Cardamom Green Tea Butter Cookies Recipe

Sometimes, when no one is looking, I open the spice cabinet in my kitchen, pull out the cardamom, and sniff it. It is one of my favorite smells in the world – better than vanilla beans and lilacs. And that’s saying something, don’t you think?


As for matcha, I have been obsessed with green tea flavored foods for at least a decade now. It started with the palest tinted bowl of sushi-house ice cream in my early days and has been a love affair ever since.
A few months ago, I finally broke down and bought a bag of Japanese matcha powder at the local Asian grocer. Excitedly, I brought it home, stuffed it in my cabinet, and promptly forgot about it.
Not quite sure what to do with the stuff, but knowing I didn’t want to be typical and make ice cream, I let it sit around for a bit longer. Then one day I decided to dump some into a bottle of vodka and make fancy-smancy Green Tea Infused Vodka. Sounds good, right?

WRONG. It tasted acrid and bitter and looked disturbingly similar to some scum I once saw floating on the surface of a backwoods pond. So I shoved the bag of match powder back into the cabinet, sniffed the cardamom again, and wandered off to other distractions.

With a bit of experimentation and a smidge of pastry textbook research, I finally found a way to successfully use green tea powder AND do something with the cardamom besides stealth inhalation. I wasn’t sure how the cookies would turn out, but all reports from willing guinea pigs have been favorable and the cookies are disappearing from the cookie jar rather quickly.

Print Recipe
Cardamom Green Tea Butter Cookies
This revision to a basic butter recipe incorporates the flavor pairing of matcha (green tea powder) and ground cardamom to lend a complex aromatic flavor to the cookie.
Prep Time 10 mins
Prep Time 10 mins
  1. In a large mixer, use the paddle attachment to cream butter and sugars to a smooth consistency.
  2. Add egg yolks, matcha, cardamom and salt. Blend well.
  3. With mixer running, slowly add flour until well blended.
  4. Lay a sheet of plastic wrap on your work surface, and place an equal size of parchment paper on top of it.
  5. Form dough into a one-inch log on plastic wrap and parchment paper.
  6. Wrap log into a tight torchon, Use flat edge of a large knife to form into a square shape as rolling.
  7. Wrap log into a tight torchon, Use flat edge of a large knife to form into a square shape as rolling.
  8. Place torchons in refrigerator for a minimum of 4 hours, or overnight.
  9. Slice cookies in 1/2" medallions, place on silpat-lined baking sheet.
  10. Sprinkle cookies with sanding sugar, place in oven.
  11. Bake cookies at 350 degrees until slightly golden brown on bottom - approximately 10 minutes.
  12. Allow to cool on cooling rack.
Recipe Notes

By The Restaurant Widow

Adapted from The Fundamental Pastry

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