These chocolate-dipped matcha shortbread cookies are buttery soft, creamy, and put a unique spin on the classic shortbread recipe. They are gluten-free and easily vegan. The perfect holiday cookie recipe!
Shortbread cookies are a holiday staple in my house. My grandma's classic shortbread recipe is always the hit of the dessert table.
While these gluten-free matcha shortbread cookies have all the same creamy, buttery texture, they sure pack some extra punch with their matcha flavour. Herbal matcha tea infused into a buttery shortbread dipped in salted chocolate is the new holiday classic!
These cookies are super easy to make with minimal ingredients, and you are sure to impress with their beautiful taste and appearance. They can also be made nut-free, dairy-free, and vegan. Perfect for the holiday season!
Jump to:
Why You'll Love This Recipe
- 6 ingredients. Most thing you likely have on hand in your pantry.
- Easily allergy friendly. These cookies can be made gluten-free, nut-free, and even dairy-free or vegan.
- Looks super impressive.
- Perfect for gift giving or a cookie exchange.
Ingredient Notes
Here is everything you'll need to make these gluten-free matcha shortbread cookies:
- Salted butter: I like to use salted because I don't have to worry about getting the salt amount correct—it just tastes perfect every time! If you don't have salted though, you can add about a ¼ teaspoon salt for every cup of butter used.
- Icing sugar: This fine powdered sugar is what makes these cookies so short and creamy. Melt-in-your-mouth deliciousness!
- Matcha powder: Tailor the amount based on your preferences. I suggest starting with 1-2 teaspoons and working up to 3-4 if you like a really strong matcha flavour. I use Uji matcha from a local store, but you can order it online too. You don't have to use ceremonial grade matcha, since it will be baked.
- Gluten-free flour with xanthan gum: I use Bob's Red Mill 1:1 Baking Flour (blue bag).
- Dark chocolate: A good quality bar of chocolate is preferable.
- Flaky sea salt: The combination of sweet and salty is so good. A little sea salt on the chocolate part of the cookie lends itself to the most deliciously balanced bite.
Substitutions
Change up these matcha shortbread cookies with some of these suggestions:
- Unsalted butter: If you don't have salted butter, use unsalted butter and add ¼ teaspoon salt.
- Matcha: I use Uji matcha, which is a specific type of matcha. You can find it online, or use whichever type of matcha you have access to. The flavour can be as strong or subtle as you like.
- Vegan matcha cookies: Use your favourite vegan buttery sticks. I like Miyokos Creamery vegan butter.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make these matcha shortbread cookies.
Make the Dough
(1) Place the softened butter into a large bowl, or the bowl of a stand mixer with the paddle attachment. Beat for 1 minute on medium until light and fluffy.
(2) Add in the icing sugar and matcha powder. Beat for another minute to fully incorporate. Be sure to scrape the sides of the bowl as needed. Do not over-beat.
(3) Beat in the flour, starting slow. The dough is ready when it clumps together and there is no dry flour.
(4) Shape the dough into a thick disc, cover in plastic wrap, and refrigerate for 30-45 minutes until firm.
Shape the Cookies
Preheat the oven to 350°F and prepare 2 baking sheets with parchment paper.
(5) Dust a work surface with gluten-free all purpose flour. Unwrap the dough and use a rolling pin to roll to ½" thickness.
(6) Use your favourite cookie cutters to cut the dough. Use a spatula to help transfer the cookies to the baking sheets. Freeze cookies for 10 minutes before baking.
(7) & (8) Bake for 11-12 minutes until they are firm and just barely golden on the edges. Be careful not to over bake. Transfer to a wire rack after 5 minutes to cool completely.
Chocolate Dip
To temper the chocolate: Place the chopped dark chocolate in a plastic or silicone bowl and microwave for 30 seconds. Stir well with a spoon or rubber spatula.
Tempering chocolate takes some practice, but it will ensure that the chocolate remains hard and shiny at room temperature. You can simply melt the chocolate normally with 1 teaspoon of coconut oil, but the cookies will need to be refrigerated so they are not sticky.
