Irresistibly Soft Matcha Sugar Cookies You’ll Crave Daily
Indulge in Soft Matcha Sugar Cookies, a delightful twist on classics, perfect for all diets and occasions.
Equipment
- Mixing bowls
- Whisk
- Baking Sheets
- Parchment paper
- Plastic wrap
Ingredients
For the Cookie Dough
- 2 cups All-Purpose Flour Substitute with rice flour for a gluten-free option.
- 2 teaspoons Baking Powder No substitutions needed.
- 2 tablespoons Matcha Powder Always use high-quality matcha for best results.
- 1/2 teaspoon Salt Essential for balancing sweetness.
- 1/2 cup Unsalted Butter Can be swapped with coconut oil for dairy-free.
- 1 cup Granulated Sugar No substitutions suggested.
- 1 large Egg Replace with a flax egg for vegan option.
- 1 teaspoon Vanilla Extract Can be omitted if desired.
For the Crinkle Coating
- 1 cup Powdered Sugar No substitutions needed.
Instructions
Directions
- In a large bowl, whisk together the all-purpose flour, baking powder, matcha powder, and salt until fully combined.
- In a separate mixing bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Pour in the egg (or flax egg) and vanilla extract into the creamed mixture. Stir until smooth.
- Gradually add the dry ingredients to the wet mixture, gently folding until just combined.
- Wrap the dough in plastic wrap and refrigerate for about 1 hour.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Roll the chilled dough into golf-ball-sized balls, coating them in granulated sugar and then powdered sugar.
- Place cookie balls on the baking sheets, bake for 12-14 minutes or until edges are lightly browned.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Serve with fresh green tea for a delightful pairing.