Vegan Matcha Sugar Cookies (No Chilling Needed!)

Instructions

1. Preheat your oven to 350°F (180°C), and line two baking sheets with parchment paper.
2. Add your vegan butter spread and sugar to the bowl of a stand mixer. Using a paddle attachment, start mixing on low speed, then gradually increase to medium-high speed. Continue beating until fluffy (about 2 to 3 minutes). Add the vanilla extract to the butter mixture, then beat again to incorporate.
3. While your vegan butter and sugar are mixing, sift the remaining ingredients (flour, matcha, baking powder, and salt) into a small mixing bowl, then whisk to combine.
4. Turn off your stand mixer, then add in about 1/3 of your flour mixture. Start mixing at a low speed until incorporated, then gradually increase the speed to medium-high and continue mixing until the batter is smooth. If needed, you can scrape down the sides of the bowl with a rubber spatula. Repeat twice more with the remaining dry ingredients until everything is combined. Your batter should be soft and resemble the batter in the image.*
5. Prepare a small, rimmed plate or shallow bowl with some granulated sugar for coating the cookies.
6. Scoop out a golf ball-sized piece of dough (about 50 grams), then roll it into a ball. Roll the ball in the granulated sugar to coat it, then place the ball on one of your parchment-lined baking trays. Use the bottom of a glass or another flat object to gently press it into a thick disc. Repeat with the remaining dough.
7. Bake the cookies for 12 to 15 minutes, until the bottoms are just beginning to turn brown.
8. Set the baking trays on a wire rack for 5 minutes, then transfer the cookies directly to the wire rack to finish cooling.

Soften the vegan butter spread to cool room temperature, which should take about 30 minutes to 1 hour, depending on how warm your kitchen is.

Be sure to use vegan butter spread, not sticks, for this recipe. Vegan butter spread contains more water, which results in cookies that are moist and chewy instead of dry.

If you're measuring your flour using cups, be sure to spoon measure the flour into the cup, then level it. Avoid scooping the cup directly into the flour. For best results, I recommend switching to metric and weighing your flour.

If your batter is too dry, you may need to add a few tablespoons of non-dairy milk. See the blog post section called "Tips for the Best Vegan Matcha Cookies," for detailed instructions.