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Matcha Macadamia Nut Cookie

Course Dessert
Keyword Macadamia Nuts, Matcha, Matcha Cookie

Ingredients

Dry Ingredients

  • 1½ cup all purpose flour
  • 1 tbsp cerimonial grade matcha powder I love SOAR organics
  • 1 tbsp arrowroot starch optional (gives a levain style)
  • ½ tsp baking soda
  • ½ tsp baking soda
  • ¼ tsp sea salt

Wet Ingredients

  • ½ cup unsalted butter
  • 3/4 cup organic cane sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ⅔ cup macadamia nuts

Instructions

  • Prep: Line a baking sheet with parchment.
  • Mix Dry: Whisk flour, matcha, arrowroot, baking powder, baking soda, and salt.
  • Cream Butter + Sugar: Beat the softened butter until creamy. Add sugar and beat 3–4 minutes until pale and fluffy.
  • Add Egg + Vanilla: Beat until smooth and combined.
  • Add Dry Ingredients: Mix until just combined — a few flour streaks are okay.
  • Fold in Macadamia Nuts & Scoop & Roll: Use a spatula and don’t overmix. Roll out your cookie dough balls and place on parchment.
  • Chill the Dough (THE IMPORTANT PART): Cover the bowl and chill at least 1 hour.
    This stops spreading and gives the thick, soft-center cookie you love. Preheat your oven to 350 degrees 30 min before you take the cookies out from being chilled. Allow cookies to sit at room temp for 15-30 min before baking.
  • Bake 12–14 minutes: Until edges are set and centers look soft/puffy. They will finish setting on the sheet. Let cool on the tray for 10 minutes before moving.