RECIPE: Matcha Rosettes

RECIPE: Matcha Rosettes

These buttery rosettes combine vanilla and matcha for the perfect bitter sweet taste!

Servings: 12 cookies 


  • 50g powdered sugar
  • 115g unsalted butter, room temperature
  • ½ tsp vanilla extract
  • 125g all purpose flour
  • ¼ tsp salt
  • 1 tbsp matcha powder


  1. Beat the powdered sugar and butter well - at least 5 minutes or until light and fluffy. Beat in the vanilla extract. 
  2. Sift in flour, salt and matcha powder in three batches, each time folding dry ingredients into the wet ingredients gently until combined.
  3. Transfer to a piping bag fitted with a rosette icing tip (pictured are cookies using a Wilton 1M tip). Line a baking sheet with parchment paper and pipe your cookies 2-3 cm apart:
      • Starting from the center and holding the bag vertically, pipe out the cookie dough in a swirl motion until a circular cookie is formed.
      • Tilt and pull away the icing bag to release the dough.
      • Repeat this motion until the baking sheet is filled.
4. Chill the baking sheet with the cookies for at least 30 minutes.
5. Preheat the oven to 160°C or 325°F.
6. Bake the cookies for approximately 12-15 minutes, watching carefully and removing once the edges are the slightest golden brown.
7. Remove from the oven and let cool on the baking sheet.
8. Store in an airtight container in a cool, dry place for 5 days.

Recipe available in our Baking: "Amai" Care Package

Yaz GentryAbout the recipe creator and photographer: Yaz Gentry is a freelance recipe developer and food-lover based in Tokyo, Japan. Half-Japanese and half-American, she enjoys fusing together seasonal ingredients and dishes from both cultures as a reflection of her mixed heritage. You can follow her culinary adventures on Instagram @blissprovisions and at

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