Name: Colorful Butter Cookie Box with Matcha, Cocoa, and Decorative Toppings Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 560 g all-purpose flour; 1 teaspoon salt; 2 tablespoons cocoa powder; 1 1/2 teaspoons matcha powder; coarse sugar crystals (for sprinkling); powdered sugar (for dusting); 450 g unsalted butter, softened to room temperature; 200 g granulated sugar; 1 large egg, room temperature; 1 tablespoon vanilla extract; white chocolate, melted; dark chocolate, melted; pistachios, roughly crushed; Nutella or Biscoff spread, warmed until melty; jam of your choice

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 cream together until fluffy, about 3-4 minutes.

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

Step 4: Divide the dough into three equal portions (about 400 g each). Set one bowl aside. Knead cocoa powder into one portion and matcha powder into the other until evenly incorporated.

Step 5: Place each dough portion between two sheets of parchment paper. Roll out each to about 1/8 inch thick. Transfer the rolled doughs to the refrigerator and chill flat for 1-2 hours until firm.

Step 6: Line a baking sheet with parchment paper. Remove the top parchment from one dough sheet, leaving the dough on the bottom sheet. Quickly cut out shapes with cookie cutters and transfer cutouts to the baking sheet, spacing about 1/2 inch apart.

Step 7: Chill the baking sheet in the fridge while preheating the oven to 350°F (175°C). Re-roll scraps between the parchment sheets and chill again before cutting more cookies.

Step 8: Bake cookies for 12-15 minutes (depending on size) until edges are lightly golden. Cool completely on a wire rack before decorating.

Step 9: Decorate cookies by dipping them in melted white or dark chocolate, or drizzle chocolate using a piping bag. Sprinkle crushed pistachios or coarse sugar crystals onto the chocolate before it sets.

Step 10: For sandwich cookies, spread dollops of jam or warmed Nutella/Biscoff on half of the cookies. Dust the remaining cookies with powdered sugar and press on top to seal.

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

Tips & Variations

Use chilled dough to ensure clean, sharp cookie shapes and prevent sticking while cutting.

Substitute matcha powder with ground cinnamon or turmeric for different flavor profiles.

For a gluten-free version, try replacing all-purpose flour with a gluten-free baking blend.

Experiment with different fillings such as lemon curd, caramel, or flavored cream cheese.

Store cookies with a slice of bread in the container to help maintain softness.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days or frozen for up to 1 month before rolling and cutting. Thaw overnight in the fridge if frozen.

How do I prevent the cookies from spreading too much during baking?

Make sure your butter is softened but not melted, and chill the dough well before cutting and baking. Using parchment paper and keeping cookies spaced evenly helps them bake evenly without excessive spreading.