Buttery Matcha Shortbread Cookies

Whether you're new to matcha or a lifelong lover you’ll love this matcha shortbread cookie recipe. These cookies are bright green, buttery, with a subtle grassy matcha flavor.  This recipe (which starts with my classic shortbread cookie) was inspired by my trip to Tokyo and Kyoto, where I tasted some of the most incredible matcha treats. That trip changed the way I think about matcha, especially after learning about the different grades and how they impact flavor.

These matcha shortbread cookies are a delicious way to highlight the flavors of matcha in a simple shortbread recipe. If you love shortbread cookies, try two of my favorites: Strawberry Shortbread Cookies and Brown Sugar Shortbread. And if you plan to make these for a party, pair them with the strawberry cookies.

What Makes These Matcha Shortbread Cookies Special

A quick search online will show you countless matcha shortbread recipes, but here’s what makes this one stand out: I tested multiple brands of matcha powder to find the best matcha to use for these cookies.

Before my trip, I didn’t know there were different grades of matcha. Some are processed for desserts and lattes, while others are more bitter and used for savory dishes.

The best results came from a latte-grade matcha I picked up in Tokyo, but since that’s not always accessible, I recommend using Jade Leaf Matcha.  Whole Foods 365 brand matcha it’s widely available and produces a smooth, well-balanced flavor, but is still a little more bitter than Jade Leaf.

On the flip side, I don't recommend Sunfood brand matcha, as it left a strong, bitter aftertaste that overpowered the other flavors in these cookies.

The Perfect Balance of Flavor

My goal for this shortbread cookies recipe was to recreate the flavor of the delicious matcha latte I had in Tokyo. That latte made me fall in love with matcha in the first place. The latte was smooth and slightly sweet, with a creamy richness from the milk that balanced the earthy notes of the green tea.

I increased the sugar to 125 grams to mellow out the bitterness of the matcha. The cookie was good, but too sweet, and the matcha flavor was too subtle. It didn’t quite capture the magic of that Tokyo latte.

Then I had an idea: what if I added milk powder to mimic the creamy flavor of the latte? In my next test, I kept the original amount of sugar (114 grams) and added 2 tablespoons of milk powder along with 2 teaspoons of vanilla bean paste.

That was the trick. The milk powder added a subtle milky, vanilla-like sweetness that enhanced the matcha instead of overpowering it. The result is a cookie that tastes like a matcha latte in shortbread form, smooth, balanced, and just the right amount of green tea goodness.

Key Ingredients for Matcha Shortbread Cookies

This easy shortbread recipe contains the basic shortbread ingredients (flour, sugar, and butter) and below I explain the importance of the ingredients that make this cookie so good.

• Matcha (Green Tea) Powder: Matcha powder is the key ingredient for that bright green color and grassy flavor. There are different grades of matcha, so make sure to get the one specifically processed for desserts or lattes. Some matcha powders are purposely bitter and designed for more savory dishes.
• Non-Fat Milk Powder: The milk powder adds a creamy vanilla flavor that complements the matcha flavor and recreates that yummy matcha latte I had in Tokyo. Since I don't use a lot of milk powder, I buy it in bulk because you only need a little for this cookie recipe, and it can spoil.
• Vanilla Bean Paste: Adding vanilla bean paste is such a game changer for this recipe. It complements the matcha powder and milk powder to give the cookies a naturally sweet flavor without adding more sugar. If you don't have vanilla bean paste substitute with an equal amount of pure vanilla extract.

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

How to Make Matcha (Green Tea) Shortbread Cookies

Before your start mixing, measure out all the ingredients. This step is called mise en place and will help avoid mistakes.

Step 1: Place the butter, sugar, and matcha powder on a large mixing bowl.

Step 2: Cream the sugar, butter, and matcha powder until the mixture is creamy and well combined.

Step 3: Add the dry ingredients to the dough.

Step 4: Mix the flour in until the dough comes together.

Step 5: Roll out the cookie dough to 1/2-inch thickness on a floured work surface.

Step 6: Cut out cookies and prick the surface with a fork.

Step 7: Place the cookies on a parchment lined baking sheet.

Step 8: Bake the cookies at 300°F for 20-22 minutes.

How to Store These Cookies

These cookies will turn a lighter green, so store them in an airtight container to maintain the light green color. The cookies can be stored for up to 10 days, but the color will fade the longer they sit.

See the recipe card to learn how to freeze these cookies.

Tips for Perfect Matcha Shortbread

I want you to get the best results, so here are a few key tips:

• Weigh Your Ingredients. Shortbread relies on a precise 3-2-1 ratio (flour-butter-sugar by weight). Using a kitchen scale ensures the perfect texture. I reduced the amount of flour to account for the addition of the milk powder.
• Watch the Baking Time.  These cookies bake low and slow at 300°F for 20-22 minutes to preserve the delicate matcha flavor. Overbaking will make the cookies hard and intensify the slight bitterness.
• Poke the Dough Before Baking.  Pricking the unbaked cookies with a fork allows steam to escape, helping them bake evenly and maintain a smooth surface.

More Cookie Recipes

If you want more cookie recipes check out some of my favorites:

• Soft Vanilla Shortbread Cookies
• Chocolate Orange Shortbread Cookies
• Soft and Chewy Lemon Poppy Seed Cookies

If you make this buttery delicious shortbread cookies please leave a rating and a comment below.

