Matcha Shortbread Cookies with Ruby Chocolate Drizzle
Buttery matcha shortbread with sweet ruby chocolate drizzle!
These matcha shortbread cookies with ruby chocolate are so good! That earthy matcha flavor pairs perfectly with the fruity/tart taste of ruby chocolate. If you’ve never tried ruby chocolate, I think this might be the perfect introduction. Let’s make these cookies!
Ingredients
Matcha shortbread with ruby chocolate
- Unsalted butter
- Sugar – you can use regular sugar or brown sugar. Brown sugar will results in a more cakey cookie, regular sugar will give a more crispy texture
- Vanilla
- All purpose flour
- Salt
- Matcha powder
- Ruby chocolate
Making matcha shortbread
Making matcha shortbread is just as easy as making regular shortbread! We just add matcha to the dough for that beautiful color and flavor!
I like to use a pastry blender when I make my shortbread. It takes a bit of elbow grease but to me its easier than getting out the mixer and it eliminates the need to chill the dough.
After mixing the dough, roll into 1.5 tbsp balls.
Allow baked cookies to cool before adding the ruby chocolate drizzle.
Ruby chocolate drizzle
Putting the ruby chocolate drizzle on the shortbread is as easy as popping a bowl in the microwave, dipping a spoon into the bowl once the chocolate is melted and creating some abstract art!
Tried this recipe?
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More shortbread cookies
Earl Grey Shortbread with Vanilla Icing
Lemon Shortbread with Lemon Glaze
PrintMatcha Shortbread Cookies with Ruby Chocolate Drizzle
The earthy flavor of matcha in shortbread is a perfect match for the sweet fruity flavor of ruby chocolate!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American, Japanese
Ingredients
- 1 cup unsalted butter (cold)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tbsp matcha green tea powder
- 1/2 tsp salt
- 1/2 cup ruby chocolate chips
Instructions
- Preheat oven to 325F.
- Add butter, sugar and vanilla to a large mixing bowl. Use a pastry blender to combine butter and sugar until sugar is fully incorporated and mixture resembles wet sand.
- Add flour, salt and matcha and continue to combine the dough using the pastry blender. Keep blending dough begins to form and all ingredients are evenly incorporated. It might seems like its too dry but keep going it and will work!
- Scoop 1.5 tbsp balls of dough for each cookie and roll into smooth balls and place on baking sheet.
- Bake for 18-20 minutes, until the edges are slightly golden brown.
- Transfer cookies to a cooling rack and allow to cool before adding ruby chocolate drizzle.
- Put ruby chocolate chips in a small bowl and microwave until fully melted in 30 second intervals, stirring after each interval. About 1 minute and 30 seconds.
- Use a spoon to drizzle the chocolate over the shortbread in a pattern of your choosing.
