These chocolate-dipped matcha cookies are an easy shortbread-style cookie that pairs the delicate green tea flavor of matcha with rich dark chocolate. If you enjoy matcha tea, these buttery, tender shortbreads are a delightful way to enjoy that flavor in cookie form.
This post is sponsored by Nielsen‑Massey Vanillas.
Shortbread cookies are a favorite because they are simple, buttery, and tender. A good-quality vanilla elevates the flavor, and in these cookies the matcha adds a subtle vegetal note and lovely color. These cookies are excellent on their own or dipped in tempered dark chocolate for a glossy, crisp coating that makes them feel special.
How to make cookie dough
Most shortbread cookie doughs follow the same basic steps: combine dry ingredients, cream butter and sugar, add vanilla and then fold in the dry mix. Measure flour accurately—avoid packing it into the cup—to keep the texture light and buttery. Use a stand mixer, electric hand mixer, or a sturdy spatula to combine ingredients until the dough just comes together; overmixing can make cookies tough.
Matcha Cookies Ingredients
- 2 1/4 cups unbleached all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons matcha green tea powder
- 2 sticks (1 cup) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 2 teaspoons Madagascar bourbon pure vanilla extract
- 8 to 24 ounces dark or bittersweet chocolate, for dipping
How to Make Chocolate-Dipped Matcha Cookies
1. In a medium bowl, whisk together the flour, salt, and matcha powder until evenly combined. Set aside.
2. In a separate large bowl, cream the softened butter and brown sugar until light and fluffy using an electric mixer or a stand mixer. Add the vanilla extract and mix until incorporated.
3. Add the dry mixture to the creamed butter in two or three additions, folding gently with a rubber spatula until the dough comes together. Split the dough in half, wrap or cover, and chill in the refrigerator for 10–15 minutes to firm up.
How to Roll Cookie Dough
Rolling dough between two sheets of parchment paper reduces mess and keeps you from adding excess flour, which can dry out the cookies. Place one portion of dough between parchment, roll to about 1/4–1/3 inch thickness, then refrigerate for 20 minutes. Repeat with the remaining dough.
When chilled, remove the top parchment, dust a cookie cutter with a little flour, and cut shapes quickly while the dough remains cold. Transfer the cut cookies to a parchment-lined baking sheet and bake in a preheated 350°F (175°C) oven for about 9–10 minutes, depending on thickness. Watch closely so edges don’t overbrown. Remove from the oven and cool completely on the parchment or on a wire rack before dipping in chocolate.
How to Temper Chocolate
Tempering gives chocolate a shiny, crisp finish and a pleasant snap. Roughly chop the chocolate and place about three-quarters of it in a heatproof bowl set over a saucepan with 1–2 inches of simmering water (double boiler). Stir gently until about two-thirds melted and the temperature reaches roughly 115°F (46°C) for dark chocolate. Remove from heat, add the remaining reserved chocolate to seed and cool the chocolate to about 79°F (26°C), stirring constantly. Gently rewarm in short bursts to a working temperature of about 88–90°F (31–32°C) for dark chocolate.
Dip half or the entire cookie into the tempered chocolate, letting excess drip off, and place on parchment to set. The tempered chocolate will develop a glossy finish and a crisp snap once set.
Serving and Storage
These matcha shortbreads are lovely with tea or coffee. Store undipped cookies in an airtight container at room temperature for several days. If dipped in chocolate, keep them in a cool, dry place to preserve the chocolate finish. Properly tempered chocolate will keep a glossy appearance and pleasant texture longer than untempered coatings.
Recipe Summary
- Prep: mix dry ingredients, cream butter and sugar, combine, chill, roll and cut.
- Bake: 350°F for 9–10 minutes (depending on thickness).
- Finish: temper dark chocolate and dip cooled cookies for a glossy coating.
- Makes: roughly 30–45 cookies, depending on cutter size.
Ingredients
- 2 1/4 cups unbleached all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons matcha green tea powder
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 8 to 24 ounces dark or bittersweet chocolate, for dipping
Instructions
- Whisk flour, salt, and matcha in a medium bowl and set aside.
- Cream butter and brown sugar in a large bowl until fluffy. Add vanilla and mix.
- Fold dry ingredients in batches until just combined. Divide dough in half, cover, and chill 10–15 minutes.
- Roll one portion between parchment to 1/4–1/3 inch thickness. Chill 20 minutes. Repeat with the other half.
- Preheat oven to 350°F (175°C). Dust cutter with flour, remove top parchment, and cut shapes. Place on a parchment-lined sheet.
- Bake 9–10 minutes, watching for browning. Cool completely before dipping.
- Temper chocolate, dip cookies, and allow chocolate to set.
Disclosure: This post is sponsored by Nielsen‑Massey Vanillas. Opinions and instructions shared here are my own.