Description
Delight in the delicate, earthy flavor of Matcha Butter Cookies, perfectly tender with a subtle sweetness and a hint of vanilla. These beautiful, piped cookies are infused with ceremonial grade matcha powder and have a melt-in-your-mouth texture, ideal for afternoon tea or festive occasions.
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 tablespoons (30 g) whole milk
Instructions
- Prep refrigerator and baking sheets: Clear space in your refrigerator for chilling the shaped cookies on the baking sheet. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Sift dry ingredients: In a medium bowl, sift together all-purpose flour, cake flour, salt, and matcha powder. Whisk to combine well and set aside.
- Cream butter and sugar: Using a stand mixer with a paddle attachment, beat the room temperature butter on medium speed until smooth, about 1 minute. Lower speed and gradually add sugar, then increase speed to medium and cream until light and fluffy, around 3 minutes. Scrape sides of the bowl to incorporate all.
- Add egg yolks, vanilla, and milk: With the mixer on medium speed, add the egg yolks, vanilla extract, and whole milk. Continue mixing until fully combined, scraping down the bowl as needed.
- Combine dry ingredients: Add the sifted dry ingredients in two batches to the wet mixture. Mix on low speed until just combined and no flour streaks remain, scraping the bowl once more for uniformity.
- Pipe the cookies: Transfer the cookie dough to 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 each cookie 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 the cookies chill, preheat your oven to 350°F (175°C) and position the rack in the center.
- Bake the cookies: Bake cookies one sheet at a time for 9-11 minutes, until the edges are just lightly golden brown. Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely to room temperature.
Notes
- Use ceremonial grade matcha powder for the best flavor and color.
- Ensure butter is at room temperature to achieve the perfect creaminess when mixing.
- Chilling the cookies before baking prevents spreading and preserves the piped shapes.
- Piping tip size can be adjusted for different cookie designs.
- Cookies can be stored in an airtight container at room temperature for up to 1 week.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
