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    Home » Recipes » Sweets

    Matcha Shortbread Cookies Dipped in Dark Chocolate

    Published: Oct 20, 2021 Modified: Oct 20, 2021 by Candice

    JUMP TO RECIPE PIN RECIPE
    Dozens of green cookies.
    Green cookies dipped in chocolate with sea salt.
    Green cookies dipped in chocolate.
    Green cookies dipped in chocolate.
    Green cookies dipped in chocolate.

    Combining matcha, shortbread, and rich dark chocolate is a match made in heaven. That's why I have taken my classic buttery shortbread recipe and created this decadent matcha chocolate version! These cookies look gorgeous and taste even better, perfect for boxing up and give to friends and loved ones.

    I recently baked a MASSIVE batch of these matcha cookies to send out to my community, and they were thoroughly enjoyed by all. I'm so excited to finally share the recipe with you!

    Green cookies dipped in chocolate.
    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 Matcha Chocolate Dipped Shortbread FAQs
    5 More Matcha Treats
    6 Matcha Shortbread Cookies Dipped in Dark Chocolate

    Why this Recipe Works

    Shortbread cookies are so popular because they're easy to make, and have a simple, sweet flavor profile. All you need is some sugar, butter, and flour to make shortbread. Their simplicity also means you can easily add other flavors (like matcha) to shortbread without altering the base flavor.

    Shortbread cookie dough is made with either granulated or powdered sugar. This recipe uses both, which achieves the perfect balance of chewiness and melt-in-your-mouth softness.

    Matcha has an earthy, slightly bitter flavor profile which pairs excellently with sweet, richer flavors like butter and sugar. Matcha shortbread is sweet with a delicate hint of matcha woven in, making for a light, tasty cookie.

    Dipping them in dark chocolate adds a bite of rich bitterness to cut through the flaky, buttery cookie. Matcha and dark chocolate is something of an obsession for me, and I use this flavor combo all the time.

    Ingredients & Substitutions

    Labeled ingredients on a countertop.

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    granulated sugar - this sugar provides the chewiness in the recipe.

    powdered sugar - this sugar provides the melt-in-your-mouth texture in the recipe.

    butter - use unsalted butter and add your own salt for consistency. Butter should be at room temperature so it creams together well with the sugars.

    matcha - use culinary grade matcha powder for this recipe. Make sure to find a brand that does not contain any additional ingredients. Here is a matcha I like on Amazon, and here is the brand of Matcha I usually use.

    dark chocolate - dark chocolate tastes really good with the matcha, but you can use white chocolate and it tastes equally good

    How to Make this Recipe

    You can make these cookies with or without the dark chocolate glaze, and they are delicious both ways.

    Matcha Shortbread Cookies

    First, cream together the butter and types of sugar until light and fluffy. You can do this with a hand mixer or stand mixer.

    Gradually add in the dry ingredients: 2 cups flour, 1.5 tbsp matcha powder (culinary grade), and ¼ teaspoon salt. It's not required to mix the ingredients in a bowl in advance, but you can if you'd like. Mix the dry ingredients until incorporated well.

    Next, divide the dough in half. Form each half into an 8-inch log. Wrap in parchment paper, wax paper, or plastic. Refrigerate for at least 6 hours and up to 24 hours.

    Rolling green dough on parchment paper.

    Preheat the oven to 350F. In the meantime, slice each lot into ¼-inch discs. Place 1-inch apart on ungreased baking sheets or silicone baking mats.

    Note: Refrigerate the cookies until the oven is preheated. If the butter isn't solid when the cookies go into the oven, the edges of the cookies will spread.

    Bake the cookies for 11-13 minutes, until the edges begin to turn light brown. Cool for 1 minute on the baking sheet. Then transfer to a wire rack.

    Rows of green cookies.

    Store in an airtight container at room temperature for 3 days, in the refrigerator for 1 week, or in the freezer for up to 3 months.

    Dark Chocolate Dip

    Melt the dark chocolate chips with 1 teaspoon of coconut oil over a bain-marie. You could also melt the chocolate chips with coconut oil in the microwave. Do this by microwaving for 15 seconds at a time, stirring well in between, until fully melted.

    Note: You can use white chocolate in place of the dark chocolate and mix in 1 ½ tablespoons of culinary grade matcha powder to transform this recipe into a double matcha version. See this post for detailed instructions on the matcha white chocolate dip.

    Dozens of green cookies.

    Prepare a sheet pan with a silicone baking mat or parchment paper on the bottom, or you can use a wire rack. Dip the cookies up to half-way in the melted dark chocolate and place them on the sheet pan to harden. Refrigerate for 15 minutes. Now, enjoy some tasty cookies!

    Note: Before the chocolate hardens, you can give the cookies a light sprinkle of sea salt. Once the chocolate sets, it will be too late for the salt to stick.

    Green cookies dipped in chocolate with sea salt.

    Matcha Chocolate Dipped Shortbread FAQs

    Can I use any matcha for baking?

    You must use at least culinary grade matcha for this recipe. There's no need to use any higher grade, like ceremonial grade. It won't result in a better flavor. Keep your ceremonial grade matcha for tea.

    What is a bain-marie for melting chocolate?

