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Matcha Sourdough Sugar Cookies
These soft and earthy sugar cookies are perfectly balanced with just the right amount of sweetness and a subtle matcha green tea flavor.
INGREDIENTS8 Tbsp. unsalted butter (room temp.) |
DIRECTIONSIn a mixer, combine butter and sugar and mix until light and fluffy, about 2-3 minutes. Mix in the egg and vanilla extract, then add sourdough starter discard and mix again. Add flour, salt and matcha and mix until well combined. Create two balls and roll them out one at a time with a rolling pin to about 1/4-inch thick. Use parchment paper between the dough and rolling pin to prevent sticking. Lay each layer of rolled dough on a pan with parchment in-between and covered on top. Place in fridge for about one hour. Remove from fridge and cut with cookie cutters. Squish remaining edges back together and roll back out flat and continue until you have used remaining dough. Bake at 350˚F for 10 minutes and let rest on the pan for 5-10 minutes before moving to a cooling rack. Enjoy! Makes 12-14 cookies
Submitted by Eryka Spera | Busy Little Izzy |
These soft and earthy sugar cookies are perfectly balanced with just the right amount of sweetness and a subtle matcha green tea flavor.
Ingredients
- 8 Tbsp. unsalted butter (room temp.)
- ¾ cups granulated sugar (or sub. with monk fruit sweetener)
- 1 organic egg
- 1 tsp. vanilla extract
- ¼ cup sourdough discard
- 2½ cups organic all-purpose flour
- ½ tsp. sea salt
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1-2 tsp. Navitas Organics Matcha Powder
Directions
- In a mixer, combine butter and sugar and mix until light and fluffy, about 2-3 minutes.
- Mix in the egg and vanilla extract, then add sourdough starter discard and mix again. Add flour, salt and matcha and mix until well combined.
- Create two balls and roll them out one at a time with a rolling pin to about 1/4-inch thick. Use parchment paper between the dough and rolling pin to prevent sticking. Lay each layer of rolled dough on a pan with parchment in-between and covered on top. Place in fridge for about one hour.
- Remove from fridge and cut with cookie cutters. Squish remaining edges back together and roll back out flat and continue until you have used remaining dough.
- Bake at 350˚F for 10 minutes and let rest on the pan for 5-10 minutes before moving to a cooling rack. Enjoy!