Holiday season is rolling in and it’s time to turn cookie dreams into realities. As instagram and health blogs will tell you, matcha is the newest craze. Yet it’s been an important beverage in this part of the world for hundreds of years.
Matcha powder also makes a fantastic addition to loads of treats like cookies, smoothies, ice-cream, and shortbread. I’m not even a big shortbread fan. But when it’s infused with matcha it reaches a whole other level.
It’s light, it’s flaky, and it’s so buttery-good. And it gives the classic treat a “trendy” upgrade that is sure to impress friends and family at all the holiday dinners. Not to mention when Christmas rolls around, the green cookies are the perfect colour! Maybe I’ll have to come up with some red velvet shortbread to go with them…
Prep time: 2½ hours
Active prep time: 20 minutes
Yield: 1 dozen cookies
Adapted from Martha Stewart
- 2 cups flour
- 1 tsp salt
- 3/4 cup butter, room temperature
- 1/4 cup coconut oil*
- 1/2 cup icing sugar
- 1/4 cup sugar
- 1 tsp vanilla
- 2 tbsp matcha powder
- 1 tbsp ginger powder
- 2 tsp fresh ginger, minced (optional)
*Can sub coconut oil for extra butter. I like the light flavour of a little coconut oil with the matcha.
- Line 2 baking sheets with parchment paper.
- In a medium bowl, mix together flour, salt, matcha powder, and ginger powder.
- In a separate bowl, beat butter until fluffy. Beat in sugar until thoroughly combined. Add vanilla, ginger, and flour mixture, beating on low speed. The dough should stick together when squeezed.
- Form dough into two discs. Wrap in plastic and refrigerate for 1 hour.
- Preheat oven to 325 degrees F. Roll out dough to ¼ inch thickness. Using a cookie cutter, cut out shapes and transfer to prepared baking sheet. Refrigerate for 30 more minutes.
- Bake for 13-15 minutes, until golden and firm. Cool completely before enjoying with a cup of tea!