Matcha Shortbread Recipe

Prep

Preheat the oven to 325°F (165°C). Line a 9-inch square baking pan or an 8-inch round tart pan with parchment paper leaving an overhang for easy removal; alternatively, prepare a baking sheet if making drop or cut-out cookies.

Whisk together the all-purpose flour and matcha powder in a medium bowl until evenly combined. Sift if matcha is clumpy to ensure a smooth green color and even distribution.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and hand mixer), cream the room-temperature unsalted butter on medium speed for about 1 minute until softened and smooth.

Add the granulated sugar and powdered sugar to the butter. Beat on medium speed for 2–3 minutes until the mixture is pale and slightly fluffy, scraping down the bowl as needed.

Mix in the vanilla extract and sea salt until incorporated.

Reduce mixer speed to low. Add about half of the flour-matcha mixture and mix just until incorporated, then add the remaining flour-matcha and mix until the dough comes together. Do not overmix — stop when there are no large streaks of flour and the dough forms a cohesive mass.

For pan shortbread: press the dough evenly into the prepared pan, using the bottom of a measuring cup or fingers to smooth the surface. Use a fork to dock (poke) the surface in a decorative pattern, or score into squares with a knife for easier slicing after baking. Chill in the refrigerator for 15–20 minutes to firm up (optional but helps maintain edges).

For cut-out or bar cookies: turn the dough onto a lightly floured surface, gently knead once or twice, roll to 1/3-inch (8 mm) thickness between two sheets of parchment, chill for 30 minutes, then cut shapes or slice into bars.

Bake: place the pan or baking sheet in the preheated oven and bake for 20–28 minutes for a 9-inch pan (shortbread should be set and very lightly golden at the edges). For cut-out cookies baked on a sheet, bake 12–15 minutes, until edges are just barely golden. Rotate halfway through for even color.

Remove from oven and while still warm (but cool enough to handle), if scored, re-score along lines and transfer pan to a wire rack to cool completely. If using parchment, lift the shortbread out and cool before cutting fully if needed. For individual cookies, cool on the sheet for 5 minutes then transfer to a rack to cool completely.

If desired, sprinkle sanding sugar over the dough surface before baking for sparkle and slight crunch. If using white chocolate drizzle: melt the white chocolate in a heatproof bowl over a small pot of simmering water (double boiler) or in short bursts in the microwave, stirring until smooth.

Drizzle melted white chocolate over cooled shortbread with a spoon or piping bag. Allow chocolate to set at room temperature or refrigerate briefly to speed setting. Break or slice into serving pieces and store in an airtight container at room temperature for up to 5 days.