If you love green tea and shortbread cookies, you will definitely love these matcha shortbread cookies.
With its crumbly, melt in the mouth texture, and an intense green tea flavouring, this shortbread cookies will surely make you happy!
Matcha Shortbread Cookies with White Chocolate Centers and Sugar Glaze
These shortbread cookies are very easy to make. You only need 5 ingredients, including the white chocolate and the matcha powder, and the rest are butter, sugar and plain flour.
Shaping the matcha cookies is not hard either. You can roll and cut them with any cookie cutter, or simply roll and cut them into bars or squares.
I choose to make these green tea cookies with an intense green tea flavor because I wanted the green tea to be prominent in the cookies. And to match that, I added white chocolate centers and a pretty glaze drizzle. The white chocolate and the glaze icing complement the intense matcha flavor so perfectly well, making these the best matcha shortbread cookies!
How to Make Matcha Shortbread Cookies
- Plain flour
- Granulated sugar & powdered sugar
- Matcha (Green Tea) powder
- White chocolate buttons
Making the cookies
Mixing the matcha shortbread cookie dough
Unlike the rubbing-in method I used to make my classic shortbread cookies here, these matcha shortbread cookie dough is mixed using the creaming method.
- To begin with, add butter and sugar into a medium-sized bowl.
- Beat both until the mixture turns creamy.
- Measure the flour into a separate bowl and add the matcha powder to it.
- Sift both into the creamed butter and sugar mixture.
- To avoid the flour from flying, mix it into the creamed mixture with a spatula. Once the flour is blended in, you can use your mixer to mix it in thoroughly.
- Turn it onto your work space and form into a ball.
Shaping the shortbread cookies
- Divide the dough into smaller sections.
- Roll it between 2 sheets of parchment papers.
- For consistent thickness, use rolling pin guide rings or place 2 dowel rods on either side of the dough when rolling.
- Cut the dough with a cookie cutter.
Adding the white chocolate centers
- To lift the cookies, use a spatula or an icing scraper to scrape the dough up from the parchment paper. That way, you can lift the cookie easily without disfiguring them.
- Neaten the cookie edges by pressing in any excess dough with your fingers.
- Place the cookies on a lined baking tray. The cookies need not be spaced out too much. They do not rise or spread during baking, so it is ok to place them closely (give about at least 2cm to 3 cm allowance. I placed mine further apart, but it’s not necessary).
- Place a white chocolate button in the center of each cookie and press it in lightly. This will cause the cookie dough to expand to the sides a little hence the need for the 2cm or 3cm gap between each cookie.
Baking and decorating the matcha cookies
- Bake the matcha shortbread cookies at 175 degrees Celsius for about 6 minutes. Remove them from the oven and let them rest in the baking tray for a few minutes before transferring them onto a wire rack to cool completely.
- To make the icing, sift the sugar into a bowl. It is important to sift the sugar because any small lumps will make it hard to pipe later, so don’t skip this step. Add hot water to the icing sugar and stir until it becomes smooth. Transfer the icing into a piping bag (don’t cut the tip yet). For easy transfer, place the piping bag into a glass and keep the top open by folding it over the tip of the glass.
- Pour the glaze in, remove the piping bag from the glass, and secure the top. You can twist and hold it in place as you pipe the drizzle or you can twist a knot in the piping bag or use a clip to keep it closed. Snip the tip of the piping bag for a tiny hole. Try piping the glaze out. If you find it hard to pipe, cut a slightly bigger hole, and try again.
- Place the baked shortbread cookies on a wire rack and drizzle the glaze in a zig-zag pattern on top of each cookie. Let the icing set completely before storing the cookies.
Flower Shaped Matcha Shortbread Cookies
- I used salted butter in this recipe. You can use unsalted one if you like, but I find that the salt in the butter does give the shortbread cookies a little extra oomph.
- This recipe calls for the use of granulated sugar (castor sugar). You can also use icing sugar but not coarse sugar. Coarse sugar does not readily dissolve when creamed with butter, and your cookies will show the sugar granules after baking. The taste will be the same though, regardless of the size or the sugar granules.
