Matcha Shortbread Cookies with White Chocolate

Add  some matcha  to the traditional shortbread cookies to make them divine with somewhat exotic flavor and a delicate tint. Dip them into white chocolate to get that perfect balance of matcha bitterness and chocolate sweetness. Isn’t it a perfect pair? In fact it is impossible to not like these buttery, crumbly and melt-in-your-mouth little treats! They look really good too!


Yields ~40 cookies
  • 280g all-purpose flour
  • 2 tbsp and 1 tsp matcha powder
  • 1/4 tsp salt
  • 225g unsalted butter, softened
  • 1/2 cup powdered sugar
  • 200g white chocolate, cut into chunks


  1. To prepare the cookies, sift the flour, 2 tablespoons matcha powder and salt in a large bowl.
  2. Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Reduce the speed to low and beat in the flour mixture until just incorporated.
  3. Gather dough and form a disc. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
  4. Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
  5. On a lightly floured surface, roll out the dough to 5-7mm thickness.
  6. Cut into rounds using a floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.
  7. Bake the cookies for 10 to 12 minutes. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
  8. Melt white chocolate in a microwave on half strength in 20-second interval, stirring in between. (You don’t want to melt white chocolate on high, because it may make it burn.)
  9. Prepare a baking sheet with a clean parchment paper.
  10. Dip half of each shortbread cookie in the melted chocolate. Let it drain off the excess, place it on the baking sheet. Repeat dipping with all the cookies.
  11. Place the baking sheet in the refrigerator for 10 minutes to set the chocolate. Dust with matcha powder. Enjoy!


Recipe adopted from Oh sweet day.


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