Matcha Shortbread Cookies

Matcha Shortbread Cookies

Posted by:

Jacobsen Salt Co.

Posted on:

Dec 11, 2023

For the Cookies
  • ½ cup (100g) unsalted butter, softened
  • ¼ cup (50g) sugar
  • 1 cup (150g) pastry flour
  • 1 Tbsp (10g) matcha
  • ¼ tsp Pure Kosher Sea Salt
For the Topping

Shop The Recipe

Infused Lemon Zest Salt-image

Infused Lemon Zest Salt


Pure Kosher Sea Salt-image

Pure Kosher Sea Salt



These cookies are reminiscent of a time when I was served the *most* exquisite cup of freshly whisked matcha sitting in the veranda of a 150 year old ryokan. It was deeply earthy in taste, and a serene moss-green in color. In this recipe, the matcha’s delicate, grassy flavor truly shines when combined with all of the butter in the dough - and even more so when paired with the vibrant, tart notes of lemon or yuzu. Cue the optional (but encouraged) sprinkle of Infused Lemon Zest Salt atop the finished cookies. These have become my go-to cookie for any cookie swap, often adding a real pop of color to the mix!

While I like these with quite a lot of matcha, you can opt for less to create a lighter cookie.

Recipe by: JSC Kitchen, Meg Matsuzaki


Make the Dough

Preheat the oven to 350ºF and line two baking sheets with parchment paper.

In a medium-sized bowl, sift together the flour and matcha. Mix with a wooden spoon.

Using a stand mixer, cream the softened butter and sugar until light and fluffy, about 3 minutes.

Add the flour and matcha mix to the creamed butter and sugar. Beat on low speed for an additional 2-3 minutes. The dough may initially appear crumbly, but it will eventually come together into a ball.

Turn the dough onto a clean surface and shape it into a log, approximately 8 inches long. Place the log in the fridge for 20 minutes.

Make the Sugar Salt Topping

In a small bowl, combine the sugar and Infused Lemon Zest Salt.

Spread the sugar and salt mixture onto parchment paper. Roll the chilled cookie log in the mixture until the surface is completely covered. Set the log aside, shake off excess sugar salt, and re-roll as needed.

Wrap the log in plastic wrap or parchment paper and let it chill in the fridge for an additional 30 minutes.

Make the Cookies

Preheat the oven, and once ready, take the chilled cookie log out of the fridge. Cut it into ½ inch thick circles. Place the cookies a few inches apart on the prepared baking sheets.

Bake the cookies for 7 minutes, then carefully place a sheet of aluminum foil over the entire sheet to prevent browning. Continue baking for another 10 minutes.

Allow the cookies to cool fully on the baking sheet.

Optional: Top the cookies with a pinch of Infused Lemon Zest Salt.