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Easy to make Matcha Shortbread Cookies infused with matcha green tea collagen.
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5 from 2 votes

Matcha Shortbread Cookies

Easy to make Matcha Shortbread Cookies. Tender shortbread cookies with a subtle matcha flavor. Amazing shortbread cookies combined with the health-boosting deliciousness of Vital Proteins Matcha Collagen. These are a classic shortbread cookie (i.e. butter and sugar) made with matcha green tea. So you get the delicious dessert, but with the perks of matcha. They are rich in antioxidants, and the collagen powder helps to build the body’s connective tissues, hair, skin, and nails. Basically, these are cookies with perks!
Prep Time40 mins
Cook Time12 mins
Total Time52 mins
Course: Cookies
Cuisine: American
Keyword: matcha shortbread cookies, matcha shortbread cookies recipe
Servings: 3 dozen
Calories: 1154kcal
Author: Rachael


  • 1 cup powdered sugar
  • 4 Tbs or 2 sticks of Vital Proteins Matcha Collagen
  • 1 cup + 1 Tbs butter softened
  • 2 1/2 cups all purpose flour
  • 4 large egg yolks
  • a pinch of salt


  • In a stand mixer bowl, combine powdered sugar and matcha powder.
  • Beat the softened butter into the matcha mixture using a stand mixer, until smooth and light.
  • Once mixed together, add the flour a little at a time, and the 4 egg yolks, and the salt.
  • Mix until fully combined, it will be a little sandy in texture.
  • Stop mixer, and use hands to knead dough a little.
  • Dump onto a piece of plastic wrap. Don't worry if it is still a little sandy.
  • Form dough into a disk and wrap in the plastic wrap
  • Refrigerate for 30 minutes.
  • Remove dough from plastic wrap, and knead with your hands until it is nice and smooth, and not falling apart. The more you work with it, the less sandy it will be.
  • Preheat oven to 350 degrees F.
  • On a smooth, cool surface (like a granite or marble countertop), roll the dough out using a rolling pin, until it is 1 centimeter thick.
  • Use a small 1-2 inch sized cookie cutter of choice to cut out your shortbread cookies, or a 1 1/2 inch round biscuit cutter.
  • Place cookies on a parchment lined cookie sheet, and bake for 12-14 minutes, until slightly browned on the bottom.
  • Remove from baking sheet immediately, and let cool. (Should make 3-4 dozen cookies depending on the size of cookie cutter you use)
  • Store in an airtight container for up to a week.


Calories: 1154kcal | Carbohydrates: 120g | Protein: 15g | Fat: 68g | Saturated Fat: 41g | Cholesterol: 423mg | Sodium: 554mg | Potassium: 155mg | Fiber: 2g | Sugar: 39g | Vitamin A: 2235IU | Calcium: 65mg | Iron: 5.5mg