If I had to choose just one type of cookie to eat for the rest of my life, it would be the shortbread cookie. I know! It’s so granny of me, but I love the buttery flavor and sandy texture. No matter how many I eat (even the plain ones!), I never get sick of them. Plus, there are so many different ways to dress them up and make them seasonal or holiday friendly. For my holiday tin this year I made a matcha version with pistachios & cranberries. These matcha cookies are nutty and crisp with the slightest hint of green tea.
The recipe for these matcha cookies is roughly based off the french sablé or shortbread. The dough is quickly assembled then rolled into a log and coated with sugar before slicing and baking. Super easy and anything but complicated, I keep plastic wrapped logs in the fridge or freezer so I can bake them on call at anytime throughout the holidays.
They’re perfect for Christmas, but honestly I think they work all year round. How cute would they be for an Easter picnic or for an early spring afternoon tea! That’s the beauty of a shortbread! Any variation can work for any occasion.
Matcha Shortbread with Pistachios and Cranberries
- Total Time: 2 hours
- Yield: 60 cookies
- Category: Cookies
- Method: Baking
Description
This easy shortbread recipe includes matcha, pistachios, and cranberries, which dresses them up perfectly for the holidays.
Ingredients
1 1/2 cup (200g) all purpose flour
1 teaspoon (4g) matcha
1/2 cup + 3 tablespoons (150g) butter, room temperature
1/3 cup (65g) sugar
1/4 teaspoon sea salt, fine
1/3 cup (45g) dried cranberries
1/3 cup (55g) pistachios, roughly chopped
Extra sugar for rolling
Instructions
1. In a bowl, sift and mix the flour and matcha together. Set aside.
2. In a mixer, beat the butter on medium speed until soft and creamy, about 2 minutes. Add the sugar and sea salt and beat for 2-3 minutes more. Scrape down the sides of the bowl and add the flour mixture. Mix on low speed until a dough starts to form. Turn the mixer off and fold the dried cranberries and pistachios into the dough.
3. Divide the dough into 4 pieces and roll into 8-inch logs. Wrap the logs tightly in plastic wrap–they should look like sausages. Refrigerate for at least 1 hour or up to 3 days.
4. When ready to bake, preheat oven to 325 degrees.
5. Place extra sugar into a tray. Remove the logs from the refrigerator and discard the plastic wrap. Brush the sides of the logs with water and roll in the sugar. When the sides of the logs are completely coated in sugar, cut into 1/2 inch thick rounds. Place on parchment lined baking sheets, leaving about 2 inches of space inbetween each cookie.
6. Bake for about 20 minutes or until the bottom of the cookies are golden brown. Make sure to rotate the baking sheets between racks about halfway through baking. Cool on the baking sheets for 5 minutes and then transfer to a rack.
Keywords: shortbread, cookies, matcha, holiday baking, pistachios, cranberries
Albert Bevia says
I just started getting into matcha, so this recipe is now on my to-do list for sure, but seriously, these cookies look insane good!!! thanks for the recipe 🙂
Jessica says
Albert- I know! Matcha is such an addictive ingredient! Hope you like the recipe 🙂
Jacquie Doty says
Someone gave me a bunch of pistachios for Christmas so I made these cookies. They are so tasty.
Světlana says
Super easy a incredibly good!
Thank you so much!
Jessica says
Světlana- You’re welcome!