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
Scale
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