Connect with me on Instagram and tag me @bakesbybrownsugar to share your recipe remake photos.

Like what you see? Click here to subscribe to Bake's by Brown Sugar Baking Newsletter to get free and delicious treats delivered to your inbox.

Want to Save This Recipe?

Enter your email below and I'll send it to your inbox.  Plus get new and recommended recipes sent to you every week!

Name *

Email *

Save!

By submitting this form, you consent to receive emails from Bakes by Brown Sugar.

Buttery Matcha Shortbread Cookies

5 from 1 vote

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Chilling: 20 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Whether you're new to matcha or a lifelong lover you'll love this soft butter matcha shortbread The cookies are bright green, soft, buttery, with a subtle grassy matcha flavor.  That flavor is balanced with the additional vanilla bean paste and milk powder to recreate the delicious matcha latte I had during a trip to Tokyo and Kyoto, where I tasted some of the most incredible matcha treats.

Servings: 30 cookies

PRINT RECIPE PIN REVIEW SAVE RECIPESaved! REMOVE ADS

Course: Dessert

Cuisine: American

Author: Cheryl Norris

Ingredients

• ▢ 11-3/4 ounces (320 grams) unbleached all-purpose flour
• ▢ 2 tablespoons (20 grams) nonfat milk powder
• ▢ 3/4 teaspoon Diamond kosher salt
• ▢ 8 ounces (227 grams ) unsalted butter room temperature
• ▢ 4 ounces (114 grams) granulated sugar
• ▢ 1 tablespoon matcha green tea powder
• ▢ 2 teaspoons vanilla bean paste

Cook ModePrevent your screen from going dark

Instructions

Make the Cookie Dough

• Place the flour, milk powder, and salt in a medium-sized bowl and whisk for about 30 seconds.
• Place the butter, sugar, matcha powder, and vanilla in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth and creamy, about 2 minutes. Stop the mixer, scrape down the bowl and paddle attachment.
• Add all the dry ingredients at once. Turn the mixer to low speed and mix until all the dry ingredients are combined and the dough forms into a cohesive dough ball. The dough will be crumbly at first, but then form into a dough ball or a couple of large clumps.
• Turn the cookie dough out onto a lightly floured surface. Divide the dough into 2 even pieces. Knead each piece until each is a cohesive ball.
• One at time roll each piece of dough to 1/2-inch thick. Use a 2-inch round cookie cutter to cut out the cookies. Place the cookies on a board or small sheet pan lined with parchment paper. Prick each cookie in the center with a fork. Pricking the cookies will allow the steam from the butter to escape when the cookies bake and ensure the cookies stay flat when baked.
• Chill the dough in the refrigerator for at least 20 minutes. Chilling the dough will help the cookies hold their shape when baking.

Bake the Cookies

• While the cookies are chilling preheat the oven to 300°F. Line a half-sized baking sheet with parchment paper.
• Place 12 cookies on the baking sheet and bake the cookies for 20-22 minutes. The bottom of the cookies will be lightly golden brown.
• Take the cookies out of the oven and allow them to cool for about 5 minutes on the cookie sheet before moving them to a cookie rack to completely cool.
• At this point the cookies are ready to eat.

Store the Cookies

• These cookies will turn a lighter green, so store them in an airtight container to maintain the light green color. The cookies can be stored for up to 10 days, but the color will fade the longer they sit.
• How to Freeze Unbaked Cookie Dough

  Cut out the cookies per the recipe directions.
• Place the cookies on a baking sheet lined with parchment paper and freeze the cookies for at least 8 hours. Place the cookies in a freezer-bag or freezer-safe container. Make sure to squeeze out as much air as possible from the freezer bag before sealing it tightly. Lay the bag flat in the freezer.
• Shortbread cookie dough can be stored in the freezer for up to 2 months. Bake the cookies directly from the freezer. Add 3-5 minutes to the baking time to account for the dough being frozen.

Notes

Weighing the Ingredients. For the best results weigh the flour, milk powder, sugar, and butter. This ratio of the ingredients is based on their weight, so weighing the ingredients will give you the best results.

Matcha Powder. They are different types of matcha powder. I used the type that is made for lattes and desserts. I recommend Jade Leaf Matcha. My second choice if Whole Foods 365 Matcha Powder.

Freezing Unbaked Cookies: Unbaked shortbread cookies can be frozen for up to 3 months. To freeze, place cut-out cookies on a parchment-lined baking sheet and freeze until firm (3 hours). Transfer to a freezer-safe container or zip-top bag, separating layers with parchment. Label with the date. Bake straight from frozen, adding about 2-5 minutes to the baking time.

Freezing Baked Cookies: Baked cookies can be frozen for up to 2 months. Cool completely before freezing. Freeze the cookies on a parchment-lined baking sheet until firm (about 2 hours), then transfer to a freezer-safe container or bag with parchment between layers. Label with the date. Thaw at room temperature for 1 hour before serving.

Nutrition

Calories: 85kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 6mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 235IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.2mg

PIN IT FOR LATER!If you like this recipe Pin it for later and make it at home. Post a picture and mention @bakesbybrownsugar or tag #bakesbybrownsugar!