INGREDIENTS

• Sugar Cookies
• • ¾ cups vegan butter (or real butter softened)
• • ½ cup confectioners sugar
• • ½ cup granulated sugar
• • 2 eggs
• • ¼ tsp Culinary Grade Matcha powder
• • 1 tsp vanilla
• • Seeds from half vanilla bean
• • 2½ cups flour
• • 1 tsp baking powder
• • ½ tsp salt
• Matcha Infused Royal Icing
• • 3 cups confectioners sugar
• • 1½ tbsp meringue powder
• • ¼ warm water (+ extra to thin icing)
• • 1 tsp Clear vanilla extract or regular vanilla extract
• • Culinary Grade Matcha powder

DIRECTIONS

• Sugar Cookies
• 1. In a mixing bowl, mix together flour, baking powder, and salt.
• 2. Then place, butter (vegan) and sugar in a separate mixing bowl and mix until well combined.
• 3. Add the eggs, vanilla, vanilla bean and Culinary Grade Matcha powder and mix until thoroughly combined.
• 4. Pour dry mixture into the butter, sugar and egg, mixing until cookie dough forms. You’ll know the dough is ready when it pulls away from the mixing bowl and forms a ball.
• 5. Preheat oven to 395° F.
• 6. Transfer dough onto a parchment lined or floured solid surface.
• 7. Dust cookie dough with flour and roll out to ¼″ thick.
• 8. Cut the dough into small circle shapes using a circle cookie cutter, or stemless champagne glass.
• 9. Remove excess dough from the cookie cutouts and transfer to a parchment lined baking sheet.
• 10. Bake cookies in the oven for 5-6 minutes or remove from oven just before golden brown.
• 11. Cool completely before icing.
• Matcha Infused Royal Icing
• 1. Whisk meringue powder and water together in a mixing bowl until soft peaks form.
• 2. Switch to a paddle attachment and mix in confectioners sugar until well combined.
• 3. Mix in a few droplets of water at a time to achieve the detail consistency which is still paste like but with softer peaks. It’s a little softer than outline icing.
• 4. When desired icing consistency is achieved, divide the icing evenly into 3 separate bowls.
• 5. Mix the first bowl of icing with ⅛ tsp Culinary Grade Matcha powder, the second bowl with ¼ tsp Culinary Grade Matcha powder and the third bowl with 1 tsp Culinary Grade Matcha powder.
• 6. Stir until fulling combined then transfer icing to 3 piping bags fitted with star tips.
• 7. Squeeze a dollop of the different colors of the Matcha icing onto tops of the cookies, creating a star-like shape. Set aside to allow the icing to harden for 15-20 minutes.
• 8. Enjoy!