Matcha Checkerboard Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups + 2 tbsp gluten free flour (240g)
02 -
1 tbsp arrowroot starch or cornstarch
03 -
1/2 tsp baking powder
04 -
1/4 tsp salt
→ Wet Ingredients
05 -
1/2 cup (113g) unsalted vegan butter, softened
06 -
1/2 cup sugar
07 -
4 tsp unsweetened milk
08 -
1 tsp vanilla extract
→ Additional
09 -
2 tbsp matcha powder
10 -
sanding sugar (optional)
# Instructions:
01 -
Whisk dry ingredients together. In separate bowl, beat vegan butter and sugar until creamy. Add vanilla, milk and beat until smooth. Gradually add flour mixture in 1/2 cup increments until soft dough forms.
02 -
Divide dough in half. Mix matcha powder into one half until smooth and even in color.
03 -
Form each dough into 2" tall x 6" long rectangular logs. Chill for at least 1 hour.
04 -
Slice each log into 9 strips. Reassemble logs by alternating matcha and vanilla strips in a 3x3 pattern. Chill 30 minutes.
05 -
Preheat oven to 350F. Slice logs into 1/4" slabs. Bake 11-12 minutes until edges are lightly golden. Cool completely.
# Notes:
01 -
Chill dough thoroughly for clean cuts
02 -
Keep strips even in size for best pattern
03 -
Can make dough ahead and refrigerate up to 3 days
04 -
Use culinary grade matcha powder