Matcha Sesame White Chocolate Shortbread Cookies
These matcha shortbread cookies are actually a super easy slice-and-bake recipe. The dough can easily be doubled, and it freezes well too! Sesame seeds and white chocolate are optional. Bonus: This recipe is egg free for those who have allergies.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 cup unsalted butter ((1 stick))
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1 cup bread flour ((can sub all purpose))
- 1 tbsp + 1 tsp matcha
- 2 tbsp toasted sesame seeds (optional)
- 1/4 cup white chocolate chips (optional)
- 1 tsp shortening, oil, or coconut oil (optional)
Instructions
- 1
Cream butter, sugar, and salt
- 2
Add flour, matcha, and sesame seeds and mix until combined.
- 3
Roll dough into a log roughly 6 inches long. It should be 1.5-2 inches in diameter. Chill logs in the fridge until firm. (This dough can easily be chilled overnight or even stashed in the freezer for a later bake.)
- 4
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone.
- 5
Slice the ends off the log (you can still bake these). Slice the log into half-inch thick cookies. You should get 12 if your log was around 6 inches log, more if you rolled it thinner.
- 6
Arrange cookies on tray and bake for 10 minutes.
- 7
Let cookies cool to room temperature.
- 8
If dipping in chocolate, microwave chocolate and shortening in a heat-proof bowl in 15-20 second increments, stirring in between, until melted and smooth. This should only take about 45 seconds maximum.
- 9
Dip each cookie about 1/3-1/2 of the way into the chocolate, using a spoon to help spread the chocolate over the cookie. Set each cookie back on the tray or on a wire rack to let the chocolate harden. Store at room temperature and enjoy!