Matcha dessert recipes: cookies, brownies, energy balls and panna cotta
Matcha isn't just for drinks. In baking, it provides a vibrant green color, a unique vegetal flavor, and a slight bitterness that balances perfectly with sugar and butter.
Here are five easy-to-make matcha dessert recipes, with precise measurements and the right type of matcha to use.
Matcha white chocolate cookies
Matcha white chocolate cookies have become a classic in fusion baking. The contrast between the vegetal bitterness of matcha and the creamy sweetness of white chocolate works in every bite.
Ingredients (12 cookies)
150 g flour, 10 g culinary matcha, 100 g softened butter, 80 g sugar, 1 egg, 100 g white chocolate chips, 1/2 teaspoon baking powder, 1 pinch of salt.
Preparation (15 min + 12 min baking)
Cream together softened butter and sugar until smooth. Add the egg and mix. In another bowl, sift flour, matcha, baking powder, and salt. Fold the dry ingredients into the butter mixture gently. Add white chocolate chips.
Form walnut-sized dough balls and place them on a baking sheet lined with parchment paper, spacing them 5 cm apart. Slightly flatten them. Bake at 180 °C (350 °F) for 10 to 12 minutes. The cookies should remain soft in the center. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.
The secret
Before baking, chill the cookies in the freezer for 1-2 hours. Do not overbake. Matcha cookies harden as they cool. Take them out of the oven when they still seem a little soft in the center. Always sift matcha with the flour to avoid green lumps that create spots in the dough.
Matcha brownies
Matcha brownies replace cocoa with matcha. The result is a dense, fudgy, slightly bitter cake with an intense green color that surprises every time.
Ingredients (8 servings)
150 g white chocolate, 80 g butter, 2 eggs, 80 g sugar, 100 g flour, 15 g culinary matcha, 1 pinch of salt.
Preparation (15 min + 25 min baking)
Melt white chocolate and butter in a double boiler. Let cool slightly. Whisk eggs and sugar until frothy. Fold in the chocolate-butter mixture. Sift flour and matcha, then add them, gently folding into the batter.
Pour into a greased and floured square pan (20 x 20 cm). Bake at 170 °C (340 °F) for 22 to 25 minutes. The center should be just set. Let cool completely in the pan before cutting. The brownie densifies as it cools and becomes more fudgy.
The secret
White chocolate is essential. It counteracts the bitterness of matcha and provides the fudginess. A matcha brownie without white chocolate will be too dry and too bitter. Use 15 g of matcha for a pronounced taste or reduce to 10 g for a more subtle result.
Matcha coconut energy balls
No baking, 5 minutes of preparation. Matcha energy balls are the perfect healthy snack for a 4 PM energy boost.
Ingredients (15 balls)
100 g rolled oats, 60 g peanut butter (or almond butter), 40 g honey or maple syrup, 5 g culinary matcha, 30 g shredded coconut, 20 g white chocolate chips (optional).
Preparation (5 min + 30 min in fridge)
Mix all ingredients in a bowl. The dough should be sticky but moldable. If it's too dry, add a little honey. If it's too sticky, add more rolled oats.
Form small walnut-sized balls. Roll them in shredded coconut or a little sifted matcha for garnish.
Place in the refrigerator for 30 minutes to firm up. Store in an airtight container in the fridge for up to a week.
The secret
Matcha pairs particularly well with peanut butter. The matcha-coconut combination is reminiscent of tropical matcha drinks and adds an exotic touch to a very simple snack.
Matcha panna cotta
Matcha panna cotta is an elegant dessert, easy to prepare the day before and ideal for impressing guests effortlessly.
Ingredients (4 servings)
300 ml heavy cream, 100 ml milk, 40 g sugar, 5 g culinary matcha, 2 gelatin sheets (or 2 g agar-agar for a vegan version).
