Buttery Matcha Shortbread Cookies

A rectangular green tray with 2 rows of green matcha shortbread cookies. There are 2 cups of tea and a bouquet of flowers nearby.

5 from 1 vote

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.

Prep Time30

Cook Time45

Chilling20

Total Time1 35

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 85kcal

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

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