Fail Proof Matcha and Chocolate Shortbread Cookies
This 4-ingredient Matcha and Chocolate Shortbread Cookies recipe is fail-proof, even for beginner bakers like me, because we’ve tested it SIX TIMES. These crumbly, buttery cookies were the star of my home cafe for 22 guests, and it only takes butter, powdered sugar, cake flour, and your favorite flavors. With my mom’s easy shortbread cookies recipe from her baking school, you can have shortbread cookies any time, in any flavor!
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Perfectly Fail Proof 4-Ingredient Shortbread Cookies
This Matcha Shortbread Cookie recipe is actually an old recipe from my mom’s baking school training in Taiwan. The base dough uses only 4 ingredients: cake flour, powdered sugar, and butter, with matcha powder or cocoa powder as the flavoring. This week, we tested out various batches 6x just to get the perfect fail proof shortbread cookie recipe.
The key to perfect shortbread cookies? Keeping the dough tightly compact as you’re combining the dough, rolling it tightly into the parchment paper. Once formed into logs, let the cookie dough sit in the fridge overnight to firm into shape. You can leave the dough in the fridge for up to 2 months. Now, you have them whenever you are craving freshly baked short bread cookies, or whenever you’re hosing a home cafe!
Hosting A Home Cafe for 22 Guests
A few weeks ago, I had this idea—what if I turned my home into a cozy little home cafe to thank those people who have been my rock for the past few months? I made so many dainty cafe snacks, from these Matcha and Chocolate shortbread cookies to yummy mini chicken salad croissants! Of course, I had to serve my signature Matcha Latte, and a few other tasty drinks as well!
Mingling with all of my friends and family while enjoying these little yummy treats made me feel so loved, and so thankful. But truly, the best experience was spending the week prepping, planning, and baking with my mom.
Make Your Own Shortbread Cookie Flavors and Designs
Best thing about baking cookies is mixing and creating your own cookie flavors and shapes. For my cafe event, I used matcha powder and cocoa powder for matcha and chocolate cookies. Cocoa powder gives it a nice, rice flavor. I also made a few swirled cookies by rolling together half flavored and half plain shortbread doughs. If you’re making your own, try flavors like coffee, earl grey, lavender, or lemon. You can also add in toppings such as your favorite nuts and berries.
Shortbread Cookie Ingredients
- 150 g Unsalted butter
- 75 g Powdered Sugar
- 200 g Cake flour
- 2 tsp Matcha Powder OR 30 g Cocoa Powder
- course sugar optional
Fail Proof Method to Baking Shortbread Cookies
- Start by sifting cake flour, powdered sugar, matcha powder in a bowl.
- Add butter, and mix everything together for around 5 minutes until there’s no chunks of butter left. It may look loose like sand, but don’t worry!
- Lay down a piece of plastic wrap on a cutting board, and pour all the mixed dough on top. Using the plastic wrap, press the mixture together until everything combines and forms into a dough. This will take about 5 minutes.
- Roll it out to your desired cookie size, and wrap in parchment paper, and chill overnight.
- The next day, remove the cookie from the fridge and cut the cookie to your desired thickness.
- Optional: Roll the cookie on some course sugar to give it an extra crunch!
- Bake at 350 for 20 -25 minutes. Make sure to start checking your cookies at the 20 minute mark to make sure the bottom isn’t burned.
Make Easy Asian Baked Goods with my Mom!
Fail Proof Matcha and Chocolate Shortbread Cookies
By Tiffy Cooks
Ingredients
- 150 g Unsalted butter
- 75 g Powdered Sugar
- 200 g Cake flour
- 2 tsp Matcha Powder OR 30 g Cocoa Powder
- course sugar optional
Instructions
- Start by sifting cake flour, powdered sugar, matcha powder in a bowl.
- Add butter, and mix everything together for around 5 minutes until there’s no chunks of butter left. It may look loose like sand, but don’t worry!
- Lay down a piece of plastic wrap on a cutting board, and pour all the mixed dough on top. Using the plastic wrap, press the mixture together until everything combines and forms into a dough. This will take about 5 minutes.
- Roll it out to your desired cookie size, and wrap in parchment paper, and chill overnight.
- The next day, remove the cookie from the fridge and cut the cookie to your desired thickness. Preheat the oven to 350F.
- Optional: Roll the edges of the cookies on some course sugar to give it an extra crunch!
- Bake at 350F for 20 -25 minutes. Make sure to start checking your cookies at the 20 minute mark to make sure the bottom isn’t burned.
