Vanilla Chocolate Matcha Cookies Recipe

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I personally love butter cookies. Simple and delicious, these two words are its best interpretation. Next, let’s teach you how to make cookies in three flavors: vanilla, chocolate, and matcha.

Vanilla Chocolate Matcha Cookies Recipe
Level: Easy
Yield: 16 servings


low-gluten flour 200 g
Butter 130 g
berry sugar 35 g
Powdered sugar 65 g
Egg 50 g
Vanilla extract 1 / 4 teaspoon
Cocoa powder 20-30g
Matcha powder 10 g


  • The three flavors of Cookies are made in the same process. For Chocolate cookies, 20-30 grams of cocoa powder is used instead of the same amount of flour and vanilla extract is omitted; for matcha cookies, 10 grams of matcha powder is also used instead of the same amount of flour, and vanilla extract is omitted; butter After softening at room temperature, pour in powdered sugar and granulated sugar, and mix well.

  • Beat the mixture of butter and powdered sugar with an egg beater and beat the butter.

  • Beat the butter until the volume expands and the color becomes a little lighter.

  • Add the egg liquid two to three times and beat evenly with an egg beater. Each time, wait until the butter and eggs are fully integrated before adding the next time.

  • Butter must be completely mixed with eggs without separation. The whipped butter presents a light, bulky texture. (for why butter needs to be sent and its principle, please refer to the introduction to butter sending).

  • Pour vanilla extract into the butter paste and stir well.

  • Sift the low gluten flour into the butter paste. (make chocolate cookies, sift together after mixing cocoa powder and low gluten flour; in case of Matcha cookies, sift together after mixing Matcha powder and low gluten flour), mix the flour and butter paste with a rubber scraper to form a uniform cookie batter.

  • After the cookie batter is ready, you can squeeze the cookie batter on the baking plate with a flower mounting bag. This time, a medium chrysanthemum shaped flower mounting nozzle is used as shown in the figure.

  • Because many novice friends are not familiar with the process of mounting flowers, here is a special explanation: cut a mouth at one end of the mounting bag with scissors.

  • Put the flower mounting nozzle into the flower mounting bag.

  • Then extend the flower mounting mouth from the tip.

  • Fill the cookie batter into the flower mounting bag, pad the baking tray with tin foil or oil paper, and squeeze out the cookie batter on the baking tray.

  • Extrude round cookies as shown.

  • You can also squeeze out long cookies. Put the squeezed cookies into the preheated oven, bake at 190 degrees for about 10 minutes, and the surface is golden yellow. Seal and store after cooling.


Cookies bake for a short time and are easy to burn. You must watch them in the last few minutes and take them out after baking to your favorite coloring level. If you make chocolate cookies, the color change is not obvious during baking. You need to be careful with the heat and don't bake them too much.

When making chocolate and Matcha cookies, you can adjust the proportion of cocoa powder or Matcha powder according to your preferences, but don't put too much. For example, if cocoa powder is used more than 30g, it will make cookies taste bitter.

Nutrition Facts

Per Serving ( 30 g ) :
calories148 calories
carbohydrate20 g
cholesterol0 mg
fat7.4 g
fiber0.6 g
protein1.5 g
saturatedFat2.4 g
sodium93 mg
sugar9.9 g
transFat0.2 g


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