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Matcha Shortbread Cookies with Edible Flowers

Culinary & Baking
Jade Leaf

These crisp and buttery matcha shortbread cookies are adorned with a beautiful array of edible flowers, making these the perfect spring cookie! We love how the sweet matcha flavor compliments the earthy notes of the edible flowers in this recipe.


What kind of flowers can I use for this recipe?

You can use any kind of edible flowers for these cookies! Make sure you are buying specifically “edible” flowers; those grown specifically for consumption.

We used edible marigolds, pansies, and a variety of micro flowers. Each type of flower has different flavor notes, so have fun pairing different ones together to get a unique combination!

What kind of matcha should I use?

We love our Teahouse Edition matcha for these shortbread cookies. This ceremonial grade matcha imparts a vibrant green color and robust matcha flavor. If you don’t have this type of matcha on-hand, a culinary grade can be substituted.


You will need a few different items to successfully make these cookies, such as:

  • Stainless steel sifter: for sifting the matcha. This ensures no clumps form.
  • Rolling pin: for rolling out the dough
  • Cookie cutter: For the most part, any shape will do. We used a small circle cookie cutter for these./

Recipe Tips

  • If you’re worried about burning the flowers while they bake, try gently pressing them on after baking the cookies, as soon as they come out of the oven.
  • Cookies can be made gluten free by substituting gluten free flour
  • Dough can be made ahead of time and stored in the fridge, up to 2 days.
  • Store baked cookies in an airtight container at room temperature, up to 5 days.


  • 2 1/4 cups all-purpose flour
  • 3 tbsp teahouse edition matcha, sifted
  • 1/4 tsp salt
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • Edible flowers


  1. In a small bowl, sift together flour, matcha, and salt; set aside. Place butter in the bowl of an electric mixer fitted with the paddle attachment; cream until smooth, about 2 minutes. Add powdered sugar; cream until light in color and fluffy, about 3 minutes, scraping down the sides occasionally. Add vanilla. Add flour mixture and beat on medium-low speed, scraping down sides as needed. Mix until flour is just incorporated and sticks together when squeezed with fingers.

  2. Turn the dough out onto a sheet of plastic wrap; pat into a 1-inch thick disc. Refrigerate dough until thoroughly chilled, about 2 hours, or overnight.

  3. When ready to bake, preheat oven to 350ºF and line a baking sheet with parchment paper. Remove dough from fridge and allow to soften slightly at room temperature. Roll out the dough on a sheet of parchment paper, and dust top of dough with flour to prevent rolling pin from sticking. Roll dough out to ¼ inch thickness. Cut into circles and gentility press edible flowers onto each one. Re-roll dough scraps and repeat.

  4. Transfer cookies to prepared baking sheet and bake for 8-10 minutes. Allow cookies to cool on baking sheet for 2 minutes, then transfer to cooking rack to cool completely. Cookies can be stored in an airtight container at room temperature, up to 5 days. Makes about 35 cookies.