If you’ve been searching for a cookie recipe that feels both elegant and comforting, you’re in for a treat. This Matcha Green Tea Shortbread Cookies Recipe is one of those gems that I absolutely love making—and eating! The buttery richness combined with the subtle, earthy punch of matcha creates the kind of cookie you can’t help but come back for. Seriously, whether you’re a matcha enthusiast or a curious cookie lover, you’ll find these addictive, crumbly shortbreads totally worth every bite.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these in your pantry already, making it easy to whip up anytime.
- Perfect Texture: The cookies are buttery and tender, with that classic shortbread crumb that just melts in your mouth.
- Matcha Magic: The green tea powder adds a wonderful earthy flavor and beautiful color that looks as good as it tastes.
- Customizable Sweetness: You can easily add a drizzle of white chocolate or skip it to keep the focus on matcha.
Ingredients You’ll Need
I’ve kept this Matcha Green Tea Shortbread Cookies Recipe super straightforward, and each ingredient plays a key role. The salted butter gives that rich, decadent base, while powdered sugar ensures a silky smooth dough. And then, the star of the show: high-quality matcha powder, which is crucial for that pure green tea flavor.
- Salted butter: Make sure it’s at room temperature for easy mixing and creamy texture.
- Powdered sugar: This helps create the shortbread’s signature tenderness and smooth crumb.
- Matcha powder: Use a good culinary-grade matcha for a vibrant flavor and color—I’ve found freshness makes all the difference.
- All-purpose flour: The backbone of the dough; I sift it beforehand to avoid lumps.
- White chocolate (optional): I like to drizzle melted white chocolate on top for a little sweet contrast—totally optional but super fancy!
Variations
I love how flexible this Matcha Green Tea Shortbread Cookies Recipe is—there’s room to play around without losing that clean, buttery essence. Sometimes I swap the white chocolate drizzle for a dusting of powdered sugar or pair the matcha with toasted sesame seeds for a nutty twist.
- Matcha and White Chocolate: Melting white chocolate and drizzling it over the cooled cookies adds sweetness and a gorgeous look—I did this for a holiday party and everyone raved!
- Vegan Version: I’ve experimented with vegan butter, and while the texture is slightly different, it’s still delicious—just chill the dough a bit longer.
- Extra Crunch: Adding a handful of crushed pistachios to the dough adds a nutty bite and complements matcha beautifully.
How to Make Matcha Green Tea Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by placing your softened salted butter and powdered sugar in your mixer bowl fitted with the paddle attachment. Mix on medium speed for about a minute until you get a smooth, light mixture. This step is key—it helps the cookies become tender instead of dense. Next, add your matcha powder and mix again for about a minute, scraping down the sides to make sure that gorgeous green tea powder is evenly incorporated.
Step 2: Mix in the Flour
Turn the mixer down to low and add your sifted all-purpose flour. Mix just until everything starts coming together—don’t overmix or your cookies might become tough. You want the dough to be soft but not sticky.
Step 3: Shape and Chill the Dough
Transfer your dough onto a clean surface and shape it into a log about 2 inches in diameter. This method makes slicing the dough super easy and gives each cookie that classic round shortbread shape. Wrap it tightly with plastic wrap and pop it in the fridge for at least 30 minutes. I always find chilling helps set the dough firm enough for perfect slicing.
Step 4: Bake the Green Tea Shortbread
Preheat your oven to 325°F and line a baking sheet with parchment paper. Once chilled, slice your dough into 1/4-inch thick rounds and space them about 2 inches apart on the tray. Pop them in and bake for 13-15 minutes. You’ll know they’re done when the edges turn a lovely, light golden color. Don’t overbake—shortbread should remain pale for that tender texture.
Step 5: Cool and Drizzle
Move the cookies to a wire rack to cool completely. If you’re feeling fancy (which I often am), melt some white chocolate in short bursts in the microwave, then drizzle it over the cookies. Let it set before you store or serve.
Pro Tips for Making Matcha Green Tea Shortbread Cookies Recipe
- Use Fresh Matcha Powder: I learned the hard way that stale matcha tastes bitter. Fresh powder brightens the cookies with a vivid green and nuanced flavor.
- Chill the Dough Properly: Don’t skip the refrigeration step—it makes slicing so much cleaner and keeps cookies from spreading too much.
- Keep a Close Eye While Baking: Shortbread can go from perfect to overdone in minutes, so watch for that faint golden edge.
- Knife for Slicing: Use a sharp knife dipped in hot water before slicing to get smooth, clean edges.
How to Serve Matcha Green Tea Shortbread Cookies Recipe
Garnishes
I usually keep it simple by just adding a white chocolate drizzle, but sometimes I sprinkle a pinch of flaky sea salt on top before baking to bring out the matcha’s earthiness. Another fun idea is to dust the cookies lightly with extra matcha for an elegant finish.
