With the holidays upon us I’ve been thinking a lot about recipes I could make that are unique but still have a traditional foundation. At Thanksgiving, the only thing I’d come up with was this Pumpkin Bread, adjusted from my mother’s recipe. Since it’s December now, I’ve started focusing on things I can bring to Christmas dinner, too. I’ll be the only vegan, and time will be short, so I’ll likely opt for this Gardein Holiday Roast as my entrée. But I’ve been wondering what else I could make, to share with the omnivores, something they won’t mind is vegan. The answer, I think, is cookies.
Desserts show up in abundance at every holiday get-together, so they’re a safe bet for me. These are sugar cookies with a twist. Not only are they vegan, but they’re also loaded with matcha, something I’m starting to include more in my recipes (like these Matcha Chocolate Chia Energy Balls). Matcha is a foreign ingredient to many in my family, so they might not be received well. But I’m here to tell you that they’re super tasty and perfect if you’re looking for something easy to bring to your holiday function. Just tell the guests not to fear the green hue, and you’ll be just fine.
Tell Me What You Think
As always, I’d love to hear your thoughts on this recipe if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
- 3 cups all-purpose flour
- ½ tsp. baking powder
- ½ tsp. salt
- 1 cup butter, softened
- 1 ½ cups sugar
- Egg replacer that equals 2 large eggs (Here is a good flax seed egg recipe that would work)
- 1 tsp. vanilla extract
- 2 Tbsp. matcha powder
- Preheat oven to 350°F.
- Combine flour, baking powder and salt in large bowl and mix well.
- In another large bowl, beat butter and sugar with electric mixer at low speed until blended. Increase speed to high and beat for another 5 minutes, until light and fluffy. Return speed to low.
- Add eggs and vanilla and beat until incorporated.
- Slowly add matcha and flour mixture to bowl and beat until blended.
- Divide dough into 4 equal hunks. Place each between 2 pieces of wax paper and ⅛-inch thickness. Place in fridge for 30 minutes.
- Use 3- to 4-inch cookie cutters to make as many cookies as possible. Repeat with scraps.
- Line baking sheets with parchment paper and place in the oven until edges start to brown slightly, about 10 to 12 minutes. Rotate pans on upper and lower racks halfway through.
- Let cool on baking sheets for 5 minutes before transferring to cooling rack.
- Decorate as desired. I suggest either icing or coarse decorating sugar.