Microwave for another 30 seconds, then 15, then 10 seconds, stirring well in between each heating. The most important thing is that the chocolate does not go above 90ºF. Use a candy or probe thermometer to check the temperature of the middle of the melted chocolate. If it is ever too hot, keep stirring to incorporate air, and add a few pieces of un-melted chocolate to cool it down.
If necessary, continue with 10 second intervals, stirring and checking the temperature, until smooth. Use the back of your spoon or spatula to spread some melted chocolate on a piece of parchment paper. If it starts to solidify in a few minutes, then your chocolate is good to use.
(9) Dip half of each cookie into the chocolate.
(10) Place on a sheet of parchment paper to cool and sprinkle with flaky sea salt. Allow to harden completely. The chocolate will now be tempered and should be solid and shiny at room temperature. Serve fresh!
How to Serve
These matcha shortbread cookies are the perfect little treat for any occasion. Whether it's the holidays, you're hosting, or you're just looking for a little coffee treat—these cookies are easy to make and always a crowd pleaser. Here are some ways I like to serve them:
- Enjoy with a cookie spread. Pair with my gluten-free white chocolate macadamia nut cookies, grandma's gluten-free shortbread, chocolate amaretti, slice and bake sugar cookies, and more gluten-free desserts!
- With a hot tea or espresso. When dipped in a warm drink, these cookies soften into a delicious bite. Try a healthy peppermint mocha, or a homemade gingerbread latte.
- Wrapped as a gift. Line a pretty box with some parchment paper, fill with cookies, wrap, and anyone is going to love to receive this!
Storage & Freezing
Storage: Store tempered cookies in an airtight container at room temperature for up to 1 week. Store un-tempered cookies in the fridge for up to 1 week.
Freezing: Freeze cookies in a freezer safe container for up to 3 months. Thaw on a wire rack at room temperature for a few hours.
Expert Tips
Here are some of my top tips and tricks for successful gluten-free matcha shortbread cookies:
- Don't over-beat the butter and sugar. This may introduce unnecessary air and cause the cookies to spread when baking.
- Yes, you really have to chill the dough. Twice. Trust me, I'm all for quick and easy recipes, so I will avoid chilling whenever possible. For these cookies though, you really do have to chill them both before rolling the dough, and just before baking. This ensures the dough is workable and that the cookies hold their shape while baking. Good news is they are both short chills! *Note that dairy-free cookies may require longer chilling times.
- Have your own gluten-free cookie cutters to avoid cross contamination. Your cookie cutter can have lots of nooks and crannies for gluten to hide.
- Roll them thick! I like to roll to ½" thickness for a good, sturdy bite. The thickness (and chilling) also helps keep the cookies from spreading in the oven.
- Keep flouring your work surface. I'm always flouring and turning my dough as I roll to avoid sticking and tearing the dough. The quicker you roll, the shorter you'll need to chill.
- Don't overbake! The cookies should not have colour when they are removed!
- Cool completely on a wire rack. This will avoid condensation on the bottom of the cookies and ensure a delicious bite.
- Make the dough ahead of time. Save time and energy by making dough ahead of time and storing it in the fridge for up to 4 days, or freeze for up to several months. Thaw in the fridge overnight and then place on the counter until it's able to be rolled, about 5-15 minutes.
Frequently Asked Questions
Yes, you can use your favourite dairy-free butter (I’ve tested and it works well). I just found that the cookies lacked their distinct buttery flavour. So if you’re making these dairy-free, try to find the butteriest dairy-free butter you can. You may also have to add up to ¼ cup of extra gluten-free flour to the dough and when rolling, as dairy-free butters are often made from plant-based oils and are very soft. Chilling the dough will also take slightly longer.
With just 1-2 teaspoon of matcha powder, the taste is very subtle. You can increase the flavour by adding 3-4 teaspoon of matcha powder. I have only recently begun enjoying a matcha latte, and I've loved these cookies for years!
Your shortbread dough is probably too cold if it won't stay together as you roll it. Let it sit on the counter for 5-10 more minutes, then press it together and roll. The dough should be cool and pliable when rolling it out.
The caffeine content will vary based on your matcha and how much you use. 1 teaspoon of matcha tea brewed with 1 cup of water typically contains 70mg of caffeine. If you use 3 teaspoon in these cookies, then you will amount approximately 12g of caffeine per cookie. For reference, an average cup of coffee has about 150mg of caffeine, so these cookies contain very little.
