matcha green tea shortbread cookies recipe – use real butter (2024)

matcha green tea shortbread cookies recipe – use real butter (1) Recipe: matcha green tea shortbread cookies

Someone has been doing their snow dances, because we are finally seeing a little winter love over here. Last week it snowed a nice half-foot at the local hill. I knew it was going to snow. You see, every time Kat comes to visit Boulder from Colorado Springs, it snows!


of course, the winds were not far behind

matcha green tea shortbread cookies recipe – use real butter (2)

It mostly cleared up by the time Kat arrived for lunch the next day. We are huge fans of The Pinyon, but when they announced the start of lunch service in the new year we promised one another that this would be our next get together. I mean, a favorite resto that serves my favorite meal of the day? Booyah! We met up with two other fascinating and uniquely wonderful friends: Butter (how can you not love a girl who goes by the name Butter?) and Michael.


we all shared the fried brussels sprouts leaves salad, which was *amazeballs*

matcha green tea shortbread cookies recipe – use real butter (3)

my shrimp po’ boy

matcha green tea shortbread cookies recipe – use real butter (4)

Jeremy returned from travel and we spent the weekend driving to and from IKEA, disassembling and reassembling the house, working, and waiting for more snow. It was warm, windy, and not snowing.


while we waited: dramatic cloud formations at sunset

matcha green tea shortbread cookies recipe – use real butter (5)

a little pink afterglow

matcha green tea shortbread cookies recipe – use real butter (6)

But it did start snowing this morning on our backcountry ski and it continued to snow all day, dropping a few inches in the neighborhood and more in the mountains. Our winter weather pattern in the Colorado mountains is mostly like this: if it isn’t snowing, it’s sunny. Sometimes it’s both snowing AND sunny. Usually when it snows, it tends to be overcast and cold. That’s how we like it. Jeremy invariably makes himself a hot cup of coffee or tea when he comes inside from the cold, and if there is a sweet nibble of cookie, cake, or pastry to be had, his day is pretty much golden. I figured, if one likes tea and cookies, surely one would like tea in cookies!


flour, butter, sugar, confectioner’s sugar, egg yolks, matcha green tea powder

matcha green tea shortbread cookies recipe – use real butter (7)

mix the matcha and confectioner’s sugar together

matcha green tea shortbread cookies recipe – use real butter (8)

I’ve had this recipe on my “to try” list for years. I don’t know why it was buried for so long. I love matcha green tea anything because it’s such an easy and lovely “Asian” ingredient to incorporate into so many western desserts. And because this is a shortbread, I knew it would be reliable to bake at altitude with essentially no need for adjustments. You have no idea how much I love that.


beat the matcha, confectioner’s sugar, and butter until smooth

matcha green tea shortbread cookies recipe – use real butter (9)

mix in the flour

matcha green tea shortbread cookies recipe – use real butter (10)

add the yolks

matcha green tea shortbread cookies recipe – use real butter (11)


The better the quality of your matcha green tea powder, the brighter green it should be. I used to have a heck of a time trying to find it, but these days it seems to be available in town (Boulder) and online. I purchased this batch from Whole Foods’ old coffee/tea counter in bulk.


gather the dough into a ball

matcha green tea shortbread cookies recipe – use real butter (12)

form a flattened disc and refrigerate

matcha green tea shortbread cookies recipe – use real butter (13)

You don’t have to use a cookie cutter. You can just as easily roll the dough into a log and slice it, or roll it out flat and cut it into squares or rectangles… but cookie cutter shapes are so fun and cute! I don’t own any 2-inch cookie cutters, so I used a tiny 1-inch cookie cutter (which is probably a fondant cutter or something). Small cookies are great because you make so many of them and they’re totally adorbs.


roll the dough out to 1/2-inch thickness

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cut out the shapes

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Unlike some cookies that don’t do well with recombined scraps, these were terrific. I’d cut out all of the cookies I could, then gently press the scraps together and refrigerate them, roll them out, and cut more cookies. Just try to avoid manipulating and mooshing the dough too much.


roll the cookie dough in sugar

matcha green tea shortbread cookies recipe – use real butter (16)

place on parchment-lined baking sheet to bake

matcha green tea shortbread cookies recipe – use real butter (17)

