Cookies

Delicate & Sweet Matcha Shortbread Cookies

4.75 from 12 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.

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:

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Matcha Shortbread Cookies Recipe

4.75 from 12 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
30 days ago

Can it be rolled into a log and sliced?

Tiff
Tiff
29 days 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🥰

Dwiprii
20 days ago

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

Michelle
28 days ago

What ingredient can I add to make a softer & chewier version? My family prefer soft baked cookies. Thanks!

sandra
sandra
29 days ago

Im sure they can be rolled, refrigerated, and then slices or shaped like most sugar cookie doughs

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!