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Matcha Butter Cookies with White Chocolate and Sprinkles Recipe

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4.7 from 110 reviews

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.

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

For Decoration

  • 100 g white chocolate, finely chopped
  • Sprinkles, of your choice

Instructions

  1. Prep the baking sheet: Line a baking sheet with parchment paper and set it aside to prevent the cookies from sticking during baking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://forkvista.com/matcha-butter-cookies-with-white-chocolate-and-sprinkles-recipe/