Matcha Shortbread Cookie Frogs

One thing I love about shortbread is how versatile it is. You can cut out different shapes or flavor it in so many different ways by using powders, extracts, or toppings. In this recipe, I used matcha powder, which added a delicious earthy flavor. And since the cookies are vibrantly green from the matcha powder, why not turn them into cute little frogs?

To make the frogs, I rolled out the matcha shortbread dough until it was between 1/8 and 1/4 inch thick. Then, I used bear cookie cutters to cut out the frog shapes. After baking, I decorated them with melted chocolates, and that's it! It's super easy, fun, and delish!

In a large mixing bowl, whip 1/2 cup softened butter, 2/3 cup powdered sugar, and 1 Tbsp. matcha powder until light and creamy, about 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed.

Add 1/2 teaspoon almond extract, 1 1/4 cup all-purpose flour, and 1/2 teaspoon salt until no dry spots remain.

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Roll out the dough on a lightly floured surface until the dough is between 1/8 inch and 1/4 inch thick.

Use cookie cutters to cut out the frogs. Knead together any dough scraps, roll them out, and cut out more frogs.

Transfer the cookies to a baking sheet and space them about 2 to 3 inches apart.

Bake for 10 to 13 minutes. The cookies should have slightly firm edges and look set (no wet/underbaked spots in the dough).

Let them cool on the pan for about 5 to 10 minutes and then transfer them to a wire rack.

In a small microwave-safe bowl, heat Ghirardelli chocolate melting wafers in 30-second increments, stirring in between. Use the milk chocolate for the eyes and smile.

Dye the white chocolate with pink food coloring and use this for the blush.

Store the cookies in an airtight container at room temperature for up to 5 days.