If you’re a fan of delicate, buttery cookies with a hint of earthy green tea flavor, these Matcha Shortbread Cookies will quickly become a favorite. The vibrant matcha powder adds a beautiful color and subtle bitterness that balances perfectly with the rich, tender shortbread texture. These cookies are simple to make, elegant enough for special occasions, and a delightful treat to enjoy with a cup of tea or coffee.

Matcha Shortbread Cookies

Why You’ll Love This Recipe

This recipe blends classic buttery shortbread with the unique, aromatic taste of ceremonial grade matcha powder, giving your cookies a sophisticated twist. They’re lightly sweetened and melt-in-your-mouth soft, making them a crowd-pleaser for both matcha enthusiasts and newcomers. Plus, the dough is piped into charming shapes, adding a touch of artistry to your baking.

Ingredients

tip: you can find a full list of ingredients and measurements in the recipe card below

2 cups (240 g) all-purpose flour
¼ cup (30 g) cake flour
½ teaspoon salt
1 tablespoon (10 g) matcha powder, ceremonial grade
1 cup (227 g) unsalted butter, room temperature
½ cup (100 g) granulated sugar
2 egg yolks
2 teaspoons (10 g) vanilla extract
2 tablespoons (30 g) whole milk

Instructions

Prepare your refrigerator and baking sheets. Make space in your fridge for a baking sheet to chill the cookies. Line two baking sheets with parchment paper or silicone baking mats and set aside.
Sift the dry ingredients—flour, cake flour, salt, and matcha powder—into a medium bowl. Whisk to combine and set aside.
In a stand mixer fitted with a paddle attachment, cream the butter on medium speed until smooth (about 1 minute). Gradually add sugar while mixing on low, then increase to medium speed and beat until light and fluffy (about 3 minutes). Scrape down the bowl sides as needed.
Add egg yolks, vanilla extract, and milk to the butter mixture. Mix on medium speed until fully incorporated, scraping down the bowl as necessary.
Add the sifted dry ingredients to the mixer in two parts. Mix on low speed until just combined and no flour streaks remain.
Transfer the cookie dough into a large piping bag fitted with a ½-inch open star tip. Pipe cookies onto the prepared baking sheets, creating rosettes, pretzels, circles, or squares. Leave about 1 inch of space between each cookie. If you like, sprinkle with festive sprinkles or coarse sugar.
Chill the shaped cookies in the refrigerator for 1 hour. Meanwhile, preheat your oven to 350°F (175°C) and position the rack in the middle.
Bake cookies one tray at a time for 9–11 minutes, or until the edges are just starting to turn a light golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Variations

Add a dusting of powdered sugar or drizzle melted white chocolate for an elegant finish.
Mix in finely chopped nuts like pistachios for a crunchy contrast.
Experiment with different shapes or piping tips for creative presentation.
For a citrus twist, add a teaspoon of lemon zest to the dough.

Heating and Storage

Store cookies in an airtight container at room temperature for up to one week. They also freeze well—just thaw before serving to maintain their tender texture.

Frequently Asked Questions

Can I use regular green tea powder instead of ceremonial grade matcha?

Ceremonial grade matcha has a sweeter, more vibrant flavor and color. Using culinary or lower-grade matcha might result in a more bitter taste and duller color.

What if I don’t have cake flour?

You can substitute cake flour with all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch.

Can I make the dough ahead of time?

Yes! The dough can be prepared and refrigerated overnight before piping and baking.

How do I store leftover cookies?

Keep them in an airtight container at room temperature for up to a week or freeze them for longer storage.

Can I make these cookies vegan?

You can substitute butter with vegan margarine and use a flax egg in place of yolks, but the texture and flavor will vary.

What other piping tips can I use?

Any star or round piping tip around ½ inch in diameter works well for shaping these cookies.

Why do I need to chill the dough before baking?

Chilling helps the cookies hold their shape during baking and improves the texture.

Can I use powdered sugar instead of granulated sugar?

Granulated sugar helps achieve the right texture, but you can substitute powdered sugar if needed; expect a softer cookie.

What is the best way to serve these cookies?

They pair beautifully with hot tea or coffee and make a lovely gift when packaged in decorative tins.

Can I add flavors like almond or orange?

Yes! Add a teaspoon of almond or orange extract to the dough to change up the flavor profile.

Conclusion

These Matcha Shortbread Cookies are a stunning treat with their buttery texture and subtle green tea flavor. Easy to prepare and perfect for gifting or enjoying with a warm beverage, they bring elegance and delight to any occasion. Whether you’re a seasoned matcha lover or just looking for a new cookie recipe, this one’s a must-try.

Chef sara