Marbled Matcha Sugar Cookies are naturally colored with green tea to create a marbled design, so there’s no icing or sprinkles necessary.
Course Dessert, Snack
Prep Time 30minutes
Cook Time 6minutes
Chill time: 1hour30minutes
Total Time 2hours6minutes
Author Stephanie McKercher, RDN
1vanilla beanscraped, or 1 tablespoon vanilla extract
2 ½cupsall-purpose flour
Mix butter and sugar in a large bowl. Beat in eggs and vanilla. Stir in flour, baking powder, and salt. Press to form a dough. Cover and chill in the refrigerator for 1 hour.
Whisk melted coconut oil and matcha in a small bowl and set aside. Remove a fourth of the dough from the refrigerator and place it in another bowl. Pour the matcha mixture over the portion of dough and knead to disperse the green color evenly. Transfer the green dough back to the bowl with the uncolored dough portion, cover, and refrigerate 15 minutes.
Break the green portion of dough into small pieces and press it onto the sides of the larger, uncolored piece of dough. Knead to create the marbling effect, being careful not to over-mix. Cover and transfer the dough back to the refrigerator 15 additional minutes.
Preheat oven to 350 degrees Fahrenheit. Dust a large cutting board with flour. Transfer the chilled dough to the cutting board and slice into 4 pieces. Return all but one of the pieces to the refrigerator until you need them.
Add more flour to the surface of the cutting board if needed and roll out the first piece of dough until it is ¼-inch to ½-inch thick. Cut the dough into desired shapes and spread them at least one inch apart on ungreased cookie sheets. Bake 6 minutes, or until the bottom edges turn golden. Remove from the oven and cool. Repeat with remaining portions of dough until used.
Storage: Store leftover Matcha Sugar Cookies in an airtight container at room temperature for up to a week.Vegan variation: Use vegan butter or coconut oil instead of butter. Use organic sugar. Use flax eggs instead of eggs.I learned this marbling technique from a tutorial on mybluprint.com.
This recipe originally appeared on GratefulGrazer.com.