    A bain-marie is used to slowly melt things by suspending a bowl over boiling hot water. The heat from the steam does the job of melting the item in the bowl without burning the it, the way it might in the microwave on a high heat. This is particularly useful for chocolate, which can burn quickly.

    Why should I chill my shortbread dough?

    Chilling the batter before baking helps because it prevents the dough from spreading too much when baked, making a neat and tidy cookie.

    How can I make sure my shortbread is a good texture?

    Everyone is different, and loves their shortbread somewhere on the spectrum of melt-in-your-mouth to chewy. The thing that determines this is the type of sugar you use. If you use only powdered sugar, you will get the most melt-in-your-mouth cookies. If you use granulated sugar, you will get a chewy shortbread. This recipe meets right in the middle.

    Green cookies dipped in chocolate.

    More Matcha Treats

    If you are a matcha-love and want to infuse more matcha into your treats, cookies, or tea time, here are some of my favorite recipes for you.

    • Matcha Green Tea Ice Cream
    • Matcha Peanut Butter Cups & Which Matcha to use for Baking
    • Matcha Toffee
    • Lavender Shortbread Cookies Dipped in Matcha

    FREE Ultimate Matcha Guide

    A 7-part email series from matcha basics to dinner-party recipes to help you take your matcha game to the next level in one week.

    ★ Did you make this recipe? Please give it a star rating below!★

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    Green cookies dipped in chocolate.
    Print Recipe
    5 from 2 votes

    Matcha Shortbread Cookies Dipped in Dark Chocolate

    Combining matcha, shortbread, and rich dark chocolate is a match made in heaven. These cookies look gorgeous and taste even better. Perfect for holiday gifting!
    Prep Time30 mins
    Cook Time30 mins
    Resting Time6 hrs
    Total Time7 hrs
    Course: Dessert
    Cuisine: American, English, Japanese
    Diet: Kosher, Vegetarian
    Servings: 64 Cookies
    Calories: 62kcal
    Author: Candice

    Equipment

    • Baking sheet
    • Wire Rack
    • Silicone baking mat

    Ingredients

    Matcha Shortbread Cookies

    • 1 cup unsalted butter room temperature
    • ¼ cup granulated sugar
    • ¼ cup powdered sugar
    • 2 cups all-purpose flour
    • ¼ teaspoon salt
    • 1.5 tablespoon matcha powder culinary grade

    Matcha or Dark Chocolate Dip

    • 1 cup white or dark chocolate chips use white chocolate if you would like them to be green
    • 1 ½ tablespoon matcha powder culinary grade, optional
    • 1 teaspoon coconut oil
    • sea salt optional

    Instructions

    Matcha Shortbread Cookies

    • Cream together the butter and both sugars until light and fluffy.
    • Gradually add in the dry ingredients: 2 cups flour, 1 ½ tablespoons matcha powder, and ¼ teaspoon salt. Mix well.
    • Divide the dough in half. Form each half into an 8-inch log. Wrap in parchment paper, wax paper, or plastic. Refrigerate for at least 6 hours and up to 24 hours.
    • Preheat the oven to 350F.
    • Slice each lot into ¼-inch discs. Place 1-inch apart on ungreased baking sheets or silicone baking mats.
    • Bake for 11-13 minutes, until the edges begin to lightly brown.
    • Cool for 1 minute on the baking sheet. Then transfer to a wire rack.
    • Store in an airtight container at room temperature for 3 days, in the refrigerator for 1 week, or in the freezer for up to 3 months.

    Matcha or Dark Chocolate Dip

    • Melt the chocolate chips with 1 teaspoon of coconut oil over a bain-marie*.
    • Optional: Once melted, add the matcha powder to the melted white (or dark) chocolate and mix well to incorporate. Use white chocolate if you would like them to be green.
    • Prepare a sheet pan with a silicone baking mat or parchment paper, or use a wire rack. Dip the cookies up to half-way in the melted chocolate and place them on the sheet pan. Refrigerate for 15 minutes. Enjoy!

    Video

    Notes

    * You can melt the chocolate chips with the coconut oil in the microwave by microwaving for 15 seconds at a time, stirring well in between, until melted.
    ** Before the chocolate hardens, you can give the cookies a light sprinkle of sea salt. Once the chocolate sets, it will be too late for the salt to stick.
    *** Refrigerate the cookies until the oven is preheated. If the butter isn't solid when the cookies go into the oven, the edges of the cookies will spread.
    Nutrition facts are calculated using dark chocolate chips and matcha.
    I used this recipe for Rosemary Shortbread by Taste of Home as a starting point when I created this recipe.

    Nutrition

    Calories: 62kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 13mg | Potassium: 23mg | Fiber: 1g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!
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    Candice Walker

    This food blog is the place where I combine my three food passions to create delicious and exciting recipes to share with you! Inspired by my own mixed heritage and travels around the world, my recipes are often a fusion of different cuisines, and I try to create plant-based versions of my dishes any time I can.

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    Candice Walker

    This food blog is the place where I combine my three food passions to create delicious and exciting recipes to share with you! Inspired by my own mixed heritage and travels around the world, my recipes are often a fusion of different cuisines, and I try to create plant-based versions of my dishes any time I can.

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