Buttery Matcha Green Tea Shortbread Cookies
Matcha Shortbread
Delicate, buttery shortbread cookies infused with premium matcha green tea. A perfect treat for tea lovers.
Nutrition (per serving)
There is something truly magical about the combination of high-quality Japanese matcha and the rich, buttery crumb of a classic shortbread. These cookies aren't just a treat for the palate with their earthy, slightly sweet flavor, but also a feast for the eyes with their stunning vibrant green hue. They are my go-to when I want to impress guests without spending hours in the kitchen, offering a sophisticated and colorful twist on a timeless favorite.
The secret to the perfect matcha shortbread lies in the quality of the tea and the temperature of the butter. You want a ceremonial or high-grade culinary matcha to ensure that bright color and clean, floral taste. These cookies are wonderfully versatile—you can dip them in white chocolate for an extra touch of decadence or enjoy them plain with a hot cup of sencha. Either way, they melt in your mouth and leave you wanting just one more.
Ingredients
- Unsalted butter, softened:1 cup
- Powdered sugar:½ cup
- Vanilla extract:1 tsp
- All-purpose flour:2 cups
- Matcha powder:2 tbsp
- Salt:¼ tsp
- Granulated sugar for coating:2 tbsp
Instructions
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In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is smooth and light.
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Beat in the vanilla extract until well combined.
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Sift the all-purpose flour, matcha powder, and salt into the butter mixture.
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Stir on low speed or by hand until a cohesive dough forms. Be careful not to overwork the dough.
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Transfer the dough onto a piece of plastic wrap and shape it into a log about 2 inches in diameter.
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Wrap tightly and refrigerate for at least 1 hour, or until firm enough to slice easily.
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Preheat your oven to 325°F and line a large baking sheet with parchment paper.
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Remove the dough log from the fridge and roll it in granulated sugar to coat the outside, if desired.
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Slice the log into 1/4-inch thick rounds and place them on the prepared baking sheet, leaving an inch between each cookie.
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Bake for 12 to 15 minutes, or until the edges are set. You do not want them to brown, as this will dull the green color.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Notes
- Use a high-quality culinary grade matcha for the best color and a clean, non-bitter flavor.
- Chilling the dough is essential; it prevents the cookies from spreading too much and makes them easier to slice.
- For an extra fancy look, dip half of the cooled cookies into melted white chocolate and sprinkle with black sesame seeds.
