Brown Butter Matcha Maple Cookies
Key Takeaways
- These cookies combine nutty brown butter, earthy matcha, and maple syrup for a sophisticated twist on classic butter cookies.
- Browning the butter adds depth and a toasty, caramel-like flavor that beautifully complements matcha's vegetal notes.
- Use culinary grade matcha for baking — its stronger flavor holds up well against the rich butter and maple sweetness.
- The dough benefits from chilling for at least 30 minutes, which makes it easier to handle and produces a better texture.
A cozy fall treat that blends Japanese tradition with autumn warmth.
As the leaves turn and the air cools, there’s nothing more comforting than the aroma of brown butter, maple syrup, and freshly whisked matcha. These Brown Butter Matcha Maple Cookies bring together the nutty richness of browned butter and the earthy calm of ceremonial-grade Nippon Matcha — creating the perfect balance of comfort and energy for the season.
Ingredients
Brown Butter Base:
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½ cup (115g) unsalted butter
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¾ cup (150g) brown sugar
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1 large egg
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1 tsp pure vanilla extract
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2 tbsp pure maple syrup
Dry Ingredients:
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1½ cups (190g) all-purpose flour
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1½ tsp Nippon Matcha (Ceremonial Grade from Uji, Kyoto)
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½ tsp baking soda
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¼ tsp salt
Optional Add-ins:
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½ cup white chocolate chunks or roasted pecans
Directions
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Brown the butter:
Melt butter in a small saucepan over medium heat, stirring until golden and nutty (4–5 minutes). Let cool slightly. -
Whisk the wet ingredients:
In a bowl, whisk together browned butter, brown sugar, egg, vanilla, and maple syrup until glossy and smooth. -
Combine the dry ingredients:
In a separate bowl, sift together flour, matcha, baking soda, and salt. -
Mix it all together:
Gently fold the dry ingredients into the wet mixture. Chill the dough for 20–30 minutes for the perfect chewy texture. -
Scoop and bake:
Drop tablespoon-sized scoops onto a lined baking sheet. Bake at 350°F (175°C) for 9–11 minutes, until edges are lightly golden. -
Optional glaze:
Whisk ½ cup powdered sugar, 1 tsp Nippon Matcha, 1 tbsp maple syrup, and 1 tbsp milk for a silky green drizzle.
Why We Love It
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Brown butter adds a deep, nutty aroma that pairs beautifully with the smooth umami of matcha.
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Maple syrup brings warmth and sweetness, perfect for cozy autumn afternoons.
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The cookies are rich, soft, and energizing without being overly sweet.
Make This with Nippon Matcha
For the best results, use ceremonial-grade matcha from Uji, Kyoto. Our first-harvest, stone-ground powder delivers vibrant color and smooth flavor in every recipe. Shop Nippon Matcha →
Written by Nippon Matcha
