Japanese Food

Zebra-Striped Matcha Shortbread Cookies

Zebra’s delicious matcha shortbread cookies are made with only 6 ingredients. They are easier to do than they look, and well worth the effort.

Remember my crosswalk cookies? These zebra-striped matcha shortbread cookies are the matcha version of these cookies. This time I’m using matcha cookie dough instead of chocolate cookie dough for these cookies and alternating the layers with vanilla cookie dough.

It sounds complicated, but trust me, it’s much easier than you think. If you watched the previous video tutorial, you probably already know that these cookies are so easy to make. You don’t need a driver. The layers and shapes are handmade. Shape it into a log and when ready to bake, cut it into thin layers with a knife.

How to make astrip

Start by making the basic dough for the vanilla matcha cookies. I already have the perfect ratio from my previous matcha shortbread cookies. Once you’ve made both flavors, it’s time to layer them.

To do this, I divide each dough in half and alternate 4 layers. Press them gently, but not evenly, or your zebra pattern will be too sharp. Then cut vertically in the middle. Put one piece on top of the other. They don’t have eight shifts that alternate.

Press, cut and fold the dough again until you have 16 alternating layers. Press the dough and roll it out into a block. Wrap dough in parchment paper or plastic wrap and refrigerate until firm, at least 2 hours.

When ready to bake, thinly slice the log 1/8 to 1/4 inch or about 3 to 5mm. Place them in the prepared pan and make sure there is about 5 inches of space between each cookie, as these cookies spread out quite a bit. Bake for 13-15 minutes, until edges are light brown. Immediately slide them onto the cooling rack.

I also provide an instructional video on how I made these cookies. Videos can be found below the recipe card and on my YouTube channel.

Best flour for shortbread

For shortbread, you can use either universal cookie flour or cake flour. Personally, I like to use cake flour because it gives the cookies a light, crunchy and tender texture. If you use all-purpose flour, I find them softer and fluffier than those made with cake flour.

If you don’t want to use cake flour but still want easy cookies, try switching from all-purpose flour to cake flour. Take a cup of flour, pitted and leveled. Remove 2 tablespoons and then add 2 tablespoons of cornstarch to the flour.

Professional advice

  • Soft cheese. After adding the flour, the dough will look crumbly at first. You will need to work more with the spatula until the dough is well mixed. Make sure you use soft, warm butter because if you use cold butter, you will have to work longer.
  • Refrigerate the dough after mixing. If your dough is too soft or sticky, place it in the refrigerator for 20 to 30 minutes. The dough should have the texture of Play-Doh, not too soft and not too hard, so you can easily fold the layers and form them into a block. Don’t leave it in the fridge too long, or it will harden too much and the pasta won’t hold together when you stack it.
  • Stratification. It is best to smooth the dough with your hands, as the layers will be too neat with a rolling pin. Try to form the layers into a rectangle as much as possible after each cut, and stack them on top of each other to get the same number of layers with each cut.
  • Save the layout. Place the cookie dough in the center of a large sheet of parchment paper and form it into a rough log with your hands. Fold the parchment paper in half over the dough. Grab the bottom half of the parchment paper. With your other hand, press a scraper or ruler into the creases that form between the dough and the parchment paper. Then move the scraper back and forth along the length of the dough to align the cylinder. Roll the parchment into a cylinder and twist the ends together to form a tight seal.

Prepare these cookies in advance

These zebra matcha shortbread cookies can be made several days in advance. After you have made the cookie block, you can keep it covered in the refrigerator for 3 days before baking.

If you are making shortbread cookies for more than 3 days, it is best to freeze the cookies without thawing them and slice them. To do this, freeze the cut-out cookies in a pan lined with parchment paper for 1 to 2 hours. Then take them out and put them in an airtight freezer bag for up to 3 months. Don’t forget to bake the frozen cookies for a few more minutes.

Supplementary correspondence recipients

If you don’t already know, I have a number of matcha dessert recipes on my blog. Here are a few of them:

Additional shortbread recipes

While you’re at it, try these shortbread flavors too.

Output: 45-50 cookies

Zebra striped shortbread

Zebra’s delicious matcha shortbread cookies are made with only 6 ingredients. They are easier to do than they look, and well worth the effort.

Cooking time
25 minutes

Cooking time
15 minutes

20 minutes

Total time
1 hour


  • 1 cup unsalted butter (225 g)
  • 3/4 cup icing sugar (90 g)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 1/4 cups cake/all purpose flour (285 g)
  • 1 1/2 tablespoons Streichholzpulver


Making cookie dough

  1. Using a hand mixer or a mixer with a whisk, beat the butter, sugar and vanilla extract until creamy.
  2. Sift together flour and salt. Push the bowl back with a spatula and stir until the dough begins to bind with the spatula. The dough will look crumbly at first, but if you keep mixing it, it will come together.
  3. Divide the batter evenly between 2 bowls. Sift the matcha powder into a bowl and stir with a spatula until well blended.
  4. If the dough is too sticky to handle, chill it for 20 minutes until it is slightly firmer.


  1. Take half of the vanilla cookie dough and shape it by hand into a rough rectangle measuring 6×3 inches/15×7.5 cm. Place the flattened dough on a floured work surface. Take half of the matcha cookie dough and shape it again into a rectangle of the same size. Place the flattened matcha cookie dough on top of the flattened vanilla cookie dough. Repeat the entire process to obtain 4 alternating layers. (See video for visual instructions)
  2. With a sharp knife, cut the puff pastry vertically in half. Then place one piece on top of the other, pressing and tapping the dough. Cut again in the middle and fold the dough. Press the dough into a string about 4 cm wide. (See video for visual instructions)
  3. Wrap the dough in parchment paper or plastic wrap. If the dough is too long, it can be divided into two parts and wrapped separately. Place in the refrigerator for at least 2 hours until firm.


  1. Preheat the oven to 180°C and line two baking tins with parchment paper.
  2. With a sharp knife, slice the stem to a thickness of 1/8 to 1/4 inch, or about 3 to 5 mm. Spread the slices on the baking sheet, spacing them an inch apart.
  3. Bake for 13 to 15 minutes or until bottom of cookies is golden brown. Turn the plates over halfway through so they cook evenly.
  4. Put them on a sheet of paper to cool completely.


Use cake flour to make easy, crunchy and tender cookies. Use all-purpose flour for softer, fluffier cookies.

The cookie cube can be kept covered in the refrigerator for up to 3 days.

If you plan to glaze the dough, roll it out and cut it. Place the slices on a baking sheet lined with parchment paper and freeze for 1-2 hours. Store frozen slices in zip lock plastic and freeze for up to 3 months. Make sure the frozen cookies bake a few minutes longer.


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