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Butter Cookie Box with Matcha, Cocoa, and Decorative Chocolate Drizzles Recipe

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★★★★★

4.7 from 81 reviews

A delightful Butter Cookie Box featuring classic buttery cookies in three delicious varieties: plain, cocoa, and matcha. These crisp, tender cookies are rolled thin, baked to golden perfection, and decorated with melted chocolate, nuts, jam, and spread for an irresistible treat that’s perfect for gifting or indulging.

Ingredients

Scale

Dry Ingredients

  • 560 g all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons cocoa powder
  • 1 1/2 teaspoons matcha powder

Wet Ingredients

  • 450 g unsalted butter, softened to room temperature
  • 200 g granulated sugar
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract

Decorations & Fillings

  • Coarse sugar crystals
  • White chocolate, melted
  • Dark chocolate, melted
  • Pistachios, roughly crushed
  • Nutella or Biscoff spread, warmed until melty
  • Jam of choice
  • Powdered sugar

Instructions

  1. Mix Dry Ingredients: In a medium bowl, stir together the flour and salt. Set aside for later use.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter on medium speed using an electric hand mixer or stand mixer until very creamy. Add the granulated sugar and continue to cream together until fluffy, about 3-4 minutes.
  3. Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined. Then add the flour mixture on low speed and mix just until combined; the dough should be crumbly but hold together when squeezed. It’s okay to have some dry flour spots.
  4. Divide and Flavor Dough: Split the dough into three equal portions (~400g each). Leave one plain, then knead cocoa powder into the second bowl and matcha powder into the third using gloved hands until just incorporated.
  5. Roll Out Dough: Place each dough portion between two sheets of parchment paper and roll out to approximately 1/8 inch thick. Chill all sheets flat in the refrigerator for 1-2 hours until firm.
  6. Prepare Baking Sheet and Cut Shapes: Line a baking sheet with parchment paper. Peel parchment off dough sheets carefully, leaving dough on the bottom parchment. Use cookie cutters to cut shapes and transfer cut cookies to the baking sheet, spacing about 1/2 inch apart.
  7. Chill and Re-roll Scraps: Refrigerate the baking sheet with cookies while preheating the oven to 350°F (175°C). Re-roll cookie scraps between parchment paper, chill until firm, and repeat cutting shapes with remaining dough.
  8. Bake Cookies: Bake the cookies for 12-15 minutes depending on size, until edges are lightly golden. Cool cookies completely on a wire rack before decorating.
  9. Decorate Cookies: Dip or drizzle cookies with melted white or dark chocolate. While chocolate is soft, sprinkle crushed pistachios on top.
  10. Assemble Sandwiched Cookies: Spread dollops of jam and warmed Nutella or Biscoff spread on half of the cookies. Dust the other half with powdered sugar and press gently to form sandwiches.
  11. Arrange for Presentation: Place the cookies in a box or tin, arranging large cookies first and filling spaces with smaller cookies to create an attractive assortment.

Notes

  • Ensure butter and egg are at room temperature for a smooth dough.
  • Rolling dough between parchment paper prevents sticking and makes transfer easier.
  • Chilling dough before baking is essential to prevent spreading and maintain shape.
  • Use a variety of cookie cutter shapes for visual interest.
  • Decorate cookies when fully cooled to avoid melting the chocolate decorations prematurely.
  • Store baked cookies in an airtight tin to maintain freshness for up to one week.

Keywords: butter cookies, cookie box, cocoa cookies, matcha cookies, holiday cookies, homemade cookies, sandwich cookies, chocolate dipped cookies

Find it online: https://yumwithmia.com/butter-cookie-box-with-matcha-cocoa-and-decorative-chocolate-drizzles-recipe/