Ssuk (Mugwort) Butter Cookies

Jessica Yoon's avatar
Jessica Yoon


  • 14
    tablespoons butter, room temperature
    196 grams
  • 2/3
    cup powdered sugar
    80 grams
  • 1/4
    teaspoon salt
    1.5 grams
  • 1
    large egg white, room temperature
    30 grams
  • 1 3/4
    cup all purpose flour
    210 grams
  • 2
    tablespoons ssuk (mugwort) powder
    6 grams
  • white chocolate
  • sprinkles


Let’s make ssuk butter cookies!
Preheat the oven to 325°F and line two baking sheets with parchment paper. Prepare a pastry bag with a medium sized star tip.
In a medium bowl cream 14 tablespoons butter, room temperature (196 grams) with a hand held blender or whisk until smooth and creamy.
Add 1/4 teaspoon salt (1.5 grams) salt. Sift 2/3 cup powdered sugar (80 grams) into the bowl and mix until thoroughly combined.
Add 1 large egg white, room temperature (30 grams) and mix until incorporated.
Measure out 1 3/4 cup all purpose flour (210 grams). Switching to a rubber spatula, sift half the flour into the butter mixture and combine. Once almost all the flour has been incorporated, sift in the rest of the flour.
Add 2 tablespoons ssuk (mugwort) powder (6 grams) to the dough and mix until combined. Substitute with matcha powder if you can’t find or don’t want to use mugwort powder. Start by adding 1 teaspoon of matcha and add more to taste.
Transfer the cookie dough into the prepared pastry bag.
Pipe the dough into desired shapes and swirls, leaving about 1.5 inches or 3.75 cm between each cookie.
Bake for about 12 minutes or until the bottoms have started to turn golden. Remember to rotate baking sheets halfway through baking. Immediately transfer cookies to a cooling rack.
If desired, melt white chocolate and prepare sprinkles to decorate.
Once the cookies have cooled, dip in melted white chocolate and sprinkles if using.
Store in an airtight container at room temperature for 5 days.
Jessica Yoon's avatar
Let’s make ssuk butter cookies!