If you’re looking for the perfect cookie to pair with your afternoon hot cup of tea, look no further than these easy matcha shortbread cookies. These cookies are buttery, crispy, and full of surprisingly delicious matcha tea flavors that will wake up your taste buds.
These matcha cookies with chocolate chips are perfect if you are looking for a cookie that is not too sweet, but still full of flavor. Sometimes you are just not in the mood for a cookie loaded with sugar.
Follow the matcha green tea cookies recipe below, making sure to read through the frequently asked questions and pro tips for best results.
MATCHA GREEN TEA COOKIES INGREDIENTS
- 2 cups all-purpose flour (spoon and leveled)
- 2 ½ tbsp matcha green tea powder
- 2/4 cup unsalted butter, softened
- 1 cup confectioners’ sugar
- Pinch of salt
- 2 large egg yolks
- ¼ cup white chocolate chips
HOW TO MAKE MATCHA GREEN TEA COOKIES?
- In a medium bowl, sift together flour and matcha powder
- Using a stand or hand mixer, cream the softened butter until smooth (2-3 minutes)
- Slowly add in the confectioners’ sugar and mix until fully combined
- Add in the egg yolks and mix well
- Carefully add in the flour and matcha mixture and mix until fully combined. This will take a few minutes but keep mixing!
- Add in the white chocolate chips and mix together
- Turn the dough out onto a lightly floured surface and cut in half to make two portions
- Roll each portion into a 1 ½ inch (4cm) by 7 inches (18 cm) long cylinder. Wrap them tightly in plastic wrap and store in the fridge for a minimum of 2 hours
- Once chilled, preheat your oven to 350 degrees. Using a sharp knife, slice the dough into 1/- inch rounds, and lay 1 inch apart on a parchment-lined baking sheet
- Bake cookies in preheated oven for 15 minutes, or until the edges just start to lightly brown
- Remove from oven, allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to fully cool
WHAT TYPE OF MATCHA GREEN TEA POWDER TO USE?
When making this recipe, you want to make sure you are using 100% pure matcha powder.
This can be found in your local Asian grocery or specialty food store. It should be bright green in color, and not dull.
CAN YOU FREEZE HOMEMADE MATCHA SHORTBREAD COOKIES?
These cookies are great to make ahead and freeze very well. Allow cookies to completely cool, store either in a sealed plastic bag or airtight container, and freeze for up to 3-months
TIPS FOR MAKING THE BEST MATCHA COOKIES:
- Do not skip the chilling step! This helps the cookies keep their beautiful circular shape and crisp texture
- If you are not a white chocolate fan, these cookies are just as delicious without. I would avoid using dark or milk chocolate in this recipe as the flavor can overpower the matcha
- Watch these cookies closely in the oven. You want to bake them until the edges just begin to slightly brown, no longer. They can go from done to overdone very quickly!
STORING LEFTOVERS:
Fully cooled cookies can be stored in a sealed airtight container on the counter at room temperature for up to 4-days
OTHER RECIPES YOU MIGHT ENJOY
- ALMOND BUTTER COOKIES
- CRACKED SUGAR COOKIES
- I WANT TO MARRY YOU COOKIES
- AMAZING WHITE CHOCOLATE CHIP PISTACHIO COOKIES
WHITE CHOCOLATE MATCHA COOKIES
Ingredients
- 2 cups all-purpose flour (spoon and leveled)
- 2 ½ tbsp matcha green tea powder
- 2/4 cup unsalted butter, softened
- 1 cup confectioners’ sugar
- Pinch of salt
- 2 large egg yolks
- ¼ cup white chocolate chips
Instructions
- In a medium bowl, sift together flour and matcha powder
- Using a stand or hand mixer, cream the softened butter until smooth (2-3 minutes)
- Slowly add in the confectioners’ sugar and mix until fully combined
- Add in the egg yolks and mix well
- Carefully add in the flour and matcha mixture and mix until fully combined. This will take a few minutes but keep mixing!
- Add in the white chocolate chips and mix together
- Turn the dough out onto a lightly floured surface and cut in half to make two portions
- Roll each portion into a 1 ½ inch (4cm) by 7 inches (18 cm) long cylinder. Wrap them tightly in plastic wrap and store them in the fridge for a minimum of 2 hours
- Once chilled, preheat your oven to 350 degrees. Using a sharp knife, slice the dough into 1/- inch rounds, and lay 1 inch apart on a parchment-lined baking sheet
- Bake cookies in preheated oven for 15 minutes, or until the edges just start to lightly brown
- Remove from oven, allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to fully cool
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