Matcha Shortbread Cookies

Course: Dessert

Cuisine: North American

Prep Time: 20

Cook Time: 15

Chill Time: 2

Total Time: 35

Servings: cookies

Calories: 208kcal

Author: Lord Byron's Kitchen

A classic, old-fashioned sweet shortbread recipe is infused with the slightly bitter flavour of matcha. Dipped in melted chocolate, these Matcha Shortbread Cookies boast a delicious pairing all in a beautifully simple festive cookie. These could be a great new addition to your annual cookie exchange!

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Ingredients

Cookie Ingredients:

2 cups butter, softened
1 cup confectioner's sugar
2 teaspoons vanilla extract
1 1/2 tablespoons matcha powder
1/2 cup cornstarch
3 cups all purpose flour

Decorating:

2 cups semi sweet chocolate chips
2 teaspoons vegetable oil
matcha powder, for dusting

Instructions

Beat together the butter and the sugar until light and fluffy.
Add the vanilla and incorporate into the butter and sugar mixture.
Add the flour, cornstarch, and matcha powder. On low speed, beat into the butter and sugar until well incorporated.
Divide the dough into two portions, wrap each portion completely in plastic wrap and store in the fridge for 2 hours.
When ready to bake, remove dough from fridge and let sit at room temperature for a few minutes. Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper or a silicone liner. Set aside.
Roll one portion of the dough to 1/3 inch thick on a lightly floured surface. Use a round cookie cutter, or your favourite cookie cutter shape to cut out the cookies. Transfer to the prepared baking sheet, leaving 2 inches of space between each cookie.
Bake for 12 minutes. Remove from oven and let sit for 2 minutes before transferring to a wire cooling rack to finish cooling.

To Decorate:

Once the cookie is completely cooled, melt the chocolate chips with the vegetable oil until completely smooth.
Dip each cookie halfway into the melted chocolate and lay them onto a parchment lined baking sheet.
Dust the chocolate dipped portion of the cookies with matcha powder.
Set aside until the chocolate has hardened before packaging or storing.

Notes

The reason for dividing the dough before chilling is so we can limit the amount of contact the dough will have with our warm hands. If the dough warms up too much, the fine lines created by your cookie cutters will not be as precise once the cookie is baked. Also, when re-rolling the cookie dough multiple times after you have cut out the first batch, the dough will become tougher and the cookie will not bake with a smooth surface.

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