Continuing my matcha baking adventures, I decided to try a matcha shortbread cookie recipe this weekend. I got the recipe from milk and honey cafe. The cookies came out delicious, but the dough was a bit hard to work with. I originally wanted to cut out pretty shapes, but my dough mixture kept crumbling, so I ended up just cutting the dough.
The cookies came out a beautiful shade of green. Like I mentioned above, the dough mixture was very crumbly. It was hard to force it together, and even after refrigeration, it didn’t help much. I was able to cut the dough, but when I rolled it in sugar, a lot of the cookies fell apart, so I had to keep reshaping the dough.
I did get to finally try out my silpat though which was exciting. I heard about this wonderful invention from other sites and decided to get one. It worked great on my first try! No more greasing cookie pans. The cookies came off very easily!
I purchased my silpat mat here
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I think I’ll play around with this recipe or try another recipe next time, in hopes of getting an easier dough to work with.
You might like my shortbread Christmas trees, too.
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Matcha Green Tea Shortbread Cookies
Ingredients
- 3/4 cup (64 g) confectioner's sugar
- 1 1/2 tbsp matcha green tea powder
- 5 oz unsalted butter cubed
- 1 3/4 (241 g) all-purpose flour
- 3 large egg yolks
- 1 cup granulated sugar
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, whisk the confectioner's sugar and matcha powder. Add the butter and, using the paddle attachment, mix until the mixture is smooth and light in color. Add the flour and continue mixing until combined. Add the egg yolks and mix until they are incorporated and a dough forms. Transfer the dough to a clean surface and form it into a disc. Wrap it in plastic wrap and chill it in the refrigerator for 30 minutes or until the dough is firm.
- Roll the dough to 1/2" thickness. Cut out cookies with a cookie cutter. Coat each cookie with the granulated sugar and place them on the baking sheet. Bake the cookies for 12 to 15 minutes, or until they are lightly golden around the edges.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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I wouldn’t say expert, but I am getting the hang of using matcha and how much needs to be used to keep the beautiful green color and the flavor. I’ve come up with a few recipes on my own that I hope to test out soon.
Hi helen- no air pockets for me, just very crumbly dough. I’m going to look into tweaking the recipe or using another one.
Matcha cupcakes and bundt cakes… and now matcha shortbread. You’re a matcha recipe expert! Those look delicious!
Hi,
I made the same cookies following the same recipe a while back, and I agree with you, the dough was tough to work with. Did you get air pockets in the cookies?