Matcha Butter Cookies

Indulge in your matcha cravings with these melt-in-your-mouth matcha butter cookies. Made with ceremonial-grade matcha, butter, vanilla, and sugar these delicate cookies are as delicious as they are captivating.

Course Dessert, Snack

Cuisine Asian Fusion

Keyword green tea cookies, green tea matcha cookies, matcha butter cookies, matcha cookie recipe, matcha cookies, matcha cookies recipe

Prep Time 15

Cook Time 20

Chill Time 1

Total Time 1 35

Servings cookies

Calories 142kcal

Author Megan

Equipment

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

Instructions

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.
Sift dry ingredients. In a medium-sized mixing bowl, sift the flour, cake flour, salt, and matcha powder and whisk to combine. Set aside.
Cream butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment, cream butter on medium speed until smooth about 1 minute. With the mixer still running on low, slowly add in the sugar. Mix on medium speed until light and fluffy about 3 minutes. Scrape the edges of the bowl to combine.
Incorporate egg yolks, vanilla, and milk. While mixing, add egg yolks, vanilla, and milk. Continue to mix on medium speed until well combined. Scrape down the sides of the bowl to combine.
Combine dry ingredients. Add the dry mixture to the mixer in two parts, and scrape down the sides of the bowl. Mix on low speed until combined and there are no more traces of flour.
Pipe the cookies. Transfer cookie batter to a large piping bag with fitted a ½-inch open star tip. Pipe 2-inch cookies (rosettes, pretzels, circles, squares) on a prepared baking sheet. Space cookies at least 1 inch apart. If desired, sprinkle the dough with festive sprinkles and/or coarse sugar. Chill in the refrigerator for 1 hour.
Prepare the oven. While the cookies are chilling, preheat the oven to 350°F and place the baking rack in the middle of the oven.
Bake. Bake the cookies one tray at a time for 9-11 minutes or until edges are JUST lightly golden brown. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool to room temperature.

Notes

Measure your flour with a scale! Adding too much flour to the cookie dough will make it taste like flour. The best way to measure flour is by using a scale. The second best is to fluff the flour with a spoon, sprinkle it into a measuring cup, and use a knife to level it off.
Use room-temperature butter and eggs. Room-temperature butter and eggs will be easier to blend into the matcha butter cookie dough to create a smooth, uniform textured batter.
If the batter is too thick, add more milk. The consistency may vary depending on the type of matcha that you use. If the matcha cookie dough is too thick to pipe, add more milk 1 tablespoon at a time.
Chill for at least 1 hour. Chilling the cookies will allow the butter to solidify and allow the flour to hydrate which improves the taste and texture and prevents the cookies from spreading too quickly.
Storage Instructions: You can store baked matcha butter cookies in an airtight container in the refrigerator for up to 1 week. Alternatively, you can chill the shaped cookies on the baking sheet in the refrigerator for up to 2 days before baking. Cover with plastic wrap or aluminum foil if chilling for longer than 1 hour.

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