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Matcha Shortbread Cookies

Easy matcha shortbread cookies with a soft green tea flavor and a buttery, sandy crumb. A simple slice-and-bake recipe for tea time and holiday cookie boxes.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Japanese
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened (225 g)
  • 2/3 cup powdered sugar 80 g
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt
  • 1 3/4 cups all-purpose flour 220 g
  • 2 tbsp culinary grade matcha powder 12 g
  • 2 tbsp cornstarch 16 g

Method
 

  1. Sift the flour, matcha and cornstarch together into a bowl and stir until the color is even.
  2. In a large bowl, stir the butter and powdered sugar until smooth and creamy. Mix in the vanilla and salt.
  3. Add the dry mix and stir gently until a soft dough forms.
  4. Shape the dough into a log about 2 inches (5 cm) wide and 8 inches (20 cm) long. Wrap in parchment paper.
  5. Chill for at least 1 hour, until very firm.
  6. 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.
  7. 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.