Why you’ll love these matcha cookies
If you’re looking for something a little different to bake this holiday season, these matcha cookies are it. They’re naturally green and their unique flavor and super soft texture is sure to impress your guests.
These cookies are a riff on my soft sugar cookies, but I’ve added a white chocolate drizzle because the flavor pairs so well with matcha. I did the same for my matcha pistachio cake so I knew it would be a hit.
Thankfully, dairy free white chocolate chips are a thing, and they’re pretty easy to come by. We got the Great Value brand at Walmart, but there are a few other brands available.
→ If you like this recipe, you should try these: pecan snowball cookies / Italian anise cookies / fruitcake cookies / Grinch cookies
The Sweetest Season + Cookies for Kids Cancer
Today’s cookies are part of The Sweetest Season (a virtual cookie exchange) that’s hosted by a few blogging friends, and it’s a fun way to get excited about the holiday season and do some good.
The Sweetest Season has been supporting Cookies for Kids’ Cancer for the last few years, and I’m so honored to be part of such a great holiday tradition.
Be sure to click over to learn more about the organization and how you can support it, and please make a donation to help support the cause if you’re able.
Frequently asked questions
It will add a subtle earthy flavor and will also add a beautiful, naturally-green color to your baked goods. It shouldn’t affect the way you baking ingredients interact, but every recipe is different, always take that into consideration when altering recipes.
Matcha turns brown when it reaches too high of a temperature. Making sure you keep the oven at a lower temperature will prevent browning. These cookies are baked at a standard 350˚F (180˚C).
Yes! Matcha tea powder contains 35mg of caffeine per ½ teaspoon. For this recipe, I estimate there is bout 17.5mg of caffeine per cookie.
More dairy free cookie recipes
Lime Matcha Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon matcha powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 12 tablespoons vegan butter
- 1 cup sugar
- 2 lime, zested (1 tablespoon juice)
- 1 egg
- 1 teaspoon vanilla extract
- Extra sugar, for rolling
- 1 cup dairy free white chocolate chips
- 1 tablespoon coconut oil
Instructions
- Mise en place. Preheat oven to 350˚F and line two baking sheets with parchment paper. Then, measure out your ingredients before you begin.
- Whisk the dry ingredients. In a medium mixing bowl, whisk the flour, matcha, baking powder, baking soda and salt together until evenly distributed.
- Beat the wet ingredients. With an electric mixer, cream the dairy free butter, sugar and lime zest until they're light and fluffy – about 2 minutes.Then, add the egg and vanilla extract, and beat until combined.
- Combine the ingredients. Slowly add in the dry ingredients, mixing between each addition, until everything is incorporated. Scrape the sides of the mixing bowl, if needed.
- Roll the cookies. Put 3/4 cup of sugar in a shallow bowl. Scoop the cookie dough into 2-tablespoon sized balls and gently roll them in the sugar. Then, place them on your prepared baking sheets.
- Bake the cookies. Place cookies on prepared baking sheets and bake for 10-12 minutes, or until cookies have spread and the tops are set.Remove cookies from the oven and allow them to rest of the baking sheet before transferring to a cooling rack.
- Make your drizzle. Melt the white chocolate chips and coconut oil by placing them in a heat proof bowl or a double boiler and place it over a large saucepan with about 1 inch of water of boiling water. Stir the chocolate until it's almost melted, then remove from heat and continue until it's completely melted.Use a spoon to drizzle the chocolate onto your cookies. Garnish with sprinkles or sanding sugar, as desired while still warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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