If you’re a fan of that delicate, earthy flavor and crave something melt-in-your-mouth buttery, then this Matcha Shortbread Cookies Recipe is going to become your new favorite. I absolutely love how these cookies balance the subtle bitterness of matcha with rich, creamy shortbread goodness. Whether you’re baking for a casual afternoon treat or a fancy tea party, this recipe hits all the right notes—trust me, your kitchen is about to smell amazing!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The earthiness of matcha blends beautifully with the buttery richness of shortbread for a cookie that’s not too sweet.
- Easy to Make: You only need a handful of ingredients and simple steps—ideal for both beginners and seasoned bakers.
- Customizable Fun: From adding white chocolate drizzle to tweaking cookie thickness, you can personalize these to suit your taste.
- Lovely for Gifting: They look elegant and hold up well, making them perfect for sharing during holidays or special occasions.
Ingredients You’ll Need
Let’s talk about what makes these cookies so incredibly delightful. The butter provides that melt-in-your-mouth texture, while matcha powder delivers a beautiful green color and signature earthiness. Powdered sugar keeps everything smooth and tender, and flour brings it all together. If you’re feeling fancy, the white chocolate drizzle adds a subtle sweetness and gorgeous finishing touch.
- Salted Butter: I always use room temperature for the best creaming results, which helps give the cookies their tender crumb.
- Powdered Sugar: This dissolves easily and keeps your dough smooth—no grainy texture here!
- Matcha Powder: Use a good quality culinary-grade matcha for vibrant color and rich flavor; this is the star of the show.
- All-Purpose Flour: Simple and versatile, it provides the perfect base without overpowering the delicate matcha flavor.
- White Chocolate (Optional): A little melt and drizzle goes a long way to elevate your cookies visually and taste-wise.
Variations
What I love most is how this Matcha Shortbread Cookies Recipe is so easy to tweak based on your mood or what you have on hand. I’ve experimented by adding different toppings or switching up some ingredients, and it always turns out delicious. Feel free to make it your own!
- White Chocolate Drizzle: I tried this once on a whim, and my family went crazy! The contrast between the green matcha and white chocolate is stunning and tastes heavenly.
- Vegan Version: You can swap salted butter for vegan butter if needed; just be aware the texture changes slightly but still delightful.
- Matcha & Almond: Adding a teaspoon of almond extract enhances the nutty notes and pairs perfectly with the matcha flavor.
- Thicker Cookies: Cutting the dough into slightly thicker slices gives you a softer, chewier cookie, which is great if that’s your preference.
How to Make Matcha Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar with Matcha Magic
Start by popping that room temperature butter and powdered sugar into your mixer (a stand mixer with paddle attachment is my go-to here). Beat on medium speed for about a minute until the mixture is smooth and creamy. Then sprinkle in your matcha powder and mix again for another minute. Keep an eye on the sides of your bowl and scrape down occasionally—you want every bit of that matcha perfectly incorporated for an even green hue and rich taste.
Step 2: Gently Incorporate the Flour
Switch your mixer to low speed and gradually add the all-purpose flour. Mix just until everything comes together—this is key because overmixing can make your cookies tough. You’ll see the dough start forming, rich and smooth but not sticky.
Step 3: Chill the Dough for Perfect Slicing
Transfer your dough to a clean surface and shape it into a log about 2 inches in diameter. Wrap it tightly in plastic wrap and let it chill in the fridge for at least 30 minutes. This resting time makes slicing the dough a breeze and helps the cookies hold their shape while baking.
Step 4: Slice and Bake to Golden Perfection
Preheat your oven to 325°F (160°C), and line a baking sheet with parchment paper. Take the chilled dough out, unwrap, and slice into thin 1/4-inch rounds using a sharp knife (you want clean cuts for even baking). Arrange the slices about 2 inches apart—they will spread a little but need room to keep their shape. Bake for 13 to 15 minutes or until the edges turn a delicate golden color. This is your cue that they’re perfectly crisp yet tender on the inside.
Step 5: Cool and Optional Chocolate Drizzle
Once baked, transfer your cookies to a wire rack and let them cool completely. If you’re feeling fancy, melt some white chocolate in the microwave in short bursts until silky smooth, then drizzle over cooled cookies with the back of a spoon or a piping bag. Let it set before serving or storing, and you’ve got a cookie that looks as good as it tastes.
Pro Tips for Making Matcha Shortbread Cookies Recipe
- Room Temperature Butter: I always make sure my butter is soft enough to cream easily but not melted—this balances the texture perfectly.
- Don’t Overmix Flour: Mixing just until incorporated keeps your cookies tender, which I learned after a few batches turned too crumbly.
- Sharp Knife is Key: Using a very sharp knife for slicing the dough means clean edges and even baking—no ragged cookies here.
- Let Cookies Fully Cool: Before drizzling chocolate or storing, fully cool your cookies to maintain crispness and keep the chocolate from melting.
