Matcha Mochi Cookies (Easy and Chewy)

I love creating recipes that surprise and delight, and these Matcha Mochi Cookies do just that! With their crisp matcha cookie shell and soft, stretchy mochi filling, they’re the perfect balance of textures and flavors.

A Delightful Twist on Cookies

I love everything made with matcha—whether it’s desserts like my Matcha Swiss Roll or a comforting matcha latte, the earthy and slightly bitter flavor of matcha never fails to satisfy me.

Cookies, on the other hand, are another baked treat I always find myself making. From buttery Japanese Butter Cookies to delicate Heart Jam Cookies and the classic Chocolate Crinkle Cookies, there’s something so comforting about creating cookies and sharing them with family and friends.

Mochi, a traditional Japanese treat, is also one of my all-time favorites. Its soft, chewy texture is irresistible, and I find it so versatile.

Over the years, I’ve experimented with many mochi recipes and fillings, and I’ve perfected a mochi dough recipe that works beautifully. Whether you’re wrapping Mango Mochi, Peanut Mochi, or even more creative fillings, this tried-and-tested recipe never disappoints.

So, I thought, why not combine all three—matcha, mochi, and cookies—into one delicious treat?

That’s how these Matcha Mochi Cookies came to life. Each bite gives you a perfect balance: the crisp, buttery cookie infused with fragrant matcha, and the soft, stretchy mochi hidden inside.

If you’re a fan of matcha like me, or you love unique desserts with a mix of crispy and chewy textures, then you’re going to fall in love with this recipe. It’s easy to make, fun to assemble, and so rewarding to share with others.

Why You‘ll Love This Recipe

• Combines crisp and chewy textures in one cookie
• Perfect for matcha lovers with a sweet tooth
• A fun recipe to impress friends and family
• Mochi stays soft and stretchy even after baking

Ingredients

Chewy Mochi Dough Filling:

• 60g glutinous rice flour
• 20g cornstarch
• 10g sugar
• 110g milk
• 10g butter

Matcha Cookie Dough:

• 90g butter (softened)
• 40g sugar
• 50g egg liquid (room temperature)
• 150g cake flour
• 2g baking powder
• 10g matcha powder
• Dried cranberries (for garnish, as needed)

Instructions

Make the Chewy Mochi dough

1. In a bowl, mix 60g glutinous rice flour, 20g cornstarch, and 10g sugar
2. Gradually pour in 110g milk while stirring to form a smooth, lump-free batter.
3. Strain the batter to remove any lumps for a silky texture.
4. Cover the batter with plastic wrap, poke a few small holes on top, and steam it over medium heat for 25 minutes.
5. While still hot, mix in 10g butter until completely melted and well incorporated.
6. Once the mochi has cooled enough to handle, knead it into a smooth, elastic dough and set aside.

Make the Matcha Cookie Dough

1. Soften 90g butter and place it in a large bowl. Add 40g sugar and mix with a spatula until combined.
2. Using an electric mixer, whip the butter and sugar until light, fluffy, and pale in color.
3. Gradually add 50g egg liquid in small portions, mixing well with an electric mixer after each addition to prevent curdling.
4. In a separate bowl, combine 150g cake flour, 2g baking powder, and 10g matcha powder. Sift the mixture into the butter mixture.

Gently fold the dry ingredients into the butter mixture with a spatula until a smooth dough forms. Be careful not to overmix.

Assemble and Bake the Cookies

1. Divide the matcha dough into 30g portions and the mochi dough into 17g portions.
2. Take one piece of matcha dough, roll it into a ball, and flatten it into a disc.
3. Place a mochi portion in the center and wrap the matcha dough around it. Roll it smooth, then gently flatten into a cookie shape.
4. Sprinkle some dried cranberries on top for decoration and added texture, gently pressing them into the cookie dough with your hand to ensure they stay in place.
5. Preheat the oven to 170°C (340°F). Line a baking tray with parchment paper and space the cookies evenly.
6. Bake in the middle rack at 170°Cfor 20 minutes. Keep an eye on the cookies—the edges should turn slightly golden, and the tops will remain light.

Let the cookies cool on the tray for a few minutes, then transfer them to a cooling rack to cool completely. The matcha cookies will crisp up, and the mochi will remain soft and stretchy inside.

