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Blog / Matcha Shortbread Cookies Recipe

Time: 30 minutes active + 2 1/2 hours waiting
Quantity: about 12 cookies

Equipment

• Small saucepan
• Food processor
• Plastic wrap
• Cookie sheet
• Food-safe brush (optional)

Ingredients

• 1/2 cup (1 stick) butter, cut into large pieces
• 1 tablespoon matcha
• 1 cup flour
• Heaping 1/4 teaspoon salt
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 tablespoon milk (optional)
• Sprinkles (optional)

Instructions

Matcha Butter

This part can be done about a day ahead of time if desired. Store the matcha butter, covered, in the refrigerator.

1. Melt butter in saucepan over low heat.
2. Add matcha to butter and stir.
3. Continue to stir and heat mixture on very low heat for 10 minutes.
4. Pour butter mixture into a small bowl.

Cookies

1. Allow matcha butter to reach room temperature, about 2 hours.
2. Pulse flour and salt in food processor until combined.
3. Add powdered sugar, matcha butter, and vanilla and pulse until dough just forms. It will be extremely crumbly. Add a teaspoon of water if it looks overly dry, but don't overdo it.
4. Turn dough out onto plastic wrap and form into a cylinder approximately 2 1/2 inches in diameter.
5. Place dough log in refrigerator for 30 minutes.
6. Preheat oven to 375 degrees Fahrenheit.
7. While oven is heating, cut dough log into segments approximately 1/3 inch thick and place on cookie sheet. If any of the segments fall apart, just squish them back together with your fingers.
8. Optional: Pour milk into small bowl and use brush to apply to top surface of cookies. Do it very sparingly, or the cookies will become soggy. Apply sprinkles to cookies.
9. Bake for 10-12 minutes, until the underside of the cookies turns slightly brown. Don't overbake.
10. The cookies will be slightly soft, but will solidify after cooling for at least 5 minutes. After that, transfer to a wire rack or plate to cool further.