Ingredients
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1/4 cup (30 g) cake flour
- 1/2 teaspoon salt
- 1 tablespoon (10 g) matcha powder (ceremonial grade)
Wet Ingredients
- 1 cup (227 g) unsalted butter (room temperature)
- 1/2 cup (100 g) granulated sugar
- 2 egg yolks
- 2 teaspoons (10 g) vanilla extract
- 2 tablespoons (30 g) whole milk
Instructions
- Prep the refrigerator and baking sheets: Clear space in your refrigerator to chill the shaped cookies later. Line two baking sheets with parchment paper or silicone baking mats and set them aside.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, cake flour, salt, and matcha powder. Whisk to combine evenly and set aside.
- Cream butter and sugar: Using a stand mixer fitted with a paddle attachment, beat the room temperature butter on medium speed for about one minute until smooth. Reduce speed to low and gradually add sugar. Increase speed to medium and beat until the mixture is light and fluffy, about 3 minutes. Scrape down the sides to incorporate fully.
- Add egg yolks, vanilla, and milk: With the mixer running on medium speed, add the egg yolks, vanilla extract, and whole milk. Continue mixing until the ingredients are fully combined and smooth. Scrape the sides to mix thoroughly.
- Combine dry ingredients: Add the sifted dry ingredients to the wet mixture in two parts, mixing on low speed until just combined and no flour streaks remain. Scrape down the bowl as needed.
- Pipe the cookies: Transfer the cookie dough into a piping bag fitted with a ½-inch open star tip. Pipe 2-inch shapes such as rosettes, pretzels, circles, or squares onto the prepared baking sheets, spacing them at least 1 inch apart. Optionally, sprinkle festive sprinkles or coarse sugar on top. Chill the piped cookies in the refrigerator for 1 hour to set the shapes.
- Preheat the oven: While the cookies chill, preheat your oven to 350°F (175°C). Position the oven rack in the middle.
- Bake the cookies: Bake one tray of cookies at a time for 9 to 11 minutes, or until the edges are just lightly golden brown. Allow cookies to cool on the baking sheet for approximately 5 minutes before transferring them to a wire rack to cool completely to room temperature.
Notes
- Ensure butter is at room temperature for optimal creaming results.
- Using ceremonial grade matcha powder enhances the vibrant green color and flavor.
- Chilling the piped cookies is key to maintaining their shape during baking.
- Cookies can be stored in an airtight container at room temperature for up to a week.
- For a dairy-free version, substitute butter with vegan butter and milk with a plant-based alternative.
- Prep Time: 20 minutes
- Cook Time: 11 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
