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Matcha White Chocolate Shortbread Cookies

Matcha White Chocolate Shortbread Cookies

Matcha White Chocolate Shortbread Cookies - buttery cookies with the perfect flavour combination.
Course Cookies
Cuisine Japanese
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 20 -25
Author Manuela Zangara


  • 260 gms – 2 cups plain flour
  • 225 gms – 1 cup butter at room temperature
  • 90 gms – ¾ cup icing sugar/powdered sugar
  • 2 tbsp matcha powder sifted
  • 1 pinch salt
  • 180 gms – 6 oz. white chocolate melted


  1. Put the butter and icing sugar in the bowl of a mixer with a paddle attachment and beat them on medium speed for about 3 minutes or until the mixture is very smooth.
  2. Then reduce the speed to low and add the salt, flour, and sifted matcha powder mixing only until just incorporated.
  3. Flatten the dough into a disk, wrap it in plastic wrap, and chill the dough in the fridge for at least 1 hour.
  4. Roll out the dough into a 0.5 cm – ¼ inch thick sheet. Cut into 6 cm – 2 ½ inch rounds/flowers using a lightly floured cookie cutter.
  5. Place the cookies on a tray lined with baking paper and place in the fridge for 15 minutes (this will help the cookies retain their shape when baked).
  6. Bake in a preheated oven at 170°C – 340°F on the middle rack for 13 to 15 minutes.
  7. Let them cool down for 5 minutes, then transfer them to a wire rack to cool completely.
  8. Once the cookies have cooled down, melt the chocolate over a double boiler.
  9. Dip half of each cookie in the melted chocolate, and place it on a tray lined with baking paper.
  10. When you have done that for all the cookies, put the tray in the fridge for about 10 minutes, or until the chocolate has hardened.

Recipe Notes

These cookies can be stored in an airtight container for about a week. I also often freeze the uncooked shaped cookies and then bake them from frozen.