This post may contain affiliate links. Please read our disclosure policy.
Make matcha white chocolate sandwich cookies with chewy centers, crisp edges, and a creamy matcha ganache filling. A lovely treat for matcha lovers.
These matcha white chocolate sandwich cookies are one of my favorite cookies to make. They have a slightly crisp edge and a chewy center on the first day, with a creamy matcha white chocolate ganache sandwiched between two soft, earthy green cookies. They almost remind me of whoopie pies, but with a lovely matcha flavor. I love how the slightly bitter, earthy flavor of matcha balances the sweetness of white chocolate. The two flavors complement each other beautifully, and the white chocolate ganache makes these cookies feel a little extra special.
The texture changes by the next day. The cookies soften as they sit with the ganache filling, but they are still incredibly delicious. In fact, if you prefer a softer, more tender sandwich cookie, you might enjoy them even more after they’ve had time to rest.
These cookies are easy to make with a simple cookie dough that uses oil, sour cream, and almond flour. The dough is sticky, so chilling it before shaping makes the process much easier. Once the cookies have cooled, all that’s left is to sandwich them together with the matcha white chocolate ganache.
Why you’ll love these cookies
- Matcha and white chocolate are a wonderful pairing. The earthy, slightly bitter matcha balances the sweetness of the white chocolate ganache.
- Two textures in one cookie. The edges are slightly crisp, and the centers are chewy on the first day. The cookies become softer the following day.
- A fun sandwich-cookie variation. They have a little of that whoopie-pie look, with a generous layer of creamy filling between two cookies.
- Make-ahead friendly. You can prepare the ganache and cookie dough ahead of time, then bake and assemble when you’re ready.
Ingredients and substitutions
- Granulated sugar: Provides sweetness and helps create the cookie’s texture. The white chocolate filling also contributes sweetness, so I wouldn’t increase the sugar without testing the recipe.
- Neutral cooking oil: Keeps the cookies moist and chewy. Use a neutral-flavored oil such as canola, vegetable, or grapeseed oil.
- Egg: Binds the ingredients together and helps provide structure.
- Sour cream or plain Greek yogurt: Adds moisture and a slight tang that balances the sweetness. Use plain, unsweetened yogurt rather than flavored yogurt.
- Baking powder: Helps the cookies rise and develop their characteristic crackled tops.
- Salt: Balances the sweetness and brings out the matcha flavor.
- Almond flour: Adds a delicate texture and a subtle nutty flavor. I recommend keeping it if possible, as it contributes to the cookies’ texture. Replacing it with all-purpose flour may change the result.
- All-purpose flour: Provides the main structure for the cookies.
- Matcha powder: Use culinary-grade matcha for an economical everyday option, or ceremonial-grade matcha if that’s what you have. Choose a fresh, vibrant green powder for the best flavor and color. The matcha should smell fresh and grassy rather than dull or stale.
- Good-quality white chocolate: Forms the base of the ganache. Use white chocolate intended for baking rather than white baking chips if possible, since baking chocolate generally melts more smoothly.
- Heavy cream: Gives the white chocolate a smooth, creamy consistency.
Tips for the best results
- Chill the dough before shaping. The dough is sticky, and chilling makes it much easier to scoop and roll. If it becomes too soft while you work, return it to the refrigerator briefly.
- Let the cookies cool completely before filling. Warm cookies can soften the ganache too much and make the filling slide out.
- Use a light hand when mixing the matcha into the ganache. If your matcha tends to clump, sift it first for a smoother filling.
- Keep the cookie sizes consistent. Similar-sized cookies make neater sandwiches and help ensure even baking.
Frequently Asked Questions
- Can I make the cookie dough ahead of time?
Yes. Cover the dough and refrigerate it for up to 24 hours before shaping and baking. If the dough becomes very firm in the refrigerator, let it sit at room temperature briefly until it is workable. - Can I make the ganache ahead of time?
Yes. The ganache can be refrigerated for up to 3 days. Keep it covered with plastic wrap touching the surface. Before using it, let it soften at room temperature and stir until it is smooth enough to pipe or spread. - Why do the cookies become soft the next day?
The moisture from the cookies and ganache gradually redistributes while the assembled cookies rest. This softens the cookies, so they won’t retain quite the same crisp edges they have on the first day. The flavor and texture are still delicious, just softer and more tender. - Can I use white chocolate chips for the ganache?
You can, but the results may vary. Some white chocolate chips contain stabilizers that make them less fluid when melted. If you use them, melt gently and stir thoroughly. If the ganache seems too thick, a small amount of additional warm cream may help, but add it gradually to avoid making the filling too loose. - Can I freeze these sandwich cookies?
