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–+ servings
Matcha Butter Cookies

Mouthwatering Matcha Butter Cookies You’ll Adore

Experience the delightful combination of earthy matcha and creamy butter in these melt-in-your-mouth Matcha Butter Cookies.
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Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 41 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Japanese
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 2 cups All-Purpose Flour Provides structure; substitute with gluten-free flour blend if necessary.
  • 0.25 cups Cake Flour Enhances softness; do not substitute for the best texture.
  • 0.5 teaspoon Salt Balances sweetness; essential for flavor enhancement.
  • 1 tablespoon Ceremonial Grade Matcha Powder Imparts vibrant green tea flavor and color; culinary grade may alter taste.
  • 1 cup Unsalted Butter Rich base fat; use European salted butter for an extra kick.
  • 0.5 cups Granulated Sugar Sweetens and contributes to the cookie's texture.
  • 2 Egg Yolks Adds richness and binding; don’t substitute with whole eggs.
  • 2 teaspoons Vanilla Extract Deepens flavor; double the amount for a stronger presence.
  • 2 tablespoons Whole Milk Adjusts consistency; can be swapped for non-dairy milk.

Equipment

  • Stand mixer
  • Piping Bag
  • Parchment Paper
  • Baking Sheets
  • Mixing Bowls

Method
 

Baking Steps
  1. Prepare your baking area by making space in your refrigerator for a baking sheet and line two baking sheets with parchment paper.
  2. In a medium bowl, sift together the all-purpose flour, cake flour, salt, and matcha powder. Set aside.
  3. In a stand mixer, beat the unsalted butter on medium speed until it's smooth and creamy, about 2 minutes. Gradually add the granulated sugar and mix until light and fluffy, about 3 minutes.
  4. Add the egg yolks, vanilla extract, and milk to the mixer and mix until well combined and smooth.
  5. Gradually add the sifted dry ingredients to the wet mixture in two parts, mixing carefully until no flour traces remain.
  6. Transfer the cookie dough to your piping bag and pipe 2-inch rounds onto the lined baking sheets.
  7. Refrigerate the piped cookies for at least 1 hour.
  8. Preheat your oven to 350°F (175°C) while the dough chills.
  9. Bake one tray at a time for 9 to 11 minutes, or until the edges are just beginning to turn golden. Allow to cool for 5 minutes on the baking sheet.

Nutrition

Serving: 1cookieCalories: 110kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 60mgPotassium: 50mgFiber: 0.5gSugar: 4gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

For best results, use accurate flour measurements and ensure all ingredients are at room temperature.

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