These Matcha Green Tea Shortbread Cookies are nothing less of amazing. The simple ingredient list for this shortbread recipe allows the earthy Matcha flavor to really shine through. They can be served plain or dipped in some melted chocolate of your choosing.
Is it just me or do all bakers go through phases? Mine is definitely a shortbread cookie phase. I finally combine my two recent obsessions, Matcha and shortbread, into these Matcha Green Tea Shortbread Cookies. They are crispy, sweet and earthy. They are great plain but even better when dipped in chocolate. And a dusting of Matcha powder over the chocolate dipped cookies make them absolutely front page worthy!
Matcha Green Tea Shortbread Cookies Recipe Tips and Tricks
- Allow butter to soften at room temperature, but not melted. You only want it soft enough to be malleable, but not so much that the cookie dough becomes a sticky mess.
- I made the dough on a very cold day and the butter didn’t soften completely. The dough turn out crumbly like a pie dough, but it can still be shaped into a disk and refrigerate per recipe direction. Do not try to add more butter or any liquid to soften it.
- I use a fluted Linzer cookie cutter without the insert for this recipe, but any similar size cookie cutter will work perfectly.
- Freezing the sliced cookies before baking will allow them to keep their shape better in the oven and is absolutely necessary in my book.
I should warn you that I have a slightly obsessive personality, and I don’t see this shortbread phase going away anytime soon. So just look out for even more shortbread recipe coming at ya next month. In the mean time make these Matcha Green Tea Shortbread Cookies, and check out the archive for previous shortbread recipes. Have fun!
What Else to Make with Matcha?
- Homemade Matcha Green Tea Latte
- White Chocolate Chip Matcha Cookies
- Matcha Green Tea Cupcakes with Whipped Cream
- Matcha Green Tea Coconut Mochi
- Baked Green Tea Donuts with Chocolate Ganache
Did you enjoy this recipe? Let me know in the comment or shoot me an email! I also welcome any and all recommendation/request. 🙂
- 4 ounce unsalted butter
- 1/3 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 cup + 2 tablespoon all-purpose flour
- 1 tablespoon Matcha green tea powder
- 1/8 teaspoon kosher salt
- Extra sugar for sprinkling
- 1/3 cup of dark chocolate for coating
- 1/3 cup of white chocolate for coating
- Green tea powder for dusting
- Let butter soften at room temperature out on the counter, but not melted.
- Measure out flour, Matcha green tea powder and salt into a medium mixing bowl, mix well to distribute thoroughly.
- Add sugar, soften butter and vanilla extract to the stand mixer bowl and beat with the paddle attachment until combined.
- Reduce mixer speed to low, and slowly add the flour mixture. Continue to mix on low speed until dough comes together. It should pull away from the side of the mixing bowl.
- Turn dough out onto a lightly floured board or counter top, and shape into a disk.
- Wrap well with plastic and refrigerate for 30 minutes to 1 hour.
- Roll dough to about 1/4” thick and cut out cookies with a 2” round or fluted cookie cutter. Re-roll the scrap dough and cut out more cookies until finished.
- Place the cookies in a container in layers, with parchment paper in between, and freeze for 30 minutes to 1 hour.
- Preheat oven to 350°F while the cookies are resting in the freezer.
- When the oven is ready, place cookies on a parchment line baking sheet an inch or two apart, sprinkle granulated sugar over the top of cookies generously and bake for 16 - 17 minutes just until the bottom is lightly brown.
- Remove from the oven and transfer to a wire rack to cool completely.
- Melt one type of chocolate in a heat proof bowl over a pot of simmering water, double boiler style. Stir with a spatula and take off the heat when almost completely melted.
- Continue to stir the chocolate until completely melted and smooth.
- Cover the cookies half way with melted chocolate by dipping them into the bowl or spooning the chocolate on, let the excess run off back into the bowl and place them on a parchment line baking sheet to harden.
- Repeat with the other type of chocolate coating.
- When chocolate is completely hardened, dust with matcha powder if desired.