Name: Butter Cookie Box with Matcha, Cocoa, and Decorative Chocolate Drizzles Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 560 g all-purpose flour; 1 teaspoon salt; 2 tablespoons cocoa powder; 1 1/2 teaspoons matcha powder; 450 g unsalted butter, softened to room temperature; 200 g granulated sugar; 1 large egg, room temperature; 1 tablespoon vanilla extract; Coarse sugar crystals; White chocolate, melted; Dark chocolate, melted; Pistachios, roughly crushed; Nutella or Biscoff spread, warmed until melty; Jam of choice; Powdered sugar

Ingredients

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 1/2 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

Step 1: In a medium bowl, stir together the flour and salt. Set aside.

Step 2: In a large mixing bowl, beat the softened butter on medium speed until very creamy using an electric hand mixer or stand mixer. Add the sugar and continue to cream until fluffy, about 3-4 minutes.

Step 3: Add the egg and vanilla extract, mixing until combined. Gradually add the flour mixture and mix on low speed until just combined. The dough will be crumbly but should hold together when squeezed; some dry flour patches are okay.

Step 4: Divide the dough evenly into three bowls, about 400g each. Leave one bowl plain, add cocoa powder to another, and matcha powder to the last. Knead each dough portion gently with your hands until the powders are incorporated.

Step 5: Place each dough portion between two sheets of parchment paper and roll out to about 1/8 inch thick. Chill the rolled dough flat in the fridge for at least 1-2 hours until firm.

Step 6: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove both sheets of parchment from one dough portion, leaving the dough on the bottom sheet. Quickly cut out cookie shapes with cutters and transfer them to the prepared baking sheet, spacing cookies about 1/2 inch apart.

Step 7: Place the baking sheet with cookies in the fridge while rolling out and cutting the remaining dough. Re-roll scraps between parchment paper and chill before cutting more shapes.

Step 8: Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Cool completely on a wire rack before decorating.

Step 9: Decorate by dipping cookies in melted white or dark chocolate or drizzling it over them. Sprinkle crushed pistachios on top before the chocolate sets.

Step 10: For sandwich cookies, add a dollop of jam or melted Nutella/Biscoff spread to half the cookies. Sprinkle powdered sugar on the top cookies and press together gently.

Step 11: Arrange your assortment of cookies in a tin or box, starting with the larger cookies and filling gaps with smaller ones for a beautiful presentation.

Tips & Variations

Use room temperature ingredients for a smoother dough and better texture.

Try different flavored jams or nut butters to vary the filling.

Chilling the dough well helps prevent spreading during baking, keeping your cookies crisp and shaped perfectly.

For extra crunch, sprinkle coarse sugar crystals on cookies before baking.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter so you can control the salt level. If using salted butter, reduce or omit the added salt in the recipe.

How do I prevent cookies from sticking to the parchment paper?

Remove the top parchment sheet carefully and leave the dough on the bottom sheet for cutting. Use non-stick parchment paper and chill the dough well before baking to help cookies release easily.