Pistachio-Matcha Shortbread Cookies

 

Shortbread has always been the ultimate “little luxury”; buttery, melt-in-your-mouth, and simple enough to pair with just about anything. We’ve taken that classic and given it a modern, vibrant twist with matcha. The earthy, slightly sweet green tea balances beautifully with the nutty flavor of our Pistachio Shortbread Mix, creating a cookie that feels both comforting and sophisticated.

These Pistachio-Matcha Shortbread Cookies are keto-friendly, gluten-free, and sugar-free, but you’d never know it from the taste. They’re buttery, crumbly, and just the right amount of indulgent. Plus, the dough can be made ahead and frozen, so you’ll always have a log ready to slice and bake whenever the craving hits or when you need an effortless treat to share with guests.

What You Need

Bake This Way

  1. Mix dough: In a bowl, combine the Pistachio Shortbread Cookie Mix, matcha powder, and melted butter. Mix until a smooth, pliable dough forms.
  2. Roll the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap/parchment and freeze for at least 1 hour.
  3. Preheat oven: 350°F (175°C). Line a baking sheet with parchment paper.
  4. Remove dough from freezer, unwrap, and slice into 1/4–1/2 inch thick rounds. Place on prepared baking sheet, leaving space between cookies.
  5. Bake 15 minutes or until edges are lightly golden. Don’t over bake, these cookies should stay soft and tender.
  6. Let cookies cool on the baking sheet for 10 minutes, then transfer.
  7. Enjoy.

Tip: Prep and store in freezer until ready to bake—perfect for making ahead.


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