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Even if you are not a fan of matcha, you will want to try these shortbread cookies. We think these are the best matcha coconut shortbread cookies on the internet!!
Matcha is one of our all time favorite flavors to use in baking. When matcha is baked in sweet baked goods, it takes on a whole new flavor profile. It adds a slight earthy taste that we feel, makes these matcha shortbread cookies addicting.
We are big fans of matcha and will add it to anything. We’ve made matcha blondies, matcha cinnamon rolls, matcha pancakes and matcha bread.
These matcha shortbread cookies are light, buttery and rolled in coarse sugar and coconut flakes. They are not too sweet of a treat and have a nice earthy and subtle nutty flavor.
Last week we shared our Glazed Lemon Shortbread cookies. Get the recipe here!!
What is Matcha?
Are you questioning this strange green powder we keep talking about? Matcha is an antioxidant-rich superfood powder derived from green tea leaves. Matcha is most popularly consumed in beverages, but can also be baked into breads, cookies, pastries and so much more. Additionally, the green tea powder does contain some caffeine. But, does not cause a caffeine spike and crash that can come with drinking a cup of coffee.
What’s in the Recipe?
Salted Butter: The salted butter can counterbalance the sweetness of the sugars in the shortbread cookie. We love a salty sweet combo!
Sugars: Brown and granulated sugar are used in this recipe. After baking, the brown sugar adds a bit of a caramel flavor to the dough with is so delicious!
Almond Extract: It’s our little secret!! Almond extract is the key ingredient to almost any cookie we make. Every time we add almond extract to cookies, we have people calling for the recipe. It adds a subtly nutty flavor. But, be careful, a little goes a long way!
Eggs: An egg wash is used for adding a course sugar crust to the cookies right before baking.
Course sugar: The shortbread dough log will be rolled in course sugar before baking which elevates the texture and makes them so decadent!
Matcha powder: Many have heard of matcha latte drinks, but baking with matcha is Matcha is antioxidant rich superfood that is made from ground tea leaves.
Unsweetened Coconut Flakes: We rolled the dough log in coconut flakes. Coconut and matcha are a match made in heaven. Matcha adds earthy notes and coconut adds a subtle nutty flavor.
The Best Matcha Shortbread Cookies
How to Make the Dough
Like many cookie recipes, you start by creaming the butter and the sugars with an electric mixer. You will want to make sure your butter is cold so it doesn’t become greasy! If needed, place your sticks of butter in the freezer for 5-10 minutes to get them extra cold.
Once the butter and sugar are creamed, add in the almond extract and combine. This is the part where we started to get hungry, because the almond flavoring makes the dough so fragrant and yummy-smelling.
Next, in a medium bowl, add flour and matcha together. Whisk until incorporated and add to the mixing bowl. Mix until just combined and careful not to over-mix the batter. Scrape the bowl with a spatula to make sure that excess flour and butter are combined.
Dough Prep Before Baking
Place the formed dough onto a sheet cling wrap and mold the dough into a log. Wrap in the cling wrap and let it chill in the fridge for 2 hours or in the freezer for 30 minutes to an hour.
Next, preheat the oven to 350°F and prepare the dough for baking. Once you take the dough out of the fridge, unwrap from cling wrap and brush with the beaten egg wash. In a separate bowl, pour the course sugar and coconut flakes. After the dough log has been washed with egg, roll in the coconut and course sugar. Cut half-inch slices of dough for each cookie. Lastly, place the dough on a parchment paper lined baking sheet and cook in the oven for 12-14 minutes.
The Best Matcha Shortbread Cookies
A classic shortbread cookie base with rich matcha flavor. Each cookie is crusted in large crystal sugar to add a nice crunchy crust to these soft cookies.
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Ingredients
- 18 Tbsp cold, salted butter (cubed)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1 Tbsp matcha powder
- 1 egg ((for the egg wash))
- 3/4 cup coarse sugar ((for making the sugar crust))
- 1/4 cup coconut flakes ((for making the sugar crust))
Instructions
- Start by creaming the butter and the sugars with an electric mixer. You will want to make sure your butter is cold so it doesn’t become greasy. If needed, place your sticks of butter in the freezer for 5-10 minutes to get them extra cold.
- Once the butter and sugar are creamed, add in the almond extract and combine.
- In a medium bowl, add flour and matcha together. Whisk until incorporated.
- Add the matcha flour mixture to the mixing bowl. Mix until just combined and careful not to over-mix the batter. Scrape the bowl with a spatula to make sure that excess flour and butter are combined.
- Place the formed dough onto a sheet cling wrap and mold the dough into a log. Wrap in the cling wrap and let it chill in the fridge for 2 hours or in the freezer for 30 minutes to an hour.
- Next, preheat the oven to 350°F and prepare the dough for baking. Once you take the dough out of the fridge, unwrap from cling wrap and brush with the beaten egg wash.
- In a separate bowl, pour the course sugar and coconut flakes. After the dough log has been washed with egg, roll in the coconut and course sugar. Cut half-inch slices of dough for each cookie. Place the dough on a parchment paper lined baking sheet and cook in the oven for 12-14 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
Disclaimer: This recipe was adapted from Alison Roman’s Chocolate Chunk Shortbread.
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