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Delicate & Sweet Matcha Shortbread Cookies

4.59 from 17 votes
My Matcha Shortbread Cookies recipe gives you light, crumbly, sweet cookies with a gorgeous natural green hue.
A close up of a stack of Matcha Shortbread Cookies, one of the best shortbread recipes you'll find.

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Hi Bold Bakers!

I call my homemade matcha shortbread a sophisticated cookie. I love shortbread, like my 3-Ingredient Shortbread Cookies, but the green tea (matcha) really makes these cookies seem somehow more decadent.

This is a perfect recipe for someone who likes their desserts to be not-so-sweet! The vanilla flavoring and sugar are perfectly balanced by the matcha’s somewhat bitter, earthy flavors, all while still have that satisfying, crumbly shortbread texture. 

These matcha green tea shortbread cookies maintain the delicious simplicity of a good shortbread cookie but offer a distinct matcha flavor, and of course, that beautiful green coloring! 

A stack of matcha shortbread cookies next to a mug of tea.

What Is Matcha Shortbread?

Matcha, with its distinct green coloring, has become more and more popular around the world, and now you’ll be able to find it in plenty of desserts, popular coffee-chain drinks, and home baking! 

Matcha is a finely ground Japanese tea leaf powder. It’s slightly bitter and has an earthy taste. You may be able to find it in your local grocery store, but if not, check out your local Asian grocery store or Amazon. It is a little pricey, especially the 100% pure matcha powder, but it’s worth it, and a little goes a long way. 

These cookies are everything you know and love about shortbread cookies, but with that delicious green tea flavor added in! 

What You Need To Make Matcha Shortbread

  • Measuring Cups and Spoons
  • Electric mixer
  • Mixing bowls
  • Plastic wrap
  • Baking sheets
  • Parchment paper
  • 2-inch (5cm) round cutter

How To Make Matcha Shortbread Cookies

This recipe is just as simple as making shortbread cookies, but with the added ingredient—matcha. Here is how you make matcha shortbread cookies Here is how you make them (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Using an electric mixer, beat the butter, sugar, and vanilla extract together for a few minutes until it is light and fluffy.
  2. In a separate bowl, combine the flour, matcha powder, and salt. Gradually add this mixture to the butter mixture. 
  3. Gather the dough and press it into a flattened disk, wrap it in plastic wrap and let it chill in the refrigerator until it is firm—about 2 hours. 
  4. When you’re ready to bake your chilled dough, preheat your oven to 325°F (165°C) and line 2 baking sheets with parchment paper.
  5. Roll the dough into a 1/4-inch (6mm) thickness on a floured surface. Using a 2-inch (5cm) round cutter, cut out circles and place them on the prepared baking sheet. Gather and reroll any scraps and cut more cookies.
  6. Sprinkle the cookies with sugar and tap the cookies gently so the sugar sticks. Bake in your preheated oven for 18-22 until the cookies are dry and firm. They should not take on any color. Transfer to a wire rack and let the cookies cool completely. 

Gemma’s Pro Chef Tips For Making Matcha Shortbread

  • This dough can be made in advance for whenever you are craving a good shortbread cookie! Make the dough and keep it in the refrigerator for up to 3 days or freeze the dough for up to 1 month. If frozen, defrost the dough overnight in the refrigerator.
  • Matcha and chocolate are a wonderful combination. Make my homemade ganache and use it as a filling for matcha sandwich cookies! 
  • The matcha flavor in this recipe is fairly prominent. If you prefer a more subtle taste, reduce the matcha to 2 tablespoons.
  • You can add 1 1/2-cups (9oz/255g( of finely chopped white chocolate to these cookies to make the most delicious matcha-white chocolate chip shortbread! 
  • If you happen to have vanilla sugar, use this in place of the granulated sugar for an even more pronounced vanilla flavor!

A matcha shortbread cookie with a bite taken out of it

How Do I Store Matcha Shortbread?

You can store leftover matcha shortbread cookies in an airtight container at room temperature for up to 3 days. You can also make this dough in advance and keep it frozen for up to 1 month—check out my tips above! 

Don’t Miss More Cookie Recipes:

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Full (and printable) recipe below!

