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Matcha Shortbread Cookies (Gluten-Free, Vegan Option)

These chocolate-dipped matcha shortbread cookies are gluten-free and easily vegan. They are buttery soft, creamy, and put a unique spin on the classic shortbread recipe.
Prep Time30 mins
Cook Time10 mins
Chill Time30 mins
Total Time1 hr 10 mins
Course: Dessert, Snack
Cuisine: American
Servings: 18 cookies


Matcha shortbread cookies

  • 1 cup salted butter softened, miyokos creamery vegan butter will also work
  • cup icing sugar
  • 2-3 teaspoon matcha tea powder
  • 2 cups gluten-free all purpose flour plus extra for rolling the dough

Chocolate dip

  • 80 g semisweet or dark chocolate
  • 1 teaspoon coconut oil
  • pinch flakey sea salt


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 1-2 minutes to fully incorporate. Be sure to scrape the sides of the bowl as needed.
  • Beat in the flour, starting slow to minimize dust. The dough is ready when it clumps together.
  • Shape the dough into a thick disc, cover in plastic wrap, and refrigerate for 30 minutes.

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.
  • Bake for 11-12 minutes until they are firm and just golden on the edges. Be careful not to over bake. Transfer to a wire rack after 5 minutes to cool completely.

Chocolate dip

  • Place about 80g of semisweet or dark chocolate in a microwave safe bowl or measuring cup. Microwave in 30 second intervals, stirring in between. Add a teaspoon of coconut oil if it is too thick.
  • Dip half of each cookie into the chocolate. Place on a sheet of parchment paper to cool and sprinkle with flakey sea salt.
  • Allow to harden completely. If the chocolate is still soft, place the cookies in the fridge to help it solidify.
  • Store in an airtight container in the fridge or at room temperature for up to 5 days. Enjoy!


If you don't have salted butter, you can use unsalted butter and add ¼ teaspoon salt.