Matcha Butter Cookies with White Chocolate and Sprinkles Recipe

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The Comfort of Matcha Butter Cookies with White Chocolate and Sprinkles Recipe

There’s something so comforting about the combination of velvety butter and the earthy brightness of matcha wrapped into a delicate cookie. I love how these Matcha Butter Cookies with White Chocolate and Sprinkles Recipe bring together that vibrant green color and a buttery, melt-in-your-mouth texture that feels like a gentle celebration in every bite. Whether you’re brewing tea on a quiet afternoon or sharing them with friends over coffee, these cookies have this wonderful way of turning simple moments into something special.

You’ll notice how the subtle bitterness of the matcha powder perfectly complements the sweet, creamy white chocolate coating, and those playful sprinkles add a joyful crunch and pop of color. It’s a cookie you can make for any occasion but also for those weekends when you just want to slow down and enjoy the art of baking at your own pace.

I first baked these to brighten up a winter afternoon tea, and the way the matcha aroma filled the kitchen made me instantly smile. You’ll find that the dough’s pipeable texture makes shaping these cookies easier than you expect, and the chill time is key to preserving that beautiful ring shape. Let’s get into the delicious details!

Ingredient Guide

• All-purpose flour (200 g): Forms the base; provides structure to the buttery dough. You can swap up to 20% with almond flour for a nuttier flavor.
• Matcha powder (1 tbsp): Use ceremonial or high-quality culinary matcha for the best vibrant green color and smooth, slightly grassy flavor.
• Salt (¼ tsp): Balances sweetness and enhances the matcha’s earthiness.
• Unsalted butter (230 g): Room temperature is key here—it needs to be soft enough to cream yet still hold structure for delicate texture.
• Powdered sugar (100 g): Gives a tender crumb and smooth sweetness that’s less gritty than granulated sugar.
• Vanilla extract (½ tsp): Adds warmth and depth, enhancing both the matcha and white chocolate notes.
• Heavy cream (2 tbsp): Softens the dough to a luxurious, pipeable consistency without adding too much liquid.
• White chocolate (100 g): Finely chopped for melting and coating—look for good quality chocolate with a creamy finish.
• Sprinkles: Choose your favorites! I loved holly-shaped sprinkles for a festive look, but whatever you pick will add charming color and texture.

Prep Before You Begin

Having everything measured and ready before you start is a game-changer for this Matcha Butter Cookies with White Chocolate and Sprinkles Recipe. I always line my baking sheet with parchment paper first—it makes cleanup a breeze and prevents sticking. Remember, preheating the oven to 325°F right before chilling your dough is perfect timing. This way, the dough firms up well, helping your cookies hold their shape during baking.

How to Make Matcha Butter Cookies with White Chocolate and Sprinkles Recipe

1. Prep your baking sheet: Line it with parchment paper to keep the cookies from sticking and ensure easy cleanup later.
2. Mix your dry ingredients: In a small bowl, stir together the flour, matcha powder, and salt. The matcha should be sifted or whisked well to avoid clumps, which will give you that velvety green color in every bite.
3. Cream the butter: In a large bowl, beat the softened unsalted butter using an electric mixer until it’s light, creamy, and just turning pale. This step is crucial because properly creamed butter makes for tender cookies with a delightful crumb.
4. Add sugar and vanilla: Beat in the powdered sugar and vanilla extract until fully combined and smooth—this sweet layer softens the matcha’s earthiness nicely.
5. Combine flour and butter mixtures: Gently fold in the flour mixture. Don’t overmix; just enough to pull everything together. Then stir in the heavy cream to bring the dough to a thick but pipeable consistency.

6. Pipe your dough: Transfer dough to a piping bag with a large tip and squeeze out ring shapes onto your prepared baking sheet. Leave 1-2 inches between for gentle spreading. If a cookie doesn’t turn out quite right, simply scrape it off and re-pipe—the dough is very forgiving.
7. Chill & preheat: Place your tray in the fridge for 30 minutes. This step is crucial for firming the dough and locking in shape. Meanwhile, preheat your oven to 325°F.
8. Bake: Bake for 15-17 minutes until just lightly crisp around the edges. For crunchier cookies, add a couple of extra minutes—but watch closely so the matcha doesn’t over-brown.
9. Cool completely: Let cookies cool fully before dipping in white chocolate to avoid melting or smudging your coating.
10. Melt white chocolate: Use gentle heat to melt your finely chopped white chocolate until glossy and smooth.
11. Dip and decorate: Dip each cookie carefully into the melted white chocolate, letting any excess drip off. Place on parchment and quickly sprinkle your colorful sprinkles before the chocolate sets.
12. Let the magic set: Allow the white chocolate to firm up at room temperature or in the fridge before serving or storing.

Creative Variations for Matcha Butter Cookies with White Chocolate and Sprinkles Recipe

• Swap white chocolate for dark or milk chocolate for a richer contrast to the matcha.
• Add finely chopped toasted nuts (like pistachios or almonds) into the dough for extra texture.
• Mix in a teaspoon of lemon zest to brighten the earthy matcha notes.
• Use colorful seasonal sprinkles to suit holidays or parties—think pastel for spring or gold for festive occasions.
• Drizzle the dipped cookies with contrasting chocolate for a delicate decorative touch.
• Try piping small stars or hearts for a different shape if you want to switch things up.

Storage, Freezing & Reheating

• Room temperature: Store in an airtight container for up to 5 days, best enjoyed within 2 for optimal crispness.
• Refrigeration: Keeps cookies fresh up to 10 days; bring to room temp before serving for ideal flavor and texture.
• Freezing dough: Pipe onto a baking sheet and freeze for 1 hour, then transfer to a zip-top bag. Bake from frozen, adding a couple of extra minutes to the baking time.
• Freezing baked cookies: Wrap well in plastic and foil, store for up to 3 months. Thaw overnight at room temperature.
• Reheating: Warm gently in a 300°F oven for 5 minutes to revive crisp edges if desired.

Matcha Butter Cookies with White Chocolate and Sprinkles Recipe FAQs

• Can I use regular green tea powder instead of matcha? I recommend using matcha specifically—it’s ground from whole leaves and gives you that vivid color and distinct flavor that regular green tea powder can’t.
• What if my dough is too stiff to pipe? Let it sit at room temperature a few minutes or gently warm the piping bag in your hands; adding a touch more cream can also help.
• Can I skip the chilling step before baking? Chilling really helps the cookies keep their shape and improves texture. If you’re in a rush, a minimum 15-minute chill can work but results may be softer.
• What’s the best way to store these decorated cookies? Keep them in a single layer in an airtight container to avoid smudging the chocolate and sprinkles.
• Can I substitute white chocolate with candy melts? Yes, candy melts work well but may be sweeter or have a different texture—check packaging and melt carefully.

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