Crispy Shamrock Matcha Shortbread Cookies Easy Homemade Recipe with White Chocolate Dip
These crispy, lightly sweet shortbread cookies feature a vibrant matcha flavor balanced by a creamy white chocolate dip. Perfect for celebrations or cozy tea moments, they offer a sophisticated twist on classic shortbread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: Fusion
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 tablespoons matcha powder (ceremonial-grade recommended)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (170g) white chocolate chips or chopped white chocolate
Instructions
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream the butter and sugar: In a mixing bowl, beat 1 cup (227g) softened unsalted butter with 3/4 cup (150g) granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer.
- Mix dry ingredients: In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1/4 cup (30g) cornstarch, 2 tablespoons matcha powder, and 1/4 teaspoon salt.
- Combine wet and dry: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Add 1 teaspoon vanilla extract at this stage. The dough will be soft but not sticky.
- Shape the cookies: Roll the dough into a log about 2 inches (5 cm) in diameter, then wrap in plastic wrap and chill for at least 30 minutes.
- Slice and bake: Remove dough from fridge, slice into 1/4-inch (6 mm) thick rounds, and place them on the baking sheet spaced about 1.5 inches (4 cm) apart. Bake for 12-15 minutes, until edges just begin to turn golden.
- Cool completely: Transfer cookies to a wire rack and let cool completely before dipping to avoid melting the chocolate.
- Melt white chocolate: Use a double boiler or microwave in 20-second intervals, stirring in between, until smooth.
- Dip and set: Half-dip each cookie in melted white chocolate, letting excess drip off. Place on parchment paper and chill briefly until the chocolate hardens.
Notes
Sift matcha powder with flour and cornstarch to prevent clumps and ensure even color. Use softened, not melted, butter to avoid greasy dough. Chill dough log well before slicing to maintain shape. Melt white chocolate slowly to avoid graininess. Use a sharp, warmed knife for easier slicing.
Nutrition
- Serving Size: 1 cookie (about 20g)
- Calories: 120
- Fat: 7
- Carbohydrates: 12
- Protein: 1
Keywords: matcha cookies, shortbread cookies, white chocolate dip, shamrock cookies, St. Patrick's Day treats, crispy cookies, homemade cookies, easy cookie recipe