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Matcha Shortbread Cookies

AuthoradminCooking MethodDifficultyBeginner

I love matcha green tea powder & I use it often. These Matcha Shortbread Cookies showcase both it’s beautiful color & flavor. They are the perfect cookie for any time of the year!

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 2 1/4 cups unbleached AP flour
 2 tablespoons matcha powder
 1/4 teaspoon kosher salt
 1 cup (2 sticks) unsalted butter, slightly softened
 1/2 cup granulated sugar
 1 tablespoon each green & white sanding sugar
1

Pre-heat the oven to 325 degrees F with the rack in the middle. Line two baking sheets with parchment paper or silicone liners.

2

Whisk together flour, matcha & salt, set aside.

3

In a mixer with a paddle attachment, cream the butter & sugar together for a few minutes until well combined, medium high speed.

4

Turn mixer down to medium-low speed, Add the flour mixture in 3 additions. Scraping down the sides as needed. Mix another minute on medium, ingredients should be well combined. Place dough onto a work surface. Press dough together with your fingers.

5

Pat dough into 2 discs. Cover in plastic wrap & refrigerate the piece you are not using. Roll dough into 1 inch balls. Pat each ball into a 1/2 inch cookie. Press the sanding sugar into the tops of each cookie.

6

Bake on a parchment or silicone lined baking sheet for 10-12 minutes. Remove from the oven, let cool for a few minutes & transfer to a cooking rack.

7

This dough can be shaped into discs, tightly wrapped in plastic wrap & stored in the fridge (up to a week) or store in the freezer up to a month. Thaw to use.

Ingredients

 2 1/4 cups unbleached AP flour
 2 tablespoons matcha powder
 1/4 teaspoon kosher salt
 1 cup (2 sticks) unsalted butter, slightly softened
 1/2 cup granulated sugar
 1 tablespoon each green & white sanding sugar

Directions

1

Pre-heat the oven to 325 degrees F with the rack in the middle. Line two baking sheets with parchment paper or silicone liners.

2

Whisk together flour, matcha & salt, set aside.

3

In a mixer with a paddle attachment, cream the butter & sugar together for a few minutes until well combined, medium high speed.

4

Turn mixer down to medium-low speed, Add the flour mixture in 3 additions. Scraping down the sides as needed. Mix another minute on medium, ingredients should be well combined. Place dough onto a work surface. Press dough together with your fingers.

5

Pat dough into 2 discs. Cover in plastic wrap & refrigerate the piece you are not using. Roll dough into 1 inch balls. Pat each ball into a 1/2 inch cookie. Press the sanding sugar into the tops of each cookie.

6

Bake on a parchment or silicone lined baking sheet for 10-12 minutes. Remove from the oven, let cool for a few minutes & transfer to a cooking rack.

7

This dough can be shaped into discs, tightly wrapped in plastic wrap & stored in the fridge (up to a week) or store in the freezer up to a month. Thaw to use.

Matcha Shortbread Cookies

~ Marla Meridith

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