I had to share my Matcha Butter Cookies after I cracked the simple method that keeps matcha from fading and makes them foolproof for home bakers.

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I still can’t stop smiling over my Buttery Bliss: Irresistible Matcha Butter Cookies. If you’re into buttery, melt in your mouth bites, these are a game changer.

I fold vivid culinary grade matcha powder into dough that loves unsalted butter, giving each cookie that gentle bitter and sweet balance. Sometimes I call it a Matcha Cookie Recipe that tricks people into thinking they’re fancy, they crumble and melt, leaving a whisper of matcha.

Read on and you’ll see why this version sits somewhere between a classic Butter Cookie and something green and mysterious. I promise you wont regret trying one.

Ingredients

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Unsalted butter: Rich fat, gives cookies tender, melt in your mouth texture.
Powdered sugar: Adds sweetness and fine texture, mostly simple carbs no protein.
Egg yolk: Adds richness, emulsifies dough, provides protein and some healthy fats.
Matcha powder: Green tea powder, mild caffeine antioxidant rich, grassy flavor, subtle bitterness.
All purpose flour: Main carb in cookies, gives structure, little fiber or vitamins.
Cornstarch: Softens crumb, lowers gluten toughness, mostly starch so not nutritious.
Vanilla extract (optional): Adds aroma and perceived sweetness, barely any calories or nutrients.
Fine salt: Enhances flavors, balances sweetness, tiny sodium boost not unhealthy in small amounts.
Extra powdered sugar for dusting: Light dusting adds sweet finish and pretty look, adds simple carbs only.

Ingredient Quantities

1 cup (225 g) unsalted butter softened

1/2 cup (60 g) powdered sugar sifted

1 large egg yolk

1 tsp vanilla extract (optional)

1 3/4 cups (220 g) all purpose flour

1/3 cup (40 g) cornstarch

1 to 1 1/2 tbsp (8 to 12 g) culinary grade matcha powder sifted

1/4 tsp fine salt

Extra powdered sugar for dusting if you want

How to Make this

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1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper, set aside.

2. In a large bowl cream 1 cup softened unsalted butter with 1/2 cup sifted powdered sugar until pale and fluffy, about 2 to 3 minutes; scrape the bowl once or twice.

3. Mix in 1 large egg yolk and 1 tsp vanilla extract (if using) until combined, dont overbeat.

4. In another bowl whisk together 1 3/4 cups all purpose flour, 1/3 cup cornstarch, 1 to 1 1/2 tbsp sifted culinary matcha powder and 1/4 tsp fine salt; sift or whisk well to remove lumps.

5. Add the dry mix to the butter mixture in two additions, stirring on low until just incorporated; stop as soon as there are no streaks of flour, overmixing will make them tough.

6. If dough feels too soft to shape, chill 15 to 30 minutes until firm enough to handle; the dough should be soft but not sticky.

7. Portion dough into 1 inch balls using a small scoop or teaspoon, place about 2 inches apart on the prepared sheet. For a classic look flatten slightly with a fork or the bottom of a glass, or pipe with a star tip for ridged cookies.

8. Chill the shaped cookies on the baking sheet for another 10 to 15 minutes so they hold shape, then bake at 325°F (160°C) for 12 to 15 minutes, until edges are set and tops are just firm, not browned.

9. Let cookies cool on the sheet 5 minutes then transfer to a wire rack to cool completely. Dust with extra powdered sugar if you want, and store in an airtight container at room temp for up to 4 days or freeze for longer.

Equipment Needed

1. Oven and a rimmed baking sheet lined with parchment paper
2. Large mixing bowl
3. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you want to do it by hand)
4. Measuring cups and spoons
5. Sifter or fine mesh sieve (for powdered sugar, flour and matcha)
6. Rubber spatula or wooden spatula for scraping the bowl
7. 1-inch cookie scoop or teaspoon plus a fork or bottom of a glass (or piping bag with a star tip) for shaping
8. Wire cooling rack

FAQ

Q: Can I use salted butter instead of unsalted? A: Yes, you can, but reduce or skip the recipe salt. Salted butter varies so taste the dough if you can, you don't want it too salty.

Q: How much matcha should I use for best flavor? A: Start with 1 tbsp for a gentle green tea note, go up to 1 1/2 tbsp if you like it stronger. Too much matcha makes them bitter, so sift it and taste a tiny bit if unsure.

Q: What's the point of the cornstarch? A: Cornstarch gives these cookies that melt-in-your-mouth, tender shortbread texture, it keeps them soft and delicate instead of cakey.

Q: My dough is too soft to shape, what do I do? A: Chill it 30 to 60 minutes until firm, or scoop and chill balls on a tray. If still super sticky add a tablespoon of flour at a time, but don't overdo it or they'll get tough.

