Vegan Matcha Cookies – Loving It Vegan


These vegan matcha cookies are just like sugar cookies with a rich and delicious flavor from the green tea. Topped with a velvety vegan frosting these cookies are super fun to make and always a hit.

Vegan matcha cookies in a stack.

These vegan matcha cookies are just so delicious. The matcha flavor is subtle but distinctive and the color is a gorgeous pale green.

They are really easy to make and the only ‘unusual’ ingredient is the matcha powder itself.

If you love the flavor of matcha then you’ll also love our vegan matcha cupcakes and our vegan matcha ice cream and our matcha green tea smoothie.

Ingredients You’ll Need To Make These Cookies:

Photo of the ingredients needed to make vegan matcha cookies.

Ingredients You’ll Need For The Frosting:

Photo of the ingredients needed to make frosting for the cookies.

Ingredient Notes

  • All purpose flour – should be measured correctly. Either weigh it out on a food scale for total accuracy or use the ‘spoon and level’ method. Spoon it into a measuring cup and then level off the top with a knife.
  • Matcha powder – it’s ideal if you use 100% pure matcha powder.
  • Soy milk – can be replaced with a different non-dairy milk.
Vegan matcha cookies in a stack.

How To Make Vegan Matcha Cookies

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

  • Add vegan butter and white granulated sugar to your stand mixer and cream them together until smooth.
Collage of two photos showing vegan butter and sugar added to stand mixer and creamed together.
  • Add soy milk and vanilla extract and mix them in.
Collage of two photos showing soy milk and vanilla added to stand mixer and mixed in.
  • In a separate bowl sift all purpose flour and then add baking soda, salt and matcha powder and mix them together.
Two photo collage showing dry ingredients added to mixing bowl and mixed together.
  • Add the dry ingredients in with the wet and mix it together with a spoon.
Two photo collage showing dry ingredients added to wet and mixed into a cookie dough.
  • Then get in there with your hands and form it into a ball of dough.
  • Dust your hands and a baking mat with flour and transfer the ball of dough onto the flour dusted baking mat.
Two photo collage showing ball of cookie dough transferred to a flour dusted surface.
  • Roll out the dough to around ¼ – ½ inch thickness. Dip a cookie cutter into flour (so that it doesn’t stick) and cut out the cookies.
  • Place the cut out cookies onto a parchment lined baking tray.
  • Take the remaining dough, form it into a ball again, roll it out again and cut out more cookies. Repeat until your dough is finished. You should have 20-25 cookies (we got 23 from our batch).
Two photo collage showing cookie dough rolled out and cut out into cookies.
  • Place the cookies into the oven to bake at 350°F for 10 minutes. They will be very soft so just let them firm up and cool down directly on the baking tray.
Two photo collage showing matcha cookies on a parchment lined baking tray before and after baking.
  • When the cookies are cooled, add vegan butter, powdered sugar, soy milk and vanilla extract to your stand mixer and starting at slow speed, gradually increase speed until the frosting is smooth.
Collage of two photos showing frosting ingredients added to stand mixer and mixed together.
  • Spread the frosting onto the cooled cookies.
  • Place the frosted cookies into the fridge for 10 minutes for the frosting to set and then serve!
Two photo collage showing frosting in a bowl and then the frosted matcha cookies on a tray.

Don’t Want To Roll Out The Dough?

If you’d prefer NOT to fuss with rolling out dough, then you can simply break off pieces of the dough and roll it into balls instead.

Place the balls evenly onto your parchment lined baking tray. Then you can flatten them gently with the base of a glass – use a square of parchment paper so that the base of the glass doesn’t stick – or flatten gently with a fork.

They won’t look quite as neat, but they will taste just as good!

Vegan matcha cookies in a stack.

Make Ahead, Storing and Freezing

Make ahead: If you want to make the dough ahead of time you absolutely can. Just make up the dough, cover and refrigerate for up to 3 days. Then when you’re ready to proceed, let the dough come to room temperature on the countertop, and then roll it out and continue as usual.

Storing: Keep your cookies stored in an airtight container at room temperature or in the fridge for up to a week.

Freezing: These cookies freeze really well for up to 3 months. You can freeze them either frosted or unfrosted. Thaw them in the fridge.

Vegan matcha cookies in a stack with the top cookie broken in half.
  1. The Easiest Vegan Sugar Cookies
  2. Vegan Chocolate Sugar Cookies
  3. Vegan Chocolate Chip Cookies
  4. Vegan Snickerdoodles
  5. Vegan Chocolate Cookies
  6. Vegan Peanut Butter Cookies

Did you make this recipe? Be sure to leave a comment and rating below!

Stack of vegan matcha cookies

Vegan Matcha Cookies

These vegan matcha cookies are just like sugar cookies with a rich and delicious flavor from the green tea. Topped with a velvety vegan frosting these cookies are super fun to make and always a hit.

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Course: Cookies, Dessert

Cuisine: American, Vegan

Diet: Vegan

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 23

Calories: 153kcal

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Instructions

  • Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

  • Add vegan butter and white granulated sugar to your stand mixer and cream them together until smooth.

  • Add soy milk and vanilla extract and mix them in.

  • In a separate bowl sift all purpose flour and then add baking soda, salt and matcha powder and mix them together.

  • Add the dry ingredients in with the wet and mix it together with a spoon. Then get in there with your hands and form it into a ball of dough.

  • Dust your hands and a baking mat with flour and transfer the ball of dough onto the flour dusted baking mat.

  • Roll out the dough to around ¼ – ½ inch thickness. Dip a cookie cutter into flour (so that it doesn’t stick) and cut out the cookies.

  • Place the cut out cookies onto a parchment lined baking tray.

  • Take the remaining dough, form it into a ball again, roll it out again and cut out more cookies. Repeat until your dough is finished. You should have 20-25 cookies (we got 23 from our batch).

  • Place the cookies into the oven to bake for 10 minutes. They will be very soft so just let them firm up and cool down directly on the baking tray.

  • When the cookies are cooled, add vegan butter, powdered sugar, soy milk and vanilla extract to your stand mixer and starting at slow speed, gradually increase speed until the frosting is smooth.

  • Spread the frosting onto the cooled cookies.

  • Place the frosted cookies into the fridge for 10 minutes for the frosting to set and then serve!

Notes

  1. All purpose flour – should be measured correctly. Either weigh it out on a food scale for total accuracy or use the ‘spoon and level’ method. Spoon it into a measuring cup and then level off the top with a knife.
  2. Matcha powder – it’s ideal if you use 100% pure matcha powder.
  3. Make ahead: If you want to make the dough ahead of time you absolutely can. Just make up the dough, cover and refrigerate for up to 3 days. Then when you’re ready to proceed, let the dough come to room temperature on the countertop, and then roll it out and continue as usual.
  4. Storing: Keep your cookies stored in an airtight container at room temperature or in the fridge for up to a week.
  5. Freezing: These cookies freeze really well for up to 3 months. You can freeze them either frosted or unfrosted. Thaw them in the fridge.
  6. Nutritional information includes frosting. 

Nutrition

Serving: 1Cookie | Calories: 153kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 91mg | Potassium: 19mg | Fiber: 1g | Sugar: 19g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan





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