Matcha Sourdough Sugar Cookies
In honor of Earth Month I thought it was only fitting to make some Earth cookies. Izzy has been pretty obsessed with our sourdough sugar cookies so I was excited to try Matcha ones. I have used Matcha before, to create green dough when making some St. Patrick’s Day cookies for Izzy’s class so I knew the Matcha would be mild enough for her to enough this batch too.
Ingredients:
8 tablespoons unsalted butter (room temp)
¾ cups granulated raw cane sugar or sub with monk fruit sugar (I’ve even done 2/4 cane sugar 1/4 monk fruit before)
1 large egg (room temp)
1 teaspoon vanilla extract
¼ cup sourdough discard (room temp)
2 ½ cups organic all-purpose flour
½ teaspoon fine sea salt
1-2 teaspoons Navitas Organics Matcha Powder
Recipe:
In my kitchen aid mixer I add the butter and sugar until light and fluffy, about 2-3 minutes. Use a spatula to scrape the sides of the bowl in between to be sure it’s all mixing. Note: If your butter isn’t room temp, it’s okay. I just cut it into pieces and mix for 3-4 minutes prior to adding the sugar to soften/warm it up. Next mix in the egg and vanilla extract. Now add the sourdough starter discard and mix. Again use a spatula or spoon to scrape the sides of the bowl in between to be sure it’s all mixing. Now mix in the flour, salt & Matcha. Create 2 balls and roll them out one at a time with the rolling pin to about 1/4+ inches thick. Use parchment paper between your dough and rolling pin to prevent sticking. Lay each newly made layers of rolled dough on a pan with parchment in-between & covered on top. Place them in the fridge for 1+ hours. Remove from the fridge and cut with cookie cutters. Squish remaining edges back together and roll back out flat and continue until you have used all of your dough. Bake on 350 for 10 minutes, let rest on the pan for 5-10 minutes before moving to a cooling rack. Enjoy!
These don’t last long in our house! We store them in an airtight container in the counter. They haven’t ever lasted longer than 4 days in our house. Let me know what you think of this recipe.
XO Eryka