Chocolate

Chocolate Dipped Matcha Shortbread Cookies

by:
May 19, 2016
3
1 Ratings
Chocolate Dipped Matcha Shortbread Cookies
Photo by Oh Sweet Day!
  • Cook time 2 hours
  • Makes 36 cookies
Author Notes

Simply add some matcha powder into a classic shortbread recipe, and the green tea flavour pairs perfectly well with the buttery shortbread. What's better is to dipped these already delicious cookies into dark chocolate! —Oh Sweet Day!

What You'll Need
Ingredients
  • 2 cups all purpose flour
  • 2 tablespoons matcha powder
  • 1 teaspoon matcha powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 200 grams dark chocolate, cut into chunks
  • 1 teaspoon canola oil
Directions
  1. To prepare the cookies, sift the flour, 2 tablespoons matcha powder and salt in a large bowl.
  2. Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy.
  3. Reduce the speed to low and beat in the flour mixture until just incorporated.
  4. Gather dough and form a disc. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
  5. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  6. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into rounds using a floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.
  7. Bake the cookies for 10 to 12 minutes.
  8. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
  9. Melt chocolate in microwave on high in 20-second interval, stirring in between. When it’s completely melted, stir in oil until combined.
  10. Prepare a baking sheet with a clean parchment paper.
  11. Dip half of each shortbread cookie in the melted chocolate. Let it drain off the excess, place it on the baking sheet. Repeat dipping with all the cookies.
  12. Place the baking sheet in the refrigerator for 10 minutes to set the chocolate.
  13. Dust with matcha powder.
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See what other Food52ers are saying.

  • Yiannis Psaroudis
    Yiannis Psaroudis
  • Rachel Nishimura
    Rachel Nishimura
  • Oh Sweet Day!
    Oh Sweet Day!
  • Tori
    Tori

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8 Reviews

Yiannis P.
Yiannis P. March 9, 2023
Tried a test run for an upcoming St. Patrick’s Day party & am sure glad I did. The resulting cookie was so fragile that several of them broke & the microwave method of melting the chocolate caused it to burn in the center but not completely melt elsewhere, which resulted in a lumpy dip, made even lumpier by the crumbs from the broken cookies. Will address the latter by using a double-boiler for melting the chocolate, but am unsure how to address the former.

One thing that was successful was the edible gold glitter & gold cake craft pearl shimmer dust spray I used as a finishing touch. The green & gold really screamed St. Patrick’s Day.
 
Tori
Tori April 8, 2019
Can we refrigerate/freeze the dough? Would it affect the end product?
 
Selina
Selina December 17, 2019
I did both and they turned out fine!
 
Sophia B.
Sophia B. December 23, 2017
I tried it with the stated matcha amount and couldn't really taste it. Added an extra tablespoon and still couldn't really make it out. Pretty color and tasty, just not tea flavored.
 
Rachel N.
Rachel N. April 1, 2019
I'm so glad to see this comment. A lot of matcha desserts underserve matcha because it's kind of an expensive food ingredient. It's such a subtle flavor you really have to go crazy in order to taste it.
 
Ana W.
Ana W. December 6, 2020
Also, the type and quality of the matcha has a huge impact on the final product. Culinary grade (the most commonly found in stores in the US) is cheaper and very dark color but the taste is very bland because it is made with low end leaves and usually mixed with other products. Of course, you may go to a specialty store and buy high end matcha (ceremonial grade)but the cost is high. So, you will get the green color, from the culinary grade, but not the matcha taste.
 
Shinyoung
Shinyoung July 30, 2016
Does this recipe really take only 2 tsp. all purpose flour?
 
Oh S.
Oh S. August 3, 2016
Sorry! It was a typo. It should be two cups.