Description
Delight in the subtle earthiness of ceremonial-grade matcha paired with buttery, melt-in-your-mouth cookies. These Matcha Butter Cookies are piped into elegant ring shapes, baked to perfection, then dipped in smooth white chocolate and adorned with festive sprinkles. Perfect for a sophisticated tea-time treat or holiday gifting.
Ingredients
Scale
Dry Ingredients
- 200 g all-purpose flour
- 1 tablespoon matcha powder (ceremonial grade or high-quality culinary grade)
- 1/4 teaspoon salt
Wet Ingredients
- 230 g unsalted butter (softened to room temperature)
- 100 g powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons heavy cream (room temperature)
Toppings
- 100 g white chocolate (finely chopped)
- Sprinkles (of your choice)
Instructions
- Prep: Line a baking sheet with parchment paper and set aside to prepare for piping the cookies.
- Flour mixture: In a small mixing bowl, thoroughly stir together the all-purpose flour, matcha powder, and salt. Set this dry mixture aside for later incorporation.
- Butter mixture: In a large mixing bowl, use an electric hand mixer to beat the softened butter until very creamy and slightly pale in color. Add the powdered sugar and vanilla extract, then beat until everything is well combined and smooth.
- Combine: Gradually add the flour mixture to the butter mixture and mix until just combined. Add the heavy cream and mix again until the dough comes together. The dough will be thick yet pipeable. Transfer the dough to a piping bag fitted with a large piping tip for shaping.
- Pipe dough: Pipe the dough onto the lined baking sheet in ring shapes by squeezing the bag firmly. If any cookies don’t look right, scrape them up and add the dough back to the piping bag—warming your hands slightly makes it easier to pipe. Leave 1-2 inches of space between each cookie to allow for spreading during baking.
- Chill & preheat oven: Place the entire baking sheet with piped cookies into the refrigerator to chill for 30 minutes; this firms up the dough so cookies hold their shape better. While chilling, preheat the oven to 325°F (163°C).
- Bake: Bake the cookies in the preheated oven for 15-17 minutes. For crisper cookies, bake a few minutes longer. Once baked, remove cookies and let them cool completely before decorating.
- White chocolate: Melt the chopped white chocolate either in the microwave in short 10-second bursts or on the stovetop over very low heat, stirring frequently to prevent burning. Dip each cooled cookie into the melted white chocolate, allowing excess to drip off before placing on parchment paper to set.
- Decorate: While the white chocolate is still soft, sprinkle your choice of sprinkles on top. The recipe suggests festive holly sprinkles for a wreath effect, but feel free to use any designs you prefer. Allow the white chocolate to fully harden before serving or storing.
Notes
- Use high-quality ceremonial grade or culinary grade matcha powder for the best flavor and vibrant green color.
- Softened butter should be at room temperature for easy creaming and a smooth dough.
- Chilling the dough before baking is crucial for maintaining the pipe shape and preventing excessive spreading.
- If the dough becomes too firm while piping, warm it slightly by holding the piping bag in your hands before continuing.
- White chocolate can seize if overheated; melt carefully at low heat and stir frequently.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
