Matcha Shortbread Cookies Dipped in Dark Chocolate
Combining matcha, shortbread, and rich dark chocolate is a match made in heaven. These cookies look gorgeous and taste even better. Perfect for holiday gifting!
Servings: 64 Cookies
Calories: 62kcal
Ingredients
Matcha Shortbread Cookies
- 1 cup unsalted butter room temperature
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- 2 cups all-purpose flour
- ¼ tsp salt
- 1.5 tbsp culinary grade matcha powder
Matcha or Dark Chocolate Dip
- 1 cup white or dark chocolate chips use white chocolate if you would like them to be green
- 1 ½ tablespoon culinary grade matcha powder
- 1 teaspoon coconut oil
- sea salt optional
Instructions
Matcha Shortbread Cookies
- Cream together the butter and both sugars until light and fluffy.
- Gradually add in the dry ingredients: 2 cups flour, 1 1/2 tablespoons matcha powder, and 1/4 teaspoon salt. Mix well.
- Divide the dough in half. Form each half into an 8-inch log. Wrap in parchment paper, wax paper, or plastic. Refrigerate for at least 6 hours and up to 24 hours.
- Preheat the oven to 350F.
- Slice each lot into 1/4-inch discs. Place 1-inch apart on ungreased baking sheets or silicone baking mats.
- Bake for 11-13 minutes, until the edges begin to lightly brown.
- Cool for 1 minute on the baking sheet. Then transfer to a wire rack.
- Store in an airtight container at room temperature for 3 days, in the refrigerator for 1 week, or in the freezer for up to 3 months.
Matcha or Dark Chocolate Dip
- Melt the chocolate chips with 1 teaspoon of coconut oil over a bain-marie*.
- Optional: Once melted, add the matcha powder to the melted white (or dark) chocolate and mix well to incorporate. Use white chocolate if you would like them to be green.
- Prepare a sheet pan with a silicone baking mat or parchment paper, or use a wire rack. Dip the cookies up to half-way in the melted chocolate and place them on the sheet pan. Refrigerate for 15 minutes. Enjoy!
Video
Notes
* You can melt the chocolate chips with the coconut oil in the microwave by microwaving for 15 seconds at a time, stirring well in between, until melted.
** Before the chocolate hardens, you can give the cookies a light sprinkle of sea salt. Once the chocolate sets, it will be too late for the salt to stick.
*** Refrigerate the cookies until the oven is preheated. If the butter isn't solid when the cookies go into the oven, the edges of the cookies will spread.
Nutrition facts are calculated using dark chocolate chips and matcha.
I used this recipe for Rosemary Shortbread by Taste of Home as a starting point when I created this recipe.
Nutrition
Calories: 62kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 13mg | Potassium: 23mg | Fiber: 1g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
