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5 from 1 vote

Matcha S'mores

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


For the matcha shortbread:

  • ½ cup + 2 tablespoons all-purpose flour
  • ¼ cup powdered sugar
  • 1 tablespoon cornstarch
  • 1.5 teaspoons Aiya matcha powder
  • 1/8 teaspoon salt
  • 3 tablespoons coconut oil melted
  • ¼ teaspoon almond extract
  • 1-2 teaspoons water

To assemble:

  • ~6 marshmallows
  • dark chocolate or your favorite chocolate pudding


Make the shortbread:

  • Sift the flour, powdered sugar, cornstarch, matcha and salt together. Whisk in the coconut oil and almond extract in the center of the dry ingredients to form a paste, then gradually incorporate the rest of the dry ingredients. If dough is too crumbly, add additional water 1/2 teaspoon at a time.
  • Roll out dough to about 1/4" thickness. Score the cookies in a square pattern and use a fork to stab a few holes in each square.
  • Bake at 325 for 12-14 minutes, or until cookies are still soft to touch, but are just barely brown and set around the edges. Let cool before breaking along your scored lines.

To assemble:

  • Preheat broiler to 475 and place marshmallows on a small greased baking sheet. Broil until golden, keeping an eye on them the entire time. Sandwich each marshmallow between two cookies with a smear of pudding or a block of dark chocolate and eat!


Inspired by CakeSpy's easy olive oil shortbread.

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