Description
Soft, chewy, and packed with bold matcha flavor—these vegan matcha sugar cookies are easy to make, dairy-free, eggless, and perfect for matcha lovers and curious newcomers alike. All you need are 8 simple ingredients and 1 hour of chill time!
Ingredients
- 4 tsp ceremonial grade matcha powder
- 3 tbsp hot water
- 1 tbsp flaxseed meal
- ½ cup (1 stick) vegan butter, softened
- ¾ cup (150g) + 2 tbsp (25g) granulated sugar, divided
- 1 tsp vanilla extract
- 1½ cups (180g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Instructions
- Sift 4 tsp ceremonial grade matcha powder into a small bowl and add 3 tbsp hot water. Using a bamboo matcha whisk, whisk the matcha in a “W” or “M” formation until smooth and frothy, about 15 seconds.
- Add 1 tbsp flaxseed meal to the matcha. Mix and set aside for 10 minutes to thicken.
- Cream the butter and sugar. Add 1/2 cup (1 stick) vegan butter and ¾ cups (150g) sugar to a large bowl. Using an electric hand mixer, beat on medium speed until light and fluffy, about 2 minutes.
- Add the wet ingredients. Add the matcha flaxseed mixture and 1 tsp vanilla extract, and mix again until combined.
- Add the dry ingredients. Add 1½ cups (180g) flour, ½ tsp baking powder, and ¼ tsp salt, and mix with a spatula until uniform.
- Cover and chill for at least 1 hour or up to overnight.
- Preheat the oven to 350˚F. Line 2 baking sheets and add the remaining 2 tbsp (25g) of sugar to a small bowl.
- Shape and coat the dough. Scoop the dough using a 1½ tbsp scooper, roll it in your hands to form a smooth ball, then toss it in the sugar bowl until covered. Place on the baking sheet and repeat with the remaining dough, leaving about 2 inches between each cookie.
- Bake. Place into the oven for 12-14 minutes or until cracks begin forming on the cookies’ surface and the bottoms and edges begin to brown.
- Bang the tray. Remove the baking tray from the oven and immediately bang it on the counter 3 times.
- Cool. Allow the cookies to rest for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Matcha: If you prefer a milder matcha flavor, reduce the ingredient to 3 tsp (1 tbsp).
- Storing: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the unbaked cookie dough balls after shaping and rolling in sugar for up to 3 months. Just bake straight from frozen and add 1–2 extra minutes to the baking time
- Prep Time: 1 hour 30 minutes
- Cook Time: 14 minutes
- Category: Desserts
- Method: Oven