If you love matcha, then these Matcha Butter Cookies are for you! These cookies are crisp with a tender crumb and a really distinct matcha flavor. So delicious and easy to make.
Butter cookies are an all-time favorite classic and today I am going to show you how to make Matcha Butter Cookies. These crisp, delicious butter cookies have lots of amazing butter flavor, distinct earthy matcha flavor, and a melt-in-your-mouth consistency. They are light and not sweet that will have you coming back for more.
Choosing The Right Matcha
Some of you may get confused about the difference between green tea and matcha. Don’t confuse matcha with the same green tea that you drink at home or Japanese restaurants. The names are slightly deceptive because green tea and matcha are used interchangeably, but they are actually slightly different. Matcha and green tea both come from the same plant, camellia sinensis, but they are grown and processed differently.
Matcha is made from whole green tea leaves that have been pulverized into a super fine powder. Because the whole leaf is powdered and ingested, instead of just water infused through the tea leaves, matcha has significantly greater substances and deeper flavor than green tea. Moreover, you cannot grind the regular green tea to make matcha, considering matcha is made from shade-grown tea leaves. Processing regular green tea involves the leaves being left in the sun. Comparatively, matcha bushes are specifically kept undercover to increase the chlorophyll and amino acid level in the leaves. That is why matcha has a much richer flavor than green tea.
Please note that matcha comes in both ceremonial-grade and culinary-grade. Ceremonial-grade matcha is considered higher quality and should be used for drinking. Meanwhile, the culinary-grade powder is intended for baking and cooking purposes.
- Use room temperature butter. It refers to soft and pliable butter, but still cool to touch. There should be an indent when you press with your finger.
- Measure your flour correctly. Adding too much flour to the recipe is the most common mistake. To best and easiest way to measure flour is by using a scale. If you still insist on using volume measurement, make sure to fluff your flour and spoon it into your measuring cup. Then, use a knife to level it off.
- Add more milk if your dough is too hard. Finding the right consistency of cookie dough is very crucial for butter cookies since you need it to be creamy enough to pipe. I find the recipe ratio is perfect for me, but if your dough is too hard to pipe, try to add a teaspoon of milk to the dough.
- Make small cookies rather than large cookies. If you make your swirls smaller or larger, the cookies will need to bake for less or more time.
- Use a cookie press to shape the cookies. If you are not confident about your piping skill, you can alternatively use a cookie press to shape these cookies.
More Cookie Recipes
While you are here, check out also these cookies recipes!
- Pandan Gula Melaka Butter Cookies
- Double Chocolate Butter Cookies
- Earl Grey Butter Cookies
- Biscoff Butter Cookies