Matcha Butter Cookies Recipe

Introduction

These Matcha Butter Cookies offer a delightful twist on classic butter cookies with a subtle earthy flavor from ceremonial grade matcha. Perfectly buttery and tender, they make a beautiful treat for tea time or special occasions.

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 tablespoon (30 g) whole milk

Instructions

1. Step 1: Prepare 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 and set aside.
2. Step 2: Sift dry ingredients. In a medium mixing bowl, sift together the all-purpose flour, cake flour, salt, and matcha powder. Whisk to combine and set aside.
3. Step 3: Cream butter and sugar. Using a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Slowly add the sugar while mixing on low, then increase to medium speed and beat until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
4. Step 4: Incorporate 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 sides of the bowl.
5. Step 5: Add dry ingredients. Add the sifted dry mixture in two parts to the wet ingredients, mixing on low speed just until combined with no visible flour. Scrape down the bowl as needed.
6. 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—such as 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. Chill the shaped cookies in the refrigerator for 1 hour.
7. Step 7: Preheat the oven. While the cookies chill, preheat your oven to 350°F (175°C) and position the rack in the middle.
8. Step 8: Bake the cookies. Bake 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.

Tips & Variations

• Use ceremonial-grade matcha for the best color and flavor; culinary-grade matcha can be more bitter.
• Chilling the cookies before baking helps them hold their shape and develop a tender texture.
• Try dusting the cooled cookies with a little powdered sugar or a light drizzle of white chocolate for an elegant touch.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to 3 months. To reheat, let frozen cookies thaw at room temperature—no need to warm in the oven, as they are best enjoyed crisp and cool.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute another flour for cake flour?

You can substitute cake flour with all-purpose flour, but to keep the cookies tender, replace each cup of cake flour with 1 cup minus 2 tablespoons of all-purpose flour.

What if I don’t have a piping bag?

If you don’t have a piping bag, you can shape the dough into small balls and gently flatten them with a fork or your fingers before chilling and baking.

Matcha Butter Cookies Recipe

Print Recipe

★★★★★

4.5 from 136 reviews

Delight in these delicate Matcha Butter Cookies, featuring a subtle green tea flavor infused with ceremonial grade matcha powder. Soft yet crisp with a rich buttery base, they are perfectly piped into elegant shapes and lightly baked to a golden finish. These cookies are an exquisite treat for tea time or special occasions.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: About 30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

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 tablespoon (30 g) whole milk

Instructions

1. Prep refrigerator and baking sheets: Make space in your refrigerator for chilling the shaped cookies. Line two baking sheets with parchment paper or silicone baking mats and set aside to use later.
2. Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, cake flour, salt, and matcha powder. Whisk to combine evenly and set aside.
3. Cream butter and sugar: Using a stand mixer with paddle attachment, beat the room temperature butter on medium speed for about 1 minute until smooth. Slowly add the sugar while mixing on low, then increase speed to medium and beat for 3 minutes until light and fluffy, scraping down the bowl as needed.
4. Add egg yolks, vanilla, and milk: With the mixer running on medium, incorporate the egg yolks, vanilla extract, and whole milk. Continue mixing until well combined and smooth, scraping down the sides of the bowl.
5. Combine dry ingredients: Add the sifted dry ingredients to the wet mixture in two parts, mixing on low speed until no flour streaks remain and batter is uniform.
6. Pipe the cookies: Transfer cookie dough to a large piping bag fitted with a ½-inch open star tip. Pipe 2-inch shapes such as rosettes, pretzels, circles, or squares onto the prepared baking sheets, spacing them about 1 inch apart. Optionally, sprinkle with festive sprinkles or coarse sugar. Refrigerate the shaped cookies for 1 hour to chill.
7. Prepare the oven: Preheat the oven to 350°F (175°C) and position the rack in the middle of the oven while the cookies chill.
8. Bake: Bake the cookies one tray at a time for 9 to 11 minutes until the edges are just lightly golden brown. Remove and let 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 vibrant color.
• Chilling the dough before baking helps maintain the cookie shape and enhances texture.
• You can customize shapes using different piping tips according to your preference.
• Store baked cookies in an airtight container at room temperature up to 5 days for best freshness.

Keywords: matcha cookies, butter cookies, green tea cookies, Japanese dessert, piped cookies, tea time snack