Matcha Cranberry Shortbread Cookies

Delicate, buttery shortbread cookies infused with matcha green tea and filled with a tangy cranberry jam, perfect for afternoon tea or festive occasions.

This recipe offers a unique fusion of Japanese flavors with classic dessert appeal that I've enjoyed sharing during holidays and tea times.

Ingredients

• For the Shortbread Dough: 1 cup (225 g) unsalted butter softened, 2/3 cup (80 g) powdered sugar, 2 cups (250 g) all-purpose flour, 2 tbsp (12 g) matcha powder (culinary grade), 1/4 tsp salt, 1 tsp vanilla extract
• For the Cranberry Jam: 1 cup (100 g) fresh or frozen cranberries, 1/3 cup (67 g) granulated sugar, 2 tbsp (30 ml) water, 1 tsp lemon juice

Instructions

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Prepare the cranberry jam:

In a small saucepan, combine cranberries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 8–10 minutes). Stir in lemon juice. Set aside to cool completely.

Preheat the oven:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix butter and sugar:

In a large mixing bowl, beat the softened butter and powdered sugar until light and creamy. Mix in vanilla extract.

Combine dry ingredients:

In a separate bowl, whisk together flour, matcha powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Shape the dough:

Scoop out tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, spacing about 2 inches apart.

Create indentations:

Using your thumb or the back of a rounded teaspoon, press an indentation into the center of each ball.

Fill with jam:

Fill each indentation with about 1/2 teaspoon of cooled cranberry jam.

Bake:

Bake for 13–15 minutes, or until the edges are just beginning to turn golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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These cookies bring back fond memories of cozy family gatherings where sharing sweets was a joy.

Notes

Store cookies in an airtight container for up to 5 days. Pair with green tea or a light white wine.

Required Tools

Stand or hand mixer, mixing bowls, saucepan, baking sheet, parchment paper, wire rack, measuring spoons and cups.

Allergen Information

Contains Dairy (butter), Gluten (flour). May contain traces of nuts if processed in shared facilities. Double-check ingredient labels if unsure.

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This shortbread cookie recipe is a perfect blend of subtle sweetness and vibrant matcha flavor, ideal for any festive occasion.

Recipe Questions & Answers

→ What type of matcha is best to use?

Use culinary grade matcha for a balanced flavor and vibrant color. Ceremonial-grade offers deeper green tones but is more expensive.

→ Can I substitute the cranberry jam?

Yes, raspberry or strawberry preserves work well as alternatives, offering similar tartness and sweetness.

→ How should these shortbreads be stored?

Store in an airtight container at room temperature for up to 5 days to maintain crispness and freshness.

→ What is the best way to achieve even baking?

Ensure dough portions are uniform and spaced evenly on the baking sheet. Press indentations gently for jam filling before baking.

→ Are these suitable for vegetarians?

Yes, the ingredients used are vegetarian-friendly, including butter and flour.