- Prep Time: 20 MINS
- Cook Time: 22 MINS + 1 HOUR
- Total Time: 1 HOUR 42 MINS
- Yield: 20 1x
- Author:
Scale
Ingredients
- 2¼ cups all-purpose flour
- 1 cup plant- based butter, at room temperature
- ¼ tsp salt
- 2 tbsps. matcha
- ½ cup cane sugar
Instructions
- Prep a baking sheet with parchment paper. Set aside.
- Cut butter into small cubes.
- Make a dry batter with flour, matcha and salt. Whisk to aerate and combine.
- Beat butter in an electric mixer until creamy. (Approx. 3 mins)
- Mix in remaining ingredients, adding 1/3 of dry batter at a time.
- Whisk until combined.
- Scrape down excess batter from the sides.
- You should get a crumbly cookie mix that sticks together when you press it.
- Use your hands to form a cookie dough ball.
- Place dough between two sheets of lightly floured parchment.*
- Roll out the dough. (Ideal thickness: ¼”)
- Slice dough in half.
- Use a cookie cutter and place cutouts on the prepped baking sheet.
- Place cookies 1” apart.
- Refrigerate for an hour/overnight.
- Preheat oven 325°F.
- Bake for 17-22 minutes or until the cookies are set.**
- Baked cookies will be dry and firm when touched.
- Let them cool inside the baking sheet before transferring to wire racks.
- Fill with jam before serving.***
Notes
*Make sure the cut cookies are even to maintain a consistent look.
**Baked cookies have firm edges and a set center with no crumbly/soft bits.
***Team your tart-like matcha cookies with my nutritiously cranberry jam recipe used for this bread.
Keywords: Matcha shortbread cookies, matcha cookies, vegan matcha cookies, vegan cookies, shortbread cookies, cranberry jam, healthy cranberry jam
