Vegan Matcha Sugar Cookies
These simple sugar cookies are perfectly soft and sweet with a hint of matcha RECIPE AND PHOTOGRAPHY BY CAROLINE DOUCET Caroline is a registered dietician based in Vancouver, B.C. She has a private practice helping clients eat more plants and improve their relationship with food. She also shares simple vegan recipes at www.nourishedbycaroline.ca. NOURISHEDBYCAROLINE
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f you’re a fan of matcha (and holiday cookies), this recipe is for you. These delicious sugar cookies contain a small amount of matcha for a beautiful green color and a hint of flavour. The matcha pairs perfectly with the sweet and buttery cookies. And don’t worry, the matcha is not overpowering. They hold their shape and are perfect for decorating.
Servings: 24
INGREDIENTS • • • • • • • • •
¾ cup vegan butter, softened ¾ cup granulated sugar 2 Tbsp. oat milk, plain and unsweetened 1 Tbsp. cornstarch 1 tsp. vanilla extract 2 cups + 2 Tbsp. all-purpose white flour, spoon and leveled ½ tsp. baking powder ½ tsp. salt ¾-1 tsp. matcha (see notes)
ICING • • •
3/4 cup icing sugar 1 1/2 Tbsp. oat milk, plain and unsweetened 1/4 tsp. vanilla extract
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of flour. Place the cookie dough on the parchment paper and roll out the dough to approximately ¼ inch thick. Cover and transfer the dough to the refrigerator to chill for 1 hour. When you’re ready to bake the cookies, preheat oven to 350 F. Line a large baking sheet with parchment paper. Remove the cookies from the refrigerator while the oven preheats. Cut the dough into your desired shape. You should get about 24 cookies, depending on the size of your cookie cutter. Gently place the cookies on the prepared baking sheet. Bake for 8-10 minutes at 350 F. Let them cool completely before decorating them with icing. To prepare the icing: whisk icing sugar, oat milk and vanilla extract together in a bowl. Decorate the cookies as desired. Enjoy!
DIRECTIONS 1. In a medium-large bowl, add the vegan butter and granulated sugar. Use a stand-mixer or hand mixer if preferred. Cream together, then stir in the oat milk and vanilla extract. 2. In a different bowl, add the flour, cornstarch, baking powder, salt and matcha. Stir to combine. 3. Transfer the dry ingredients to the wet ingredients and combine. Use your hands if needed. The dough will be dry, but it should hold together when pressed. Place a large piece of parchment paper on a clean surface and add a small amount
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NOTE: Looking for a classic sugar cookie recipe? You can easily skip the matcha! I use Becel vegan for my vegan butter. This vegan butter is always soft. If yours is hard, let it soften at room temperature before using.
Nutrition facts per serving Calories 109; protein 1.2 g; fat 5.2 g; carbs 14.7 g.