 90F, you don’t need high temperatures. 

When microwaving the white chocolate, please heat it up at a low-medium temperature in 30 seconds bursts. Stir the chocolate before putting it back into the microwave and repeat until it’s fully melted.

RatingDifficultyBeginner

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Green Tea and White Chocolate Cookies on a beige plate

Yields24 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Green Tea Cookies
 145 g butter, at room temperature
 ½ tsp vanilla extract
 50 g icing sugar, sifted (1/2 cup)
 ½ tsp fine salt
 204 g plain flour, sifted (1 1/2 cups)
 2 ½ tsp green tea powder
White Chocolate Topping
 100 g white chocolate buttons (3/4 cup)

Green Tea Cookies
1

Beat the butter and vanilla extract in a stand mixer or a electric mixer at medium speed until well mixed. Add the icing sugar and salt and mix until well combined.

2

Change the speed to low. Add the flour and green tea powder, beat until combined. Remember to scrape the sides and bottom a few times, or until the mixture is well incorporated. Be careful not to overmix.

3

Put some cling wrap on the counter. Shape the cookie dough into cylinders and wrap the cling wrap around the dough. (You'll be slicing the cylinders then baking them without the need to shape them, so it would be good to shape the cylinder in a uniform size). Refrigerate for at least an hour.

4

After an hour has passed, preheat the oven to 180 degrees Celsius or 350 Fahrenheit. Place baking paper on two baking trays.

5

Cut the dough in slices, around half a centimetre in thickness. Place on the baking trays, not too close together. The cookies do expand, but not by much. Bake for ten minutes in the middle racks. Let it cool for 5 minutes, then transfer to cooling tray.

White Chocolate Topping
6

Place the white chocolate into a heat proof bowl or measuring jug. Then microwave the white chocolate in 30 second bursts and stir the chocolate inside before microwaving. Repeat until all the white chocolate has melted. When melted, dip a spoon into the white chocolate and use it to drizzle it over the cookies. Wait an hour before the chocolate sets before serving.

7

Store in an airtight container in room temperature for up to 3 days and in the fridge for a week.

Ingredients

Green Tea Cookies
 145 g butter, at room temperature
 ½ tsp vanilla extract
 50 g icing sugar, sifted (1/2 cup)
 ½ tsp fine salt
 204 g plain flour, sifted (1 1/2 cups)
 2 ½ tsp green tea powder
White Chocolate Topping
 100 g white chocolate buttons (3/4 cup)

Directions

Green Tea Cookies
1

Beat the butter and vanilla extract in a stand mixer or a electric mixer at medium speed until well mixed. Add the icing sugar and salt and mix until well combined.

2

Change the speed to low. Add the flour and green tea powder, beat until combined. Remember to scrape the sides and bottom a few times, or until the mixture is well incorporated. Be careful not to overmix.

3

Put some cling wrap on the counter. Shape the cookie dough into cylinders and wrap the cling wrap around the dough. (You'll be slicing the cylinders then baking them without the need to shape them, so it would be good to shape the cylinder in a uniform size). Refrigerate for at least an hour.

4

After an hour has passed, preheat the oven to 180 degrees Celsius or 350 Fahrenheit. Place baking paper on two baking trays.

5

Cut the dough in slices, around half a centimetre in thickness. Place on the baking trays, not too close together. The cookies do expand, but not by much. Bake for ten minutes in the middle racks. Let it cool for 5 minutes, then transfer to cooling tray.

White Chocolate Topping
6

Place the white chocolate into a heat proof bowl or measuring jug. Then microwave the white chocolate in 30 second bursts and stir the chocolate inside before microwaving. Repeat until all the white chocolate has melted. When melted, dip a spoon into the white chocolate and use it to drizzle it over the cookies. Wait an hour before the chocolate sets before serving.

7

Store in an airtight container in room temperature for up to 3 days and in the fridge for a week.

Green Tea and White Chocolate Cookies
Nutrition Facts

Servings 24


Amount Per Serving
Calories 104
% Daily Value *
Total Fat 6.3g10%
Saturated Fat 4g20%
Cholesterol 13mg5%
Sodium 85mg4%
Potassium 17mg1%
Total Carbohydrate 10.6g4%
Dietary Fiber 0.5g2%
Sugars 4.6g
Protein 1.3g3%

Calcium 3%
Iron 2%
Vitamin D 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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