Matcha Shortbread Cookies

These matcha cookies are the perfect compliment at tea time, or anytime really. They are mildly sweet, buttery, a hint salty, and have a medium soft bite. But, you can bake them to whatever level of crispiness you desire. I glazed them here with strawberry icing.

I used the finest quality matcha powder for this recipe from Matcha Kari. Check them out on Instagram @matchakari or . They have beautiful tea sets and quality teas that you can drink or bake with. The way you can tell if it's a quality matcha is by their deep emerald green color. And btw, matcha has so many health benefits and is much more potent than green tea. A great way to get some anti-oxidants and to get a boost of nutrition in your drinks or cookies. Highly recommend.

Back to the recipe -- it's an easy one, as I don't like to do anything labor intensive or difficult especially in the kitchen. I'm not great at decorating cookies or working with icing but all goes in your belly anyway and these are tasty nonetheless.

Scroll down for the recipe.


Mix all dry ingredients together

Cut in the butter

Consistency should look something like this

Roll into a log and wrap in wax paper or saran and pop into freezer for 15-20 mins

Cut into 1/2” thick rounds / slices

Make the glaze

Drizzle glaze on top and let dry once cookies are fully cool


Prep Time: about 35 mins (dough + 15-20 mins to chill)

Bake Time: 15-17 minutes

Cooling Time: 30 minutes

Total Time: 80 mins approx

Makes 10-12 small cookies

*You may notice I make small portions of everything because I'm usually just cooking for myself. But that could be easily rectified by doing a little math doubling or tripling the recipe. :)


  • 1 1/4" cup all purpose flour

  • OPTIONAL: 1/4 cup almond flour (not essential. If not, just use 1 1/4 cup flour)

  • 1/3 cup powdered sugar

  • 1/4 tsp salt

  • 1/2-3/4 tsp matcha powder

  • 4 tsp plant milk (go slow and add more as needed if dough is too crumbly and hard to handle)

  • 1/2 cup cold and slightly softened butter

  • 1/2 tsp of vanilla

  • OPTIONAL: chunky sugar for topping once finished (which I forgot to do)


  • 4-5 tbsp sifted powdered sugar

  • Few drops of lemon juice or apple cider vinegar for tang

  • 1 blended strawberry

  • Drop of vanilla if preferred

**Combine all ingredients and set aside. Stir to refresh the glaze.


  1. In a mixing bowl combine all the dry ingredients, then add butter, vanilla and plant milk. Butter should be cold or room temperature and soft enough to work with but not melty. If butter is too cold you can microwave the butter for 10 seconds to soften. Combing ingredients and roll into a log. Wrap the log up in wax paper or Saran Wrap and and refrigerate or freeze 15 -20 minutes to firm up and make cutting easier .

  2. Now is a good time to pre-heat oven to 355 degrees and go prepare the glaze

  3. Combine all ingredients for glaze. Slowly add in the blended strawberry juice and stop when icing consistency is right. It should not be so thick that you cannot spread it and not so thin and watery. Add more powdered sugar to thicken as needed.

  4. Remove dough from freezer and cut into 1/2" thick slices. Arrange on cookie sheet lined with parchment paper and bake for about 15-17 minutes depending on the firmness you desire. The cookies will be slightly soft when done but they will firm up once cook.

  5. Let the cookies cool completely for 30 minutes on a cooling rack before icing them.

  6. Once cookies are done cooling, drizzle on the glaze with a small spoon. Wait 15-20 minutes for icing to dry before eating.

Voila! Enjoy with your favorite tea, milk, or coffee! :)

Snap a pic for the gram and tag me @jengo.daily or #jengo.daily . See you next time!


Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:

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