Description
Delight in these delicate Matcha Butter Cookies that beautifully combine the subtle bitterness of ceremonial grade matcha with rich, creamy butter. These tender, melt-in-your-mouth cookies are perfect for afternoon tea or gifting during special occasions.
Ingredients
Scale
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 tablespoons (30 g) whole milk
Instructions
- Prep refrigerator and baking sheets: Make space in your refrigerator to chill the shaped cookies. Line two baking sheets with parchment paper or silicone baking mats, and set aside.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, cake flour, salt, and matcha powder. Whisk to combine and set aside.
- Cream butter and sugar: Using a stand mixer fitted with a paddle attachment, cream the room temperature butter on medium speed until smooth, about 1 minute. Slowly add the granulated sugar while mixing on low, then increase speed to medium and beat until light and fluffy, about 3 minutes. Scrape the sides of the bowl to integrate all ingredients.
- Incorporate egg yolks, vanilla, and milk: With the mixer on medium, add the egg yolks, vanilla extract, and whole milk. Continue mixing until fully combined and smooth, scraping down the sides of the bowl as needed.
- Combine dry ingredients: Add the sifted dry ingredients to the wet mixture in two additions. Mix on low speed until just combined and no flour streaks remain. Avoid overmixing.
- Pipe the cookies: Transfer the cookie dough to a large piping bag fitted with a ½-inch open star tip. Pipe the dough into 2-inch shapes such as rosettes, pretzels, circles, or squares on the prepared baking sheets, spacing them at least 1 inch apart. Optionally, sprinkle with festive sprinkles or coarse sugar. Chill the shaped cookies in the refrigerator for 1 hour to firm up.
- Preheat the oven: While cookies chill, preheat your oven to 350°F (175°C) and position the rack in the middle of the oven.
- Bake: Bake the cookies one tray at a time for 9 to 11 minutes, or until the edges are just lightly golden brown. Allow the 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 the best flavor and vibrant green color.
- Room temperature butter creams better with sugar and helps create a tender texture.
- Chilling the piped dough is essential to retain the cookie shape and improve texture during baking.
- Do not overbake; the cookies are best when edges are just lightly golden.
- These cookies can be stored in an airtight container at room temperature for up to one week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Keywords: matcha cookies, butter cookies, green tea cookies, Japanese dessert, easy cookie recipe
