Matcha Green Tea Shortbread Cookies are crispy and buttery, and easy to make! Green tea powder adds subtle flavor and a gorgeous green color.
Do you like this flavor combo? Be sure to try my Chai Shortbread recipe too!
This recipe was developed in partnership with my friends at Imperial Sugar. Find the full recipe HERE!
These super cute Matcha Shortbread Cookies are so easy to make, with a buttery, crispy edge, a sweet, tender center, all with the subtle flavor of green tea. Only 4 ingredients are needed and they are perfect with a cup of coffee or tea. Drizzle them with a little white chocolate and you have a Cookie Matcha Latte! The naturally vibrant green color is festive for St. Patrick’s Day, Christmas, or spring in general!
What is Matcha Green Tea Powder?
The literal translation of Matcha is “powdered tea”. When you make green tea, you steep the leaves in hot water and remove the tea bag (or leaves) from the water and enjoy! With matcha green tea, the leaves are pulverized and whipped into water or milk so that you actually drink the leaves.
What does matcha taste like?
Matcha green tea has a unique flavor. It’s a little earthy and grassy, but also a slight sweetness, which makes it perfect in cookies. The flavor can be intense if too much is added, but you can adjust the amount of Matcha you add to tea and cookies as desired!
Matcha Shortbread Ingredients:
Find the full recipe and list of ingredients HERE.
- Salted butter at room temperature. Using salted butter in this recipe means you don’t need to use salt in the recipe as well. If you prefer to use unsalted butter, you can add 1/2 teaspoon of kosher salt!
- Granulated sugar. The use of powdered sugar in this recipe adds creaminess to the texture of the cookie.
- Matcha powder. You can find matcha in your local stores or online. There are different grades of matcha powder, but I found that in this cookie recipe, you don’t need to spend more on refined matcha. You will notice that the flavor intensity will change from brand to brand.
- All purpose flour
- Optional – white chocolate for drizzling or dipping
- In the bowl of your stand mixer fitted with the spatula, combine the butter and powdered sugar, mixing on medium speed for 1 minute, until smooth. Add the matcha powder and mix for an additional minute, scraping down the sides if necessary, being careful to incorporate all the matcha powder.
- Turn mixer to low speed and add flour, mixing until just blended.
- Transfer the dough to a clean surface and shape the dough into a log 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside.
- Take the dough out of the fridge and cut it into 1/4 inch slices with a knife.
- Place the sliced dough on the prepared baking sheet 2 inches apart and bake for 13 to 15 minutes, until the cookies begin to brown around the edges.
- Transfer the cookies to a wire rack to cool completely.
- Optional – Melt the white chocolate in a microwave safe bowl in 15 second increments until melted and smooth. Drizzle over cookies and allow chocolate to harden before storing.
Why you should chill your dough:
Cooling the dough before making the cookies will give the green tea flavor time to intensify. Cooling the dough also makes them easy to slice and prevents spreading too much.
These cookies will keep for up to 5 days at room temperature. You can also freeze them airtight for up to 30 days for better freshness.
NOTE: I have noticed that the longer Matcha Shortbread Cookies are exposed to air, the more the color may oxidize a bit, becoming less green. The flavor remains the same, but if you want to keep the green color as bright as possible, the less exposure to air the better!
FIND THE COMPLETE RECIPE HERE