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Matcha Butter Cookies Recipe

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4 from 80 reviews

Delight in these elegant Matcha Butter Cookies featuring a delicate balance of ceremonial grade matcha powder and creamy butter. Perfectly tender with a subtle earthy flavor, these cookies are piped into beautiful shapes and baked to a light golden perfection. Ideal for tea time or festive occasions, they combine simplicity and sophistication in every bite.

Ingredients

Dry Ingredients

  • 2 cups (240 g) all-purpose flour
  • 1/4 cup (30 g) cake flour
  • 1/2 teaspoon salt
  • 1 tablespoon (10 g) matcha powder (ceremonial grade)

Wet Ingredients

  • 1 cup (227 g) unsalted butter (room temperature)
  • 1/2 cup (100 g) granulated sugar
  • 2 egg yolks
  • 2 teaspoons (10 g) vanilla extract
  • 2 tablespoon (30 g) whole milk

Instructions

  1. Prep your refrigerator and baking sheets. Make room in your refrigerator for a baking sheet so the shaped cookies can chill. Line two baking sheets with parchment paper or a silicone baking mat and set aside.
  2. Sift dry ingredients. In a medium-sized mixing bowl, sift together the all-purpose flour, cake flour, salt, and matcha powder. Whisk gently to combine and set aside.
  3. Cream butter and sugar. Using a stand mixer fitted with a paddle attachment, cream the unsalted butter on medium speed until smooth, about 1 minute. Slowly add the granulated sugar while mixing on low speed, then increase to medium speed and continue beating until the mixture is light and fluffy, approximately 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
  4. Incorporate egg yolks, vanilla, and milk. While the mixer runs on medium speed, add the egg yolks, vanilla extract, and whole milk. Mix until fully combined and smooth, scraping the bowl sides again as needed.
  5. Combine dry ingredients. Add the sifted dry ingredients into the wet mixture in two additions, mixing on low speed until just combined, ensuring no flour streaks remain. Avoid overmixing.
  6. Pipe the cookies. Transfer the cookie dough to a large piping bag fitted with a ½-inch open star tip. Pipe 2-inch shapes such as rosettes, pretzels, circles, or squares onto the prepared baking sheets, spacing cookies at least 1 inch apart. Optionally, sprinkle festive sprinkles or coarse sugar over the cookies for extra texture and visual appeal. Chill the shaped cookies in the refrigerator for 1 hour to set.
  7. Prepare the oven. While the cookies chill, preheat your oven to 350°F (175°C) and position the rack in the middle of the oven.
  8. Bake. Bake one baking sheet at a time for 9-11 minutes or until the edges are just lightly golden brown. Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely to room temperature.

Notes

  • Using ceremonial grade matcha powder ensures a vibrant color and superior flavor compared to culinary grades.
  • Room temperature butter is key for achieving a smooth, creamy texture when creaming.
  • Do not overmix after adding the dry ingredients to keep cookies tender and avoid toughness.
  • Chilling the dough before baking helps cookies hold their shape and develop a better texture.
  • If you don’t have a piping bag, you can shape dough balls by hand but piping creates a more elegant decorative finish.
  • Store cooled cookies in an airtight container at room temperature for up to a week.

Find it online: https://justsosavory.com/matcha-butter-cookies-recipe/