Save to Pinterest Delicate, buttery shortbread cookies infused with matcha green tea and filled with a tangy cranberry jam, perfect for afternoon tea or festive occasions.
I have shared these thumbprint cookies during festive gatherings and they were a wonderful hit with friends and family.
Ingredients
- Shortbread Dough: 1 cup (225 g) unsalted butter softened, 2/3 cup (80 g) powdered sugar, 2 cups (250 g) all-purpose flour, 2 tbsp (12 g) matcha powder (culinary grade), 1/4 tsp salt, 1 tsp vanilla extract
- Cranberry Jam: 1 cup (100 g) fresh or frozen cranberries, 1/3 cup (67 g) granulated sugar, 2 tbsp (30 ml) water, 1 tsp lemon juice
Instructions
- Prepare the cranberry jam:
- In a small saucepan, combine cranberries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 8–10 minutes). Stir in lemon juice. Set aside to cool completely.
- Preheat oven:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix butter and sugar:
- In a large mixing bowl, beat the softened butter and powdered sugar until light and creamy. Mix in vanilla extract.
- Combine dry ingredients:
- In a separate bowl, whisk together flour, matcha powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Shape dough balls:
- Scoop out tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, spacing about 2 inches apart.
- Create indentations:
- Using your thumb or the back of a rounded teaspoon, press an indentation into the center of each ball.
- Fill with jam:
- Fill each indentation with about 1/2 teaspoon of cooled cranberry jam.
- Bake cookies:
- Bake for 13–15 minutes, or until the edges are just beginning to turn golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest My family enjoys these cookies with a cup of green tea in the afternoon, making every moment delightful and cozy.
Notes
Store cookies in an airtight container for up to 5 days. Pair with green tea or a light white wine.
Required Tools
Stand or hand mixer, mixing bowls, saucepan, baking sheet, parchment paper, wire rack, measuring spoons and cups
Allergen Information
Contains dairy (butter) and gluten (flour). May contain traces of nuts if processed in shared facilities. Double-check ingredient labels if unsure.
Save to Pinterest This recipe guarantees a flavorful balance of buttery matcha shortbread and tart cranberry jam in every bite.
Recipe FAQs
- → What type of matcha is best to use?
Use culinary-grade matcha for baking to achieve an earthy flavor and vibrant green color. For a deeper hue, ceremonial-grade matcha can be used.
- → Can I substitute the cranberry jam filling?
Yes, raspberry or strawberry preserves work well as alternatives, providing a similar tart and sweet contrast.
- → How do I store these shortbread cookies?
Store in an airtight container at room temperature for up to 5 days to maintain freshness and texture.
- → What texture should the shortbread have after baking?
The cookies should be tender and crumbly with golden edges, offering a delicate buttery bite complemented by the jam center.
- → Can these cookies be made gluten-free?
Substituting all-purpose flour with a gluten-free blend might work, but texture and crumble may vary. Experimentation is recommended.