Description
These Matcha Sugar Cookies are a delightful treat, perfect for impressing friends or enjoying with a cup of tea. They offer a delicate balance of sweetness and earthy matcha flavor that is never overpowering. The bright color makes them visually appealing, and the crisp edges yield to a soft, chewy center.
Ingredients
- 1 ½ cups all-purpose flour (spooned and leveled)
- 2 tablespoons culinary-grade matcha powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together flour, matcha powder, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Chill Dough: Wrap the cookie dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll and Cut: On a lightly floured surface, roll out the dough to ¼-inch thickness. Cut out cookies using your favorite cookie cutters.
- Bake: Place cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden. The centers should still be soft.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Decorate (optional): Decorate the cooled cookies with royal icing, sprinkles, or a simple glaze.
Notes
- Substitution: For a vegan version, substitute the butter with vegan butter and the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
- Make-Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Unbaked cookie dough can be frozen for up to 2 months. Let thaw in the refrigerator overnight before rolling and baking.
- Reheating: If cookies become slightly stale, reheat in a 300°F (150°C) oven for 3-5 minutes to refresh them.
Nutrition
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