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Gluten-free Matcha Shortbread Cookies

Deliciously simple gluten-free matcha shortbread cookies with a melt-in-your-mouth texture and earthy flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Japanese
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free flour
  • 1/4 cup matcha green tea powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup butter, softened Ensure it's softened but not melted.
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium-sized bowl, whisk together the gluten-free flour, matcha powder, and salt.
  3. In a separate bowl, cream the softened butter and powdered sugar until light and fluffy.
  4. Gradually add the dry ingredients into the butter-sugar mixture, mixing until a dough forms. Add vanilla extract and mix until well combined.
  5. On a lightly floured surface, roll out the dough to about 1/4 inch thickness and cut out shapes with a cookie cutter.
  6. Place the cookies on a parchment-lined baking sheet.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until golden around the edges.
  2. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving
  1. Serve your gluten-free matcha shortbread cookies with your favorite tea or enjoy on their own.

Notes

Store in an airtight container for up to a week, or freeze for up to three months. For rewarming, place in preheated oven at 300°F (150°C) for 5-10 minutes.