These milk-glazed matcha shortbread cookies deliver a buttery, melt-in-your-mouth texture with the distinctive earthy sweetness of Japanese matcha green tea. The milk glaze adds a delicate sweetness that balances matcha’s vegetal notes, creating a cookie that looks as impressive as it tastes. Using Senbird Tea’s ceremonial-grade matcha ensures the brightest green color and smoothest flavor—culinary grades tend to produce a duller color and more bitter taste in baked goods.
MILK GLAZED MATCHA SHORTBREAD COOKIES RECIPE
Cookie Ingredients:
- 1 cup (226 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar
- 2 cups (250 g) all-purpose flour
- 2 tablespoons Senbird Tea ceremonial-grade matcha
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Milk Glaze Ingredients:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
Instructions:
- Make the dough: Cream butter and powdered sugar until light and fluffy (about 3 minutes). In a separate bowl, whisk together flour, matcha, and salt. Add flour mixture to butter mixture along with vanilla, mixing on low until just combined. Do not overmix.
- Chill: Shape dough into a log approximately 5 cm (2 inches) in diameter, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).
- Slice and bake: Preheat oven to 160°C (325°F). Slice the log into 6 mm (1/4 inch) rounds and place on parchment-lined baking sheets. Bake for 12–15 minutes until edges are just set but not browned. Shortbread should remain pale green.
- Cool completely: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- Make the glaze: Whisk powdered sugar, milk, and vanilla until smooth. The consistency should be thick enough to coat the back of a spoon but thin enough to drizzle. Dip the top of each cookie into the glaze or drizzle with a fork. Let set for 20 minutes.
Yield: 30–36 cookies | Prep: 15 min | Chill: 1 hr | Bake: 12–15 min
TIPS FOR PERFECT MATCHA SHORTBREAD
The key to great matcha shortbread is keeping the oven temperature low. High heat causes matcha to turn brownish-green and develop a bitter, burnt taste. Baking at 160°C (325°F) preserves the vibrant green color and keeps the matcha flavor delicate and balanced. Remove cookies from the oven when they look slightly underdone—they continue setting as they cool on the sheet.
Always sift the matcha into the flour mixture before combining with butter. Matcha clumps create green spots in the finished cookies rather than an even color. Senbird Tea’s fine stone-ground matcha sifts easily and integrates uniformly, producing cookies with consistent color throughout.
| Cookie Variation | Tea Used | Flavor | Color |
|---|---|---|---|
| Matcha shortbread | Ceremonial matcha | Earthy, buttery | Vibrant green |
| Hojicha shortbread | Hojicha powder | Toasty, caramel | Golden brown |
| Plain shortbread | None | Buttery, vanilla | Pale yellow |
WHAT GRADE OF MATCHA WORKS BEST FOR COOKIES?
Ceremonial-grade matcha like Senbird Tea’s Uji-sourced powder produces the best color and flavor in shortbread. Culinary-grade matcha bakes adequately but tends to be more bitter and produces a less vibrant green. Since shortbread uses a relatively small amount of matcha (2 tablespoons per batch), the cost difference between grades is minimal.
CAN YOU FREEZE MATCHA SHORTBREAD DOUGH?
Yes. The chilled dough log freezes perfectly for up to 2 months. Wrap tightly in plastic wrap and then aluminum foil. When ready to bake, slice frozen dough directly—no thawing needed—and add 1–2 minutes to the baking time. This makes matcha shortbread ideal for make-ahead holiday baking or unexpected guests.
WHY DID MY MATCHA COOKIES TURN BROWN?
Browning occurs when the oven temperature is too high or cookies bake too long. Matcha’s chlorophyll is heat-sensitive and degrades above 170°C (340°F). Keep the oven at 160°C (325°F) and remove cookies when they look slightly underdone. They will firm up as they cool while retaining their green color.
HOW LONG DO MATCHA SHORTBREAD COOKIES STAY FRESH?
Glazed matcha shortbread stays fresh for up to 5 days in an airtight container at room temperature. Unglazed cookies last up to a week. For longer storage, freeze unglazed cookies in a sealed container for up to 2 months and glaze after thawing. The matcha flavor intensifies slightly over the first day as the butter absorbs the tea’s compounds.
CAN YOU MAKE THESE COOKIES VEGAN?
Yes. Replace butter with a high-quality vegan butter (same amount) and use plant-based milk in the glaze. The shortbread texture will be slightly less rich but still excellent. Coconut oil works as a butter substitute but changes the flavor profile. Senbird Tea’s matcha works equally well in vegan and traditional recipes.
MORE MATCHA RECIPES FROM SENBIRD TEA
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Our best-selling ceremonial Okumidori matcha with a silky body, mellow cocoa notes, and refined umami, perfect for traditional preparation or refined lattes.
