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Matcha Cookies

  • Cooking time7 min
  • Prep time15 min
  • Makes 62 cookies
recipe image Biscuits matcha avec la pâte à biscuits aux possibilités infinies Becel


  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup Becel® with Avocado Oil margarine
  • 1 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 Tbsp. matcha green tea powder
  • 3 Tbsp. finely chopped candied ginger , divided
  • 1 cup HERSHEY'S® CHIPITS® White Chocolate Baking Chips , melted
  • 1/4 cup HERSHEY'S® CHIPITS® Dark Chocolate Baking Chips , melted

Nutrition facts

Total Fat4.50 g
Saturated Fat1.500 g
Trans Fat0.000 g
Polyunsaturated Fat1.000 g
Monounsaturated Fat1.500 g
Cholesterol5 mg
Sodium80 mg
Total Carbs11.00 g
Dietary Fiber0.0 g
Sugars7.00 g
Protein1.00 g
Vitamin D25.000 mcg
Calcium17 mg
Iron0.00 mg
Potassium12.000 mg
Omega-30.20 g
Omega-60.50 g


  1. Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in medium bowl; set aside.
  2. Mix Becel® with Avocado Oil margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in matcha green tea powder and 2 Tbsp. (30 mL) candied ginger. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart.
  3. Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
  4. Dip tops of cooled cookies halfway in melted white chocolate. Drizzle with melted dark chocolate and sprinkle with remaining 1 Tbsp. (15 mL) candied ginger.
*Nutrition values do not take into account MUFA, PUFA and Omega values for Hershey’s products.