Matcha-Black Sesame Shortbread Cookies Recipe

Introduction

These Matcha-Black Sesame Shortbreads offer a unique and elegant twist on a classic buttery cookie. With vibrant green matcha and nutty toasted black sesame layers, they make a stunning treat perfect for tea time or gifting.

Ingredients

• 1 1/2 cups (192 grams) all-purpose flour
• 2 tablespoons matcha powder
• 3/4 teaspoon kosher salt (such as Diamond Crystal)
• 3/4 cup (170 grams) unsalted butter, at room temperature
• 1/2 cup (100 grams) sugar
• 1 large egg yolk
• 1/3 cup black sesame seeds
• 1/2 cup (100 grams) sugar
• 3/4 teaspoon kosher salt (such as Diamond Crystal)
• 3/4 cup (170 grams) unsalted butter, at room temperature
• 1 1/2 cups (192 grams) all-purpose flour

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, matcha powder, and salt for the matcha dough. Set aside.
2. Step 2: In a stand mixer fitted with a paddle attachment on medium speed, cream the butter and sugar until light and fluffy, about 2 to 3 minutes. Add the egg yolk and mix until combined.
3. Step 3: Scrape down the bowl sides, then add the flour mixture. Mix on low speed until the dough forms a consistent green color, about 30 seconds. Turn the dough onto parchment and pat into a 6-inch square.
4. Step 4: Toast the black sesame seeds on a rimmed baking sheet in the oven for 7 to 8 minutes. Let cool for 5 minutes, then process with sugar and salt in a food processor using about 25 short pulses until the mixture looks like dark gray tweed.
5. Step 5: Add the sesame mixture to the stand mixer bowl (no need to wash). Add butter and cream until fluffy and light gray, about 2 to 3 minutes, scraping down as needed. Add flour and mix on low until dough comes together, about 30 seconds.
6. Step 6: Spread the black sesame dough evenly on top of the matcha dough using your hands.
7. Step 7: Chill the layered dough in the fridge for 30 minutes. Remove and cut into 4 equal strips. Lay one strip on parchment, matcha side down, then stack the others alternating colors to create a striped effect. Press lightly and roll gently into an 8-inch log. Wrap in plastic and chill for 4 hours until firm. Dough can be frozen up to 3 months.
8. Step 8: Preheat the oven to 350°F (175°C). Let one log warm slightly at room temperature to aid slicing.
9. Step 9: Line two baking sheets with parchment. Slice the log into ¼-inch thick cookies, trimming rough ends. Arrange cookies 2 inches apart and bake for 13 to 15 minutes, rotating halfway until edges are lightly golden. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

Tips & Variations

• Use a sharp knife dipped in hot water for cleaner cookie slices.
• Substitute matcha with cocoa powder for a chocolate-semse variation.
• Toast black sesame seeds carefully to avoid burning and enhance their nutty flavor.

Storage

Store baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the dough logs wrapped in plastic for up to 3 months. Once baked, cookies can be frozen for up to 2 months and thawed at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without a stand mixer?

Yes, you can cream the butter and sugar by hand using a wooden spoon, though it may take a bit longer to achieve the light and fluffy texture.

How do I know when the sesame seeds are properly toasted?

They will become fragrant and lightly browned but not burnt. Keep an eye on them, stirring halfway through to toast evenly.

Matcha-Black Sesame Shortbread Cookies Recipe

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★★★★★

4.7 from 94 reviews

• Author: Mariam
• Total Time: 5 hours 40 minutes
• Yield: Approximately 40 cookies 1x
• Diet: Vegetarian

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Description

These Matcha-Black Sesame Shortbreads are an elegant fusion cookie combining the earthy bitterness of matcha green tea powder with the nutty flavor of toasted black sesame seeds in a buttery shortbread base. The cookies feature two layered doughs — one vibrant green matcha dough and one rich black sesame dough — stacked and rolled into striped logs, sliced, and baked to crisp perfection. Delicately sweet with a pleasing crunch, these shortbreads are perfect for tea time or a sophisticated dessert treat.

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Ingredients

Scale 1x2x3x

Matcha Dough

• 1 1/2 cups (192 grams) all-purpose flour
• 2 tablespoons matcha powder
• 3/4 teaspoon kosher salt (such as Diamond Crystal)
• 3/4 cup (170 grams) unsalted butter, at room temperature
• 1/2 cup (100 grams) sugar
• 1 large egg yolk

Black Sesame Dough

• 1/3 cup black sesame seeds
• 1/2 cup (100 grams) sugar
• 3/4 teaspoon kosher salt (such as Diamond Crystal)
• 3/4 cup (170 grams) unsalted butter, at room temperature
• 1 1/2 cups (192 grams) all-purpose flour

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Instructions

1. Make the Matcha Dough: Preheat the oven to 350°F (177°C). In a medium bowl, whisk together the flour, matcha powder, and salt, then set aside.
2. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment on medium speed, cream the butter and sugar until light and fluffy, about 2 to 3 minutes, scraping down the sides as needed. Add the egg yolk and mix until combined.
3. Combine Dough: Scrape down the bowl and gradually add the flour mixture. Mix on low speed until the dough comes together evenly and has a consistent green color, about 30 seconds. Transfer the dough to parchment paper and pat into a 6-inch square.
4. Toast Black Sesame Seeds: Spread the sesame seeds on a rimmed baking sheet and toast in the oven for 7 to 8 minutes until fragrant. Let cool for 5 minutes.
5. Process Black Sesame Mixture: Transfer toasted seeds to a food processor. Add sugar and salt and pulse about 25 times (3-second pulses) until mixture looks like a dark gray tweed texture.
6. Make Black Sesame Dough: Transfer sesame mixture to the stand mixer bowl (no need to clean after matcha dough). Add butter and cream on medium speed until fluffy and light gray, about 2 to 3 minutes, scraping sides occasionally. Add flour and mix on low speed until dough just comes together, about 30 seconds.
7. Assemble Dough Layers: Spread the black sesame dough evenly on top of the matcha dough using your hands for a layered effect.
8. Chill Dough: Refrigerate the layered dough for about 30 minutes to firm up.
9. Shape Dough into Logs: Remove chilled dough and cut into 4 equal strips, each with matcha on the bottom and sesame on top. Stack strips alternately to form four layers with alternating colors. Press gently to adhere, then roll into an 8-inch log using parchment paper. Wrap logs in plastic wrap and chill for 4 hours until firm. Dough can also be frozen up to 3 months before baking.
10. Prepare to Bake: Preheat oven to 350°F (177°C). Remove one dough log from fridge to soften slightly at room temperature for easier slicing.
11. Slice and Bake: Line baking sheets with parchment. Slice log into 1/4-inch thick cookies, trimming ends. Arrange cookies 2 inches apart on sheets. Bake, rotating sheets halfway, 13 to 15 minutes until edges are lightly golden.
12. Cool and Serve: Let cookies cool on baking sheets 5 minutes before transferring to wire racks to cool completely.

Notes

• Use high-quality matcha powder for the best vibrant color and flavor.
• Room temperature butter ensures proper creaming and dough texture.
• Toasting black sesame seeds enhances their nutty aroma and flavor.
• Chilling the dough prevents spreading and helps with clean slicing.
• Cookies keep well in an airtight container for up to one week.
• Prepared dough logs can be frozen up to 3 months; thaw in refrigerator before slicing and baking.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese Fusion

Keywords: matcha shortbread, black sesame cookies, layered cookies, Japanese desserts, green tea cookies, shortbread recipe