This is one of my favorite recipes for matcha green tea shortbread cookies. There’s something about shortbread that reminds me of home. The buttery, simple, and not-too-sweet taste of shortbread makes a cookie that everyone loves. They’re sweet enough to kick the craving and tame enough for even those with picky tastes.
Naturally, I had to experiment with my classic recipe by adding matcha green tea powder. I’m a huge fan of matcha cookies in general, so creating this matcha green tea shortbread recipe just made sense.
The swirl in these matcha cookies was created after my second attempt. I wanted more than a light-green cookie. After a little experimentation, I found this quick and easy way to make swirled matcha cookies. The trick is simple: making two doughs with slightly different colors.
Once you roll the doughs together and slice, a perfect swirl appears.
Swirled Matcha Green Tea ShortbreadPublished: 2016-02-21
- ½ stick of unsalted butter at room temperature
- 3 tablespoons of confectioner’s sugar
- ½ egg yolk
- ¼ teaspoon of almond extract
- ½ cup of all-purpose flour
- 1 pinch of baking powder
- 1 small pinch of salt
- ½ tsp Epic Matcha green tea powder
For a dark-green dough, use 1 tsp of Epic Matcha green tea powder instead.
- Whisk butter and powdered sugar together until even and smooth.
- Fold in half the egg yolk and almond extract until mixture is even and smooth again.
- In a separate bowl combine flour, Epic Matcha powder, baking soda, and salt.
- Fold in butter mixture gradually, mixing the ingredients together vigorously until dough has formed into a thick, rough, and heavy dough.
- Roll into a ball and place in the refrigerator to cool.
- After allowing the doughs to chill, begin rolling the dough out with a rolling pin.
- Once the dough is rolled to about ⅛ of an inch, cut the dough into squares that are about 5 inches by 5 inches.
- Layer the squares on top of one another and gently roll the doughs together into a log. (Your logs should end up being about an inch in diameter.)
- Place the dough logs in the refrigerator and let cool for about an hour. During this time, the dough will harden and form together.
- Once your dough is ready for the oven, preheat your oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- Slice the dough into ¼-inch-thick pieces.
- Place on the lined baking sheet with about an inch of space between the matcha cookies.
- Bake for about 10 minutes or until the bottoms of the cookies become slightly golden brown.
Forming the cookies:
Baking the matcha cookies:
Yield Makes about 36 mini cookies that are about 1 inch in diameter
Generally speaking, the mixture will appear a little lighter than the dough will turn out. Don’t get worried if your mixture seems a little off-color. Once the dough has formed, you’ll have the lovely green color you’ve been working for.
(If you’re looking for an even darker color, don’t be afraid to add more Epic Matcha green tea powder.)
Serve with ceremonial grade matcha tea or invite friends over to experience the matcha tea ceremony.
These matcha cookies look and taste delicious. So don’t worry too much about getting your swirls perfect; they’ll be eaten all the same. (Quickly, might I add.) If you want to dress this recipe up, whip up this quick matcha frosting recipe to put on top of your matcha green tea shortbread cookies.
In the meantime, tell us how your matcha green tea shortbread cookies turned out. If you have any questions, don’t be afraid to ask. We keep up with our comments!
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