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Buttery Matcha Shortbread Cookies Recipe

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These Buttery Matcha Shortbread Cookies offer a delicate balance of rich, creamy butter and earthy green tea flavor, resulting in crisp, melt-in-your-mouth treats perfect for any occasion. The recipe combines unbleached all-purpose flour, matcha powder, and vanilla bean paste to create a subtly sweet and aromatic cookie, baked to golden perfection at a low temperature to preserve the vibrant color and tender texture.

Ingredients

Dry Ingredients

  • 11-3/4 ounces (320 grams) unbleached all-purpose flour
  • 2 tablespoons (20 grams) nonfat milk powder
  • 3/4 teaspoon Diamond kosher salt
  • 1 tablespoon matcha (green tea powder)

Wet Ingredients

  • 8 ounces (227 grams) unsalted butter, room temperature
  • 4 ounces (114 grams) granulated sugar
  • 2 teaspoons vanilla bean paste

Instructions

  1. Make the Cookie Dough: In a medium-sized bowl, whisk together the flour, milk powder, and kosher salt for about 30 seconds to combine the dry ingredients evenly.
  2. Cream Butter Mixture: In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature butter, granulated sugar, matcha powder, and vanilla bean paste. Mix on medium speed until smooth and creamy, approximately 2 minutes. Stop the mixer and scrape down the sides and paddle to ensure even mixing.
  3. Add Dry Ingredients: Add all the dry ingredients to the butter mixture at once. Turn the mixer to low speed and mix until the dough forms a cohesive ball, initially crumbly but coming together into large clumps or a ball.
  4. Shape Dough: Turn the dough out onto a lightly floured surface and divide it into two equal portions. Knead each portion until it forms a smooth, cohesive ball.
  5. Roll and Cut Cookies: Roll each dough ball to a thickness of 1/2 inch. Using a 2-inch round cookie cutter, cut out the cookies and place them on a parchment-lined board or sheet pan. Use a fork to prick the center of each cookie to allow steam to escape during baking, preventing puffing and ensuring flat cookies.
  6. Chill Dough: Refrigerate the cut cookies for at least 20 minutes to help them hold their shape during baking.
  7. Preheat Oven: While chilling, preheat your oven to 300°F (150°C). Line a half-sized baking sheet with parchment paper.
  8. Bake Cookies: Arrange 12 cookies on the baking sheet and bake for 20-22 minutes, until the bottoms are lightly golden brown.
  9. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Transfer them to a wire rack to cool completely.
  10. Store Properly: Store the fully cooled cookies in an airtight container to preserve their light green color. They can be kept up to 10 days, though the color will gradually fade over time.
  11. Freeze Unbaked Dough: To freeze, cut out the cookies according to directions, place on a parchment-lined baking sheet and freeze for at least 8 hours. Once frozen solid, transfer cookies to a freezer bag or airtight container, removing excess air before sealing. Lay flat in freezer.
  12. Bake from Frozen: When ready to bake, place frozen cookies on a baking sheet and bake as directed, adding 3-5 minutes extra baking time to account for frozen dough.

Notes

  • Pricking the cookies with a fork before baking is essential to keep them flat and prevent puffing.
  • Chilling the dough helps maintain the cookie shape and texture.
  • Using a low oven temperature ensures the cookies bake evenly and retain their delicate crumb.
  • Store cookies in an airtight container to slow down color fading caused by exposure to air.
  • Freezing the dough allows for baking fresh cookies later, with a slight increase in baking time.
  • Using room temperature butter is important for proper creaming and dough consistency.

Find it online: https://marthatasty.com/buttery-matcha-shortbread-cookies-recipe/