Matcha shortbread cookies are easy, delicious, and make for the perfect cookie in our humble opinion. Shortbread cookies should be perfectly sweet, have a delightful crips texture, and melt in your mouth with all that buttery-goodness. This matcha shortbread cookie recipe ticks all those boxes, but with the tasty boost of matcha green tea powder.
Matcha has a delicious and rich flavor often described as being somewhat earthy, umami, and slightly sweet. It perfectly balances these shortbread cookies and, one could say, makes them even better.
Mixing bowl, electric mixer, plastic wrap, rolling pin, cookie cutter or glass, baking sheet, parchment paper, wire rack
Ingredients
Method
01
Cream the butter. In a medium bowl, beat the butter and vanilla together until creamed.
02
Add the sugar. Add the sugar and salt and mix until combined.
03
Add the flour. While beating on low, add the flour and matcha powder. Mix until combined.
04
Chill the dough. Shape the dough into a ball, then press it into a disc. Wrap in plastic wrap and chill in the refrigerator for at least 2 hours.
05
Preheat the oven. Heat the oven to 350°F and line a baking sheet with parchment paper.
06
Roll and cut. Roll the dough out ¾ inch thick and cut out cookies with a cookie cutter or glass. Re-roll the scraps and keep cutting until all the dough is used.
07
Arrange. Place the cookies on the sheet about 1 inch apart. Optional: return them to the refrigerator for 15–20 minutes to reduce spreading.
08
Bake. Bake for 10 minutes, rotating the sheet halfway, until the bottoms are golden brown.
09
Cool. Transfer to a wire rack and let cool.
Tips for making matcha shortbread cookies:
Make sure your dough is COLD. You want to chill the dough for at least an hour before using. You may even want to refrigerate your cut-out cookies for 10 minutes before baking in the oven if they’ve taken a bit to roll out and cut into shapes.
Use unsalted butter. Different manufacturers add different amounts of salt to their salted butter. Using unsalted butter and adding in salt allows more precise measurement.
If you don’t have cookie cutters, use a glass or mug.
You can make the dough ahead of time and keep in the freezer until you’re ready to use. When ready to use, let thaw just enough that you can roll out the dough and cut it.
Matcha shortbread cookies make for a wonderful base- feel free to add toppings like drizzled chocolate, toasted nuts or spices.
Culinary grade matcha works great in this recipe. Just be sure to sift your matcha before adding it to the flour.
Matcha is a type of green tea that is ground into a very fine powder. Unlike traditional green tea, matcha tea leaves are shaded the last few weeks before harvest. This allows the tea leaves to concentrate more of the nutrients in the leaves.
Young leaves are then harvested and pan fried. This process prevents oxidation and gives matcha the bright green hue it's so famous for. Because the entire tea leaf is consumed, matcha contains a high number of antioxidants and other beneficial compounds like polyphenols and vitamins and minerals.
What’s the difference between shortbread cookies and sugar cookies?
While they can look pretty similar, shortbread cookies and sugar cookies are actually quite different. Sugar cookies will be a bit lighter and sweeter while shortbread cookies are denser and have a more melt in your mouth feel. Sugar cookies contain a levening agent (baking soda or powder) which makes them ideal for cutting a decorating. Shortbread cookies tend to be less sweet, have a more buttery flavor and melt in your mouth.
These matcha shortbread cookies have a rich, buttery, umami flavor that make for a delicious treat no matter the season. With their vibrant green hue and delicate texture, these cookies are a testament to the perfect balance of simplicity and sophistication in baking. So, roll up your sleeves, get ready to sprinkle a bit of matcha magic, and savor these delectable cookies.
