Hey guys, it’s Sierra! Today I have for you an easy recipe to make amazing melt-in-your-mouth matcha green tea shortbread cookies!
Lately, I’ve been making a lot of different kinds of matcha cookies. As much as I love melty, chewy cookies, nothing beats the flaky, crisp ones — particularly the shortbread style. I’ve made this for my sister, my coworkers, Kevin, and his family, and I got an overwhelming amount of positive feedback. It was such a big hit that I wanted to share this simple, quick recipe with you.
What Is Shortbread?
Shortbread is a traditional Scottish biscuit, and it is not the same thing as sugar cookies! It’s called “shortbread” because the high proportion of butter creates a crumbly texture, in result, shortening the pastry. There are many variations and twists to baking shortbread cookies, but I stayed true to the classic way of making them, following the 321 ratio.
What is the 321 ratio? It’s the weight ratio of flour to butter to sugar (notice there is no egg in this recipe). These three are the main ingredients along with nothing else besides a pinch of salt, some vanilla extract, and matcha powder. Shortbread cookies also require the least amount of sugar among other types of cookies. Definitely a better choice if you are watching your sugar intake!
Getting the ratio right in a recipe is extremely important. Baking is no joke! In order for me to stay on top of these ratios, I did use a kitchen scale. But don’t worry–I have converted metric units to US Customary units for you.
One thing to keep in mind before getting started: feel free to substitute granulated sugar with powdered sugar for softer, melt-in-your-mouth cookies. I kept it as granulated sugar to keep mine a little crispier, but don’t worry, these will still melt in your mouth. Read more about it here.
Matcha Desserts
For this recipe, I decided to add an Asian twist to the traditional Scottish shortbread cookie recipe. Matcha has been a popular baking ingredient lately, and I can definitely understand why.
Unlike many Western desserts, for Asian desserts, the goal is to create a “not-too-sweet” dessert. When you buy something at an Asian bakery, the first flavor you notice should never be “sweet”. You’ll probably taste the main flavor, such as fruit or matcha, and the sweetness will be used to complement that flavor.
That was the goal with adding matcha to these shortbread cookies. The slightly bitter taste of the green tea powder helps offset the sweetness of the sugar, and it adds a bit more complexity to the flavor. The combination of the butter, matcha, and sugar creates an amazingly refreshing and light flavor compared to the normal richness of the classic shortbread cookie.
Now let’s get started on this addicting matcha green tea shortbread cookie recipe!
Looking for similar tea-based desserts? Check out our Earl Grey Pound Cake and Earl Grey Soufflé recipes!
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Matcha Green Tea Shortbread Cookies
Course: DessertCuisine: FusionDifficulty: Intermediate18
cookies1
hour30
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minutesThese matcha green tea shortbread cookies are so delicious that you’ll be amazed at how easy it is to make! By enhancing the flavor of traditional shortbread cookies with matcha, this is a modern take on a classic cookie that won’t go out of style any time soon. You have the melt-in-your-mouth texture of shortbread complemented by the smooth taste of matcha, creating a perfectly balanced cookie.
Ingredients
120 g unsalted butter, softened at room-temperature (8¼ tbsp)
60 g granulated sugar (4 tbsp + 1½ tsp)
180 g all-purpose flour (1 cup)
1 g salt (¼ tsp)
1 1/2 tbsp matcha powder add up to 2 tbsp for stronger flavor
1/2 tsp vanilla extract
3 tbsp powdered sugar (optional for decoration)
- Equipment
Mixing bowls
Hand mixer
Silicone spatula
Baking sheet
Directions
- Using a hand-mixer or a whisk, beat butter until creamy. Do not overbeat as you will add sugar and beat more. This step is just to make sure sugar will incorporate better into the butter
- Add sugar and beat until light and fluffy
- Sift in all-purpose flour and salt into the creamed mixture.
- Add in matcha powder and vanilla extract and beat until crumbles have formed and there is no unmixed dry ingredients
- Using your hands or spatula, press the mixture together until it combines into a dough
- Shape it to a rectangular block and wrap it in cling wrap. Chill in the fridge for at least 1 hour (or overnight)
- Preheat the oven to 350°F (175°C). Line the baking sheet with parchment paper or silicone mat
- Lightly cover the top with powdered sugar, sifting in the process (optional)
- Slice the block into ⅓ inch-thick pieces and place them on the baking sheet. These cookies don’t rise you don’t need to put too much spacing between them, but make to leave some room between each cookie
- Bake the cookies at 350°F (175°C) for 15 minutes. After removing them from the oven, let them cool on the baking sheet for 5 minutes. Transfer the cookies to wire rack to cool them. Lightly cover the top with sifted powdered sugar if desired. Be sure they are completely cooled before storing them away! Best kept in freezer and defrost in room-temprature or baked at 350°F (175°C) for 1-2 minutes
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Like it a lot. Will try when I have a chance.
Can testify to this recipe’s deliciousness~~
My nephew made these for me and they are so yummy.