Side Dishes
These cookies pair beautifully with a cup of green tea or milk. Personally, I like serving them alongside a light fruit salad or fresh berries to balance the richness. If you’re hosting, a creamy matcha latte complements them perfectly for a full matcha-forward experience.
Creative Ways to Present
For parties, I arrange these cookies on a wooden board with edible flowers and small bowls of white chocolate and matcha powder for guests to customize their cookies. You could also sandwich two cookies together with a white chocolate spread for a fun twist that’s been a hit at my family gatherings!
Make Ahead and Storage
Storing Leftovers
Store your Matcha Green Tea Shortbread Cookies in an airtight container at room temperature. I’ve kept mine fresh this way for up to five days with zero loss of texture or flavor. Just be sure to keep them away from direct sunlight and humidity.
Freezing
If you want to prep ahead, I recommend freezing the dough log wrapped tightly in plastic wrap. When you’re ready to bake, slice the frozen dough and bake directly from frozen—just add an extra minute or two to the baking time. This has saved me on busy days more times than I can count!
Reheating
Reheating isn’t usually necessary since shortbread is best at room temperature, but if you want to refresh them slightly, pop a few cookies in the oven at 300°F for 3–5 minutes. It revives that freshly baked feel without drying them out.
FAQs
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Can I use unsalted butter instead of salted butter?
Absolutely! If you use unsalted butter, just add a pinch of salt (about 1/4 teaspoon) to the dough to maintain the right balance of flavors. Salt enhances the matcha and sweetness beautifully.
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What’s the best way to store matcha powder?
Store matcha in an airtight container away from light and heat, preferably in the fridge once opened. This keeps it fresh and vibrant so your cookies taste their best.
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Can I make these cookies gluten-free?
Yes! I’ve swapped all-purpose flour with a gluten-free blend with good results. Just make sure your blend includes xanthan gum or another binder to maintain the classic shortbread texture.
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How do I avoid crumbly cookies that fall apart?
Be gentle when mixing and don’t overwork the dough. Also, chilling it properly helps the dough hold together and slice cleanly. If dough feels too dry, a tiny splash of milk can help—but usually it’s perfect as is!
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Can I skip the white chocolate drizzle?
Definitely! The cookies are incredible on their own. The drizzle is just a pretty, optional touch to add sweetness and contrast the earthiness of matcha.
Final Thoughts
This Matcha Green Tea Shortbread Cookies Recipe holds a special place in my kitchen because it’s so simple yet feels truly special. Whether you’re baking for yourself or sharing with friends, these cookies have a quiet elegance that never fails to impress. I hope you’ll try making them soon—you might just discover your new favorite cookie too, just like I did!
Print
Matcha Green Tea Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Description
Delight in the rich, buttery flavor of these Green Tea Matcha Shortbread cookies, perfectly balanced with the earthy notes of matcha powder and a delicate drizzle of white chocolate for an elegant finish. These tender, crumbly shortbreads are ideal for tea time or as a sophisticated treat any time of day.
Ingredients
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 room temperature salted butter and powdered sugar. Mix on medium speed for 1 minute until the mixture is smooth and creamy.
- Add Matcha: Add the matcha powder to the mixture and continue mixing for an additional minute. Scrape down the sides of the bowl as necessary to fully incorporate the matcha into the butter and sugar.
- Incorporate Flour: Lower the mixer speed to low and gradually add the all-purpose flour, mixing just until the dough comes together. Be careful not to overmix to keep the shortbread tender.
- Chill Dough: Transfer the dough to a clean surface and shape it into a log approximately 2 inches in diameter. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
- Prepare Oven and Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper and set it aside for baking.
- Slice Dough: Remove the chilled dough from the refrigerator and slice it into 1/4-inch thick rounds using a sharp knife.
- Bake Cookies: Arrange the sliced dough 2 inches apart on the prepared baking sheet to allow for slight spreading. Bake in the preheated oven for 13 to 15 minutes, or until the edges begin to turn a light golden color.
- Cool Cookies: Once baked, transfer the cookies to a wire rack and let them cool completely to firm up and develop their characteristic crumbly texture.
- Optional White Chocolate Drizzle: Melt the white chocolate in a microwave-safe bowl in 15-second intervals, stirring in between until smooth. Drizzle the melted white chocolate over the cooled cookies and allow it 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 can increase the matcha powder to 3 tablespoons, but be sure to adjust sweetness accordingly.
- Ensure the butter is fully softened to room temperature for easier mixing and a smoother dough.
- Chilling the dough helps prevent spreading and keeps cookies thick and tender.
- If white chocolate drizzle is omitted, the shortbread can also be dusted lightly with powdered sugar for a decorative touch.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
