Matcha Shortbread Cookies
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These Matcha Shortbread Cookies are crisp, buttery and flavored with matcha powder. They’re delicious plain or drizzled with white chocolate!
If you like shortbread then these Matcha Shortbread cookies are going to blow your mind! They’re flavored with matcha powder which gives them a unique earthy taste and natural green color. They’re crisp, buttery and so easy to make with just 6 ingredients! I drizzled them with melted white chocolate to complement the matcha flavor but they’re also delicious plain. If you love matcha, you have to try my Matcha White Chocolate Chip Cookies, Matcha Sugar Cookies or Matcha Neapolitan Cookies!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.
Granulated sugar – sweetens cookies.
Matcha Powder – gives the cookies their matcha flavor and green color. Be sure to use culinary grade matcha powder. If you don’t want the matcha flavor to be as strong you can decrease it to 2 tbsp.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Matcha Shortbread Cookies
1. In a small bowl whisk all-purpose flour and salt. Set aside.
2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar, matcha powder and vanilla extract until light and fluffy.
3. Add the dry ingredients all at once then mix on low speed until just combined.
4. Divide dough in half then shape into flat discs. Wrap each tightly with plastic wrap then refrigerate for at least 1 hour or up to 3 days.
5. On a floured surface, roll out one disc of dough to about 1/4 inch thick. Cut out cookies and place on a baking sheet then freeze for at least 5 minutes.
6. Bake cookies at 325°F for 12 minutes or until the edges begin to lightly brown then allow to cool completely (my cookies were 2 inches but you may have to adjust the baking time if your cookies are smaller/larger). Repeat with the second disc of dough. You can reroll the dough scraps up to 2 more times. If desired, decorate cookies with melted white chocolate. Store Matcha Shortbread Cookies in an airtight container for up to a week at room temperature.
Pro Tips For Matcha Shortbread Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Keep the shortbread cookie dough cold! If you put warm cookies in the oven they will spread so I recommend freezing the cookies for a few minutes before baking them.
Frequently Asked Questions
What Is Matcha?
Matcha is a Japanese powder made from ground green tea leaves. It can be used for making tea, lattes or various baked goods. It has a very unique taste that is earthy and slightly bitter. When baking with matcha it’s best to use culinary grade matcha powder.
Can You Make Shortbread Cookie Dough In Advance?
Yes! Once you make this shortbread cookie dough you can either refrigerate it for up to 3 days wrapped tightly in plastic wrap or freeze it for up to 3 months wrapped tightly in plastic wrap and placed in a zip-top bag.
Why do you have to chill shortbread cookie dough?
You need to chill shortbread cookie dough in order to make the dough easy to work with and to prevent your cookies from spreading too much. If you’re dough is warm then it will become sticky and difficult to handle. I recommend chilling your dough for at least 1 hour before rolling it out and chilling your cookies in the fridge or freezer right before baking them.
Why Is Shortbread called Shortbread?
Shortbread gets its name from its crumbly texture which is a result of the dough’s high fat content. The traditional ratio for shortbread is 1:2:3 (one part sugar to two parts butter to three parts flour).
What’s the difference between sugar cookies And Shortbread?
Unlike sugar cookies, shortbread is made without eggs or any leavening agents. Shortbread also has a more crumbly texture as a result of the dough’s high fat content. If you’re looking for sugar cookie recipes try my Chocolate Chip Sugar Cookies or Sugar Cookies with Hershey Kisses.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- French rolling pin gives you more control than rolling pins with handles.
- Dough measuring strips for these Matcha Shortbread Cookies I used the blue strips which are 1/4 inch thick.
- Circle cookie cutter this is my all time favorite circle cookie cutter set! I used the 2-inch cutter for these shortbread cookies.
- Culinary Grade Matcha Powder
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Matcha Shortbread Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper
- 2-inch cookie cutter
Ingredients
- 300 g (2 1/2 cups) all-purpose flour
- ½ tsp salt
- 226 g (1 cup) unsalted butter, softened
- 100 g (1/2 cup) granulated sugar
- 3 tbsp matcha powder
- ½ tsp vanilla extract
- Melted white chocolate for decorating optional
Instructions
- In a small bowl whisk all-purpose flour and salt. Set aside.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar, matcha powder and vanilla extract until light and fluffy.
- Add the dry ingredients all at once then mix on low speed until just combined.
- Divide dough in half then shape into flat discs. Wrap each tightly with plastic wrap then refrigerate for at least 1 hour or up to 3 days.
- Preheat oven to 325°F and line baking sheets with parchment paper or silicone baking mats.
- On a floured surface, roll out one disc of dough to about 1/4 inch thick. Cut out cookies and place on a baking sheet then freeze for at least 5 minutes.
- Bake cookies for 12 minutes or until the edges begin to lightly brown then allow to cool completely (my cookies were 2 inches but you may have to adjust the baking time if your cookies are smaller/larger). Repeat with the second disc of dough. You can reroll the dough scraps up to 2 more times. If desired, decorate cookies with melted white chocolate.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Matcha Shortbread Cookies in an airtight container for up to a week at room temperature.
- Matcha shortbread dough wrapped tightly in plastic wrap and placed in a zip-top bag can be frozen for up to 3 months. Thaw in the fridge overnight before rolling and baking.
