Matcha Shortbread Cookies

These matcha shortbread cookies are buttery, crumbly, and melt in your mouth! Both the taste and texture are on point. The sweetness is just right, and the matcha flavor comes though.

Matcha Shortbread Cookies
makes about 35 cookies

1/2 cup (115g) unsalted butter, room temperature
1/4 cup (25g) powdered sugar
1/8 tsp salt
1 cup (128g) AP flour*
1 Tbsp (6g) matcha powder

*I substituted half of the AP flour with whole wheat flour

1. In stand mixer with paddle attachment on low speed, beat butter till smooth.
2. Add sugar and salt and beat until creamy and smooth.
3. Add flour and matcha powder and mix until dough just comes together.
4. Gather dough into a ball, flatten into disk, wrap with plastic wrap, and refrigerate for at least 3 hours or overnight.
5. Roll disk between parchment paper to 1/4" thick.
6. Cut out cookies. Chill.
7. Bake at 350F for 10-12 mins. Cool 10 mins. Transfer to wire rack.

Left: thinner | Right: thicker

I rolled the dough to different thickness to see which bakes and tastes better. The differences in taste and texture are insignificant. Appearance-wise, I prefer the thicker cookies since the shape and faces of the bunnies held better. The thinner cookies were fragile to handle. 

Tips when rolling and cutting/stamping these cookies: 

• Return the dough to fridge/freezer to chill if they get too warm and start to stick
• Lightly flour your cookie cutters/stamps to minimize sticking and ease release
• Transferring cut out cookies to baking tray before stamping the design makes it easier to release the stamp

Taste: 5 stars out of 5

Well balanced flavors and sweetness. Can't wait to try out other variations - original, earl grey, lavender, etc.

Texture: 5 stars out of 5

Slightly crisp/snap with melt in your mouth crumbs.