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.
Equipment
- open star tip (you can also used closed star)
Ingredients
- 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
- Preheat oven to 350 degrees F and prepare a metal baking sheet lined with parchment paper.
- With an electric mixer or stand mixer fitted with a paddle attachment, cream butter, sugar, and salt in a large mixing bowl.
- Add flour and matcha and mix until dough forms.
- 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.
- Transfer cookie dough to a piping bag fitted with a star tip.
- 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.
- 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.
- Leftovers keep in an airtight container at room temperature.