Matcha Shortbread Cookies Recipe

4.59 from 17 votes
My Matcha Shortbread Cookies recipe gives you light, crumbly, sweet cookies with a gorgeous natural green hue.
Author: Gemma Stafford
Servings: 36 cookies
Prep Time 15 mins
Cook Time 22 mins
Chill for 2 hrs
My Matcha Shortbread Cookies recipe gives you light, crumbly, sweet cookies with a gorgeous natural green hue.
Author: Gemma Stafford
Servings: 36 cookies

Ingredients

  • 1 cup (8oz/225g) butter (softened)
  • ½ cup (4oz/115g) granulated sugar (plus more for sprinkling)
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (11¼oz/319g) all-purpose flour
  • 4 tablespoons matcha powder
  • ¼ teaspoon salt

Instructions

  • With an electric mixer, beat butter, sugar, and vanilla extract together for a few minutes until light and fluffy.
  • In a separate bowl, combine flour, matcha powder, and salt, and gradually add this mixture to the butter mixture.
  • Gather and press the dough into a flattened disk and chill until firm, about 2 hours.
  • When ready to bake, preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper.
  • Roll out dough to a ¼ inch (6mm) thickness on a floured surface and cut circles with a 2-inch (5cm) round cutter. Place cookies on the prepared baking sheet. Gather and reroll any scraps.
  • Sprinkle cookies with sugar, tapping gently so that the sugar sticks, and then bake for 18-22 minutes, until the cookies are dry and firm (they should not take on any color). Transfer to a wire rack to let cool completely.
  • Store in an airtight container at room temperature for up to 3 days,
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Cyndi
Cyndi
1 year ago

Can it be rolled into a log and sliced?

Tiff
Tiff
1 year ago

This recipe has made my family so happy!! We are from Hawai’i originally and moved to Scotland in 2019. I brought about 5 pounds of matcha powder with us and have been looking for recipes to use it up (it was on sale at Costco before we moved, I may have gone overboard😂). Thank you for this🥰

Tracy Gieler
Tracy Gieler
29 days ago

I am not sure what I did wrong. My dough is rock hard, after refrigeration. It wasnt near the freezer🤷🏻‍♀️

alena
alena
1 month ago

Hi! I just finished making the “dough” and it is EXTREMELY dry and basically a powder? did I miss a step? I’m hoping after they chill for a few hours the dough will firm up, but I’m confused as to why it is sooo crumbly and dry. Please lmk if that sounds right or if I missed something!

Sarah
Sarah
3 months ago

Thank you for this recipe! I have a question about the flour measurements. Does 319g equal to 2 1/4 cups? I’m trying to figure out if my cup measurement is correct as it didn’t equal 319g when I did weigh it. Thank you!

Raina
Raina
7 months ago

I was looking forward to trying this recipe after making a batch of Lavender Shortbread cookies from a different site. My husband and I demolished them in a matter of days! However, after tasting the first Matcha Shortbread my husband’s reaction was, “Brutal.” The have a very bitter aftertaste and aren’t what I was excepting. Maybe it’s my matcha? I’ve never liked this particular matcha for tea but I’ve had success with other baked goods. I even tried frosting them with chocolate but they are still super bitter. I don’t know if I’ll make these again but if I do,… Read more »

Casey
Casey
9 months ago

I would love to make these cookies and send plates of them out as holiday gifts for my friends! The recipe says to store for three days in an airtight container. Some of my friends are across the country and definitely will not get the cookies for at least three days. Will they still be ok to eat if I wrap them in plastic wrap and ship them out? Thanks!

giò
giò
10 months ago

hey!! i wanted to make half a batch of plain cookies and half with matcha and i wanted to ask you how i would go about that? i’ve been looking at both recipes and this ones uses more flour which i guess is because of the matcha?

Dayna
Dayna
1 year ago

My cookies were waaaay more green than yiur picture. I used 3 TBsp of culinary grade matcha. They were delicious. I rolled some into 1 inch balls and pressed sugar on top to flatten with bottom of measiring cup. Delicious. They seemed to change flavor from frsh baked to next day….so.good!

Dwiprii
Dwiprii
1 year ago

Why cookie dough need to be put on frigde first? Im not good at waiting hehe

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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