Matcha Cookies
- 25m Prep Time
- 9m Cook Time
- 1h 4mReady In
Matcha green tea powder gives these shortbread cookies a distinct flavor and gorgeous green hue. They are simple to make and can be dipped in chocolate for an extra touch.
Ingredients
- 237 ml all-purpose flour
- 14.8 ml matcha green tea powder
- 1.23 ml kosher salt
- 118 ml unsalted butter at room temperature
- 59.1 ml sugar
- Melted semisweet and white chocolate for dipping, optional
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 219 mg
- Iron: 7.36 mg
- Magnesium: 58.5 mg
- Phosphorus: 333 mg
- Potassium: 785 mg
- Zinc: 1.74 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml all-purpose flour
- 14.8 ml matcha green tea powder
- 1.23 ml kosher salt
- 59.1 ml sugar
Prepare
- 118 ml unsalted butter, at room temperature
- Melted semisweet and white chocolate, for dipping, optional
Let's Cook
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Step 1.
In a medium bowl, sift together 1 cup all-purpose flour, 1 tablespoon matcha green tea powder, and ¼ teaspoon kosher salt; set aside.
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Step 2.
Using an electric mixer, beat ½ cup (1 stick) unsalted butter (at room temperature) and ¼ cup sugar in a large bowl on low speed until combined and smooth, about 3 minutes. Add the flour mixture and mix until the dough comes together.
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Step 3.
Divide the dough in half. Place each half on a piece of plastic wrap and shape into a log about 1½ inches thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or up to a week).
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Step 4.
While the dough chills, heat the oven to 350°F. Line 2 baking sheets with parchment paper. After chilling, slice the dough logs crosswise into ¼-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 2 inches apart.
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Step 5.
Bake, rotating the positions of the baking sheets halfway through, until the dough no longer looks raw and the cookies are just barely set at the edges, 8 to 9 minutes. Let the cookies cool completely on the baking sheets on a cooling rack.
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Step 6.
Once cool, if desired, dip half of each cookie into melted semisweet or white chocolate and let set on parchment paper until the chocolate hardens.