Description
This Butter Cookie Box recipe offers a delightful assortment of classic buttery cookies with three distinct flavors: plain, chocolate, and matcha.
Ingredients
Scale
- 560 g all-purpose flour
- 1 teaspoon salt
- 450 g unsalted butter, softened to room temperature
- 200 g granulated sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons cocoa powder
- 1 ½ teaspoons matcha powder
- Coarse sugar crystals
- White chocolate, melted
- Dark chocolate, melted
- Pistachios, roughly crushed
- Nutella or Biscoff spread, warmed until melty
- Jam
- Powdered sugar
Instructions
- In a medium bowl, stir together the all-purpose flour and salt until evenly combined. Set aside for later use.
- In a large mixing bowl, use an electric hand mixer or stand mixer to beat the softened unsalted butter on medium speed until very creamy. Add granulated sugar gradually and continue to beat until the mixture is fluffy, about 3-4 minutes.
- Mix in the large egg and vanilla extract until fully combined into the butter and sugar mixture.
- Add the flour mixture into the wet ingredients and mix on low speed until just combined. The dough will be crumbly but should hold together when squeezed. Some dry flour patches are acceptable.
- Divide the dough evenly into three bowls, approximately 400g each. Leave one bowl plain. To the second bowl, add cocoa powder and knead gently by hand until combined. To the third bowl, add matcha powder and knead until incorporated.
- Place each portion of dough between two sheets of parchment paper. Using a rolling pin, roll each dough to about ⅛ inch (3mm) thickness. Transfer the rolled dough sheets to the refrigerator and chill flat for at least 1 to 2 hours until firm.
- Line a baking sheet with parchment paper. Remove the top parchment from one dough sheet and peel off the bottom so the dough remains on the parchment. Quickly use cookie cutters of your choice to cut out shapes and carefully transfer the cutouts onto the prepared baking sheet, spacing them about ½ inch apart.
- Chill the baking sheet with cutouts in the refrigerator while re-rolling the scraps between parchment to a flat sheet, then chill again until solid. Repeat cutting with remaining dough sheets.
- Preheat the oven to 350°F (175°C) while the cookies chill on the baking sheet.
- Bake cookies for 12-15 minutes, depending on their size, until the edges are slightly golden brown.
- Transfer baked cookies to a cooling rack and allow them to cool completely before decorating.
- Dip or drizzle cookies with melted white or dark chocolate. Before the chocolate hardens, sprinkle crushed pistachios or coarse sugar crystals on top. Add dollops of warmed Nutella, Biscoff spread, or jam to half of the sandwich cookie bases, dust the tops with powdered sugar, and press together.
- Arrange a selection of decorated cookies in a cookie tin or box, placing larger cookies first and filling gaps with smaller cookies to create an attractive presentation.
Notes
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 2g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Chocolate Matcha Butter Cookies, Butter Cookies, Cookie Recipe, Baking