These chocolate, matcha, and pumpkin shortbread cookies are absolutely divine. They’re rich, buttery, perfectly crumbly, and made with natural flavors from real powdered ingredients. Every bite just melts in your mouth. And they don’t spread in the oven at all, which means your cookie cutter stamps come out clean, sharp, and totally picture-perfect.
Oh my goodness, you guys… these cookies!
I tested this recipe for my CNY cookie box this year, and I’m still not over how perfect and cute they turned out. The base recipe is actually my dad’s old recipe, a classic, simple, traditional Scottish shortbread. But of course, I wanted to give it a little twist. I’ve been on a matcha kick lately, so I thought, why not add a lil Asian flavor? I mixed about 2 teaspoons of matcha powder into the dough, and wow… it was such a good decision. The matcha adds this subtle earthy flavor that balances the buttery sweetness beautifully.
And then I got a little carried away because once I saw how pretty the matcha batch looked, I needed more colors. So I made another batch with cocoa powder for that deep chocolatey brown, and one more with pumpkin powder for a warm golden hue. The natural colors are so soft and beautiful, no artificial food coloring needed! Lined up together, they look so festive and charming. Honestly, I couldn’t stop staring at them.
The cocoa, matcha, and pumpkin powders don’t just add color, they each bring their own subtle flavor that makes every batch feel special. The dough itself comes together so quickly and is super easy to work with. It rolls out smoothly, stamps beautifully, and holds its shape perfectly in the oven. No spreading, no losing details! Just crisp, defined edges every time.
This is the kind of cookie that belongs on every festive table. It’s a beloved classic, but with just enough of a twist to make it feel fresh and exciting. And I truly can’t wait to share these sweet little cuties with my cousins.
WHY YOU’LL LOVE THESE CHOCOLATE MATCHA PUMPKIN SHORTBREAD COOKIES
- They’re perfectly buttery and crumbly. That classic shortbread texture? Tender, melt-in-your-mouth, and rich without being too heavy.
- Natural flavors, no artificial coloring. The matcha, cocoa, and pumpkin powders add beautiful, earthy flavors and soft, natural colors, all from real ingredients.
- They don’t spread in the oven. Your cookie cutter shapes and stamped designs stay sharp and defined. No blurry edges, no puffed-up surprises.
- Easy, no-fuss dough. The dough comes together quickly with simple pantry staples, and it’s super easy to roll out and work with.
- Perfect for gifting. These cookies look so pretty in a box or on a platter, especially for festive occasions like CNY, Easter, Christmas, or birthdays.
- A classic with a twist. You get the nostalgic comfort of traditional Scottish shortbread, but with fun flavor upgrades that make them feel extra special.
- Make-ahead friendly. The dough can be prepped in advance, and the baked cookies store beautifully, perfect for busy holiday baking.
- Customizable! Once you have the base recipe, you can play around with other powdered flavors and create your own flavor combinations.
INGREDIENTS NEEDED & NOTES
Butter – I highly recommend using a good-quality European-style butter if you can. It typically contains 82–85% butterfat, which gives the shortbread a richer flavor and more luxurious texture. It also has a lower water content than regular American butter, which helps keep the cookies extra tender and perfectly crumbly.
Sugar – You’ll need powdered (confectioners’) sugar. It blends smoothly into the butter and gives the cookies a soft, delicate texture without any graininess.
Vanilla – Just a little vanilla extract enhances and rounds out the flavor. Even in simple shortbread, it makes a difference.
Salt – Don’t skip the salt. It balances the sweetness and brings out the buttery flavor beautifully.
Flour – This recipe uses all-purpose flour. It provides structure while still keeping the cookies light and tender.
Cornstarch – Adding cornstarch subtly transforms the texture. It lowers the overall protein content of the dough (less protein = less gluten = more tender cookies), helps the cookies hold clean, defined shapes, and creates that soft, melt-in-your-mouth crumb shortbread is known for.
Powdered Flavor – I use cocoa powder, matcha powder, and pumpkin powder for natural color and flavor. But feel free to experiment! You can play around with other powdered ingredients and create your own fun flavor combinations.
