Matcha Shortbread Cookies with Milk Glaze

If you are an avid lover of matcha like us at Senbird, then these matcha shortbread cookies are sure to be your next favorite thing since it’s a twist on the classic matcha latte itself! These shortbread cookies highlight the earthy and bold flavors of matcha, without being too overpowering, and is drizzled with a sweet milk glaze on top — a delightful combination that tastes just like a matcha latte. What we love about this shortbread recipe is that it can be prepared in under 10 minutes and bakes plenty to share with friends and family. Pair this matcha shortbread cookie with a cup of tea for a perfect tea time break.

Matcha Otome

抹茶乙女

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Matcha Otome is a ceremonial-grade organic green tea powder that has a fresh aroma of sweet grass and rich, velvety notes of chocolate. From the prestigious Uji region in Kyoto, this matcha is excellent as is or in drinks such as matcha lattes, smoothies, and cocktails.

Matcha Shortbread Cookies with Milk Glaze

Serving size: 12-15 cookies
Total time: 10 minutes + 4-8 hour chilling time

Ingredients:

Shortbread Dough

¾ cup unsalted butter room temperature
1-2 tablespoons Otome Matcha
½ cup powdered sugar
1-1/2 cups all-purpose flour
3/4 tsp salt
½ tsp vanilla extract

Honey Milk Glaze

½ cup Powdered Sugar
1 tbsp milk of choice
1 tbsp Honey

Instructions for making the dough:

Combine the flour, salt, and matcha together in a medium size bowl. Set aside.
In a large bowl, cream the butter and vanilla until light and creamy. With a hand mixer, mix the powdered sugar until almost combined.
Add the matcha flour mixture and mix on low until a consistent, cornmeal-like texture forms.
Lay your mixture on a floured surface and knead until combined and a dough forms.
Create a rectangle-shaped log with your dough that is 1-½ to 2 inches tall. Tightly wrap the dough log in wax paper.
Chill the dough for at least 4 hours or overnight to ensure your dough is firm to cut into pieces

Instructions for baking the cookies:

Preheat the oven to 350 degrees.
Cut dough into ½-inch thick rectangles (or mold them into dough balls) and place on a baking sheet with parchment paper.
Cook for 8-10 minutes or until slightly golden brown on the edges.
Make the honey milk glaze by whisking the powdered sugar, honey, and milk into a bowl. Add additional milk if the glaze appears too thick.
Once cookies are cooled, drizzle the glaze over them. Feel free to sprinkle any additional toppings such as matcha powder, white chocolate shavings, or cinnamon.