Matcha Shortbread Cookies
Prep time
Cook time
Total time
Serves: 32 cookies
  • 2 cups all-purpose flour
  • 2 tablespoons + 1 teaspoon culinary grade matcha powder
  • ¼ teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature and cut into cubes
  • ½ cup powdered sugar
  • 1½ cups dark or semi-sweet chocolate, chopped (or you can just use chocolate chips)
  • 1 teaspoon canola oil
  • sprinkles, if desired
  1. Whisk together your flour, 2 tablespoons of matcha powder, and salt in a small bowl and set aside.
  2. In the bowl of your mixer, beat together the butter and powdered sugar until smooth, scraping down the sides of the bowl as needed. Gradually add in the flour mixer and mix until just combined. Scrape down the sides of the bowl and turn the dough out into a floured surface. If you're making the cookies in the summer, you'll have to wrap the dough in plastic wrap and chill it for 30 minutes or so in the fridge before you roll it out. I made these in April, so I didn't bother doing this (but don't say I didn't warn you).
  3. Preheat your oven to 350 degrees F. When the dough is chilled (if you needed to chill it), roll it out on a floured surface to about ¼-inch thickness. Line two baking sheets with parchment or silicone mats and cut the cookies out into 2-inch rounds, spacing them on your sheet about 1½-inches apart. Place the baking sheets in your freezer for 5 minutes or so to make sure that the cookies have firmed up. Bake for 10-12 minutes, until set but not too golden. I like my shortbread on the softer side, so I baked mine for just over 10 minutes.
  4. Let the cookies cool completely before you dip them in chocolate. Once ready, place your chocolate in a microwave-safe bowl and melt in 30-second intervals, mixing after each time is up. Mix in the canola oil until fully combined.
  5. Dip the half of each cookie in the chocolate, then place on parchment to dry. Add a few sprinkles or maybe even some sea salt for garnish, if desired. Place the cookies in the fridge to firm up for about half an hour or so, then place in an airtight container and keep at room temperature for up to 3 days (again, if it's summer, just keep them in the fridge).
Adapted From
Recipe by The Crepes of Wrath at