Ruby White Chocolate Matcha Sable Cookies
This post may contain affiliate links. Please read my disclosure policy for details.
The unique flavor combination of bitter matcha, tangy ruby chocolate, and sweet white chocolate in these Ruby White Chocolate Matcha Sable Cookies is surprisingly delightful!
Last time, I added ruby chocolate and dark chocolate to the classic vanilla shortbread cookies in Ruby Chocolate Shortbread Cookies. They come out delicious and I can’t wait to experiment with more interesting and unique flavor combos.
These Ruby White Chocolate Matcha Sable Cookies have a buttery and crumbly shortbread base with a distinct matcha flavor and are speckled with chunks of both ruby and white chocolate. They have the earthiness of the matcha that pairs perfectly with the fruity tones of ruby chocolate and sweet white chocolate.
Best of all, these slice and bake cookies are so quick and easy to pull together. And of course, the green, pink, and white colors are simply so gorgeous. They are sure to impress with their beautiful color combination.
Sable vs Shortbread
Sable is actually a shortbread cookie, but with a more crumbly texture. Shortbread can be the same but also have a more sugar cookie-type texture depending on how it is made.
The main difference between them is the ingredients and the ratios of the ingredients. Shortbread cookies usually do not contain eggs while sable cookies contain egg yolks which gives the cookies a richer flavor and will also help makes the cookies chewier.
What Is Ruby Chocolate?
Ruby Chocolate is considered the fourth chocolate after dark, milk, and white chocolate. It was created by the Belgian chocolate manufacturer Barry Callebaut Group and introduced in late 2017. The chocolate is made from ruby cocoa beans, which are found in Ecuador, Brazil, and Ivory Coast.
According to the Barry Callebaut Group, it has no added colors or flavors. Instead, the pink color is said to come from the under-fermented cacao beans, which can have a natural red-pink color.
If you’re a fan of berries and chocolate, you’ll likely love Ruby Chocolate. Barry Callebaut describes the flavor as “neither bitter, milky, or sweet. It’s rather a tension of fresh berry fruitiness and luscious smoothness.” Other flavor notes include sour, yogurt, tart, and tangy.
Make These Cookies in Advance
These Ruby White Chocolate Matcha Sable Cookies can be made several days in advance. After you make the cookie log, you can refrigerate it, covered, for up to 3 days prior to baking.
If you are making shortbread dough longer than 3 days ahead of time, it is best to freeze the rolled and cut cookies. To do this, freeze the cut cookies on a parchment paper-lined baking pan for 1-2 hours. Then, remove them and stack them in an airtight freezer bag for up to 3 months. Make sure to bake the frozen cookies for a few minutes longer.
More Shortbread Cookie Recipes
- Sable Breton Cookies (French Salted Butter Cookies)
- Double Chocolate Sable Cookies
- Earl Grey Shortbread Cookies
- Zebra-Striped Matcha Shortbread Cookies
- Lemon Shortbread Cookies
Ingredients
- 1/2 cup (113 gr) unsalted butter, room temperature
- 1/2 cup (65 gr) confectioners’ sugar
- 1 egg yolk
- 1/4 tsp vanilla extract
- 1 cup (125 gr) cake flour
- 2 tbsp matcha powder
- 1/4 tsp salt
- 1/2 cup (57 gr) almond flour
- 1/4 cup (87 gr) ruby chocolate, chopped
- 1/4 cup white chocolate, chopped
Instructions
- Using a mixer or spatula, mix butter and confectioners sugar until combined. Add egg yolk and vanilla extract. Mix until well combined.
- Sift in cake flour, matcha powder, and salt. Add almond flour and mix with a spatula until well incorporated. Add finely chopped chocolate and mix until well combined.
- Refrigerate the dough for 20-30 minutes if it is too sticky. If not, you can skip this step.
- Press the dough into two logs, about 1.2-inch/3.cm in diameter. Wrap the dough with parchment paper or plastic wrap and chill until very firm for at least 2 hours.
- Preheat the oven to 340F/170°C and line two baking pans with parchment paper or silicone mat.
- Slice the log into a 1/2-inch or about 1.2 cm thick with a sharp knife. Arrange the slices on the baking pan, spacing 1-inch apart.
- Bake for 15-18 minutes or until the bottom edges of the cookies are golden brown in color.
- Transfer to a wire sheet to cool completely.
