Matcha Spritz Cookies!

Matcha Spritz Cookies

I am in full-on holiday food hoarding mode.  This usually manifests in me taking  a few days off work in mid-December and burning myself out on baking for the remainder of the winter.  This year has been an interesting shift.  I have been hoarding appetizers.  You know those things that you buy at Trader Joes and like to have around in case you have guests over?  Well I’m making them from scratch!  So far I have mushroom strudel and black pepper-parmesan-rosemary crackers, prepared and ready to bake off at a moment’s notice. But I had my cookie press out for the cheesy crackers, and the good folks at Midori Spring sent me a tin of their fancy ceremonial grade matcha powder, and I have been dying to try baking with matcha, so I got crazy and made some festive Midori Spring Matcha Spritz Cookies.  If you haven’t had Spritz cookies before, they are little cookies that are shaped when the dough is pressed out of a cookie press through different shaped plates that will give you fun shaped dough without the fuss of rolling and cookie cutters.



creaming butter and sugar

Matcha (Green Tea Powder) Spritz Cookies


  • 1 cup (2 sticks – 8 oz) butter (at room temp)
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 cups  (304 g) all purpose flour
  • 1/4 tsp (1 g) iodized table salt
  • 2 T (10 g) Midori Spring Matcha Powder


  • Preheat your oven to 375F.
  • Cream butter and sugar together using paddle attachment of your stand mixer (I like to use setting #4-5.  Cream for at least 2 minutes, scraping the bowl after 1 minute.
  • Add egg and continue to cream for an additional 2 minutes.  You butter mixture will be fluffy and whitish.
  • With the mixer on low, add your vanilla and almond extracts and mix thoroughly.
  • Sift together your flour, salt, and matcha.  With the mixer on low, slowly add your flour mixture.  Mix just enough to combine.  Once all of the flour has been incorporated, stop the mixer, scrape down the bowl and paddle, and mix again, for no more than 30 seconds.
  • Prep your cookie press with whatever plate you want.  I loved the look of the christmas tree, so I went with that.  Add dough to press and ratchet it down until dough starts coming out and air bubbles have been compressed out.
  • Press your cookies out onto an ungreased baking sheet or a sheet of parchment paper, leaving 1-2″ between cookies.  You may find that they don’t stick sufficiently to parchment.  It can be frustrating, which is why a baking sheet is easier.  If you are planning on freezing unbaked cookies, press them onto parchment and place the parchment (on a pan) into your freezer.  When they are solid, you can either pop them off the parchment and place in a freezer bag, or you can fold it up and stick the entire thing into a bag, then just unfold and place on a pan when ready to bake.
  • To bake, place cookies on a baking sheet into your oven and bake for 10-12 minutes, rotating pan after 6 minutes if your oven has hot spots like mine does. Frozen dough may take an additional 1-2 minutes.
  • Remove from oven and place on a rack to cool.
  • Cookies can be kept in an airtight container for 3-4 days, but the vibrance fades after a day or so, and they aren’t as crispy.  They can be returned to a hot oven for 1-2 minutes to “recrisp” prior to serving.

Matcha Spritz Cookies Matcha Spritz Cookies

Full disclosure – I was given this matcha powder in exchange for an honest and unbiased review. All opinions and statements above are my own.

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