Matcha Swirl Butter Cookies (Spritz)
These matcha swirled butter cookies are a green tea twist on classic Danish butter cookies, but are just as easy! This cookie recipe is also eggless, for those with allergies.
- Prep time
- 15 min
- Cook time
- 9 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup room temperature unsalted butter (114g)
- 1/4 cup granulated sugar (50g)
- 1/4 tsp salt
- 1 cup all purpose flour (140g)
- 1/2 tsp matcha for baking
- 3 tbsp whole milk
- sprinkles (optional)
Instructions
- 1
Preheat oven to 350 degrees F and prepare a metal baking sheet lined with parchment paper.
- 2
With an electric mixer or stand mixer fitted with a paddle attachment, cream butter, sugar, and salt in a large mixing bowl.
- 3
Add flour and matcha and mix until dough forms.
- 4
Add 3 tbsp milk and mix. At this point the dough should be thin enough to pipe, but if not, add up to one tablespoon more of milk.
- 5
Transfer cookie dough to a piping bag fitted with a star tip.
- 6
Pipe circles of matcha dough onto a lined baking tray in a wreath shape, about two inches in diameter and one inch apart, as cookies don't spread much during baking. Top with sprinkles, if using.
- 7
Bake cookies for 12 minutes or until cookies easily lift off the tray. If working in a very warm kitchen or if you feel the cookie dough became too thin and warm as you were working with it, you can chill the dough before baking.
- 8
Leftovers keep in an airtight container at room temperature.