Matcha White Chocolate Shortbread Cookies
Soft and chewy with a delicate, earthy sweetness, these matcha cookies pair perfectly with tea and add a vibrant pop of green to any dessert table.
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Why you’ll love matcha white chocolate shortbread cookies
These cookies are truly unique with a lovely green hue and flavor that is not too sweet. Plus they are soft and chewy, while remaining slightly crumbly around the edges - a consistency that is oh so satisfying!
Recipe Tips for the best matcha white chocolate shortbread cookies
Be careful not to overmix the dough, mix ingredients just until ingredients are well combined and dough sticks together. That will ensure the flakey texture that is signature to shortbread cookies.
Refrigerate the dough for 30 minutes prior to baking - this will help the shortbread hold their shape in the oven.
It can be difficult to tell when shortbread cookies are done - if they are puffed up in the center and have a light soft crust, they are done.
FAQ
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Shortbread cookies primarily consist of flour, butter, a little bit of sugar, and salt. They have a high flour to butter ratio at 2:1, which is what makes gives them their signature delicate and crumbly texture. They do not contain rising agents which makes them an idea cookie for shaping with cookie cutters because they won’t spread.
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The natural texture of shortbread cookies is slightly crumbly. If you find that your shortbread cookies are too crumbly you may need to add a little extra butter to help the dough stick together more. Try adding additional butter 1 tablespoon at a time until the dough holds together when pressed into a ball.
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Shortbread cookies should not spread during baking because there are no leavening agents included in the dough.
If your shortbread cookies spread, try leaving the dough in the refrigerator for a longer period of time or freeze the dough already cut into shapes prior to baking them
Helpful Kitchen Tools
Stand mixer or electric hand mixer
Spatula
Parchment paper
Rolling pin
Sandwich bags
Heavy cup with a flat base
Ingredients
Dough
1 cup butter, softened to room temperature
1/2 cup granulated sugar
½ teaspoon pure vanilla extract
2 cups flour, minus two teaspoons
2 teaspoons matcha powder
1/2 teasoon salt
Topping
1/2 cup almonds, crushed in a food processor
1 cup white chocolate melting chips
How to make matcha white chocolate shortbread cookies
Make the Dough
Soften the butter by letting it stand at room temperature for about two hours or place it in the microwave for 5 second intervals until it reaches a soft room temperature consistency. It works best to turn it over each 5 seconds so it softens evenly.
Beat the butter and sugar together on medium for about 30 seconds or until light and fluffy.
Add the Vanilla extract and mix well.
Add the flour, matcha powder, and salt and mix well, scraping down the sides of the bowl.
Roll the dough into a ball and cut the ball in half. Sandwich one of the dough balls between two sheets of parchment paper. Roll out the dough with a rolling pin until the dough is evenly about ⅜ - ¼ inch thick.
Using a cookie cutter, cut out shapes and place them on the pan about 1” apart. Repeat this process with the other dough ball until you have used all the dough. Place the pan(s) in the refrigerator for at least 30 minutes.
While the cookie dough is firming up in the refrigerator, preheat the oven to 350℉.
Bake for 10 - 12 minutes or until cookies puff up in the middle.
Let the cookies cool completely.
Make the topping
Once cookies have cooled completely, place 1/4 cup almonds into a ziplock bag and seal the bag. On a flat surface, use the base of a heavy cup to crush the almonds into small pieces. Set aside.
Place cookies on a wire rack with a piece of parchment paper underneath.
Add the white chocolate melting chips to a microwave safe bowl and heat them for 30 seconds. Stir and if they are not completely melted, put them in the microwave for another 15 seconds. Repeat until they are melted but be careful not to overheat.
Add the melted chocolate to a sandwich bag and trim the tip of one corner off to create a piping bag. Squeeze the chocolate through the hole to drizzle it onto each cookie.
As quickly as possible before the chocolate hardens, sprinkle almonds onto each cookie. I do this in a rhythm of four cookies at a time - drizzle four cookies, then sprinkle almonds onto them, then repeat on the next four cookies.
Let the chocolate harden completely before storing the cookies, at least 1 hour.
How to Store
Store matcha white chocolate shortbread cookies at room temperature in an air tight container for up to two days, or store in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.
You can also freeze matcha white chocolate shortbread cookies easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and let stand at room temperature 24 hours prior to serving.
Matcha White Chocolate Shortbread Cookies
Soft and chewy with a delicate, earthy sweetness, these matcha cookies pair perfectly with tea and add a vibrant pop of green to any dessert table.
Ingredients
Directions
- Make the Dough: Beat the butter and sugar together on medium for about 30 seconds or until light and fluffy. Add the Vanilla extract and mix well. Add the flour, matcha powder, and salt and mix well, scraping down the sides of the bowl.
- Roll the dough into a ball and cut the ball in half. Sandwich one of the dough balls between two sheets of parchment paper. Roll out the dough with a rolling pin until the dough is evenly about ⅜ - ¼ inch thick. Using a cookie cutter, cut out shapes and place them on the pan about 1” apart. Repeat this process with the other dough ball until you have used all the dough. Place the pan(s) in the refrigerator for at least 30 minutes.
- While the cookie dough is firming up in the refrigerator, preheat the oven to 350℉. Bake for 10 - 12 minutes or until cookies puff up in the middle. Let the cookies cool completely.
- Make the topping: Once cookies have cooled completely, place 1/4 cup almonds into a ziplock bag and seal the bag. On a flat surface, use the base of a heavy cup to crush the almonds into small pieces. Set aside.
- Place cookies on a wire rack with a piece of parchment paper underneath. Add the white chocolate melting chips to a microwave safe bowl and heat them for 30 seconds. Stir and if they are not completely melted, put them in the microwave for another 15 seconds. Repeat until they are melted but be careful not to overheat.
- Add the melted chocolate to a sandwich bag and trim the tip of one corner off to create a piping bag. Squeeze the chocolate through the hole to drizzle it onto each cookie. As quickly as possible before the chocolate hardens, sprinkle almonds onto each cookie. I do this in a rhythm of four cookies at a time - drizzle four cookies, then sprinkle almonds onto them, then repeat on the next four cookies.
- Let the chocolate harden completely before storing the cookies, at least 1 hour.
*Nutrition is auto-calculated by recipes generator.
