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Matcha Butter Cookies Recipe

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4.2 from 87 reviews

Delight in these delicate Matcha Butter Cookies, perfectly crisp and flavored with ceremonial-grade matcha powder. These cookies combine the rich creaminess of unsalted butter with a subtle grassy sweetness, balanced by a hint of vanilla and smooth milk for a tender, melt-in-your-mouth texture. Ideal for tea time or gifting, these elegant piped cookies are both visually stunning and irresistibly delicious.

Ingredients

Dry Ingredients

  • 2 cups (240 g) all-purpose flour
  • ¼ cup (30 g) cake flour
  • ½ teaspoon salt
  • 1 tablespoon (10 g) matcha powder (ceremonial grade)

Wet Ingredients

  • 1 cup (227 g) unsalted butter, room temperature
  • ½ cup (100 g) granulated sugar
  • 2 egg yolks
  • 2 teaspoons (10 g) vanilla extract
  • 2 tablespoons (30 g) whole milk

Instructions

  1. Prepare Refrigerator and Baking Sheets: Clear space in your refrigerator to chill the shaped cookies later. Line two baking sheets with parchment paper or silicone baking mats and set aside.
  2. Sift Dry Ingredients: In a medium mixing bowl, sift together all-purpose flour, cake flour, salt, and matcha powder. Whisk to combine evenly.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the room-temperature unsalted butter on medium speed until smooth, about 1 minute. Gradually add granulated sugar while mixing on low speed, then increase to medium speed and beat until light and fluffy, approximately 3 minutes. Scrape down the sides of the bowl.
  4. Incorporate Egg Yolks, Vanilla, and Milk: With the mixer running on medium speed, add egg yolks, vanilla extract, and whole milk. Continue mixing until fully incorporated. Scrape bowl sides again to ensure even mixing.
  5. Combine Dry Ingredients: Add the sifted dry ingredient mixture in two additions to the wet ingredients. Mix on low speed until just combined and no flour streaks remain. Avoid overmixing.
  6. Pipe the Cookies: Transfer the cookie dough into a large piping bag fitted with a ½-inch open star tip. Pipe 2-inch shapes like rosettes, pretzels, circles, or squares onto the prepared baking sheets, spacing them at least 1 inch apart. Optionally, sprinkle with festive sprinkles or coarse sugar for decoration. Chill in the refrigerator for 1 hour to firm up.
  7. Preheat Oven: While chilling, preheat the oven to 350°F (175°C) and position the rack in the center.
  8. Bake the Cookies: Bake one tray at a time for 9-11 minutes or until the edges are just lightly golden brown. Remove from oven and let cool on the baking sheet for 5 minutes.
  9. Cool Completely: Transfer the cookies to a wire rack and allow them to cool fully to room temperature for best texture.

Notes

  • Use a kitchen scale to measure flour accurately to avoid dry or dense cookies. If using measuring cups, fluff and spoon the flour before leveling it off with a knife.
  • Room-temperature butter and egg yolks blend more easily, producing a smooth, uniform dough texture.
  • If dough is too thick to pipe, add more milk 1 tablespoon at a time until the right consistency is reached.
  • Chilling the dough for at least 1 hour improves flavor and texture by firming the butter and hydrating the flour, preventing excessive spreading during baking.
  • Store baked cookies in an airtight container in the refrigerator for up to 1 week.
  • You may also chill shaped cookies on the baking sheet for up to 2 days before baking. Cover with plastic wrap or foil if chilling longer than 1 hour to prevent drying out.

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