TOOLS & EQUIPMENT YOU’LL NEED
- Mixing bowl
- Spatula
- Rolling pin
- Parchment paper
- Baking sheets
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE CHOCOLATE MATCHA PUMPKIN SHORTBREAD
(Be sure to check the printable recipe card below)
- 113g (1 stick) unsalted butter, soft at room temperature
- 62g (1/2 cup) powdered sugar
- 1/2 teaspoon vanilla extract
- 125g (1 cup, spoon and level method) all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons cocoa powder or matcha powder or pumpkin powder
- a pinch of salt
Here’s How to Make It:
Line 2–3 baking sheets with parchment paper or silicone baking mats and set aside. In a small bowl, whisk together the flour, cornstarch, powdered flavor of choice, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter, powdered sugar, and vanilla extract until smooth and creamy. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Be careful not to overmix, as this can make the cookies tough. If the dough still sticky, add more cornstarch, one teaspoon at a time.
Turn the dough out onto a sheet of parchment paper. Lightly flour your hands and gently pat it into a rough rectangle. Place a second sheet of parchment paper on top and roll the dough to about ¼-inch thickness.
Remove the top sheet and use your favorite cookie cutters or stamps to cut out shapes. Lightly dust the cookie cutters and dough with cornstarch to prevent sticking. Transfer the cutouts to the prepared baking sheets, spacing them slightly apart. Gather the scraps, re-roll, and continue cutting until all the dough is used.
Place the baking sheets in the freezer for about 15 minutes to help the cookies hold their shape. While the cookies are chilling, preheat the oven to 350°F (175°C).
Bake for about 15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining trays as needed.
TIPS FOR MAKING THE BEST CHOCOLATE MATCHA PUMPKIN SHORTBREAD
- Your butter should be soft enough to mix smoothly, but not greasy or melty. Properly softened butter creams beautifully with the sugar and gives you that tender texture.
- Once you add the flour, mix just until a dough forms. Overworking the dough develops gluten, which can make your shortbread tough instead of delicate.
- Even if your dough feels firm, chilling the cutouts before baking helps them hold their shape and keeps edges sharp. Especially important for stamped or detailed designs.
- Shortbread should be lightly golden around the edges, not deeply browned. They’ll continue to firm up as they cool. Overbaking can make them dry and crumbly in a bad way.
- Since butter is the star ingredient, quality really matters. A higher-fat butter gives better flavor and a more tender crumb.
- Shortbread is delicate when hot. Give the cookies 10 minutes on the baking sheet before transferring them to a wire rack so they don’t break.
HOW TO STORE THESE CHOCOLATE MATCHA PUMPKIN SHORTBREAD
Here’s the best way to store shortbread cookies so they stay fresh, crisp, and delicious: Cool completely first. Make sure your cookies are completely cooled before storing. Warm cookies can trap moisture, making them soft or soggy.
Store shortbread in an airtight container at room temperature. This keeps them crisp and prevents them from absorbing odors from other foods. Keep them in a cool, dry place. Avoid storing near heat or humidity, which can make the cookies soft.
If stacking cookies, place a layer of parchment or wax paper between layers to prevent sticking or breaking.
Shortbread also freezes beautifully. Place the cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. If stacking cookies, place a layer of parchment or wax paper between layers to prevent sticking or breaking. They’ll keep for up to 3 months. Thaw at room temperature before serving.
Chocolate Matcha Pumpkin Shortbread
These chocolate, matcha, and pumpkin shortbread cookies are absolutely divine. They’re rich, buttery, perfectly crumbly, and made with the most beautiful natural flavors from real powdered ingredients. Every bite just melts in your mouth
Ingredients
- 113g (1 stick) unsalted butter, soft at room temperature
- 62g (1/2 cup) powdered sugar
- 1/2 teaspoon vanilla extract
- 125g (1 cup, spoon and level method) all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons cocoa powder or matcha powder or pumpkin powder
- a pinch of salt
Instructions
- Line 2–3 baking sheets with parchment paper or silicone baking mats and set aside.
- In a small bowl, whisk together the flour, cornstarch, powdered flavor of choice, and salt. Set aside.
- In a large mixing bowl, beat the unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
- Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Be careful not to overmix, as this can make the cookies tough. If the dough still sticky, add more cornstarch, one teaspoon at a time.
- Turn the dough out onto a sheet of parchment paper. Lightly flour your hands and gently pat it into a rough rectangle. Place a second sheet of parchment paper on top and roll the dough to about ¼-inch thickness.
- Remove the top sheet and use your favorite cookie cutters or stamps to cut out shapes. Lightly dust the cookie cutters and dough with cornstarch to prevent sticking.
- Transfer the cutouts to the prepared baking sheets, spacing them slightly apart. Gather the scraps, re-roll, and continue cutting until all the dough is used.
- Place the baking sheets in the freezer for about 15 minutes to help the cookies hold their shape. While the cookies are chilling, preheat the oven to 350°F .
- Bake for about 15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining trays as needed.