You know that moment when you're chewing a cookie and suddenly think, wait, why doesn’t every cookie feel like this? That soft, stretchy middle. The crisp edge. That tiny pop of matcha flavor cutting through the sweetness. That’s the magic of matcha mochi cookies.
And here’s the thing: they’re actually easier to make than they look. No fancy techniques. No pastry chef skills required. Just a craving for something different, and a little MatchaDNA powder.
Whether you’re deep in your chewy-cookie era or just looking for a recipe that actually hits, this one’s worth a spot in your rotation. Let’s bake something that breaks the internet… or at least your group chat.
What you’ll need (don’t panic, it’s pretty chill)
First off: yes, you’ll need glutinous rice flour. And no, that’s not regular rice flour. You want the sticky kind, often labeled as mochiko or “sweet rice flour.” It’s the secret behind that signature chew. You can usually find it at Asian grocery stores or online (and once you’ve got it, trust me, you’ll want to try it in everything).
Here’s your cookie starter pack:
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½ cup unsalted butter (softened)
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¾ cup sugar
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1 egg
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1 cup glutinous rice flour
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½ cup all-purpose flour
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1-2 tsp MatchaDNA matcha powder (depending on how strong you like it)
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½ tsp baking powder
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Pinch of salt
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Optional: white chocolate chips, chopped pistachios, or black sesame seeds (for ✨aesthetic✨ and flavor)
Let’s bake (and low-key change your cookie standards)
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Cream it up: In a large bowl, beat the softened butter and sugar until it looks pale and fluffy, like soft whipped frosting. Add in the egg and mix until fully combined.
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Mix the dry ingredients: In a separate bowl, whisk together the glutinous rice flour, all-purpose flour, matcha powder, baking powder, and a pinch of salt.
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Bring it all together: Add the dry ingredients to the wet and stir until you get a soft, sticky dough. If it feels too sticky to handle, pop it in the fridge for 30 minutes and it’ll firm up.
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Add in your extras: If you want, this is when you can add in the white chocolate chips, chopped pistachios, or black sesame seeds. Mix so that every cookie gets a bit of the extra fun.
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Scoop and style: Roll tablespoon-sized balls of dough and place them on a parchment-lined baking sheet. Gently press them down just a little.
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Bake and chill (literally): Bake at 350ºF for 10 to 12 minutes. The edges should look set, but the centers can be soft (they’ll firm up as they cool). Let them rest on the tray for 5 minutes before transferring to a cooling rack.
Next thing you know, you’re googling “can I make mochi cookies with ube?” and texting your friends pics like pls make these or I’ll eat the whole tray. You’ve been warned.
They're chewy, delicious, and the perfect twist on your regular cookie rotation. Whether you’re a matcha fangirl or just looking to try something new, these cookies bring all the flavor and texture you didn’t know you were missing.
Now, if you do get to try these, I’d love to know! Share your creations with us on Instagram @matchadna or TikTok @matcha.dna. And hey, if you want to experiment with more matcha recipes, don’t forget to check out our blog.
See ya,
Cata