These cookies are a wonderful dessert centrepiece, cookie exchange item, or host gift! They are also perfect with a cup of coffee. Creamy, soft, and salty with a subtle kick of matcha green tea, anyone you serve is going to love these matcha shortbread cookies! And not to mention that they are gluten-free, easily vegan, and food allergy-friendly.
More Gluten-Free Christmas Cookies
- Chocolate amaretti cookies
- Vegan millionaire shortbread bars
- Vegan Oreo truffles
- Classic gluten-free shortbread cookies
- Slice-and-bake sugar cookies
- White chocolate peppermint cookies
More Gluten-Free Holiday Recipes
Have you made these matcha shortbread cookies? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @livglutenfree!
Recipe
Gluten-Free Matcha Shortbread Cookies
Ingredients
- 1 cup salted butter, softened Miyokos creamery vegan butter will also work
- ⅔ cup icing sugar
- 2-3 teaspoon matcha tea powder
- 2 cups gluten-free all purpose flour with xanthan gum plus extra for rolling the dough, I use Bob's Red Mill 1:1 Baking Flour (blue bag)
- 1 cup chopped dark chocolate
- 1 tablespoon flaky sea salt
Instructions
Make the Dough
- Place the softened butter into a large bowl or a stand mixer with the paddle attachment. Beat for 1 minute on medium until light and fluffy.
- Add in the icing sugar and matcha powder. Beat for another minute to fully incorporate. Be sure to scrape the sides of the bowl as needed. Do not over-beat.
- Beat in the flour, starting slow. The dough is ready when it clumps together and there is no dry flour. Shape the dough into a thick disc, cover in plastic wrap, and refrigerate for 30-45 minutes until firm.
Shape the Cookies
- Preheat the oven to 350°F and prepare 2 baking sheets with parchment paper.
- Dust a work surface with gluten-free all purpose flour. Unwrap the dough and roll to ½" thickness. Use your favourite cookie cutters to cut the dough. Use a spatula to help transfer the cookies to the baking sheets. Freeze cookies for 10 minutes before baking.
- Bake for 11-12 minutes until they are firm and just barely golden on the edges. Be careful not to over bake. Transfer to a wire rack after 5 minutes to cool completely.
Chocolate Dip
- Place the chopped dark chocolate in a plastic or silicone bowl and microwave for 30 seconds. Stir well with a spoon or rubber spatula. Microwave for another 30 seconds, then 15, then 10 seconds, stirring well in between each heating. The most important thing is that the chocolate does not go above 90ºF. Use a candy or probe thermometer to check the temperature of the middle of the melted chocolate. If it is ever too hot, keep stirring to incorporate air, and add a few pieces of un-melted chocolate to cool it down. If necessary, continue with 10 second intervals, stirring and checking the temperature, until smooth. Use the back of your spoon or spatula to spread some melted chocolate on a piece of parchment paper. If it starts to solidify in a few minutes, then your chocolate is good to use.
- Dip half of each cookie into the chocolate. Place on a sheet of parchment paper to cool and sprinkle with flaky sea salt. Allow to harden completely. The chocolate will now be tempered and should be solid and shiny at room temperature. Serve fresh!
Notes
- Unsalted butter: If you don't have salted butter, use unsalted butter and add ¼ teaspoon salt.
- Vegan: Use your favourite vegan buttery sticks. I like Miyokos Creamery vegan butter. You may need up to ¼ cup of extra flour in the dough to make it workable, as dairy-free butter tends to be softer.
- Tempering the chocolate: If you don't want to go through the process of tempering the chocolate, simply melt it in the microwave with 1 teaspoon of coconut oil. You will have to store cookies in the fridge to keep the chocolate solid, but they will still be delicious.
- Storage: Store tempered cookies in an airtight container at room temperature for up to 1 week. Store un-tempered cookies in the fridge for up to 1 week.
- Freezing: Freeze cookies in a freezer safe container for up to 3 months. Thaw on a wire rack at room temperature for a few hours.
Let us know what you think!