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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
Assemble Dough Layers: Spread the black sesame dough evenly on top of the matcha dough using your hands for a layered effect.
Chill Dough: Refrigerate the layered dough for about 30 minutes to firm up.
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.
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.
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.
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