Matcha Butter Cookies with White Chocolate and Sprinkles Recipe
These Matcha Butter Cookies are delicate, buttery treats infused with ceremonial-grade matcha powder for a unique earthy flavor. Soft, creamy dough is piped into elegant ring shapes, chilled to hold their form, then baked to a tender crisp. Finished with a dip in melted white chocolate and festive sprinkles, these cookies are perfect for special occasions or a refined snack.
- Prep Time: 50 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 37 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 200 g all-purpose flour
- 1 tablespoon matcha powder, ceremonial grade or high-quality culinary grade
- ¼ teaspoon salt
Wet Ingredients
- 230 g unsalted butter, softened to room temperature
- 100 g powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream, room temperature
Decorations
- 100 g white chocolate, finely chopped
- sprinkles, of your choice
Instructions
- Prep: Line a baking sheet with parchment paper and set it aside for piping the cookies.
- Flour mixture: Stir together the flour, matcha powder, and salt in a small mixing bowl and set the dry mixture aside.
- Butter mixture: Beat the softened butter with an electric hand mixer until very creamy and slightly pale in color. Add the powdered sugar and vanilla extract and continue beating until well combined and smooth.
- Combine: Add the dry flour mixture to the butter mixture and mix until just combined. Then add the heavy cream and mix again until the dough is uniform. The dough should be thick yet pipeable.
- Pipe dough: Transfer the dough into a piping bag fitted with a large tip. Pipe the dough onto the lined baking sheet into ring shapes, spacing cookies about 1 to 2 inches apart to allow for spreading. If needed, scrape excess dough back into the bag. The dough will soften as you handle it, making it easier to pipe.
- Chill & preheat oven: Place the baking sheet with piped dough in the refrigerator for 30 minutes to firm up the dough and help the cookies maintain their shape while baking. Meanwhile, preheat the oven to 325°F (165°C).
- Bake: Bake the cookies for 17 minutes until the edges are lightly golden and the cookies are firm to touch. For crisper cookies, extend baking time slightly. Remove from the oven and allow cookies to cool completely on the baking sheet.
- White chocolate: Melt the white chocolate gently in the microwave in 10-second intervals or on the stovetop over low heat, stirring frequently to avoid burning. Dip each cooled cookie halfway or as desired into the melted white chocolate, letting any excess drip off. Place dipped cookies on parchment paper to set.
- Decorate: Before the white chocolate sets fully, sprinkle your choice of decorative sprinkles evenly on top to add visual appeal. Allow the chocolate to solidify completely before serving or storing the cookies.
Notes
- Use high-quality ceremonial grade matcha for the best bright green color and authentic flavor.
- Chilling the dough before baking helps cookies keep their shape and prevents excessive spreading.
- For piping, use a large round or star tip depending on your texture preference.
- White chocolate can be substituted with dark or milk chocolate for variation.
- Store cookies in an airtight container at room temperature for up to 5 days.
