RECIPE: Matcha Green Tea Shortbread Cookies

RECIPE: Matcha Green Tea Shortbread Cookies

Prep Time

15 minutes

Cook Time

20 minutes


16 people

These rich buttery-sweet crumbly Matcha Green Tea Shortbread Cookies are infused with the delicate flavor of green tea and finished with sparkling turbinado sugar. They make a delightful gift for the holidays. We wrapped short stacks of matcha green shortbread tea cookies with raffia, and then finished each with a delicate bird-shaped Christmas ornament for festive gift giving treats.

Why Try? In a sea of traditional holiday cookies, these Zen-like cookies offer a unique alternative. Wonderfully relaxing served with a pot of steaming-hot green tea.

Matcha green tea powder is available in Asian markets and specialty tea shops. Sold in small tins, this concentrated fine-ground green leaf tea powder adds delicate green tea flavor to desserts such as cookies, cupcakes, and ice cream, and beverages including lattes, smoothies and frappes.


  • 1 1/2 tablespoons matcha green tea powder
  • 1/2 pound (2 sticks) unsalted butter, softened to room temperature
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour, sifted
  • 1/4 teaspoon kosher salt
  • Powdered sugar for sprinkling


  • 1 In the bowl of a stand mixer fitted with paddle attachment; cream the butter on medium-high speed for 3 minutes, or until fluffy. Add the green tea powder and beat until completely blended and color is even.
  • 2 Slowly add the sugar and vanilla; beat on medium-high until light and fluffy, scraping down sides of bowl with a spatula, as needed.
  • 3 Slowly add flour and salt and blend on low until just mixed and dough sticks together when squeezed with fingers. Form mixture into a dough ball.
  • 4 Lightly flour a sheet of parchment paper and place on a baking sheet. Place dough ball on parchment and roll out to 1/4-inch thickness. Chill in the refrigerator for 30 minutes, or until firm.
  • 5 Using a 2 1/2-inch fluted cookie cutter, cut cookies and place on a parchment lined baking sheet; sprinkle cookies evenly with turbinado sugar. Return to refrigerator and chill for 30 minutes.
  • 6 Bake in a preheated oven at 325°F for 17 to 20 minutes or until light golden brown. Transfer to a wire rack and cool.


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