Introduction

These Matcha Butter Cookies offer a delightful twist on classic butter cookies with the vibrant, earthy flavor of ceremonial grade matcha. Crisp on the edges and tender inside, they make a perfect treat for tea time or any special occasion.

The image shows multiple green cookies arranged closely on a white marbled textured surface lined with white parchment paper. Each cookie has a single thick layer with a soft, smooth texture and is shaped like a rose with swirling patterns creating petal-like ridges in a bright green color. The edges of the cookies are slightly uneven, enhancing their homemade look. photo taken with an iphone --ar 4:5 --v 7

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)

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 tablespoons (30 g) whole milk

Instructions

Step 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. Set aside.
Step 2: Sift the dry ingredients. In a medium bowl, sift together the all-purpose flour, cake flour, salt, and matcha powder. Whisk to combine and set aside.
Step 3: Cream the butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 1 minute. With the mixer running on low, slowly add the sugar. Increase to medium speed and cream until light and fluffy, about 3 minutes. Scrape down the sides as needed.

Step 4: Add egg yolks, vanilla, and milk. While mixing on medium speed, add the egg yolks, vanilla extract, and whole milk. Continue mixing until well combined. Scrape down the bowl again.
Step 5: Incorporate the dry ingredients. Add the sifted dry mix in two parts, mixing on low speed until just combined with no visible flour remaining. Scrape down the sides as needed.
Step 6: Pipe the cookies. Transfer the dough to a large piping bag fitted with a ½-inch open star tip. Pipe 2-inch shapes (rosettes, pretzels, circles, or squares) onto the prepared baking sheets. Space cookies at least 1 inch apart. Optionally, sprinkle with festive sprinkles or coarse sugar. Chill the cookies in the refrigerator for 1 hour.

Step 7: Preheat the oven to 350°F (175°C) and position the rack in the center.
Step 8: Bake the cookies. Place one tray in the oven at a time and bake for 9-11 minutes, or until the edges are just lightly golden. Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use ceremonial grade matcha for the best flavor and vibrant color.

If you don’t have a piping bag, shape the dough into small balls and flatten slightly before chilling and baking.
For a nutty twist, sprinkle a few toasted sesame seeds on top before baking.
To make the cookies dairy-free, substitute butter with a plant-based margarine and use a non-dairy milk.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the freezer for up to 3 months and thaw at room temperature before serving. Reheating is not necessary but you can warm them briefly in a low oven if desired.

How to Serve

A round open tin holds six green swirled cookies, each placed in its own white paper cup with ridged edges. The cookies have a smooth, slightly textured surface, shaped like a rose with layered petals spiraling from the center. Around the tin, there is a glass cup with a white liquid, two small white bowls—one with green powder—and a beige ceramic plate with a bamboo whisk. A cream-colored fringed cloth lies under the tin on a white marbled surface, giving a clean and soft background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular green tea powder instead of matcha?

Regular green tea powder usually lacks the vibrant flavor and fine texture of matcha, so it’s best to use high-quality ceremonial grade matcha for these cookies to achieve the intended taste and color.

Why do I need to chill the cookies before baking?

Chilling the shaped cookies helps them hold their shape during baking and prevents spreading. It also enhances the texture, making them crisp on the edges and tender inside.