How to Serve Matcha Shortbread Cookies Recipe
Garnishes
I personally love a delicate dusting of extra matcha powder on top of the chocolate drizzle—it amps up the green tea punch visually and flavor-wise. Some people sprinkle flaky sea salt for a fancy contrast, which also adds a little crunch and enhances the buttery goodness.
Side Dishes
These cookies are an absolute dream alongside a hot cup of green tea or jasmine tea. I also like serving them with a scoop of vanilla ice cream for an unexpected dessert treat that everyone raves about.
Creative Ways to Present
For a special occasion, I arrange these Matcha Shortbread Cookies Recipe delights on a tiered serving tray with fresh mint leaves and edible flowers. It makes any tea party or gathering feel extra fancy and festive without much effort on your part.
Make Ahead and Storage
Storing Leftovers
I store mine in an airtight container at room temperature, and they stay perfectly fresh for about 5 days. The key is to keep them away from humidity, which can soften that lovely crisp exterior.
Freezing
These cookies freeze beautifully! I usually freeze the dough log wrapped in plastic wrap, then slice and bake straight from the freezer, adding a couple extra minutes to the bake time. Baked cookies can also be frozen in an airtight container and thawed at room temp when you’re ready to snack.
Reheating
If you want to revive that fresh-baked warmth, pop your cookies in a low oven (about 300°F) for 3-5 minutes or microwave for 10-15 seconds. Don’t overheat or they’ll lose their texture, but this little trick makes them feel just baked again.
FAQs
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Can I use unsalted butter instead of salted butter?
Absolutely! If you choose unsalted butter, just add a pinch of salt to your dough to maintain the balance of flavors since salted butter adds a subtle seasoning.
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What’s the best way to measure matcha powder for this recipe?
Use a spoon to gently fill your measuring spoon and level it off instead of scooping directly from the container—that helps avoid clumps and ensures a smooth mix into your dough.
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Can I bake these cookies without the white chocolate drizzle?
Definitely! The chocolate drizzle is purely optional and doesn’t affect the cookie’s core flavor or texture, so feel free to skip it if you prefer a simpler look or taste.
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How do I avoid the cookies spreading too much in the oven?
Chilling the dough log properly before slicing is super important. If the dough is too soft or warm, the cookies tend to spread. Also, don’t slice your rounds too thin—about 1/4 inch thick works best.
Final Thoughts
This Matcha Shortbread Cookies Recipe holds a special place in my baking repertoire because it brings together simple ingredients with a flair of something elegant and unique. Every time I make these, friends and family can’t believe how something so easy can taste so luxurious. I really hope you give this recipe a try—you’ll enjoy the satisfying crunch and that subtle green tea depth as much as I do. Plus, the smiles when you share these beauties? Priceless.
Print
Matcha Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
This Buttery Green Tea Matcha Shortbread recipe offers a deliciously tender and crisp cookie infused with vibrant matcha flavor. Perfectly sweetened with powdered sugar and buttery richness, these shortbreads bring a delightful Japanese twist. Optional white chocolate drizzle adds an elegant finish, making these cookies a sophisticated treat for tea time or festive occasions.
Ingredients
Shortbread Dough
- 1 cup salted butter, room temperature
- 1 cup powdered sugar
- 2 tablespoons matcha powder
- 2 cups all-purpose flour
Optional Topping
- 1/4 cup white chocolate, for drizzle
Instructions
- Mix Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter and powdered sugar. Mix on medium speed for 1 minute until smooth and creamy, ensuring even incorporation.
- Add Matcha Powder: Add the matcha powder to the butter-sugar mixture and mix for an additional minute on medium speed. Scrape down the sides of the bowl as needed to incorporate all the matcha evenly.
- Add Flour: Reduce the mixer speed to low and gradually add the all-purpose flour. Mix just until the dough comes together without overworking it to maintain a tender texture.
- Shape Dough: Transfer the dough onto a clean surface and form it into a log about 2 inches in diameter. Wrap the log tightly with plastic wrap and refrigerate it for at least 30 minutes to firm up the dough for easier slicing.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper and set it aside to use later.
- Slice Dough: Remove the chilled dough log from the refrigerator. Using a sharp knife, slice the dough into 1/4-inch thick rounds. Take care to keep the slices even for uniform baking.
- Bake Cookies: Arrange the sliced dough on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading. Bake in the preheated oven for 13 to 15 minutes or until the edges just begin to turn golden brown.
- Cool Cookies: Transfer the baked cookies to a wire rack and allow them to cool completely. Cooling helps them set and enhances their crisp texture.
- Optional White Chocolate Drizzle: Melt the white chocolate in a microwave-safe bowl by heating in 15-second increments, stirring between each, until smooth and fully melted. Drizzle the melted white chocolate over the cooled cookies using a spoon or piping bag. Allow the chocolate to set before storing.
Notes
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a stronger matcha flavor, you may increase the matcha powder slightly, but be mindful not to compromise texture.
- Using room temperature butter is critical for proper creaming to ensure tender shortbread.
- If you don’t have a stand mixer, a hand mixer or mixing by hand with a sturdy spoon can be used, but mixing times may vary.
- Ensure even slicing of the dough log to bake cookies uniformly.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
