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Matcha Shortbread with Chocolate Drizzle


  • 4 oz granulated sugar
  • 8 oz butter softened
  • 12 oz flour
  • 2 tbsp matcha powder
  • 4 oz baking chocolate for melting


  • Combine all ingredients in a stand mixer with paddle attachment and mix at low speed until all ingredients are fully combined. Mixture will be crumbly.
  • Using your hands press the dough into a rough log shape and place on a sheet of plastic wrap. Wrap plastic around the dough log then continue to form it into a smoother log shape of the diameter you want your cookies to be.
  • Refrigerate dough for 30 minutes. During last 10 minutes of chill time preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  • Place shortbread log on cutting board and slice into 1/4 inch disks and place them on the the cookie sheet. Bake for 9 to 11 minutes. Allow to cool on cookie sheet for 5 minutes before transferring to a wire cooling rack.
  • When cookies are cool place them on a sheet of wax paper about 1/4 inch apart. Melt chocolate and spoon it into a resealable plastic bag then prick the corner with a toothpick. Drizzle chocolate over cookies and let them sit for about an hour for the chocolate to harden.
  • Enjoy!
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