Matcha (green tea) powder and intensity of the flavor
- These shortbread cookies are flavoured with matcha powder. Matcha powder is green tea leaves that have been processed really fine such that its consisteny is similar to white flour. For best results, use a good quality green tea powder.
- The matcha shortbread cookies on this page have an intense green tea flavour. This is intentional as I like the cookies to impart a strong green tea taste. If you prefer a lighter matcha flavouring, you can always reduce the green tea in the recipe by half or a quarter. In doing this, the shortbread cookies will not only have a less intense green tea flavour, the green color of the cookies will also be slightly lighter.
Mixing, rolling the matcha cookie dough
- This cookie dough is soft and can be a little sticky immediately after mixing. Letting it rest for about 5 to 10 minutes will make it easier to work with. Also, when rolling it out, placing the cookie dough in between 2 parchment sheets will help in avoiding the dough from sticking to the rolling pin.
- For a consistent thickness of the matcha shortbread cookies, I used 2 dowel rods on either side of my cookie dough. That way, all my cookies were of a consistent thickness.
Shaping the cookies
- I used a simple flower cutter to cut out my matcha shortbread cookies. The baked cookies measure 4.5cm in diameter (from petal to petal). For this cookie size, I was able to get 55 cookies. You can use any cookie cutter you like or you can even roll and cut the matcha cookie dough into squares or bars with a knife. The final yield will depend on the size of each cookie.
- Since the dough is a little soft, lifting the shortbread cookies after cutting, to the baking trays can be a little tricky. I use my icing scraper to lift my cookies. You can also use a flat spatula.
White chocolate buttons
- As you can see, my matcha shortbread cookies are decorated with large white chocolate button centers. White chocolate complements green tea perfectly. I used compound chocolate in this recipe, and too long baking time changes the color of the white chocolate to a light brown. There is nothing wrong with this, as the taste remains the same. However, if you are someone who is picky about the chocolate turning a little brown, keep a close tab on the baking time.
- Also, do remember that if your cookies are thick, you would need to bake them longer. So, if the chocolate turning color is a concern for you, keep the thickness of the cookies to about ⅛ of an inch. That way, the cookies bake faster and that reduces the chances of the white chocolate centers turning color.
Storing the cookies
- Let the sugar glaze drizzle set completely before storing these shortbread cookies in a cookie jar. Otherwise, the sugar will stick to one another.
- These cookies last a good 2 weeks. However, the sugar glaze drizzle will start turning green (from the green tea in the cookies) after a few days. If you intend to store the cookies for long, it would best to store them without the sugar glaze. Drizzle the sugar glaze when serving.
- Keep these shortbread cookies in an airtight container.
Matcha Shortbread Cookies Recipe
Here’s the full printable version of my matcha shortbread cookies recipe:
Matcha Shortbread Cookies
- 100 g granulated sugar
- 200 g butter salted
- 280 g plain flour
- 20 g matcha powder
- 55 white chocolate buttons
- 120 g icing sugar
- 1 ½ tbsp hot water
- Preheat the oven to 175°Celsius.
- Line baking trays with parchment paper.
- Place butter and sugar in a medium sized bowl and beat until creamy.
- Sift in the flour and matcha powder.
- Mix with a spatula until the dough appears crumbly.
- Turn the dough onto a clean workspace and knead to bring it together into a ball. You can also mix the cookie dough with a cake mixer.
- Roll the dough in between 2 parchment sheets to the desired thickness. Cut with a flower shaped cookie cutter and place the cookies onto the lined baking tray. Press a white chocolate button into the center of each cookie.
- Bake the cookies for 6 minutes. Remove from the oven and cool them on a wire rack before decorating with the glaze drizzle.
- To make the glaze icing, sift the icing sugar to break lumps. Add hot water and mix until it becomes a smooth paste.
- Transfer the glaze icing into a piping bag. Snip a tiny hole at the tip and drizzle the icing onto each cookie in a zig-zag pattern. Let the icing set completely before storing the cookies.
And that’s that. My super yummy, matcha shortbread cookies with white chocolate centers and pretty glaze drizzle.
Matcha Shortbread Cookies Recipe
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Happy Baking and Decorating 🙂