Name: Matcha Butter Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Japanese
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 tablespoons (30 g) whole milk

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Introduction

Matcha butter cookies offer a delightful twist on classic buttery treats by incorporating earthy, vibrant matcha powder. These cookies are crisp, lightly sweetened, and perfect for tea time or any cozy moment.

The image shows several green swirled cookies arranged on a white marbled surface covered with parchment paper. Each cookie has one layer with a textured and soft appearance, shaped in a circular swirl pattern like a flower, with ridges and folds creating a raised, three-dimensional look. The green color is bright and consistent throughout the cookies, giving them a fresh and vibrant look. They are close to each other but not touching, showing their individual shapes clearly. Photo taken with an iphone --ar 4:5 --v 7

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 tablespoons (30 g) whole milk

Instructions

Step 1: Prepare your refrigerator and baking sheets. Make space in the refrigerator for a baking sheet to chill the shaped cookies later. Line two baking sheets with parchment paper or silicone baking mats and set them 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. Using a stand mixer with the paddle attachment, beat the room-temperature butter on medium speed until smooth, about 1 minute. Slowly add the sugar while mixing on low, then increase speed to medium and continue beating until light and fluffy, about 3 minutes. Scrape down the bowl edges as needed.
Step 4: Add the egg yolks, vanilla extract, and whole milk to the butter mixture. Mix on medium speed until fully incorporated. Scrape down the sides again to ensure even mixing.
Step 5: Gradually add the sifted dry ingredients in two parts to the butter mixture. Mix on low speed until just combined and no flour streaks remain. Avoid overmixing.
Step 6: Transfer the cookie dough to a large piping bag fitted with a ½-inch open star tip. Pipe the dough onto prepared baking sheets in shapes like rosettes, pretzels, circles, or squares, spacing cookies at least 1 inch apart. Optionally, sprinkle with festive sprinkles or coarse sugar.
Step 7: Chill the piped cookies in the refrigerator for 1 hour to firm up before baking.
Step 8: Preheat the oven to 350°F (175°C) and position the rack in the middle of the oven.
Step 9: Bake one tray of cookies at a time for 9–11 minutes, or until the edges are just lightly golden brown. Allow cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

For a stronger matcha flavor, use ceremonial-grade matcha powder and ensure it is finely sifted to avoid clumping in the dough.
Substitute cake flour for all-purpose flour to achieve a more tender, delicate cookie texture.
Use a piping bag to create elegant shapes, or scoop dough with a spoon for a rustic look.
Add a sprinkle of coarse sugar on top before baking for a subtle crunch and sparkle.

Storage

Store cooled matcha butter cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to one month; thaw at room temperature before serving. Reheat gently in a warm oven if you prefer a freshly baked texture.

How to Serve

The image shows six green cookies arranged in a round blue tin box, each cookie placed inside a white paper cup. Each cookie has a thick, swirled texture resembling a rose shape with smooth, soft edges and a vibrant matcha green color. The cookies are evenly spaced inside the tin, which sits on a white marbled surface. Around the tin box, there is a glass cup of white milk on the left, a bowl of green matcha powder on the right, a beige cloth on the bottom right, and a bamboo tea whisk bottom left. 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?

Matcha powder is finely ground and has a vibrant flavor, making it ideal for baking. Regular green tea powder is usually coarser and less flavorful, so it’s best to use true matcha for the best results.

Why do the cookies need to be chilled before baking?

Chilling helps the dough firm up, which keeps the cookies from spreading too much while baking. This step ensures the cookies hold their shape and develop a tender texture.