Matcha Butter Cookies
Matcha Butter Cookies are delicate shortbread-style cookies made with ceremonial-grade Japanese matcha and rich butter. Earthy green tea notes, subtle sweetness, and a melt-in-your-mouth texture make these naturally green cookies an elegant choice for St. Patrick’s Day.
Equipment
- stand mixer or hand mixer
- mixing bowls
- fine mesh sieve
- baking sheets
- parchment paper
Ingredients
- 2 cups all-purpose flour
- 2 tbsp ceremonial-grade matcha powder
- 1/4 tsp fine sea salt
- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar, sifted
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract (optional)
- 1/3 cup granulated sugar (for matcha coating)
- 1 tsp matcha powder (for coating)
- 4 oz white chocolate, chopped (optional drizzle)
- 1 tsp coconut oil or vegetable shortening (optional)
Instructions
- Sift matcha powder into a small bowl to remove clumps and set aside.
- Whisk flour and salt together in a separate bowl.
- Cream butter until smooth, then add powdered sugar and granulated sugar. Beat until light and fluffy.
- Add sifted matcha to the butter mixture and mix until evenly green. Add vanilla and almond extract if using.
- Add flour mixture gradually, mixing just until combined.
- Divide dough, shape into logs, wrap, and refrigerate for at least 1 hour.
- Roll chilled dough logs in matcha sugar, then slice into 1/4-inch rounds.
- Bake at 325°F (163°C) until edges are just set and pale, 13–15 minutes.
- Cool cookies completely on wire racks.
- If desired, drizzle with melted white chocolate and let set before serving.
Notes
Use high-quality ceremonial or premium culinary matcha for best color and flavor. Avoid overbaking to prevent bitterness and preserve the vibrant green hue. Store matcha airtight and away from light to maintain freshness.