Matcha Cookies

  • Cooking time7
  • Prep time15
  • Servings0
recipe image Matcha Cookies


  • 2.25 cups all-purpose flour
  • 1 tsp. baking soda
  • 0.5 tsp. salt
  • 1 cup Becel® with Avocado Oil margarine
  • 1 cup firmly packed light brown sugar
  • 0.25 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
  • 0.25 cup HERSHEY'S® CHIPITS® Dark Chocolate Baking Chips, melted

  • Calories90
  • Total Fat4.5 g
  • Saturated Fat1.5 g
  • Trans Fat0 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat1.5 g
  • Cholesterol5 mg
  • Sodium80 mg
  • Total Carbs11 g
  • Dietary Fiber0 g
  • Sugars7 g
  • Protein1 g
  • Vitamin D25 mcg
  • Calcium17 mg
  • Iron0 mg
  • Potassium12 mg
  • Omega-30.2 g
  • Omega-60.5 g


Preheat oven to 375°F (190°C). Combine flour, baking soda and salt in medium bowl; set aside. 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. Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely. 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.