Buttery Matcha Shortbread Cookies

Whether you’re new to matcha or have loved it for years, you’re going to fall head over heels for these Matcha Shortbread Cookies. They’re gloriously green, super buttery, and deliver a soft, grassy matcha flavor that’s just the right amount of subtle. This recipe starts with my trusted classic shortbread dough and was inspired by my trip to Tokyo and Kyoto, where I got to taste some truly unforgettable matcha sweets. That trip completely transformed how I see matcha, especially learning about the different grades and how they affect flavor so much.

These Matcha Shortbread Cookies are a simple and delicious way to enjoy that lovely matcha taste. If you love shortbread as much as I do, be sure to also try my other favorites like Strawberry Shortbread Cookies and Brown Sugar Shortbread Cookies. Plus, if you’re bringing these to a party, they pair so well with the strawberry ones for an eye-catching dessert spread that everyone will adore.

What Makes These Matcha Shortbread Cookies Special

You’ll find lots of matcha shortbread recipes out there, but here’s what sets this one apart: I tested several matcha powders to find just the right balance for these cookies. I wanted to nail that authentic matcha flavor without any bitter bite stealing the show.

Before my trip, I didn’t realize matcha comes in different grades. Some are perfect for desserts and lattes, while others pack a stronger, more bitter punch, better suited for savory uses.

My best results came from a latte-grade matcha I brought back from Tokyo, though that’s not always easy to find. So, I recommend Jade Leaf Matcha as a great everyday option. Whole Foods’ 365 brand also works well—they have a smooth, balanced taste but can be a little more bitter than Jade Leaf.

On the other hand, I don’t suggest using Sunfood matcha here because it left a harsh, bitter aftertaste that overpowered the delicate cookie flavors.

The Perfect Balance of Flavor

When creating this recipe, my goal was to capture the vibe of the matcha latte I fell in love with in Tokyo. That latte was silky, lightly sweetened, and creamy with milk—just the right balance to soften the earthy green tea taste.

At first, I bumped up the sugar to 125 grams to tame the matcha’s natural bitterness. The cookies came out good, but honestly? Too sweet. Plus, the matcha flavor felt a bit shy and didn’t have that special magic from the latte I remembered.

Then it hit me: what if I add milk powder to bring in that creamy latte touch? So, next time around, I kept sugar at 114 grams and mixed in 2 tablespoons of milk powder along with 2 teaspoons of vanilla bean paste.

That was the game changer! The milk powder adds a soft, milky sweetness and subtle vanilla notes that lift the matcha instead of covering it up. These cookies now taste just like a matcha latte in shortbread form—smooth, balanced, and bursting with green tea goodness, minus any bitterness.

Key Ingredients for Matcha Shortbread Cookies

This straightforward shortbread recipe uses the basics—flour, sugar, and butter—but the real magic comes from these key ingredients I want to share:

• Matcha (Green Tea) Powder: This is the star ingredient, giving the cookies their vibrant green color and that delicate grassy taste. Be sure to pick matcha meant for desserts or lattes; some matchas are very bitter and work better in savory dishes.
• Non-Fat Milk Powder: Milk powder brings in that creamy, vanilla-like flavor that pairs beautifully with matcha. It’s the secret to capturing the creamy mouthfeel of the matcha latte I tasted in Japan. Since milk powder doesn’t keep forever, I grab it in bulk but only use a little at a time to keep it fresh.
• Vanilla Bean Paste: Vanilla bean paste packs a punch, giving a natural sweetness and fragrant aroma that blends perfectly with matcha and milk powder. No vanilla bean paste? No problem—just swap with the same amount of pure vanilla extract.

You’ll find all ingredient amounts and step-by-step instructions in the recipe card below.

How to Make Matcha (Green Tea) Shortbread Cookies

Before diving in, take a quick moment to get all your ingredients measured out. This little step, called mise en place, makes the whole baking process smoother and stress-free.

Step 1: Toss the butter, sugar, and matcha powder into a large mixing bowl.

Step 2: Use a mixer to beat the butter, sugar, and matcha together until the texture is super smooth, creamy, and evenly mixed.

Step 3: Now add your dry ingredients to the buttery matcha mixture.

Step 4: Gently mix the flour and other dry ingredients in until the dough comes together just right.

Step 5: On a lightly floured surface, roll out your dough to about a 1/2-inch thickness.

Step 6: Cut the dough into your favorite shapes, then gently prick each cookie with a fork to keep them baking evenly.

Step 7: Arrange the shaped cookies on a parchment-lined baking sheet.

Step 8: Bake in the oven at 300°F for 20 to 22 minutes. Baking these low and slow keeps the cookies tender while preserving that delicate matcha flavor.

How to Store These Cookies

Over time, these matcha cookies will naturally lose some of their bright green color, so I like to keep them in an airtight container to help keep their pretty, pale green hue. They stay fresh for about 10 days, but just a heads up, the color will gradually fade the longer they hang out.

For freezing tips and storage instructions, see the recipe card below.

Tips for Perfect Matcha Shortbread

I want you to get these cookies just right every time, so here are my top tips:

• Use a Kitchen Scale. Shortbread is all about the balance of flour, butter, and sugar. Weighing your ingredients makes sure you get that perfect crumbly yet tender bite. I cut back a little on the flour here because of the milk powder addition.
• Take Your Time Baking. These cookies bake slowly at 300°F for about 20 to 22 minutes. This gentle heat keeps the matcha flavor bright and keeps the cookies soft. Just watch that they don’t brown too much or turn bitter.
• Prick Your Cookies Before Baking. Poking each cookie with a fork helps steam escape during baking so they cook evenly and keep a smooth, pretty surface.

If you bake up these buttery matcha shortbread cookies, please come back and leave a rating—I’d love to hear how they turn out for you!

Variations

Want to switch things up? Here are some fun variations to try:

• Mix in white chocolate chips or drizzle melted white chocolate over the baked cookies for extra sweetness.
• Stir in finely chopped toasted almonds or pistachios to add a nice nutty crunch.
• Swap the vanilla bean paste for almond extract for a cozy, slightly different twist.
• Replace half of the all-purpose flour with almond flour to make a biscuit that’s a little richer and denser.

Serving Suggestions

These buttery matcha cookies shine with a cup of green tea, coffee, or even a creamy matcha latte. They’re a standout treat for dessert trays or cookie swaps.

For a fun party spread, pair them with my Strawberry Shortbread Cookies—the bright colors and flavors together are simply irresistible.

Recipe FAQs

• Can I use regular vanilla extract instead of vanilla bean paste? Absolutely! Use the same amount of pure vanilla extract. It won’t be quite as fragrant, but it will still taste great.
• What kind of butter works best? Unsalted butter is ideal because you control the salt level perfectly in your cookies.
• Why do my cookies lose their green color over time? Matcha color fades with exposure to air, light, and time. Store your cookies in an airtight container away from sunlight to help keep that pretty shade longer.
• Can I make these gluten-free? You can try a gluten-free all-purpose blend, but the cookie texture might change a bit. I haven’t tested this version myself yet, so if you do, please share how it goes!
• What’s the difference between matcha grades? Matcha for lattes and desserts is smoother, sweeter, and less bitter, while culinary-grade matcha tends to be stronger and sometimes bitter—perfect for savory dishes.