There’s something almost magical about the way matcha shortbread melts on your tongue—like a whisper of green tea fields and buttercream dreams. This isn’t just a cookie; it’s a little edible meditation, where the crumbly richness of classic shortbread dances with matcha’s earthy vibrancy. I still remember the first time I baked these emerald-hued wonders for a friend’s garden party—they vanished before the teapot had even cooled. Whether you’re a matcha devotee or just matcha-curious, this recipe is your ticket to buttery, antioxidant-packed bliss.
Nothing beats a great Matcha Shortbread. Whether you're a fan of Dessert Recipes or want to try something from our Christmas Cookie selection, keep scrolling!
Why This Recipe Works
- Effortless elegance – Five pantry staples transform into something worthy of a Kyoto tea house.
- Texture nirvana – That delicate snap giving way to a sandy, melt-away crumb? Perfection.
- A canvas for creativity – Dress it up with citrus zest, dip it in chocolate, or keep it pure and simple.
The Hidden Perks
- Speed demon friendly – No chilling, no fuss—just mix, press, bake.
- Gluten-free adaptable – Swap in your favorite 1:1 blend without missing a beat.
- Guilt-free indulgence – Matcha’s antioxidants mean you’re basically eating a superfood cookie. (Let’s go with that.)
Essential Ingredients & Tools
Ingredients
- 1 cup (227g) unsalted butter, softened – Splurge on European-style if you can; that extra fat content is like giving your shortbread a velvet robe. (For a common substitute, use regular butter but reduce water in the recipe by 1 tsp.)
- ½ cup (60g) powdered sugar – The secret to that ethereal texture. Granulated sugar? Too gritty, like sand in your tea.
- 2 cups (250g) all-purpose flour – The dependable backbone. For gluten-free friends, a quality blend with xanthan gum works wonders.
- 2 tbsp (10g) culinary matcha powder – Not the ceremonial stuff—this is the bold, flavorful matcha that won’t fade into the background. Look for a vibrant jade green; anything dull or yellowish is past its prime.
- ½ tsp fine sea salt – The unsung hero that makes the butter and matcha sing in harmony.
Optional Finishing Touches
- 1 tbsp granulated sugar – A sprinkle pre-bake for that delicate crunch.
- ½ tsp vanilla extract – Like a warm hug for your taste buds. Optional, but highly recommended.
Tools
- Stand mixer or hand mixer – For creaming butter into cloud-like submission. (No mixer? Use a wooden spoon and elbow grease—it’ll take 5 extra minutes.)
- Silicone spatula – Your trusty sidekick for scraping every last bit of that glorious green dough.
- 8×8-inch baking pan – Square slices feel so proper, but a round pan works in a pinch.
- Parchment paper – The ultimate no-stick wingman.
- Fine-mesh sieve – Because nobody wants matcha lumps ruining the party. (A small whisk can break up clumps in a pinch.)
Yield: 16 squares | Prep: 15 min | Bake: 30 min | Total: 45 min
How to Make Matcha Shortbread
- Preheat to 325°F (160°C) – Line your pan with parchment, leaving flaps to lift your shortbread like a royal palanquin. Pro tip: A dab of butter under the parchment keeps it from sliding around when you press in the dough.
- Cream butter and sugar – Whip 1 cup (227g) unsalted butter and ½ cup (60g) powdered sugar for 3–4 minutes until pale and fluffy, like a spring cloud. This isn’t just mixing—it’s building the foundation for that tender crumb. Scrape the bowl halfway; rogue butter lumps are the enemy. Add ½ tsp vanilla extract now if you’re feeling fancy.
- Sift the dry team – 2 cups (250g) all-purpose flour, 2 tbsp (10g) culinary matcha powder, and ½ tsp fine sea salt go straight into the bowl. Sifting is non-negotiable—clumpy matcha is as tragic as lumpy gravy. Mix on low until just combined. Overdo it, and your shortbread will turn into a tough little brick.
- Press with purpose – Dump the dough into the pan and press it into an even ½-inch layer. Use the bottom of a measuring cup for precision, or your fingers for that rustic touch. Smooth the top like you’re tucking in a napping child.
- Score and dock – Lightly mark 16 squares with a knife, then prick each with a fork. This keeps the shortbread from puffing up like a proud soufflé. Chef’s trick: Flour your fork to prevent sticky situations.
- Bake to golden edges – 25–30 minutes, rotating halfway. The center should still feel soft—it’ll firm up as it cools. Resist the urge to slice while warm; patience rewards you with clean, crumb-free edges.
