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Matcha Butter Cookies with White Chocolate and Sprinkles Recipe

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4.6 from 63 reviews

Delight in these beautifully vibrant Matcha Butter Cookies, perfectly balanced with the earthy flavor of matcha and the sweet richness of white chocolate. These cookies are piped into delicate rings, chilled to maintain shape, baked to a tender crisp, and finished with a luscious white chocolate dip and festive sprinkles, making them a stunning treat for any occasion.

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

Topping

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

Instructions

  1. Prep: Line a baking sheet with parchment paper and set aside to prepare for piping the cookies.
  2. Flour mixture: In a small mixing bowl, combine the all-purpose flour, matcha powder, and salt, mixing gently to evenly distribute the matcha and salt. Set this mixture aside.
  3. Butter mixture: Using an electric hand mixer in a large bowl, beat the softened butter until it becomes very creamy and slightly pale in color. Add the powdered sugar and vanilla extract, then continue to beat until the mixture is well combined and fluffy.
  4. Combine: Gradually add the dry flour mixture into the butter mixture, stirring just until combined to avoid overmixing. Add the heavy cream and mix until the dough comes together into a thick but pipeable consistency. Transfer the dough into a piping bag fitted with a large tip.
  5. Pipe dough: Pipe the dough onto the prepared baking sheet in ring shapes by applying steady pressure. If a cookie does not form well, scrape it back into the piping bag. Allow the dough to warm slightly in your hands if it becomes too firm to pipe. Leave 1-2 inches of space between each cookie to allow spreading during baking.
  6. Chill & preheat oven: Place the baking sheet in the refrigerator for 30 minutes to let the dough firm up, which helps cookies maintain their shape during baking. Meanwhile, preheat your oven to 325°F (163°C).
  7. Bake: Bake the cookies in the preheated oven for 15-17 minutes until lightly set and edges are just beginning to firm. Bake longer if you prefer crisper cookies. Allow the baked cookies to cool completely on the baking sheet.
  8. White chocolate: Melt the finely chopped white chocolate gently either in the microwave in 10-second intervals, stirring in between, or over very low heat on the stovetop to avoid scorching. Dip each fully cooled cookie into the melted white chocolate, letting any excess drip off, then place the cookie onto parchment paper to let the chocolate firm up.
  9. Decorate: Before the white chocolate sets, sprinkle your chosen decorative sprinkles over the dipped cookies. Use holiday sprinkles like holly shapes for a festive wreath look or any other designs you prefer. Allow the white chocolate to completely set before serving or storing.

Notes

  • Make sure the butter and heavy cream are at room temperature for smooth mixing and piping.
  • Use ceremonial grade matcha for the best flavor and vibrant color.
  • Chilling the dough is crucial for maintaining cookie shape and preventing excessive spreading.
  • If the dough is too soft, chill it again briefly to facilitate piping.
  • Handle the cookies gently after baking to avoid breaking the delicate ring shapes.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a dairy-free version, substitute butter and cream with suitable plant-based alternatives.

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