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Matcha Butter Cookies: 1 Miracle Recipe for Joy

Matcha Butter Cookies
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Melt-in-Your-Mouth Matcha Butter Cookies blend the earthiness of authentic matcha with a rich, crumbly texture. This recipe offers a unique spin on classic cookies, perfect for any occasion.

Ingredients

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  • 2 cups All-Purpose Flour
  • 1 cup Cake Flour
  • 1 teaspoon Salt
  • 2 tablespoons Matcha Powder (Ceremonial Grade)
  • 1 cup Unsalted Butter (room temperature)
  • 1 cup Granulated Sugar
  • 4 large Egg Yolks
  • 1 teaspoon Vanilla Extract
  • 1 cup Whole Milk

Instructions

  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, leaving space for spreading. Chill the piped cookies in the refrigerator for at least 1 hour.
  7. Preheat your oven to 350°F (175°C). Once ready, place the chilled cookies in the oven and bake for 9-11 minutes, or until the edges are lightly golden.
  8. After baking, remove the cookies from the oven and transfer them to a wire rack to cool completely.

Notes

  • Measure ingredients accurately, especially flour by weight, to avoid dry cookies.
  • Ensure butter and eggs are at room temperature for better emulsification and a smoother dough.
  • If your cookie dough is too thick to pipe, gradually add milk until you reach the desired consistency.
  • Do not skip the chilling step; it helps maintain the shape of the cookies and prevents them from spreading too much.
  • Monitor baking time closely, as oven temperatures vary. Aim for lightly golden edges for the ideal melt-in-your-mouth texture.
  • Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
  • To freeze cookies, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months.
  • Cookie dough can be prepared up to 24 hours in advance and refrigerated, or shaped and frozen for up to 3 months.

Nutrition

Find it online: https://sarecipe.com/matcha-butter-cookies/