Pro Technique
Butter Alchemy
European butter (82–84% fat) is the VIP here. Cream it properly—pale and fluffy—to trap air for that delicate crumb. Cold butter won’t play nice, and melted butter turns your dough into a greasy mess.
Bake Like a Zen Master
Low and slow at 325°F prevents spreading. If your dough feels too soft after mixing, a 15-minute fridge stint works wonders. For cut-out shapes, chill 30 minutes pre-bake to keep those edges sharp.
Chef’s Wisdom
Grade Matters
Culinary matcha is your baking warrior—bold enough to shine through butter and sugar. Ceremonial grade? Too delicate, like using champagne for cooking. Store matcha in the freezer to lock in that vibrant color and flavor.
Flour Finesse
Too much flour = dry rubble. Too little = cookie puddle. Weigh it, or spoon-and-level for accuracy. If the dough feels Sahara-dry, add 1 tsp cold water—but tread lightly. Shortbread should barely hold together when pressed.
Storage & Freshness Guide
Room Temp Royalty
Store in an airtight container with parchment between layers for up to 2 weeks. Matcha hates light—keep it in a dark cupboard or opaque tin.
Freezer Savior
Freeze baked shortbread for 3 months in a zip-top bag (squeeze out all air). Thaw at room temp—no fridge, unless you enjoy soggy disappointment.
Revival Trick
Stale shortbread? A 5-minute warm-up in a 300°F oven brings back its crisp soul.
Nutrition Profile
Each square is a balance of indulgence and virtue:
- Calories: 150
- Fat: 10g (the good, buttery kind)
- Protein: 2g (thanks, matcha!)
- Carbs: 14g (worth every bite)
Ingredient Variations and Their Impact
- Brown Butter Brilliance
Brown your butter first—cool and solidify it. The nutty depth pairs with matcha like old friends sharing secrets. - Citrus Spark
Add 1 tsp lemon or yuzu zest to the butter. The bright notes cut through richness like sunshine through fog. - White Chocolate Drizzle
Melt ¼ cup white chocolate with ½ tsp matcha, then zigzag over cooled shortbread. Sweet meets earthy in the best way. - Almond Flour Twist
Swap ¼ cup all-purpose flour for almond flour. Nutty undertones and a protein bump? Yes, please. - Sesame Crunch
Press 1 tbsp black sesame seeds into the dough before baking. Toasty meets earthy—a match made in flavor heaven.
Perfect Pairings
Complementary Dishes
- Sencha Tea: The grassy, slightly astringent notes of sencha highlight matcha’s complexity without overpowering it. Serve slightly cooled to contrast the shortbread’s richness.
- Fresh Berries: Raspberries or strawberries provide a juicy, tart contrast to the buttery shortbread. Arrange them alongside for a vibrant presentation.
Drinks
- Jasmine Pearl Tea: Floral jasmine tea enhances matcha’s vegetal undertones. Steep at 175°F to avoid bitterness.
- Late-Harvest Riesling: This wine’s honeyed acidity balances the shortbread’s density. Serve chilled in small pours.
Something Sweet
- Black Sesame Ice Cream: The nutty, slightly bitter ice cream creates a sophisticated flavor duo.
- Yuzu Curd: A dollop of tangy yuzu curd cuts through the shortbread’s richness for a refreshing finish.
Matcha Shortbread: A Buttery, Earthy Love Letter to Tea Time
Bake the perfect Matcha Shortbread with my easy recipe. Buttery, crumbly, and packed with earthy green tea flavor. Get your tea time treat now!
Ingredients
For the Shortbread Dough
-
1 cup unsalted butter (softened, 227g)
-
½ cup powdered sugar (60g)
-
2 cups all-purpose flour (250g)
-
2 tbsp culinary matcha powder (10g)
-
½ tsp fine sea salt
Optional Finishing Touches
-
1 tbsp granulated sugar
-
½ tsp vanilla extract
Instructions
-
Preheat oven to 325°F (160°C). Line an 8x8-inch pan with parchment, leaving overhang.01
-
Cream 1 cup (227g) unsalted butter and ½ cup (60g) powdered sugar until pale and fluffy (3–4 mins). Add ½ tsp vanilla extract if using.02
-
Sift 2 cups (250g) all-purpose flour, 2 tbsp (10g) culinary matcha powder, and ½ tsp fine sea salt into butter mixture. Mix on low until just combined.03
-
Press dough evenly into pan. Smooth top.04
-
Score into 16 squares and prick each with a fork.05
-
Bake 25–30 mins until edges are golden. Cool completely before slicing.06
Not what you're looking for?
