Matcha Shortbread Cookies with Strawberry Icing

The earthy flavor of these matcha shortbread cookies comes together perfectly with sweet and tangy strawberry frosting. Makes for an easy holiday dessert, too!

I know I just posted a shortbread cookie recipe but hopefully you like shortbread. I really do! It’s easy, I always have the ingredients on hand (flour, brown sugar, butter, salt) and I love coming up with new add-ins/toppings. Pretty much every time I make shortbread I think of a new combo I want to try and last time was no different (which is why I’m posting another so soon). This combo is my new favorite! Buttery shortbread cookies, earthy matcha and sweet strawberry play very nicely together.

Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky 

Matcha shortbread cookies ingredients

Like I mentioned in the intro, ingredients for shortbread are very basic. If you do regular baking you probably already have them on hand:

• Butter
• All-purpose flour
• Brown sugar
• Salt
• Vanilla

With these ingredients alone, you can make a nice, classic shortbread. But for this recipe you will also need:

• 

  Making matcha shortbread cookie dough

  Start by combining the butter, sugar and vanilla together using a pastry blender until creamy. Then add in the dry ingredients: matcha powder, flour and salt. Blend until the dough comes together as pictured below on the right.

  

  

  Shaping

  If you want uniformity, it’s best to use a cookie scoop. I love my cookie scoop. Mine is a 1 1/2 tablespoon scoop and I carefully pressed the dough in and leveled it off for each cookie so they would all be the same size. Then I just squeeze the handle and it pops right out! Once you’ve scooped and leveled off the dough, release and roll it into a smooth ball.

  

  

  You’re ready to bake!

  Icing

  I just love this strawberry icing. It’s the same base recipe I used on my Easter bunnies and pineapple shortbread cookies but with the addition of freeze-dried strawberries. It’s smooth, sets perfectly and I have very minimal to no drippage issues with it.

  

  Freeze-dried strawberries

  Freeze-dried strawberries are another ingredient that I just keep thinking of new uses for. They add intense strawberry flavor and are a natural way to bring in color.

  Applying the icing

  Icing the shortbread is most easily done using a piping bag. You could try using a ziploc but that has a tendency to get more messy for me. Whatever method you use, just trace the outline of the icing shape you want on the cookie. I wanted it to look like the icing was dripping without it actually dripping (easy to do thanks to the perfect icing consistency!) so I did a little free-hand amoeba shape, then filled it in. I just use the piping tip to smooth the icing out. Small imperfections will settle and smooth out on their own.

  

  

  Equipment for this recipe

  • Cookie scoop: I love my cookie scoop. It makes it easy to ensure all my cookies are the same size which means even baking and visual appeal.
  • Pastry blender: You can also use an electric mixer (but you will need to soften the butter first) but I like using a pastry blender. It’s easier to just pull out of a drawer and get to business.
  • Piping bag: For flawless application of the “dripping” icing, its easiest to use a piping bag. You could probably use the back of a small teaspoon to spread the icing on too if you don’t want to spring for a piping bag.
  • Wilton no. 2 tip: The perfect sized tip for these cookies!
  • Wire cooking rack

  More cookies, including shortbread!

  • Toasted Coconut Pineapple Shortbread
  • Peanut Butter and Jelly Thumbprints
  • Sea Salt Honey Cookies

  Tried this recipe?

  If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you!

  ⭐⭐⭐⭐⭐

  Rating: 5 out of 5.

  You can also connect with me on Instagram and Pinterest.

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  Matcha Shortbread Cookies with Strawberry Icing

  

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  5 from 2 reviews

  Delicious shortbread with a matcha/strawberry mashup

  • Author: Becky Schmieg
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 20 cookies 1x
  • Category: Dessert
  • Cuisine: American, Japanese

  Ingredients

  Units USM Scale 1x2x3x

  • 1 cup unsalted butter (cold)
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tbsp unsweetened matcha green tea powder

  Strawberry Icing

  • 1 cup freeze-dried strawberries
  • 1 1/4 cup powdered sugar
  • 3 tbsp milk
  • 1/3 cup marshmallow fluff
  • salt to taste

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  Instructions

  1. Cut butter into cubes and place in a large bowl, cut in brown sugar and vanilla using a pastry blender. Blend until creamy.
  2. Add matcha powder, flour and salt and continue to blend using the pastry blender. Blend until the mixture can be pressed between fingers to form a dough.
  3. Preheat oven to 325.
  4. Use a 1 1/2 tbsp cookie scoop to measure each cookie. Level off the scoop for uniformity then roll each scoop into a ball and place on parchment lined baking sheet.
  5. Bake for 20-25 minutes, until the edges begin to brown. Place on a wire rack to cool.

  Make the icing and frost the cookies

  1. Pulse freeze-dried strawberries in a blender until they become dust.
  2. Whisk together in a small bowl: freeze-dried strawberries, powdered sugar, marshmallow fluff and milk until combined. Sprinkle with salt to taste.
  3. Once cookies are cool: scoop icing into a piping bag and trace an amoeba-shaped outline on the cookie, fill in the shape and use the piping tip to swirl and smooth the icing. Repeat this process with each cookie.
  4. Enjoy!