Matcha Mochi Cookies Recipe

I’m so excited to share this Matcha Mochi Cookies Recipe with you because it brings together two delightful textures in one cookie – the chewy, pillowy mochi center and the soft, buttery matcha-flavored cookie on the outside. When I first tried making these, I was amazed by how the gentle earthiness of matcha beautifully balances the subtle sweetness and the unique chew from the mochi, making every bite feel special. Whether you’re serving these at a tea party or just craving something a bit different for your afternoon snack, this recipe is a real crowd-pleaser.

You’ll find that making this Matcha Mochi Cookies Recipe is not only fun but also surprisingly doable, even if you’re new to mochi or matcha baking. The step-by-step process ensures that your cookies turn out tender, fragrant, and just the right amount of chewy on the inside. My family goes crazy for these, and honestly, I love that I can whip them up without needing fancy ingredients – just a few pantry staples and a bit of steam time, and you’re all set!

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Ingredients You’ll Need

The magic of this Matcha Mochi Cookies Recipe really comes from using simple ingredients that complement matcha’s slightly bitter notes and the mochi’s chewy texture. I always suggest using good quality matcha powder, and fresh butter to get that rich flavor and soft crumb.

• Unsalted Butter: Using unsalted butter lets you control the saltiness perfectly and results in a nice, tender cookie.
• Brown Sugar: Adds a subtle molasses note to enhance the cookie’s depth and helps keep it chewy.
• Egg: Acts as a binder and adds richness to the cookie dough.
• Plain Flour: The base of the cookie dough providing structure without overpowering the delicate matcha flavor.
• Matcha Powder: Choose a bright green, culinary-grade matcha for vibrant color and authentic flavor.
• Baking Powder: Gives a slight lift to keep the cookies soft and balanced.
• White Chocolate Chips: I love the creamy sweetness they add against the bitterness of matcha.
• Glutinous Rice Flour: Key for the chewy, stretchy mochi center that’s fun and unique!
• Corn Starch: Lightens the mochi dough, preventing it from becoming too dense.
• Sugar (for mochi dough): Sweetens the mochi a bit to balance flavors.
• Milk: Makes the mochi mixture smooth and easy to steam.

Variations

I love tweaking this Matcha Mochi Cookies Recipe when the mood strikes – sometimes swapping in different mix-ins or adjusting sweetness levels. Don’t hesitate to make it your own; this recipe is forgiving and versatile.

• Chocolate Swap: I’ve replaced white chocolate chips with dark chocolate chunks for a richer bite that balances the matcha beautifully.
• Nutty Twist: Adding chopped toasted almonds or pistachios gives a nice crunch layer that my family enjoys.
• Dairy-Free Option: Use coconut oil instead of butter and almond milk for the mochi to make this recipe vegan-friendly – I’ve tried it and it still tastes great!
• Flavored Mochi: Experiment by folding in a bit of vanilla or rose water into the mochi dough for subtle floral notes that work beautifully.

How to Make Matcha Mochi Cookies Recipe

Step 1: Make the Mochi Dough

Start by mixing your glutinous rice flour, corn starch, and sugar in a large bowl until everything is evenly combined. Slowly stir in the milk, ensuring no lumps form – this is key for a smooth mochi dough. Pour the mixture into a deep plate or heatproof dish, then steam it for 20 minutes. I like to cover the steamer lid with a cloth to prevent water droplets from falling onto the dough, which can affect texture.

Step 2: Prepare the Cookie Dough

While your mochi dough steams, get started on the cookie dough. Using a hand mixer, cream your unsalted butter until soft and fluffy. Then, add the brown sugar bit by bit, beating in three separate additions—I learned this trick from a baker friend and trust me, it makes the final cookies lighter and more tender. Once that’s blended in, beat in the egg until smooth.

Next, sift together your plain flour, baking powder, and matcha powder. Incorporate these into your wet ingredients with a gentle cut-and-fold technique using a spatula – be patient and try not to overmix, or you risk dense cookies. Once the dough is just combined, shape it into a cylinder, slice into 12 equal pieces, roll each piece into a ball and wrap them tightly in cling film. Pop these in the fridge for at least 30 minutes; chilling helps the dough firm up so it’s easier to work with later.

Step 3: Combine Mochi with Cookie Dough

When the mochi dough has finished steaming, add the butter and knead it until completely smooth – this usually takes about 10 minutes of patient folding. Don’t rush this part; a smooth mochi dough means a better texture inside the cookie. Divide the dough into 12 equal pieces and roll each into a smooth ball.

Grab your chilled cookie dough balls from the fridge. Press your thumb into the center of each ball to create a dent. Place one mochi ball in the center, then carefully wrap the cookie dough around it, making sure the mochi is fully enclosed. Roll into a smooth ball again to seal everything nicely.

Step 4: Bake Your Matcha Mochi Cookies

Preheat your oven to 190ºC (375ºF) and line a baking tray with parchment paper. Arrange the wrapped cookies evenly on the tray, leaving enough room so they can spread a bit as they bake. I like to press a few white chocolate chips on top of each cookie before popping them in the oven – it adds a lovely touch of sweetness and makes them look irresistible.

Bake for 12 to 15 minutes until the edges are slightly golden but the centers remain soft. Once baked, transfer the cookies to a cooling rack and let them cool for 5 to 10 minutes. The cookies taste best warm when the mochi center is still chewy and gooey!

How to Serve Matcha Mochi Cookies Recipe

Garnishes

I usually keep things simple and top the cookies with white chocolate chips right before baking because they melt just enough and add a creamy sweetness that pairs perfectly with matcha. Sometimes, I sprinkle a tiny pinch of flaky sea salt on top to balance the sweetness – that little combo is addictive!

Side Dishes

This cookie pairs beautifully with a simple cup of green tea or matcha latte to emphasize its flavor profile. For a fuller tea time spread, I like pairing it with light fruit salads or a few delicate Japanese sweets like dorayaki or mochi balls.

Creative Ways to Present

For special occasions, I arrange my Matcha Mochi Cookies on a tiered serving stand with edible flowers for an elegant look. Another fun idea is to serve them warm in little paper cups or small bamboo baskets to embrace the cookie’s Asian-inspired roots – perfect for gifting or party trays.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 3 days. They stay soft and chewy, but I always recommend eating them within the first day for the best mochi texture.

Freezing

For longer storage, freeze the unbaked cookie dough balls wrapped individually in cling film. When ready to bake, thaw them overnight in the fridge and bake as usual. I’ve tried freezing baked cookies too, but the mochi texture softens quite a bit, so dough freezing works best.

Reheating

To reheat, pop the cookies in a warm oven at 150ºC (300ºF) for about 5 minutes or microwave each cookie for 15 seconds to bring back that chewy mochi center warmth without drying out the cookie.

FAQs

Final Thoughts

This Matcha Mochi Cookies Recipe has a special place in my baking repertoire because it’s such a fun twist on traditional cookies while packing rich, nuanced flavor and an incredible chewy surprise inside. I genuinely think you’ll enjoy making these and sharing them with your loved ones – they’re as memorable as they are delicious. So go ahead, grab your matcha powder and glutinous rice flour, and try this out for your next bake; I promise it’ll be worth the effort!

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