Matcha is the millennial's drink of choice, and for good reason. High in antioxidants, vitamins, and minerals, this powder ground from green tea leaves is an excellent coffee replacement. And yet, despite many attempts to fall in love with matcha, I'm still not a fan. But oh, I want to love it--so much so that I've made a goal next year to acquire a taste for the stuff.
My first foray into matcha was a sugar-laden one: sugar cookies. These cookies are sweet and comforting, and the matcha flavor isn't overpowering at all. Serve these for dessert at your next holiday gathering. Or since matcha contains caffeine, these treats would also be a great afternoon snack during long days at the office. However you choose to enjoy them, I hope you'll love this take on matcha!
1 3/4 cup all-purpose flour (or gluten-free all-purpose)
1/2 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
3 tablespoons matcha powder
3-4 tablespoons non-dairy milk
1. Preheat oven to 350°F.
2. Mix flax seeds and warm water together in a small bowl. Set aside.
3. In a medium bowl, beat butter and sugars together until fully combined and fluffy. I use a fork and it works fine! Stir in your flax egg.
4. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and matcha powder.
5. Add wet ingredients to dry and add vanilla and non-dairy milk. If the mixture is too dry, add milk by the tablespoon; if the mixture is too wet, add flour by the tablespoon.
6. Form dough into cookies that are 2-3 inches in width (they will expand some in the oven). Line cookie sheet with parchment matter and place cookies on top. Finally, sprinkle each cookie with a teaspoon of brown sugar.
7. Bake for 20-22 minutes, or until cookies are just starting to brown.