Japan / Desserts

Matcha butter cookies

Name: Matcha butter cookies
Prep time: 15 min
Cook time: 15 min
Yield: 12 portions
Cuisine: Japan
Ingredients: 100 g plain flour; 5 g matcha powder; 60 g softened unsalted butter; 35 g caster sugar; 1 tbsp milk

A small batch of buttery cookies with a gentle green-tea flavor.

Prep15 min

Cook15 min

Yield12 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

12 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat the oven to 170°C / 340°F. Line a baking tray.
Beat butter and sugar together, then stir in milk. Sift in flour and matcha and mix to a dough.
Form 12 small balls, place on the tray and flatten lightly. Leave space between them.
Bake for about 12–15 minutes until the edges are set. Cool on the tray before moving.

A little kitchen note

Matcha strength varies. Start with a mild culinary matcha; cookies firm as they cool. Yield is 12 cookies.

Allergen notes

Wheat, milk. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/12 of the recipe)

Energy: 79 kcal
Protein: 1.0 g
Carbs: 9.6 g
Fat: 4.2 g
Fibre: 0.3 g
Total sugar: 3.0 g
Sodium: 2 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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