Gluten-Free Matcha Shortbread Cookies
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!
Servings: 18 cookies
Calories: 214kcal
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.
Nutrition
Calories: 214kcal | Carbohydrates: 21g | Protein: 1.3g | Fat: 15.5g | Saturated Fat: 8.7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.8g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 416mg | Potassium: 59mg | Fiber: 1.6g | Sugar: 8.2g | Vitamin A: 100IU | Vitamin C: 0.08mg | Calcium: 9.7mg | Iron: 0.7mg