Matcha Butter Cookies
Rich matcha butter cookies dipped in white chocolate with a pipeable dough
Equipment
Ingredients
- 200 g all-purpose flour
- 1 tablespoon matcha powder, ceremonial grade or high-quality culinary grade
- ¼ teaspoon salt
- 230 g unsalted butter, softened to room temperature
- 100 g powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream, room temperature
- 100 g white chocolate, finely chopped
- sprinkles, of your choice
Instructions
- Prep: Line a baking sheet with parchment paper and set aside.
- Flour mixture: In a small mixing bowl, stir together flour, matcha powder, and salt. Set aside.
- Butter mixture: In a large mixing bowl, use an electric hand mixer to beat the butter until very creamy and slightly pale in colour. Add the powdered sugar and vanilla extract and beat until well combined.
- Combine: Add the flour mixture and mix until just combined. Add the heavy cream and mix until combined. The dough will be thick but pipeable. Transfer the dough to a piping bag fitted with a large piping tip.
- Pipe dough: Pipe the dough onto your lined baking sheet in a ring shape by squeezing the bag firmly. If you don't like how one turns out, you can scrape it up and add it back to the piping bag. The dough will become easier to pipe as it warms up in your hands. Leave about 1-2" in between each cookie for spreading.
- Chill & preheat oven: Chill the entire baking sheet in the fridge for 30 minutes to let the dough firm up which will help the cookies keep their shape better. Preheat the oven to 325°F while you wait.
- Bake: Bake cookies for 15-17 minutes. Bake for longer for more crisp cookies. Let the cookies cool completely before decorating.
- White chocolate: Melt the white chocolate in the microwave in 10 second intervals or on the stovetop at very low heat. Dip each cookie into the melted white chocolate, let the excess drip off, and place it on parchment paper to firm up.
- Decorate: Arrange sprinkles on top of the white chocolate before it fully sets. I used some holly sprinkles to create a wreath look but you can do anything you want! Let the white chocolate fully set before serving or packing away.
Notes
- Piping tip: Use a large piping tip that's mostly open in the middle (open star tips work better than closed star tips) so that the thick dough can pass through easily.
- Piping the dough: I found that adding 2 tablespoons of heavy cream to the dough was enough to make it easier to pipe while still maintaining its shape during baking. If your dough is very dry and hard to pipe, you can add another tablespoon of heavy cream. The dough will also become easier to pipe as it warms up in your hands so consider letting it rest at room temperature before trying again. Adding smaller amounts of dough to the piping bag can also make it easier to pipe because you can squeeze the bag harder.
Nutrition
Calories: 157kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 32mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 317IU | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 1mg
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