Matcha Shortbread Cookies

Matcha Shortbread

Homemade edible gifts are something i love to give as a thoughtful gesture. especially when it’s meeting your significant other’s family for the first time and using it as a “i hope you like me” offering. after brainstorming ideas back and forth the past couple of weeks, i decided on matcha shortbread cookies and banana cake. this recipe of course comes from the popular green tea cookies recipe that swept through the foodie blog community by storm. created by the founder of amai tea & bake house, kelli bernard. quality butter and matcha are key to this simple recipe. i had to add an extra yolk for the dough to combine. these cookies are delicious straight out of the oven, however the flavors came together even more after a day or two stored in an airtight container.

3/4 cup confectioners sugar
5 oz unsalted butter, cut into cubes
1 3/4 cup of all purpose flour
4 large egg yolks (added an extra yolk for the dough to combine)
1.5 tbs matcha
1 cup of granulated sugar (for coating)


Preheat oven to 350F. Line sheet pan with parchment paper or silpat. Combine the confectioner’s sugar and green tea together in a bowl. Add butter in the tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. mix until smooth and light in color. add the flour and mix until well combined, add the egg yolks and mix until eggs are fully incorporated in to the dough. form the dough into a disk and chillin in the refrigerator until firm. roll out the dough and and cut the dough with cookie cutter. toss each cookin in a bowl of granulated sugar to coat (i partially coated my cookies). place the cookes on the sheet pan and bake the cookes at 35oF for 12-15 minutes, or until slightly golden around the edges.

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