The Heart of Matcha Butter Cookies with White Chocolate and Sprinkles Recipe
There’s something incredibly comforting about baking cookies that bring both vibrant color and delicate flavor to the table. When I make these Matcha Butter Cookies with White Chocolate and Sprinkles Recipe, I love how the earthy, silky matcha blends beautifully with the creamy, sweet white chocolate. It’s a pairing that surprises you with every bite — bright yet buttery, crisp-edged but tender inside. You’ll notice as you work through the dough how smoothly it pipes, making the shaping part fun, almost meditative. I remember first making these on a quiet Sunday afternoon; the warm spice of vanilla and the fresh aroma of matcha filled the kitchen, making it feel like a little moment of peace. Plus, the colorful sprinkles on top add that playful, festive touch — a little burst of cheerfulness you’ll find hard to resist. Whether it’s for gifting, a cozy afternoon treat, or a show-stealing party favor, this recipe is your go-to for effortless charm and flavor. You’ll soon see why this is one of my favorite recipes to return to. Every step offers an opportunity to enjoy the textures and vibrant colors that make these cookies a delight to bake and share. Let’s dive into the details, so you feel confident and inspired right from the start.💚
Why This Recipe Shines
- Flavor balance: Cozy, bright, and layered — never flat.
- Beginner tested: Clear steps with real-life timing cues.
- Customize-friendly: Works with pantry swaps and add-ins.
- Make ahead approved: Holds texture and flavor beautifully.
Ingredient Breakdown
- All-purpose flour (200g): The cookie’s structure; you can swap up to 20% with almond or oat flour for a nuttier twist.
- Matcha powder (1 tbsp): Use ceremonial or good-quality culinary grade for a vibrant green and smooth bitterness that cuts the sweetness.
- Salt (¼ tsp): Enhances all the flavors — don’t skip it.
- Unsalted butter (230g): Room temperature for easy creaming; European-style butter adds richness if you want to indulge.
- Powdered sugar (100g): Ensures a light, silky dough; granulated sugar can make texture gritty here.
- Vanilla extract (½ tsp): Warm spice notes that balance matcha’s earthiness; feel free to add a bit more if you love vanilla.
- Heavy cream (2 tbsp): Adds moisture and helps the dough pipe smoothly. If you’re avoiding dairy, full-fat coconut milk can work but expect subtle flavor changes.
- White chocolate (100g): For dipping — choose quality bars or chips for creamy melt and less sugar burn.
- Sprinkles: Any kind you like! Seasonal themed, classic nonpareils, or even crushed freeze-dried berries for texture.
Before You Begin
Starting off with a lined baking sheet and having all your ingredients measured will keep everything flowing smoothly. I like to get my parchment ready early and set out the butter to soften beforehand — this ensures the butter creams perfectly without lumps. While your dough chills, preheat the oven to 325°F (163°C) so it’s ready when you are. This timing also helps make sure the cookies hold their shape and bake evenly.🪄
What You’ll Need
Essential tools to make Matcha Butter Cookies with White Chocolate and Sprinkles Recipe easy and enjoyable — plus optional upgrades if you love efficiency.
How to Make Matcha Butter Cookies with White Chocolate and Sprinkles Recipe
- Prep your baking sheet: Line it with parchment paper. This simple step prevents sticking and helps the bottoms stay perfectly tender and golden.
- Mix the flour blend: In a small bowl, whisk together the flour, matcha powder, and salt until evenly combined. This ensures you don’t get clumps of matcha or salt pockets in your cookies.
- Cream the butter: In a large bowl, beat your softened butter with an electric mixer until it turns creamy and slightly pale — usually 2-3 minutes. This fluffy base is key to tender, buttery cookies.
- Add sugar and vanilla: Beat in the powdered sugar and vanilla extract until smooth. You’ll notice the mixture becomes velvety, hinting at the melt-in-your-mouth texture ahead.
- Combine the dry ingredients: Gently fold the flour mixture into the butter mixture. Stir just until you see no flour streaks — overmixing can make tough cookies.
- Incorporate the heavy cream: Add it now to loosen and hydrate the dough. It should feel thick but still pipeable, which means it will hold shape while baking but won’t be stubborn to work with.
- Pipe the dough: Transfer dough to a piping bag fitted with a large round or star tip. Pipe ring shapes onto your parchment, leaving 1-2 inches between them to allow gentle spreading. If a shape doesn’t look right, scrape it back into the bag — the dough warms and flows more easily in your hands.
- Chill and preheat: Pop the entire sheet into the fridge for 30 minutes. This not only firms the dough but also lets flavors meld — you’ll notice the matcha’s brightness deepen. Meanwhile, preheat your oven to 325°F (163°C).
- Bake the cookies: Bake for 15-17 minutes. For crunchier edges, add a couple more minutes but keep an eye so they don’t brown too much.
- Cool completely: Let the cookies rest on the sheet until firm, then transfer to a wire rack. Decorating warm cookies with chocolate can melt the coating into a mess.
- Melt the white chocolate: Carefully melt the chopped white chocolate in 10-second bursts in your microwave or on the stovetop over low heat, stirring often to avoid burning.
- Dip and decorate: Dip each cookie halfway into the melted white chocolate. Allow excess chocolate to drip off, then place on parchment again. While the chocolate is still soft, scatter your sprinkles for a joyful finish. I adore how holly sprinkles can turn these into festive wreaths, but get creative with seasonal or fun shapes! Let the chocolate harden fully at room temperature before serving or packing.
