Matcha Shortbread Cookies


For shortbread:
1 cup Best Choice® unsalted butter, softened
½ cup Best Choice® powdered sugar
2 tsp powdered green tea (Matcha)
1 tsp Best Choice® cinnamon
¼ tsp cardamom powder
¼ tsp Best Choice® salt
2 cups Best Choice® whole wheat flour

For chocolate glaze:
½ cup chopped dark chocolate
Colored sprinkles


Cream butter, sugar, green tea powder, cinnamon powder, cardamom powder and salt until fluffy; about 2 minutes with a beater.

Stir in flour in batches and on low speed until totally incorporated or better yet by hand or using a spatula and just mixed; do not over work the mix.

Remove and bring together to form a soft dough, handling it gently.

Divide into 2 dough balls and wrap on plastic wrap; place in refrigerator to chill for at least 15 minutes to half an hour.

Once the dough has chilled, preheat oven to 350° F.

Lightly grease a baking pan and keep aside.

Take out one dough ball and roll in between 2 parchment sheets with a rolling pin to about ¼ inch thickness.

Cut out heart shapes with a heart shaped cookie cutter. Gently remove the cut out cookies, and place on greased sheet.

Collect the leftover dough and form a ball again; chill again if necessary.

Bake for 12 to 15 minutes until light golden at the edges.

Continue doing the same with the rest of the dough.

Remove from oven and let cool on pan for a minute or two (the cookies will still be soft).

Cool completely on wire cooling rack.

At this stage, enjoy the buttery, chai flavored shortbread or cookies as such or to make them more decadent, dip them in melted chocolate (melt chocolate in microwave or double boiler) halfway and sprinkle colored sprinkles on top of the chocolate and place on parchment-lined pan.

Let the chocolate set either in the fridge for quick setting or on the counter.

Matcha Shortbread Cookies

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