Our take on the classic sugar cookie (and vegan too!)
- ½ cup chilled vegan butter
- ½ cup + 2 tbsp sugar (½ cup for dough + 2 tbsp for rolling before baking)
- 1.5 teaspoon of Culinary Grade Matcha Powder
- 1 flax egg
- 2 teaspoon vanilla bean paste or vanilla extract
- 1 cup+ 1 tbsp all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Combine the wet ingredients: Add the butter, ½ cup of the sugar, and the culinary matcha powder to a mixing bowl and cream together until light and fluffy. Then, add in the flax egg and vanilla extract and whip together, about 10 more seconds to combine.
Combine the dry ingredients: Add the sifted flour, baking powder, and salt to the mixing bowl. Mix until a thick, yet slightly sticky, cookie batter forms. Avoid over-mixing or else you might be facing one tough cookie(s)!
Once combined, cover the mixing bowl of dough and add to the fridge to chill for 30 minutes-1 hour. As it chills, cover a baking sheet in parchment paper and preheat the oven to 350F.
Next, remove the dough from the fridge and scoop the dough into balls. Roll each ball between your palms and then roll it in the 2 tbsp of sugar that was set aside so that each dough ball is coated in sugar.
Place the matcha cookie dough onto the baking sheet. Then, slightly press each dough ball down with your palm. Make sure that each cookie is kept about 2 inches apart since they will spread slightly while baking.
Bake for 11-13 minutes until bottoms are lightly browned and the cookie is cooked, but still has soft centers. The cookies will continue baking after they are removed from the oven so the centers should be soft and just cooked, but not glossy or raw, when they are removed from the oven.
Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie. Then, let the cookies cool on the baking sheet for 5 minutes. The cookies will be soft and puffy out of the oven and will naturally deflate a little while cooling.
Once the cookies have cooled, serve, and enjoy!
The original recipe is from Short Girl Tall Order. You can find the recipe here.