Matcha Cookies!

February 7th, 2015 12:11 pm by Kelly Garbato

2015-01-28 - Matcha Cookies - 0002 [flickr]

I needed to think of something to make other than green tea ice cream to test this new brand of matcha I received for review, so I had pretty much the best idea ever: Matcha Cookies! Or St. Patty’s Day Snickerdoodles, if you prefer.

The recipe is modeled on the Snickerdoodle cookies in The Vegan Cookie Connoisseur. You can find the recipe after the jump, but basically I just swapped out the cinnamon flavoring for matcha powder (two tablespoons, to be exact).

I was a little stumped on the coating – Snickerdoodles are rolled in cinnamon sugar prior to baking – but I decided to use almond flour in place of cinnamon, because I love the pairing of almond with green tea. White on green lacks the visual punch of brown on white, but it’s pretty tasty nonetheless – and that’s what really counts, yeah?

If you don’t have any almond flour, just use plain sugar instead! Or reduce the vanilla to 1/2 teaspoon and add a teaspoon of almond extract to get your fix.

2015-01-28 - Matcha Cookies - 0008 [flickr]

Matcha Cookies/St. Patty’s Day Snickerdoodles

(Adapted from the Snickerdoodles in The Vegan Cookie Connoisseur.)

Ingredients

3/4 cup margarine
1 1/3 cups sugar
1 teaspoon vanilla extract
1/4 cup soy milk
2 1/2 tablespoons cornstarch
2 1/2 cups flour
2 tablespoons matcha powder
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cornstarch

3 tablespoons
2 teaspoons almond flour

Directions

1. Preheat the oven to 325F.

2. Using an electric beater, cream together the margarine and sugar until fluffy. Add the vanilla, soy milk, and 2 1/2 tablespoons cornstarch and continue to beat until mixed.

3. Add in 1 cup of flour, along with the matcha powder, baking powder, salt, and 1 teaspoon cornstarch. Mix by hand until blended, and then continue to sift in the rest of the flour. The dough should be soft and pliable, but not sticky, as you’ll need to roll the balls by hand. If too dry and crumbly, add a splash of soy milk; if too sticky, add a little extra flour.

4. Combine the sugar and almond flour in a shallow bowl; mix well. Line a cookie sheet with parchment paper. Form the dough into 1 1/2″ balls. Roll each ball in the almond sugar mix. Place on the cookie sheet and gently press down until slightly flattened.

5. Bake at 325F for 11 to 15 minutes – until the bottoms are slightly golden but the tops are still a little soft. The tops might even seem ever so slightly undercooked at first, but don’t worry – they’ll firm up as they cool! When done baking, let sit on the cookie sheet for a minute and then transfer to a wire cooling rack.

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5 Responses to “Matcha Cookies!”

  1. KL Says:

    Wow, beautiful!

    :)

    I wish you posted more often.

  2. Jojo Says:

    I have so much love for matcha! Have you made a matcha latte yet? Or the matcha cupcakes from VCTOW? They’re perfect!

  3. Kelly Garbato Says:

    I think those cupcakes were the very first thing I ever made with matcha!

  4. Adiago Tea Review: The St. Patrick’s Day Edition | Rogue Red Riding Hood Says:

    […] addition to making the common cuppa, I wanted to explore other ways to use this matcha.  I found a vegan matcha cookie recipe and decided to try it out.  I was concerned there would be too much sugar, but the cookies turned […]

  5. Gwen Says:

    I made these this weekend and they were lovely. The dough was really thick for me so I put in a couple extra tablespoons of soy milk like you suggested. They also didn’t spread very much so I flattened them to the diameter I wanted after coating them. I think the brand of matcha I got was too fancy (and $$) because the 2T was a pretty strong green tea flavor… so I will cut that back next time I make these maybe to 1T or 4t or get cheaper matcha. Oh and I mixed in some drops of almond extract in the sugar/almond coating to bump up the almond-y flavor. I think these would also work lovely with an almond-y icing like the VCTOTW green tea cupcakes have. It really is a great combo. Thanks for the recipe!

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