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Buttery Matcha Shortbread Cookies Recipe

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4.4 from 50 reviews

These Buttery Matcha Shortbread Cookies combine rich, creamy butter with the subtle, earthy flavor of matcha green tea powder. Soft and crumbly with a delicate sweetness, they are perfect for an elegant tea time treat or a unique cookie to share with friends. Chilled before baking to hold their shape, these cookies deliver a perfectly tender texture and a beautiful pale green color that fades gently when stored.

Ingredients

Dry Ingredients

  • 11-3/4 ounces (320 grams) unbleached all-purpose flour
  • 2 tablespoons (20 grams) nonfat milk powder
  • 3/4 teaspoon Diamond kosher salt
  • 1 tablespoon matcha (green tea powder)

Wet Ingredients

  • 8 ounces (227 grams) unsalted butter, room temperature
  • 4 ounces (114 grams) granulated sugar
  • 2 teaspoons vanilla bean paste

Instructions

  1. Make the Cookie Dough: In a medium bowl, whisk together the flour, nonfat milk powder, and salt for 30 seconds to combine evenly. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, matcha powder, and vanilla bean paste on medium speed until smooth and creamy, approximately 2 minutes. Scrape down the sides of the bowl to ensure everything is well mixed.
  2. Combine Dry and Wet Ingredients: Add all the dry ingredients to the butter mixture at once. Mix on low speed until the dough comes together into a cohesive ball. Initially, it will be crumbly, but continue mixing until it forms large clumps or a dough ball.
  3. Shape the Dough: Turn the dough onto a lightly floured surface and divide it evenly into two portions. Knead each portion lightly until smooth and cohesive. Roll each piece out to about 1/2-inch thickness. Using a 2-inch round cookie cutter, cut out cookies and place them on a parchment-lined board or small sheet pan. Prick the center of each cookie with a fork to allow steam to escape during baking, ensuring they stay flat.
  4. Chill the Dough: Place the cut-out cookies in the refrigerator for at least 20 minutes. Chilling helps the cookies keep their shape while baking.
  5. Preheat and Bake: While chilling, preheat the oven to 300°F (150°C) and line a half-sized baking sheet with parchment paper. Arrange 12 cookies on the sheet and bake for 20-22 minutes until the bottoms are lightly golden brown.
  6. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, they are ready to serve.
  7. Store the Cookies: Store the cookies in an airtight container to help maintain their light green color, as they will naturally fade over time. They can be stored for up to 10 days.
  8. Freeze Unbaked Dough: After cutting out the cookies, freeze them on a parchment-lined baking sheet for at least 8 hours. Transfer frozen cookies to a freezer bag or airtight container with excess air removed and lay flat in the freezer. Dough can be frozen for up to 2 months. Bake cookies directly from frozen, adding 3-5 minutes to the baking time to account for frozen dough.

Notes

  • Pricking cookies before baking prevents puffing and helps achieve a flat, even surface.
  • Chilling the dough is essential for maintaining the cookie shape and texture.
  • Store cookies in an airtight container to preserve their subtle green color.
  • Frozen unbaked cookies bake best when baked directly from frozen with slightly increased bake time.
  • Use room temperature butter to ensure proper creaming and smooth cookie dough.

Find it online: https://justsosavory.com/buttery-matcha-shortbread-cookies-recipe/