Preparation (10 min + 4 h in fridge)
Soak gelatin sheets in cold water for 5 minutes. Heat cream and milk in a saucepan with sugar, without boiling. Remove from heat. Sift matcha and incorporate it into the mixture, whisking vigorously to avoid lumps. Squeeze out the gelatin and add it to the hot cream, mix until completely dissolved.
Pour into 4 ramekins. Let cool to room temperature, then place in the refrigerator for at least 4 hours (ideally overnight). Serve with a few fresh raspberries or a little sifted matcha for decoration.
The secret
Panna cotta should jiggle when you touch it, not be rigid. If it's too firm, reduce the gelatin by half a sheet next time. The color should remain a deep green, a sign that the matcha has not been overheated.
Matcha financiers
The financier is one of the French pastries that pairs best with matcha. Its base of browned butter and almond flour creates a perfect setting for vegetal notes.
Ingredients (12 financiers)
60 g butter, 60 g almond flour, 80 g powdered sugar, 30 g flour, 8 g culinary matcha, 2 egg whites, 1 pinch of salt.
Preparation (10 min + 12 min baking)
Melt butter in a saucepan over medium heat until it turns a hazelnut color and gives off a toasted aroma. Let cool slightly. In a bowl, mix almond flour, powdered sugar, flour, and sifted matcha. Add egg whites and mix. Fold in the cooled browned butter.
Pour into greased financier molds. Bake at 200 °C (400 °F) for 10 to 12 minutes. Financiers are ready when the edges are golden and the center is still slightly soft. These small cakes pair wonderfully with matcha madeleines for a complete tea time.
What type of matcha to use for baking
In baking, culinary grade matcha is the right choice. Its more robust profile and slight bitterness stand up to cooking, sugar, and butter without losing its flavor. Ceremonial grade matcha would be wasted: its delicacy and sweetness are designed for drinking, not for baking.
The dosage varies depending on the desired intensity. For a subtle color and taste, count 5 g for a standard recipe. For a distinctly matcha result (intense color, assertive taste), go up to 10-15 g. Beyond 15 g, the bitterness can become dominant.
Always sift matcha before incorporating it into a batter. The powder tends to form clumps that create dark green spots in the finished product. Sifting ensures an even distribution of color and taste.
Our matcha is designed for this use: Yabukita cultivar, robust in cooking, stable color, and flavor that holds up against other ingredients.
For no-bake desserts like matcha ice cream or panna cotta, culinary matcha also works perfectly.
FAQ: matcha desserts
Can ceremonial matcha be substituted for culinary matcha in baking?
You can, but it would be a shame. Ceremonial matcha is milder and finer, designed for drinking. In baking, its subtle nuances are masked by sugar and butter. Culinary grade is more economical and designed to withstand cooking.
Why are my matcha desserts brown instead of green?
Two possible reasons. The matcha was exposed to too much heat (bake at the correct temperature and do not overbake). Or the matcha itself is of insufficient quality (a yellowish matcha when purchased will give a dull result after baking). A quality culinary matcha retains its green color even after baking.
How much matcha should I put in a cake?
Count 5 to 8 g for a subtle taste, 10 to 15 g for a pronounced taste. Beyond that, matcha can make the dessert bitter. Always sift the powder and incorporate it into the dry ingredients for even distribution.
Are matcha desserts healthy?
Matcha retains some of its antioxidants and L-theanine even after cooking. But a butter and sugar cookie is still a cookie. The main interest of matcha in baking is its taste and visual appeal. For health benefits, matcha in beverage form remains the best option.
Can matcha desserts be frozen?
Cookies, financiers, and energy balls freeze very well (up to 2 months). Panna cotta does not freeze well (texture is altered). Thaw at room temperature for 30 minutes before eating cookies, or bake directly for 5 minutes at 150 °C (300 °F) to restore crispness.
Want to bake with matcha? Our TSUKI culinary matcha is designed for cooking: stable color, robust taste, Yabukita cultivar.
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