Matcha Shortbread Cookies

These matcha shortbread cookies are buttery, crisp, and have just the right amount of earthy green tea flavor.

They’re simple to make with just a few ingredients, and the beautiful green color makes them extra special.

Whether you’re a matcha lover or just looking for a fun new cookie to try, this recipe is a winner!

Let’s get baking!

What You’ll Need

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar
• 1 ¾ cups all-purpose flour
• 1 tablespoon matcha powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Pro Tips

1. Use high-quality matcha – Ceremonial or high-grade matcha will give the cookies a vibrant green color and a smooth, delicate flavor. Lower-quality matcha may taste bitter.
2. Don’t overwork the dough – Mix until just combined to keep the cookies tender and crumbly.
3. Chill the dough – This makes slicing easier and helps the cookies hold their shape.
4. Use a sharp knife – A dull knife can squish the dough instead of giving you clean cuts.
5. Sift the matcha powder – This prevents clumps and ensures an even color in the dough.

Tools You’ll Need

• Mixing bowl
• Hand mixer or stand mixer
• Fine-mesh sieve
• Rubber spatula
• Plastic wrap
• Sharp knife
• Baking sheet
• Parchment paper

Substitutions & Variations

• Swap the vanilla – Almond extract adds a nutty twist.
• Use brown sugar – For a deeper, caramel-like sweetness.
• Dip in chocolate – Half-dip the cookies in melted white or dark chocolate for extra flavor.
• Add citrus zest – A little lemon or orange zest brightens up the flavor.

Make-Ahead Tips

• The dough can be made ahead and kept in the fridge for up to 3 days or frozen for up to a month. Slice and bake whenever you’re ready!

How to Make Matcha Shortbread Cookies

Step 1: Cream Butter & Sugar

In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.

Step 2: Sift Dry Ingredients

In a separate bowl, sift together the flour, matcha powder, and salt to remove any lumps and evenly distribute the matcha.

Step 3: Combine Wet & Dry Ingredients

Slowly mix the dry ingredients into the creamed butter mixture, adding vanilla extract. Stir until a soft dough forms.

Step 4: Shape & Chill the Dough

Form the dough into a log (about 2 inches in diameter), wrap it tightly in plastic wrap, and chill in the fridge for at least 1 hour.

Step 5: Slice the Dough

Once chilled, unwrap the dough and slice it into ¼-inch thick rounds using a sharp knife.

Step 6: Bake the Cookies

Preheat the oven to 325°F (163°C). Place the sliced cookies on a parchment-lined baking sheet and bake for 12–15 minutes, or until the edges are lightly golden.

Step 7: Cool & Serve

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before enjoying.

Leftovers & Storage

• Store in an airtight container at room temperature for up to a week.
• Freeze baked cookies for up to 2 months; just let them thaw at room temp before serving.

Final Thoughts

These matcha shortbread cookies are a simple but elegant treat, perfect for tea time or as a gift. I hope you give them a try! If you do, let me know in the comments—I’d love to hear how they turned out! 💚🍪