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Matcha Cranberry Shortbread 

A crumbly shortbread perfect for the holiday season. These shortbread have festive colors from green tea, dried cranberries and white chocolate. My recipe results in a perfectly buttery and chewy shortbread which is decadent in every bite.
Prep Time15 mins
Cook Time8 hrs 12 mins
Course: Dessert, Snack
Cuisine: American, Japanese
Servings: 32 cookies


  • cup dried sweetened cranberries
  • 2 cup alll purpose flour
  • 1.5 tablespoon matcha powder (culinary grade)
  • 8 tablespoon unsalted butter, softened
  • 7 tablespoon powdered sugar
  • 2 teaspoon vanilla extract
  • 1 tablespoon heavy cream(if needed)
  • 4 oz(100g) white chocolate (or milk chocolate)
  • sprinkles


  • Chop the dried cranberries. Keep ready.
  • Sift the flour and matcha powder. Keep near.
  • Add the butter,sugar and vanilla to the bowl of your stand mixer(or use hand mixer). Cream them for 2 minutes until fluffy.
  • Add the sifted flour to the butter mixture.On stir mode, mix for 1- 2 minutes until you see a green dough is formed. Do not mix too much. Add the cranberries and heavy cream. Mix just until combined.
  • Dump the dough onto your work surface and gather together.The dough will be soft but not at all sticky. Divide into two and shape each half into a log.
  • Wrap the logs in a cling film and chill for at least 6 hours or overnight. You can freeze it as well.
  • Line a large cookie sheets with parchment. Or you can use two cookie sheets.
  • Unwrap the dough logs and using a sharp knife cut into rounds, about ⅓ inch thick.
  • Place the rounds on a cookie sheet 1 inch apart (they do not spread much) and refrigerate again for 10 minutes.Preheat oven to 350F.
  • Bake for 11-12 minutes till they are just beginning to brown. Pull the cookie sheet out and let cool for 10 minutess on the sheet itself before transferring to a rack. Cool completely.
  • While cookies are cooling, in a microwave safe bowl, add the white chocolate and heat at intervals of 30 seconds until smooth and completely melted.
  • Dip one half of a completely cooled shortbread in the melted chocolate and add sprinkles. Place on a parchment lined cookie sheet to dry.
  • Store in an air tight container for 2 weeks. Enjoy!