Yes. These cookies freeze well. Freeze the assembled cookies in a single layer on a baking sheet for about 1 hour, until firm. Wrap each cookie individually in plastic wrap and place them in a freezer bag, removing as much air as possible before sealing. Thaw them overnight in the refrigerator or at room temperature for a few hours. If thawed in the refrigerator, let them sit at room temperature for about 30 minutes before serving for the best texture.
How to store matcha white chocolate sandwich cookies
Store the assembled cookies in an airtight container in the refrigerator, especially if your kitchen is warm. Place parchment paper between layers if you need to stack them.
For the best texture, let refrigerated cookies sit at room temperature for about 20–30 minutes before serving. The filling will soften, and the matcha flavor will be more pronounced.
For longer storage, freeze the cookies using the method described above. They make a lovely make-ahead treat for sharing or serving when you want something a little different from an ordinary cookie.
A little note about the texture
These cookies have a lovely contrast of textures on the day they are made: slightly crisp around the edges with a chewy center. After resting overnight with the ganache, they soften into a more tender, whoopie-pie-like sandwich cookie. I enjoy both versions. If you want to experience the crisp-edge, chewy-center texture, try one as soon as the cookies have cooled and been filled. Then save a few for the next day to see how the texture changes.
Matcha Sandwich Cookies
Ingredients
Cookie dough:
- 200 g sugar
- 60 g oil
- 50 g egg
- 56 g sour cream or use plain Greek yogurt
- 2 tsp baking powder
- ½ tsp salt
- 50 g almond flour
- 196 g all-purpose flour
- 1 Tbsp matcha powder culinary-grade or ceremonial grade
Matcha white chocolate ganache:
- 120 g good-quality white chocolate for baking
- 48 g heavy cream
- 1 tsp matcha powder
Instructions
Matcha white chocolate ganache:
- Cut the chocolate into small pieces. Place them in a heat-proof bowl. Add heavy cream. Microwave in a 20-30 seconds interval. Take it out and stir. They won't be completely melted yet. Microwave again for another 20-30 seconds and stir. Continue doing this until only few bits of chocolate still not melted but as you stir it will melt nicely
- Add the matcha powder and stir until no lumps. Let it cool down at room temperature and then cover with a plastic wrap, touching the ganache directly and then chill in the fridge for at least 1 hour or up to 3 days
For the cookie dough:
- Combine all-purpose flour, almond flour, matcha powder, baking powder, salt
- In another bowl, combine sugar, oil, and sugar. Whisk very vigorously for about 1 minute until sugar dissolves. Add sour cream or Greek yogurt and whisk again to combine
- Add the dry ingredients into the wet and fold until they are thoroughly combined. The dough will be thick and sticky.
- Cover with a plastic wrap and chill in the freezer for at least 30 minutes, or about 1 hour in the fridge. The dough is easier to work with after that. It can be stored up to 24 hours
Shaping the dough:
- Position the oven racks on the upper 3rd and lower 3rd. Preheat the oven to 350 F (180 C) for conventional oven. For a convection oven, please lower the temperature by 20 F (15 C).
- Line 2 large baking sheets with parchment paper. The cookies will spread so we need 2 baking sheets
- If you have a #40 cookie dough scoop (medium-size). Spray with a bit of non-stick spray. Scoop about 1 1/2 Tbsp (26-30 grams) of the dough. Otherwise you can just use a tablespoon to do this
- Lightly oil your palms and roll it into round dough ball. Place the dough ball on the prepared baking pan, about 2 inches apart, about 12 dough balls per baking pan. Continue with the rest of the cookie dough
Baking:
- Bake in the preheated oven for 15 minutes, rotate halfway, front to back, top to bottom halfway through baking time
- The top of the cookies will crackle. Remove from the oven and let them cool completely on the rack
Assembling:
- The ganache will be firm after being in the fridge. Let it sit at room temperature a bit and then stir it to soften. Roughly portion it into 12 equal portions the best you can, then roughly shape it into a dollop
- Place 12 cookies, flat side up. Place the ganache on the center.
- Top with another cookie and gently press to spread the ganache. You just make one cookie sandwich. Repeat with the rest of the cookies and ganache filling.
How to store:
- Store them in an air-tight container and keep them chilled in the fridge for 3-4 days. Place a piece of parchment paper in between if you plan to stack them. Let them sit at room temperature for about 30 minutes before eating for the best texture
- They also freeze very well. Freeze them in a single layer on a baking sheet for about 1 hour. Then wrap each one with a cling wrap and put inside a freezer bag, push all the air out and seal
- Simply thaw overnight in the fridge or at room temperature and then let them sit at room temperature for about 30 minutes or so before eating. You can also thaw at room temperature for a few hours before serving
