Matcha Macadamia Nut Cookie

This Matcha Macadamia Nut Cookie may have just stolen the show when it comes to my Christmas Cookie Couture Collection. There’s something so effortlessly chic about a matcha cookie — that soft pistachio-green colour, the creamy richness from the macadamia nuts, and the buttery, bakery-style texture. They’re soft in the center, lightly crisp at the edges, not too sweet, and perfectly earthy thanks to a high-quality matcha powder from SOAR organics. The macadamia nuts add the dreamiest buttery crunch, and the chilled-dough method gives you that thick, luxe, bakery-style cookie height. Think levain style cookie, but make it a matcha latte. Simply stunning and delicious.

I wanted something finessed & fragrant yet still festive — and these check every box. The colour alone is enough to make your holiday cookie box look designer, but the flavour? Ceremonial grade matcha, caramel-y macadamia richness, a creamy center… they are perfection. Matcha girlies this one if for you…

So if you want a Christmas cookie that looks couture and tastes even better? This is the one.

What You’ll Need

These cookies are honestly so simple — truly a minimal-ingredient, maximum-impact kind of bake. The matcha is the star, so using a high-quality ceremonial or really good culinary grade makes all the difference in both flavor and that gorgeous vibrant green. I love using grass-fed butter here because it gives the dough this insanely smooth, elevated richness that pairs so beautifully with the earthiness of the matcha. And instead of the usual white chocolate chips, I went with macadamia nuts — they feel so much more elevated and luxe, and the buttery crunch just works. That said, you can totally swap in white chocolate if that’s your thing, but the maca nuts? They’re giving style.

Matcha Macadamia Nut Cookie Checklist

All-purpose flour
Matcha powder
Arrowroot starch
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Macadamia nuts

Making the Matcha Macadamia Nut Cookie

Start by lining your baking sheet with parchment and mixing all of your dry ingredients together — the flour, matcha, arrowroot, baking powder, baking soda, and salt. This gives you an even, silky matcha blend so the colour stays bright and the cookies bake evenly. The arrowroot starch is optional but I highly recommend it as it gives you that beautiful levain style cookie and texture – thick, chewy and soft.

In a separate bowl, cream the butter until soft and smooth, then add the sugar and beat until pale, fluffy, and whipped. Add your egg and vanilla, mixing just until everything comes together.

Fold in the dry ingredients gently — you don’t want to over mix — and then fold through the macadamia nuts. Now we will chill the dough in the fridge for at least an hour or two. This is the step that keeps your cookies thick, soft-centered, and perfectly chewy without spreading flat. I prefer rolling into balls first (about 3 tbsp), then chilling so they are prepped after chilling.

Let them sit at room temperature for 15–20 minutes while your oven preheats to 350 degrees, so they don’t crack too aggressively or spread too quickly. Bake until the edges are set and the centers look soft and puffy — they will finish baking on the tray as they cool. Leave them on the sheet for 10 minutes to settle before transferring.

The result?
A luxe, green-gold cookie that tastes like a warm matcha latte. These literally remind me of a bakery-style Christmas treat. Chic. Cozy. Couture. The definition of a matcha latte.

These matcha macadamia nut cookies are timeless, unique, and so easy to fall in love with. Bake them once and you’ll be making them long after December – I know I will! These are the couture version of a classic white-chocolate-macadamia cookie… elevated, modern, and so chic for December baking. I can’t wait for you to try them…

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Matcha Macadamia Nut Cookie Recipe