Vegan Matcha Sugar Cookies

Name: Vegan Matcha Sugar Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 3/4 cup vegan butter, (softened); 3/4 cup granulated sugar; 2 tablespoons oat milk, (plain and unsweetened); 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 2 cups + 2 tablespoons all-purpose white flour, (spoon and leveled); 1/2 teaspoon baking powder; 1/2 teaspoon salt; 3/4-1 teaspoon matcha ((see notes)); 3/4 cup icing sugar; 1 1/2 tablespoon oat milk, (plain and unsweetened); 1/4 teaspoon vanilla extract

Dec 20, 2021

Vegan matcha sugar cookies. These simple sugar cookies are perfectly soft and sweet with a hint of matcha. They hold their shape and are perfect for decorating. Make them for Christmas, Valentine's Day or any occasion!

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vegan matcha sugar cookies and a cup of tea

If you’re a fan of matcha (and holiday cookies), this recipe is for you. These delicious sugar cookies contain a small amount of matcha for a beautiful green color and a hint of flavor. The matcha pairs perfectly with the sweet and buttery cookies.

Don’t worry, the matcha flavor is not overpowering. It’s simply there for a hint of flavor and color. I did include 2 options, one with slightly more matcha and one with less. Adjust the recipe to your liking.

How to Make Vegan Matcha Sugar Cookies

Start by combining the vegan butter and sugar, then stir in the oat milk and vanilla extract. Next, in a different bowl, add the flour, cornstarch, baking powder and salt. Stir to combine.

Transfer the dry ingredients to the wet ingredients and combine. Use your hands if needed. Roll out the dough, then cover and let it chill in the refrigerator for 1 hour.

When you’re ready to bake the cookies, preheat the oven to 350°F. Cut the dough using your favorite cookie cutters. Bake for 10 minutes. Let them cool completely before decorating them with icing. Enjoy!

Notes on the Recipe:

You can use your favorite plant-based milk. Ideally, use plain and unsweetened plant-based milk to avoid affecting the flavor and sweetness of the cookies. This recipe was tested with plain and unsweetened oat milk.
To properly measure the flour, use the spoon and level method. Don’t scoop the measuring cup directly into the flour or you will end up using too much flour. Instead, scoop the flour with a spoon and transfer it to a measuring cup. Level the top with the back of a butter knife.
I use Becel vegan for my vegan butter. Use what you have on hand.
This recipe is adapted from Nora Cook’s sugar cookie recipe.

Hands mixing cookie ingredients in a bowl

rolled out cookie dough with cookie cutters

vegan matcha sugar cookies on a baking sheet

What Matcha Should I Use?

I love using ceremonial matcha for the best color and flavor. You can use a matcha powder that fits into your budget (ceremonial matcha is more expensive), but keep in mind that ceremonial matcha will give these cookies the best, bright green color.

Can I Skip the Matcha?

Yes! If you’re not a fan of matcha or if you’re serving these to guests or family members that don’t enjoy matcha or can’t have the caffeine, you can skip it. You’ll get delicious, classic sugar cookies.

More Vegan Cookie Recipes:

I also created a vegan sugar cookie with eggnog icing with Redpath Sugar. You can find the recipe on Instagram here.

vegan matcha sugar cookie with bite taken

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Vegan Matcha Sugar Cookies

Course Dessert

Cuisine vegan

Prep Time 15

Cook Time 10

Chilling Time 1

Total Time 25

Servings 24

Ingredients

3/4 cup vegan butter, softened
3/4 cup granulated sugar
2 tablespoons oat milk, plain and unsweetened
1 tablespoon cornstarch
1 teaspoon vanilla extract
2 cups + 2 tablespoons all-purpose white flour, spoon and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4-1 teaspoon matcha (see notes)

Icing

3/4 cup icing sugar
1 1/2 tablespoon oat milk, plain and unsweetened
1/4 teaspoon vanilla extract

Instructions

In a medium-large bowl, add the vegan butter and granulated sugar. You can use a stand-mixer or hand mixer if preferred. Cream together, then stir in the oat milk and vanilla extract.
In a different bowl, add the flour, cornstarch, baking powder, salt and matcha. Stir to combine.
Transfer the dry ingredients to the wet ingredients and combine. Use your hands if needed. The dough will be dry, but it should hold together when pressed. Place a large piece of parchment paper on a clean surface and add a small amount of flour. Place the cookie dough on the parchment paper and roll out the dough to approximately ¼ inch thick. Cover and transfer the dough to the refrigerator to chill for 1 hour.
When you’re ready to bake the cookies, preheat the oven to 350°F. Line a large baking sheet with parchment paper. Remove the cookies from the refrigerator while the oven preheats.
Cut the dough into your desired shape. You should get about 24 cookies, depending on the size of your cookie cutter. Gently place the cookies on the prepared baking sheet.
Bake for 8-10 minutes at 350°F. Let them cool completely before decorating them with icing.
To prepare the icing: Whisk the icing sugar, oat milk and vanilla extract together in a bowl.
Decorate the cookies as desired. Enjoy!

Notes

Looking for a classic sugar cookie recipe? You can easily skip the matcha!

You can use your favorite matcha. I do recommend using ceremonial matcha if possible as it will give you the best color. Use 3/4 teaspoon of matcha for a lighter color and flavor. Try 1 teaspoon if you want a brighter color and a slightly stronger matcha flavor.

Don’t have oat milk? You can use your favorite plant-based milk. Ideally, use plain and unsweetened plant-based milk to avoid affecting the flavor and sweetness of the cookies.

Measure the flour using the spoon and level method. Don’t scoop the measuring cup directly into the flour or you will end up using too much flour. Instead, scoop the flour with a spoon and transfer it to a measuring cup. Level the top with the back of a butter knife.

I use Becel vegan for my vegan butter. This vegan butter is always soft. If yours is hard, let it soften at room temperature before using.

If you make this sugar cookie recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!

welcome!

I’m Caroline, a registered dietitian based in British Columbia. Here, you’ll find a variety of nourishing vegan recipes, without a side of diet culture

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