This shortbread has a lovely – almost brittle – crumble as you bite into it. Then it melts on your tongue (probably from all of that butter) and releases a flood of vegetal, green, earthy, bitter, sweet. These little matcha green tea shortbread cookies are ideal for popping into your mouth, chased by a swig (or sip) of hot tea. [Note: I noticed the flavor of my cookies changed after 3 or 4 days – changed to an off-taste. I’m not sure if anyone else has experienced this, but I’d love to know if you have.]


a little tea time

matcha green tea shortbread cookies recipe – use real butter (18)

matcha green tea shortbreads

matcha green tea shortbread cookies recipe – use real butter (19)


Matcha Green Tea Shortbread Cookies
[print recipe]
from Lovescool

3/4 (2.25 oz.) cup confectioner’s sugar
1 1/2 tbsps matcha green tea powder
10 tbsps (5 oz.) unsalted butter, room temperature
1 3/4 cup (8.5 oz.) flour
3 large egg yolks
1 cup granulated sugar (to coat the dough)

Whisk the confectioner’s sugar and matcha powder together. Beat the butter and matcha sugar mixture together in a stand mixer (use paddle attachment) until the butter is smooth and light. Add the flour and stir until just combined. Mix in the egg yolks until they are incorporated and the dough comes together. Gather the dough into a ball and flatten it into a thick disc. Wrap the dough in plastic and refrigerate for at least 30 minutes or until it is firm. Preheat the oven to 350°F. Use a rolling pin to roll the dough out to about 1/2-inch thickness. Use a small cookie cutter (about 2-inches) to cut shapes from the dough. (*Note: I didn’t have a 2-inch cookie cutter, so I used a 1-inch cookie cutter and it worked quite well.) Roll the cut shapes in granulated sugar and place on a parchment-lined baking sheet. Bake the cookies for 12-15 minutes (13 minutes for me) or until they begin to turn golden at the edges. Makes about 5 dozen 1-inch cookies (probably 3 dozen 2-inch cookies). Store in airtight container away from sunlight as the color will fade with exposure to sun.

January 16th, 2012: 10:59 pm
filed under baking, caffeine, confections, dairy, dessert, eggs, recipes, sweet

matcha green tea shortbread cookies recipe – use real butter (2024)

FAQs

Why is butter used in shortbread? ›

Shortbread relies on really good-quality unsalted butter for its flavour, so don't skimp on this and never use margarine! The high butter (or shortening ) content helps to keep the gluten in the flour short and soft. But, for that delectable, friable texture, it's also important to keep a light hand.

How does matcha affect baking? ›

Matcha can add a unique flavor to baked goods. Additionally, as its green color catches the eye, it can even be used as part of bakery marketing on social media. Some of the popular recipes include matcha cookies, cupcakes, muffins, and bread.

Can you use regular matcha powder for baking? ›

Technically, any grade of tea could be used for matcha desserts and baked goods, but culinary-grade matcha will be your most economical option and a better-structured tea that won't lose its flavor when mixed with other ingredients.

How to enhance matcha flavor in baking? ›

To enhance the flavour and colour of matcha in your baked goods, consider pairing it with complementary ingredients such as white chocolate, citrus zest, or coconut. These additions can balance the earthy notes of matcha and create a harmonious flavour profile.

Why use real butter for cookies? ›

Why Using Real Butter Is Better for Baking. One of the most important aspects of butter is how it's made – it always contains at least 80% fat, no more than 16% water, and just a small number of milk proteins. Plus, because water converts to steam when baked, using butter always results in crisper, flakier textures.

What is the secret to good shortbread? ›

Tips To Make the Best Shortbread Cookies
  • Choose High Quality Butter. No matter what brand of butter you buy, if it's real butter, you can rest assured that it's the best. ...
  • Keep Ingredients Simple. ...
  • Add Flavor. ...
  • Don't Overwork. ...
  • Shape Dough. ...
  • Chill Before Baking. ...
  • Bake Until Golden. ...
  • Add Finishing Touches.

