White Chocolate Dipped Matcha Shortbread Cookies
by JosephineButtery matcha shortbread cookies with a crisp snap, dipped in white chocolate and finished with a flaky salt touch. An easy slice-and-bake shortbread.
In a stand mixer, cream together the softened butter and granulated sugar for 3–4 minutes until light and fluffy.
Add in the matcha powder, salt, and flour. Mix until the dough comes together into a soft, even ball.
If using a mold or festive baking pan, scoop about 3 oz of dough into each mold and press to shape. If using cookie cutters, roll out the dough to about ½ inch thick, cut desired shapes, and place on a lined baking sheet.
Freeze the shaped dough for 30 minutes to help retain the shape while baking.
Bake at 350°F (175°C) for 13–15 minutes, until the edges are just barely golden.
Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely (about 20 minutes).
Melt the white chocolate chips in a microwave-safe bowl in 15-second increments, stirring in between, until smooth.
Dip half of each cookie in the melted white chocolate and place on parchment paper. While the chocolate is still wet, decorate with sprinkles if desired.
Let the chocolate set for about 20 minutes before serving.