Description
Delight in these vibrant Matcha Sugar Cookies, combining the earthy flavor of matcha green tea with a soft, chewy texture. This gluten-free and optionally vegan cookie recipe uses wholesome ingredients like apple sauce and can be enhanced with white chocolate chips for extra indulgence. Perfectly sweet and beautifully green, these cookies are easy to prepare and bake, making them an excellent treat for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup softened butter (vegan or regular)
- 3/4 cup white sugar
- 1/4 cup apple sauce
- 2 teaspoons vanilla bean paste
Dry Ingredients
- 1 3/4 cup gluten free all purpose baking flour (can also use regular all-purpose flour)
- 1 1/2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2-3 teaspoons matcha powder
Optional Ingredients
- 2/3 cup white chocolate chips
- Sanding sugar for rolling
Instructions
- Cream Butter and Sugar: In a medium mixing bowl or the bowl of a stand mixer, cream together the softened butter and sugar for about one full minute until light and fluffy. If the butter is too firm, soften it by microwaving for 20 seconds or leaving it at room temperature.
- Add Apple Sauce and Vanilla: Beat in the apple sauce and vanilla bean paste until fully combined with the creamed butter and sugar.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten free flour, cornstarch, baking powder, baking soda, salt, and matcha powder. Spoon and level the flour instead of scooping directly from the bag to avoid packing.
- Mix Together Dough: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. If using, fold in the white chocolate chips at this stage. Cover the dough and refrigerate for 20 to 30 minutes to firm up.
- Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C) and prepare baking sheets lined with parchment paper.
- Scoop and Roll Cookies: Remove the dough from the fridge. Using a medium cookie scoop, portion out dough balls. Roll each ball in sanding sugar or regular white sugar to coat evenly.
- Arrange on Baking Sheet: Place each sugar-coated dough ball on the prepared baking sheet, spacing them at least several inches apart to allow for spreading. Limit to about six cookies per sheet for even baking.
- Bake Cookies: Bake for 11 to 15 minutes, with 13 minutes being ideal for a soft center. The cookies will firm up more once cooled.
- Shape Cookies: Immediately after removing from the oven, use a round cookie cutter to gently shape the edges of each warm cookie to achieve perfect circular forms.
- Cool and Serve: Allow the cookies to cool completely on a wire rack before enjoying. They’re perfect with tea or as a sweet snack anytime!
Notes
- Matcha powder amount can be adjusted to taste; start with 2 teaspoons for a mild green tea flavor or increase to 3 teaspoons for a stronger matcha presence.
- For vegan cookies, ensure to use vegan butter and confirm that the vanilla bean paste and white chocolate chips are vegan-friendly.
- Refrigerating the dough helps to prevent excessive spreading and enhances texture.
- If gluten-free flour is not available, regular all-purpose flour can be substituted with similar results.
- Sanding sugar adds a sparkling crunchy texture on the outside, but regular granulated sugar can also be used if unavailable.
- For uniform cookie shapes, shaping immediately while warm is recommended as cookies firm up quickly when cooled.