Notes

• Steaming the Mochi: To ensure the mochi is fully cooked, insert a chopstick into the center. If it comes out clean, the mochi is ready.
• Egg Liquid: Add the egg gradually and mix thoroughly to avoid separation.
• Sticky Dough Tip: If the dough feels too sticky during assembly, lightly dust your hands with cake flour or glutinous rice flour—but avoid adding too much flour, as it may alter the texture.
• Storage: Store the cooled cookies in an airtight container to keep them crispy. Humidity can cause the cookies to soften.

Frequently Asked Questions

1. Can I use all-purpose flour instead of cake flour?
   Yes, you can, but the cookies will have a slightly firmer texture. For the best results, I recommend cake flour for its delicate crumb.
2. How long do Matcha Mochi Cookies stay fresh?
   Stored in an airtight container, they will stay fresh for up to 3 days. If the environment is humid, the cookies may lose some of their crispiness.
3. Can I freeze these cookies?
   I don’t recommend freezing baked Matcha Mochi Cookies as the mochi center may lose its stretchy texture. However, you can freeze the unbaked cookie dough and bake fresh when needed.
4. What‘s the best way to steam the mochi batter?
   Use a medium heat setting and cover the batter securely with plastic wrap to prevent excess water from dripping into it. Poking holes in the plastic ensures even steaming.
   

   Print Recipe

   The Perfect Fusion: Matcha, Mochi, and Cookies

   I love creating recipes that surprise and delight, and these Matcha Mochi Cookies do just that! With their crisp matcha cookie shell and soft, stretchy mochi filling, they're the perfect balance of textures and flavors.

   Prep Time30 mins

   Cook Time45 mins

   Course: Dessert

   Cuisine: American

   Servings: 4

   Ingredients

   Chewy Mochi Dough Filling:

   • 60 g glutinous rice flour
   • 20 g cornstarch
   • 10 g sugar
   • 110 g milk
   • 10 g butter

   Matcha Cookie Dough:

   • 90 g butter softened
   • 40 g sugar
   • 50 g egg liquid room temperature
   • 150 g cake flour
   • 2 g baking powder
   • 10 g matcha powder
   • Dried cranberries for garnish, as needed

   Instructions

   Make the Chewy Mochi dough

   • In a bowl, mix 60g glutinous rice flour, 20g cornstarch, and 10g sugar
   • Gradually pour in 110g milk while stirring to form a smooth, lump-free batter.
   • Strain the batter to remove any lumps for a silky texture.
   • Cover the batter with plastic wrap, poke a few small holes on top, and steam it over medium heat for 25 minutes.
   • While still hot, mix in 10g butter until completely melted and well incorporated.
   • Once the mochi has cooled enough to handle, knead it into a smooth, elastic dough and set aside.

   Make the Matcha Cookie Dough

   • Soften 90g butter and place it in a large bowl. Add 40g sugar and mix with a spatula until combined.
   • Using an electric mixer, whip the butter and sugar until light, fluffy, and pale in color.
   • Gradually add 50g egg liquid in small portions, mixing well with an electric mixer after each addition to prevent curdling.
   • In a separate bowl, combine 150g cake flour, 2g baking powder, and 10g matcha powder. Sift the mixture into the butter mixture.
   • Gently fold the dry ingredients into the butter mixture with a spatula until a smooth dough forms. Be careful not to overmix.

   Assemble and Bake the Cookies

   • Divide the matcha dough into 30g portions and the mochi dough into 17g portions.
   • Take one piece of matcha dough, roll it into a ball, and flatten it into a disc.
   • Place a mochi portion in the center and wrap the matcha dough around it. Roll it smooth, then gently flatten into a cookie shape.
   • Sprinkle some dried cranberries on top for decoration and added texture, gently pressing them into the cookie dough with your hand to ensure they stay in place.
   • Preheat the oven to 170°C (340°F). Line a baking tray with parchment paper and space the cookies evenly.
   • Bake in the middle rack at 170°Cfor 20 minutes. Keep an eye on the cookies—the edges should turn slightly golden, and the tops will remain light.
   • Let the cookies cool on the tray for a few minutes, then transfer them to a cooling rack to cool completely. The matcha cookies will crisp up, and the mochi will remain soft and stretchy inside.