Go Back
Matcha Butter Cookies

Melt-in-Your-Mouth Matcha Butter Cookies for Sweet Bliss

Delight in these Melt-in-Your-Mouth Matcha Butter Cookies, a unique spin on classic cookies blending rich butter and earthy matcha.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 41 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Asian Fusion
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Consider using gluten-free flour for a gluten-free version.
  • 1 cup Cake Flour Can be substituted with all-purpose flour, but this may slightly change the texture.
  • 1 teaspoon Salt Essential and should not be substituted.
  • 2 tablespoons Matcha Powder (Ceremonial Grade) Culinary grade matcha can be used but may alter the taste.
  • 1 cup Unsalted Butter (room temperature) Using European butter gives a higher fat content for a tastier cookie.
  • 1 cup Granulated Sugar Adjust based on the sweetness of the matcha.
  • 4 large Egg Yolks Can be omitted for a vegan option with an egg replacer.
  • 1 teaspoon Vanilla Extract Choose pure vanilla for the best results.
  • 1 cup Whole Milk Dairy-free milk can be used as a substitute.

Equipment

  • electric mixer
  • Piping bag
  • Baking sheets
  • parchment paper
  • Sifter
  • mixing bowls

Method
 

Step-by-Step Instructions for Melt-in-Your-Mouth Matcha Butter Cookies
  1. Begin by aligning your baking sheets with parchment paper and ensuring a space in your refrigerator for chilling the cookies.
  2. In a medium bowl, sift together the all-purpose flour, cake flour, salt, and matcha powder.
  3. Using an electric mixer, beat the softened unsalted butter in a large bowl until it becomes smooth and creamy. Gradually add the granulated sugar, continue mixing for about 3-5 minutes until the mixture turns light and fluffy.
  4. Next, add the egg yolks, vanilla extract, and whole milk to the creamed butter and sugar. Mix until well combined, about 1-2 minutes.
  5. Gradually introduce the sifted dry ingredients into the wet mixture, using a spatula to fold them together gently.
  6. Transfer the cookie dough into a piping bag fitted with a large star tip. Pipe small rosettes or your desired shapes onto the prepared baking sheets.
  7. Preheat your oven to 350°F (175°C). Once ready, place the chilled cookies in the oven and bake for 9-11 minutes.
  8. After baking, remove the cookies from the oven and transfer them to a wire rack to cool completely.

Notes

Ensure all ingredients are at room temperature for better emulsification. Do not skip the chilling step to maintain the cookie shape.