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Pro-Level Pointers
When piping, keep your hand steady and use consistent pressure for uniform cookies. If the dough feels too stiff, a quick knead in your hands or a few seconds in the microwave can soften it just enough. Chilling the sheet helps the cookies hold their pretty ring shapes better during baking.
Watch edges for a subtle golden hue—this means beautifully crisp cookies with tender centers. Feel free to bake a test cookie to dial in your oven’s quirks.
Creative Variations for Matcha Butter Cookies with White Chocolate and Sprinkles Recipe
- Sprinkle swaps: Try gold dust or edible glitter for an elegant shimmer instead of traditional sprinkles.
- Mix-in marvels: Fold mini white chocolate chips or toasted pistachios into the dough for extra texture.
- Flavor twists: Add a pinch of lemon zest or orange extract to brighten the buttercream base.
- Dip alternatives: Use dark or milk chocolate for dipping to bring a bittersweet contrast.
- Seasonal themes: Swap sprinkles for pumpkin spice mix at fall gatherings or pastel colors for spring celebrations.
- Shape play: Use different piping tips or even a small cookie press to vary cookie textures and looks.
Storage, Freezing & Reheating
- Room temperature: Store cooled cookies in an airtight container for up to 4 days. The white chocolate coating keeps the matcha flavor sealed and fresh.
- Freezing: Freeze uncoated cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw fully before dipping in chocolate.
- After decorating: Keep dipped cookies in a cool place but avoid the fridge to prevent condensation clouding the chocolate and softening the cookie texture.
- Reheating: Generally, best enjoyed as is. If needed, warm briefly in a low oven (around 250°F) to refresh crumb elasticity, but the coating may soften slightly.
Matcha Butter Cookies with White Chocolate and Sprinkles Recipe FAQs
- Can I use matcha tea powder for this recipe? I recommend culinary or ceremonial-grade matcha for the best color and flavor. Tea bags typically lack the fine powder needed here.
- What if I don’t have a piping bag? No worries! You can roll the dough into small balls and flatten gently with a fork. The texture will be similar, just a simpler shape.
- Can I substitute the butter with vegan butter? Yes, choose a firm vegan butter with high fat content to maintain that tender, crisp edge contrast.
- Why do we chill the dough before baking? Chilling helps the cookies keep their delicate shape while baking and prevents spreading, so you get those classic crisp edges and tender centers.
- How can I prevent white chocolate from seizing when melting? Melt slowly at low heat, stirring often. Adding a tiny splash of cream can help keep it smooth, too.
Matcha Butter Cookies with White Chocolate and Sprinkles Recipe
These Matcha Butter Cookies combine the delicate earthiness of high-quality matcha powder with a rich, buttery base, resulting in tender, piped cookies that are subtly sweet and beautifully green. Finished with a drizzle of melted white chocolate and festive sprinkles, they make an elegant and flavorful treat perfect for special occasions or gifting.
- Prep Time: 50 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 37 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Ingredients
Dry Ingredients
- 200 g all-purpose flour
- 1 tablespoon matcha powder, ceremonial grade or high-quality culinary grade
- ÂĽ 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
For Decoration
- 100 g white chocolate, finely chopped
- Sprinkles, of your choice
Instructions
- Prep the baking sheet: Line a baking sheet with parchment paper and set it aside to prevent the cookies from sticking during baking.
- Mix dry ingredients: In a small mixing bowl, combine the all-purpose flour, matcha powder, and salt, stirring well to evenly distribute the matcha and salt throughout the flour. Set aside.
- Cream butter and sugar: In a large mixing bowl, use an electric hand mixer to beat the softened butter until it becomes very creamy and slightly pale. Add the powdered sugar and vanilla extract, then continue beating until the mixture is well combined and smooth.
- Combine dry and wet mixtures: Gradually add the flour mixture to the butter mixture, mixing just until incorporated to avoid toughening the dough. Then, add the heavy cream and blend until the dough is thick yet pipeable.
- Pipe the dough: Transfer the dough into a piping bag fitted with a large piping tip. Pipe the dough onto the prepared baking sheet in ring shapes, spacing each cookie about 1-2 inches apart to allow room for spreading. If a cookie shape doesn’t turn out as desired, scrape it back into the piping bag. Note that the dough will become easier to pipe as it warms slightly from your hands.
- Chill and preheat: Refrigerate the entire baking sheet for 30 minutes to firm the dough, which helps the cookies maintain their shape when baked. While chilling, preheat your oven to 325°F (163°C).
- Bake the cookies: Bake the cookies for 15-17 minutes. For crispier cookies, extend the baking time slightly. After baking, remove the cookies from the oven and allow them to cool completely on the sheet.
- Melt white chocolate: In the microwave, melt the finely chopped white chocolate in 10-second intervals, stirring between each until smooth. Alternatively, melt it over very low heat on the stovetop to avoid burning.
- Dip and decorate: Dip each cooled cookie into the melted white chocolate, letting any excess drip off. Place dipped cookies onto parchment paper and immediately decorate with sprinkles before the chocolate sets, creating personalized designs or festive looks.
- Set and serve: Allow the white chocolate to fully harden at room temperature or in the fridge before serving or storing the cookies.
Notes
- Use ceremonial or high-quality culinary grade matcha for the best flavor and vibrant color.
- Softened room-temperature butter is essential for creamy batter and proper mixing.
- Chilling the dough before baking helps maintain the cookie shape during baking.
- Watch cookies closely near the end of baking to avoid over-browning the white chocolate when melting.
- You can customize the shape by using different piping tips or freeform shaping, but chilling is key.
- Store baked and decorated cookies in an airtight container at room temperature for up to one week.
