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Matcha-Black Sesame Shortbread Cookies Recipe

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★★★★★

4.6 from 146 reviews

Delight in the unique combination of earthy matcha and nutty black sesame in these layered shortbread cookies. With a tender crumb, these cookies feature alternating layers of vibrant green matcha dough and toasted black sesame dough, baked to golden perfection. Perfect for tea time or a sophisticated snack, these cookies offer a harmonious blend of flavors and a striking appearance.

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

  1. Make the Matcha Dough: Preheat your oven to 350°F (177°C). In a medium bowl, whisk together the flour, matcha powder, and salt to combine evenly.
  2. Cream Butter and Sugar: Using 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. Scrape down sides as needed. Add the egg yolk and mix until fully incorporated.
  3. Combine Dough: Scrape down the bowl, then 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. Allow to cool for 5 minutes.
  5. Process Black Sesame Mixture: Transfer the toasted seeds to a food processor. Add sugar and salt, then pulse about 25 times in 3-second intervals until the mixture resembles a dark gray tweed texture.
  6. Make Black Sesame Dough: Transfer the 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, mix on low speed until dough just comes together, about 30 seconds.
  7. Assemble Dough Layers: Spread the black sesame dough evenly over the matcha dough using your hands to create 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 on parchment paper. Wrap logs tightly in plastic wrap and chill for 4 hours until firm. Dough can be frozen in this state for up to 3 months.
  10. Prepare to Bake: Preheat oven to 350°F (177°C). Remove one dough log from the fridge to soften slightly at room temperature for easier slicing.
  11. Slice and Bake: Line baking sheets with parchment paper. Slice the log into 1/4-inch thick cookies, trimming the ends. Arrange cookies 2 inches apart. Bake, rotating sheets halfway through, for 13 to 15 minutes until edges are lightly golden.
  12. Cool and Serve: Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely. Serve and enjoy.

Notes

  • Ensure butter is at room temperature for easier creaming and better cookie texture.
  • Toasting sesame seeds brings out their nutty flavor and enhances the aroma of the cookies.
  • Chilling the dough logs solidifies the layers and makes slicing easier, ensuring clean, defined cookie layers.
  • Dough logs can be frozen for up to 3 months; thaw before slicing and baking.
  • Store cookies in an airtight container at room temperature for up to one week.

Keywords: Matcha shortbread, black sesame cookies, layered cookies, Japanese cookies, tea time snack, shortbread recipe

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