Black Tea, Matcha, and Chocolate Butter Cookies
These cookies are shaped like the ones I enjoyed as a child and come in three flavors: black tea, matcha, and chocolate. Single-flavor cookies struggle to satisfy today's tastes, so sampling all three at once is a real draw. After seeing the tempting promotional photos, I couldn't resist making them myself. Since the dough is kneaded just once and then divided into three portions, the process is quite straightforward. The finished cookies have a rich, buttery aroma, crisp texture, and wonderfully creamy flavor — a favorite with the kids. We baked one batch, then quickly made another so the children could share them with their classmates.
Ingredients
Butter
200g
Low-gluten flour
280g
Powdered sugar
85g
Egg yolk
1
Matcha powder
3g
Cocoa powder
3g
Black tea powder
3g
Instructions
1
Step 1
Prepare the ingredients. I use Qinglan matcha powder, Earl Grey tea, and cocoa powder. The butter needs to be softened at room temperature beforehand; one egg yolk is approximately 30g. I personally love the black tea flavor—it's perfect as an afternoon tea snack.
2
Step 2
Place the softened butter into a mixing bowl, pour in the fine sugar, and stir briefly.
3
Step 3
Start the ACA stand mixer with the whisk attachment and beat for about half a minute until the butter becomes pale and fluffy. Then pour in the egg yolk and continue beating.
4
Step 4
The final texture should be fine and fluffy. Add the sifted low-gluten flour and stir well with a spatula.
5
Step 5
Take it out and knead into a dough. Weigh the total mass with a Kitchen Artist digital scale and divide into 3 equal portions.
6
Step 6
Knead the black tea powder, matcha powder, and cocoa powder into the 3 doughs separately. Place them in plastic bags. If possible, refrigerate for 30 minutes to rest before proceeding to the next step.
7
Step 7
Roll out each dough to a thickness of 3mm with a rolling pin. Once all are done, place them in the freezer for 15 minutes.
8
Step 8
While the dough sheets are still firm, cut out shapes with cookie cutters and place them on a silicone baking mat. If they become soft, gather them into a ball, re-roll, and freeze again before cutting.
9
Step 9
Preheat the oven with top and bottom heat to 145°C. Bake on the middle rack for about 15 minutes. Check the condition before removing, as oven performance varies—adjust based on actual results. The freshly baked cookies will initially be soft but will become very crisp and buttery-rich once cooled. Here are 3 popular homemade butter cookie recipes, with the detailed formulas fully revealed today. Crispy and fragrant, easy enough for beginners—give it a try!