Q: Oven temp and bake time? A: Bake at 325 F (163 C) for about 12 to 15 minutes, until the edges are set but not browned. They'll be pale, slightly firm at the edges and soft in the center, they firm up as they cool.

Q: How should I store or freeze them? A: Keep baked cookies in an airtight container at room temp up to 5 days, or freeze up to 3 months. You can also freeze scooped dough balls on a tray then bag them, bake from frozen adding a couple extra minutes. Dust with powdered sugar just before serving if you want.

Buttery Bliss: Irresistible Matcha Butter Cookies Recipe Substitutions and Variations

Unsalted butter: Salted butter (use, and skip or cut the recipe salt), vegan/plant-based stick butter 1:1 (flavor a bit different), coconut oil solid 1:1 (gives light coconut note, chill dough so it doesnt spread)
Powdered sugar: Make your own by blitzing 1 cup granulated sugar + 1 tbsp cornstarch until powdery, superfine (caster) sugar (may be a touch grainy), powdered coconut sugar (different flavor)
Egg yolk: 1 tbsp heavy cream or whole milk (keeps richness), 1 tbsp aquafaba (vegan binder), 1 tbsp plain Greek yogurt or sour cream (adds tenderness, may slightly change texture)
Matcha powder: Unsweetened cocoa powder (equal weight for a chocolate version), finely ground sencha or other green tea powder (if culinary matcha isnt available), omit matcha and add 1 tsp vanilla + 1 tsp lemon zest for a classic buttery cookie

Pro Tips

– Chill it twice, really. If the dough feels soft, stick it in the fridge before shaping and again after you shape them, this helps them keep their ridges and not spread into sad flat discs.

– Be picky about the matcha, and go easy at first. Use culinary grade or better, sift it so no lumps, and start with the lower amount then taste a scrap of dough, matcha can get bitter if you dump too much in.

– Dont overwork the dough. Mix until the flour just disappears, use a spatula or low speed, overmixing makes crumbly, tough cookies not the melt-in-your-mouth kind you want.

– Freeze or layer for storage. Freeze shaped balls on a tray then bag them for later, or stack cooled cookies with parchment between, they keep texture and the flavor stays bright longer.

Buttery Bliss: Irresistible Matcha Butter Cookies Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I had to share my Matcha Butter Cookies after I cracked the simple method that keeps matcha from fading and makes them foolproof for home bakers.

Servings

servings

Calories

121

kcal

Equipment: 1. Oven and a rimmed baking sheet lined with parchment paper
2. Large mixing bowl
3. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you want to do it by hand)
4. Measuring cups and spoons
5. Sifter or fine mesh sieve (for powdered sugar, flour and matcha)
6. Rubber spatula or wooden spatula for scraping the bowl
7. 1-inch cookie scoop or teaspoon plus a fork or bottom of a glass (or piping bag with a star tip) for shaping
8. Wire cooling rack

Ingredients

1 cup (225 g) unsalted butter softened
1/2 cup (60 g) powdered sugar sifted
1 large egg yolk
1 tsp vanilla extract (optional)
1 3/4 cups (220 g) all purpose flour
1/3 cup (40 g) cornstarch
1 to 1 1/2 tbsp (8 to 12 g) culinary grade matcha powder sifted
1/4 tsp fine salt
Extra powdered sugar for dusting if you want

Directions

Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper, set aside.
In a large bowl cream 1 cup softened unsalted butter with 1/2 cup sifted powdered sugar until pale and fluffy, about 2 to 3 minutes; scrape the bowl once or twice.
Mix in 1 large egg yolk and 1 tsp vanilla extract (if using) until combined, dont overbeat.
In another bowl whisk together 1 3/4 cups all purpose flour, 1/3 cup cornstarch, 1 to 1 1/2 tbsp sifted culinary matcha powder and 1/4 tsp fine salt; sift or whisk well to remove lumps.
Add the dry mix to the butter mixture in two additions, stirring on low until just incorporated; stop as soon as there are no streaks of flour, overmixing will make them tough.
If dough feels too soft to shape, chill 15 to 30 minutes until firm enough to handle; the dough should be soft but not sticky.
Portion dough into 1 inch balls using a small scoop or teaspoon, place about 2 inches apart on the prepared sheet. For a classic look flatten slightly with a fork or the bottom of a glass, or pipe with a star tip for ridged cookies.
Chill the shaped cookies on the baking sheet for another 10 to 15 minutes so they hold shape, then bake at 325°F (160°C) for 12 to 15 minutes, until edges are set and tops are just firm, not browned.
Let cookies cool on the sheet 5 minutes then transfer to a wire rack to cool completely. Dust with extra powdered sugar if you want, and store in an airtight container at room temp for up to 4 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.