What are the disadvantages of matcha? ›

What are the downsides to matcha? There's a myriad of health and wellness benefits to matcha but ultimately, as a tea it is still a caffeinated beverage and naturally, overconsumption can affect moods, heart health and concentration – similar to that of coffee overdose.

What should you not eat with matcha? ›

I would recommend that you drink Matcha not combined with almond, coconut or hemp milk - soy is hard on the digestive system and is not the best match for Matcha. Make sure you don't drink it first thing in the morning on a completely empty stomach.

Why does matcha turn brown when baked? ›

Matcha does not like heat. Prolonged baking time will cause Matcha turns brown. Do control the oven temperature, setting temperature too high will cause matcha turn brown too. Enzymatic browning that was occurring during the matcha's exposure to heat during baking.

What kind of matcha is best for baking? ›

Ceremonial vs Culinary Matcha

Ceremonial matcha is intended to be mixed directly into hot water and consumed as tea. It usually comes from the youngest tea leaves from the first harvest. Culinary matcha is more affordable and is intended to be used in smoothies, tea lattes, and baking.

What does matcha taste like in baked goods? ›

Frequently Asked Questions: What does matcha cake taste like? This matcha cake tastes like a big sweet matcha latte. The cake has the same slightly grassy, earthy taste as matcha, and the frosting is similar to the sweet milk foam you would add to make a latte.

What kind of matcha powder is used in baking? ›

Culinary grade matcha is a slightly lower grade of matcha than ceremonial grade matcha. It is usually less expensive, and is designed to be added to lattes, smoothies, baked goods, and other recipes. Culinary grade matcha tends to have a bolder, less nuanced flavor designed to stand up to other ingredients.

Is matcha cookie good? ›

A fun take on a buttery sugar cookie, these matcha cookies with a white chocolate glaze are soft and chewy on the inside and a touch crispy on the outside, the perfect texture for a cookie. Matcha powder gives this cookies a unique and earthy flavor, that you're going to love.

Can I reduce butter in cookies? ›

For cookies, replace half the butter with applesauce, egg whites or plain yogurt. Replace regular butter with equal amounts of healthier buttery spreads such as Promise or Smart Balance. Trade half the butter with pureed fruit such as mashed bananas, apple butter or prunes (prunes work best with chocolate recipes).

What brings out matcha flavor? ›

Type of Water – Fresh spring water is preferred as it brings out the subtle flavors of matcha because of the pH level (measure of acidity) and minerals in the water. Second best is filtered water.

Can I substitute oil for butter in shortbread? ›

So using oil—not butter—is actually advantageous in shortbread. With oil it's easier to get a short, tender cookie because the oil covers the flour proteins better. (Just don't be alarmed if your dough looks a bit dry at first—the oil is a little harder to work in.)

What is a substitute for butter in shortbread? ›

WHAT ARE BUTTER ALTERNATIVES FOR BAKING?
  1. MARGARINE. Margarine is a fat that is made mostly from vegetable oil that's flavored to taste like butter. ...
  2. SHORTENING. Shortening is 100% fat, made from hydrogenated vegetable oils. ...
  3. OLIVE OIL & VEGETABLE OIL. ...
  4. COCONUT OIL. ...
  5. PUMPKIN PURÉE. ...
  6. APPLESAUCE. ...
  7. GREEK YOGURT. ...
  8. BANANAS.

What is a substitute for butter in shortbread cookies? ›

Consider these common butter substitutes so you can keep on baking.
  1. Margarine. nitrub/Getty Images. ...
  2. Shortening. Liudmila Chernetska/Getty Images. ...
  3. Olive and Vegetable Oil. Liudmila Chernetska/Getty Image. ...
  4. Coconut Oil. Inna Dodor/Getty Images. ...
  5. Vegan Butter. YelenaYemchuk/Getty Image. ...
  6. Mayonnaise. ...
  7. Pumpkin Puree. ...
  8. Applesauce.
Apr 6, 2021

Why use unsalted butter in shortbread? ›

Unsalted butter for best results

Use unsalted butter for balanced flavour. Unsalted butter was traditionally used in baking because it was a superior product to salted - salt is used as a preservative so unsalted butter was thought to be fresher.

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