Matcha Butter Cookies

November 1, 2022

Overview

Prep Time: 10 minutes

Cook Time: 14-16 minutes

Yield: 30 Cookies

These Matcha Butter Cookies make the perfect holiday cookie and go perfectly with our Coconut Matcha Latte.

For the baker who has a matcha lover in their life around the holidays, these cookies are perfect given as a gift in a big cookie tin. That is, if you can hold off from eating them all yourself.

With the classic texture of Danish butter cookies that snap when you bite them then melt in your mouth along with the addition of matcha flavor and coconut milk. These cookies are bound to wow you and your family and holiday guests.

Coconut Matcha Latte | Non-GMO | Vegan | No Added Sugars

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Due to the consistency of the dough for these cookies, you'll definitely need a piping bag. When I first made them (the batch in all the pictures) I actually didn't have a piping tip for my bag, but you can get creative with the shapes and texture if you do have some piping tips in your kitchen.

Matcha Butter Cookies on silicone baking mat

Recipe

Ingredients:

1cup (226 grams) soften butter
2/3 cup granulated white sugar
2 egg yolks (room temp)
2 teaspoons vanilla extract
2 cups (250g) all purpose flour
1/4 teaspoon salt
2 tablespoons (12g) of matcha powder
1 tablespoon coconut milk (can use any kind of milk)

Instructions:

Step 1:

Preheat oven to 350F (175C) and prepare a silicone baking mat on a tray or rack or line a cookie sheet with parchment paper
Step 2:

In a large mixing bowl, cream together butter and sugar until smooth

Step 3:

Add vanilla and egg yolks to the creamed butter and sugar and mix until fully combined

Step 4:

In another medium sized mixing bowl mix flour, matcha and salt

Step 5:

Combine the dry mix with the wet mixture and mix until fully combined

Step 6:

Using a piping bag pipe small (about 1-2 tablespoon-sized mounds) or whatever shape you feel like making onto your pan/silicone baking mat

Step 7:

Bake for 14-16 minutes until edges start to brown

Step 8:

Let the cookies cool on the pan for about 5 minutes then remove them to a cooling rack

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