Matcha Shortbread Cookies: Easy Slice-and-Bake Recipe
My morning matcha is my favorite quiet moment. One day I thought, why not bake with it too? That is how these matcha shortbread cookies came to be.
They are soft green, buttery and tender. The matcha adds a gentle, earthy, slightly sweet flavor that goes so well with butter. It tastes like a matcha latte turned into a cookie.
Want even more cookie box ideas? Browse all our holiday shortbread cookies.
This matcha shortbread is a slice-and-bake dough. You make the log, chill it, and slice it when you are ready. It is a pretty recipe for tea time, brunch tables, and holiday shortbread cookies boxes.
Why You Will Love This Recipe
- Soft green color that looks lovely on a cookie tray
- Gentle matcha flavor that is earthy and not bitter
- Only 7 simple ingredients
- Slice-and-bake dough with no cutters needed
- Crisp edges with a tender, sandy center
- Dough keeps well in the fridge or freezer
Ingredients
For the cookies:
- Unsalted butter, 1 cup (225 g), softened
- Powdered sugar, 2/3 cup (80 g)
- Vanilla extract, 1 tsp
- Fine salt, 1/4 tsp
- All-purpose flour, 1 3/4 cups (220 g)
- Matcha powder, 2 tbsp (12 g), culinary grade
- Cornstarch, 2 tbsp (16 g)
Ingredient Notes and Substitutions
- Matcha: Use culinary grade matcha with a bright green color. Dull, brownish matcha makes bitter, grey-green cookies. Ceremonial grade works too, but it costs more.
- Amount: 2 tbsp gives a clear matcha flavor. Use 1 1/2 tbsp (9 g) for a milder taste.
- Sifting: Matcha clumps easily. Sift it with the flour so the color is even.
- Cornstarch: It keeps the cookies extra tender. You can use 2 more tbsp of flour, but they will be a little firmer.
- Butter: If you only have salted butter, skip the added salt.
Step-by-Step Instructions
Step 1: Sift the Dry Ingredients
Add the flour, matcha and cornstarch to a bowl. Sift them together through a fine sieve. Stir until the color is one even, pale green. This stops green clumps in the dough.
Step 2: Cream the Butter and Sugar
Add the soft butter and powdered sugar to a large bowl. Stir with a spatula until smooth and creamy. Mix in the vanilla and salt.
Step 3: Add the Matcha Flour
Add the dry mix to the butter. Stir gently until a soft, crumbly dough forms. Press it together with your hands until it holds.
Step 4: Shape the Log
Place the dough on a sheet of parchment paper. Shape it into a smooth log about 2 inches (5 cm) wide and 8 inches (20 cm) long. Roll the parchment around it and twist the ends.
Step 5: Chill the Dough
Chill the wrapped log for at least 1 hour, until very firm. This gives clean slices and cookies that keep their shape.
Step 6: Slice and Bake
Heat your oven to 325°F (160°C) and line a baking sheet with parchment paper. Cut the log into rounds about 1/3 inch (8 mm) thick and place them 1 inch (2.5 cm) apart. Bake for 14 to 16 minutes. The edges should look set, but not brown, so the green color stays pretty.
Step 7: Cool
Let the cookies rest on the hot pan for 5 minutes. Move them to a wire rack to cool all the way. They get crisper as they cool.
Tips for the Best Results
- Sift the matcha. It is the best way to get an even color.
- Do not let the cookies brown. Brown edges turn the green dull.
- Chill the dough until very firm for clean, round slices.
- Turn the log a quarter turn after each slice to keep the round shape.
- Store in an airtight tin for up to 5 days. Keep them out of bright light so the color stays fresh.
- Use fresh matcha. Old matcha loses its color and flavor.
Variations and Add-ins
- Dip half of each cooled cookie in melted white chocolate
- Add 1 tsp of lemon zest for a bright, fresh twist
- Stir in 1/3 cup of white chocolate chips
- Dust the cooled cookies with a little powdered sugar
- Sandwich two cookies with a thin layer of white chocolate ganache
- Drizzle melted white chocolate over the cooled cookies
What to Serve With It
- A hot cup of green tea or jasmine tea
- A creamy matcha latte
- Fresh strawberries and whipped cream
- A scoop of vanilla ice cream on the side
- A tea party dessert tray
- A platter of other shortbread cookies
Matcha Shortbread Cookies
Ingredients
Method
- Sift the flour, matcha and cornstarch together into a bowl and stir until the color is even.
- In a large bowl, stir the butter and powdered sugar until smooth and creamy. Mix in the vanilla and salt.
- Add the dry mix and stir gently until a soft dough forms.
- Shape the dough into a log about 2 inches (5 cm) wide and 8 inches (20 cm) long. Wrap in parchment paper.
- Chill for at least 1 hour, until very firm.
- Heat the oven to 325°F (160°C) and line a baking sheet with parchment. Slice the log into rounds about 1/3 inch (8 mm) thick and place 1 inch (2.5 cm) apart. Bake for 14 to 16 minutes, until the edges are set but not brown.
- Cool on the pan for 5 minutes, then move to a wire rack to cool completely.
Notes
- Sift the matcha with the flour so the color is even.
- Do not let the cookies brown, or the green turns dull.
- Store in an airtight container for up to 5 days, or freeze the wrapped log for up to 2 months.
These matcha shortbread cookies are what I bake when friends come over for tea. Put a plate of them next to a pot of green tea, and the whole afternoon feels slow and nice.
They also look lovely next to other cookies. A soft green cookie on a tray next to red and golden ones is such a pretty sight. Try a white chocolate dip and see how fast they go!
For more shortbread cookie recipes you will love:
- Easy Lemon Shortbread Cookies
- Traditional Scottish Shortbread Cookies
- Chocolate Shortbread Cookies
- Pecan Shortbread Cookies
- Cranberry Orange Shortbread Cookies
- Cranberry Pistachio Shortbread Cookies
Want more ideas? See all of our holiday shortbread cookie recipes in one place.
