Dessertsbonappetit4.3
Matcha Swirl Spritz Cookies
Grinch-colored, bite-size, and deeply adorable, these buttery, vanilla-scented matcha cookies make the case for buying a cookie press.
👥 6 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●baking sheet
- ●saucepan
- ●microwave
📝 Preparation Steps
1
Place racks in upper and lower thirds of oven; preheat to 350°. Whisk 2¼ cups (281 g) all-purpose flour and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl. Using an electric mixer on medium-high speed, beat 1 cup (2 sticks) unsalted butter, room temperature, and ¾ cup (150 g) granulated sugar in a medium bowl until light and fluffy, about ⏱️ 3 minutes. Scrape down sides of bowl, then beat in 3 large egg yolks and 1 tsp. vanilla extract. Add dry ingredients in 2 additions, beating on medium speed after each to incorporate. Scoop half of dough into another medium bowl; set aside. Mix 2½ tsp. matcha into remaining dough, then add green food coloring if needed to reach desired hue (depending on your matcha, you might need a few drops or none at all).
¼ cups (281 g) all-purpose flour2(2 sticks) unsalted butter, room temperature1 cuplarge egg yolks3. vanilla extract1 tsp½ tsp. matcha, preferably ceremonial-grade2Green food coloring (for dough)
2
If using a cookie press, fill with dough, alternating between small scoops of plain dough and matcha dough (this will give your cookies a marbled effect); fit cookie press with wreath disk. Stamp cookies out to fill 2 unlined baking sheets, spacing about 1" apart and refilling press if needed. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until barely golden at the edges, 7–⏱️ 9 minutes. Let cool on baking sheets ⏱️ 5 minutes (cookies will be very delicate while hot but will firm as they cool). Transfer to a wire rack; let cool completely. Repeat with remaining dough, placing on a cool baking sheet and baking on upper rack.
3
If not using a cookie press, place a large sheet of parchment paper on a surface. Dollop alternating scoops of plain dough and matcha dough in a line across parchment (this will give your cookies a marbled effect), then tightly press dough into an 8x1½" cylinder, using parchment to help you, and wrap log in plastic. Chill until very firm, about ⏱️ 1 hour. Cut log into ¼"-thick slices and divide cookies between 2 parchment-lined baking sheets, spacing about 1" apart. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until barely golden at the edges, 14–⏱️ 16 minutes. Transfer cookies to wire racks and let cool.
4
Meanwhile, melt ⅓ cup white chocolate chips in a small heatproof bowl set over a small saucepan of barely simmering water (do not let the bowl touch the water), stirring occasionally, or melt in a microwave-safe bowl in a microwave in 15-second bursts, stirring to combine between bursts. Transfer to a small resealable plastic bag, seal, and cut end off a corner to make a very small opening. Pipe ribbons onto cookies or decorate as desired. Do Ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...