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Matcha Sugar Cookies

Updated: Jan 13, 2021

Sugar cookies are great, but matcha sugar cookies are a game changer! They have a light flavor that goes so well with the texture of traditional sugar cookies. Step up your holiday baking game with this recipe!


Vegan Matcha Sugar Cookies


  • 200 g all-purpose flour

  • 1/4 tsp baking powder

  • 10 g matcha

  • 1/4 tsp salt (if butter unsalted)

  • 113 g plant butter, softened at room temperature

  • 135 g granulated sugar + extra for baking

  • 60 g apple sauce

  • 1 tsp vanilla extract


  1. In large bowl, cream softened plant butter using electric mixer or stand mixer with paddle attachment. Then add sugar. Cream sugar and butter together until sugar is well-incorporated and butter is fluffy.

  2. Add vanilla extract to creamed butter and mix until well-incorporated. Then add apple sauce and mix again for about 10 seconds at a low speed.

  3. In small bowl, combine all-purpose flour and matcha. Then sift flour-matcha mixture into butter mixture. Sift in salt if using unsalted plant butter.

  4. Sift in baking powder. Then mix the dough at a low speed (or by hand) just until the ingredients are incorporated. Be careful not to over-mix. You should be able to form dough into smooth cohesive disk shape. (*If dough is too sticky to the touch, mix in about 1 tbsp of flour at a time in the bowl. If it's too dry, mix in some plant milk 1 tbsp at a time.)

  5. Place formed dough in between two sheets of parchment paper (or plastic wrap + baking mat). Using a rolling pin, roll out dough until it's 1/4 inch thick. Then freeze dough sheet for 30 minutes or refrigerate for 1 hour.

  6. Remove dough from freezer/refrigerator and remove top sheet of parchment paper. Using your favorite Christmas cookie cutters, cut dough into desired shapes. Then place dough onto a baking sheet lined with parchment paper.

  7. Pre-heat oven to 375 F. While oven is pre-heating, place baking sheet into freezer/refrigerator to keep dough chilled. Bake for 8-10 minutes, or until edges become golden.

  8. Let cookies cool on the baking sheet for 5 minutes, then move them to a cooling rack. Decorate with your choice of toppings (we topped them with powdered sugar.). Makes 9-12 cookies.


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