Matcha Shortbread Cookies

author: Gemma Stafford source:


  • 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


  • 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,