It is almost Christmas, and that means it is time for the annual sugar cookie baking event. It is a wonderful festive tradition for me to bake sugar cookies around this time of year, and I decided to put a little twist on the icing. Instead of adding food coloring, I added a little extra flavor and color with powdered green tea, also known as Matcha. Green tea icing!
It was a success! My husband had one bite, silently chewed with his eyes closed for a few long seconds (in which I was thinking uh-oh, is it not good), and then he said, “this is the best sugar cookie I have ever had in my life.” I must add though, that he is an avid green tea drinker and lover, and he had not eaten anything for hours and was super hungry when he tasted the cookie. I also shared these cookies with my grandparents, aunt, dog sitter, and even wrapped some up in saran wrap and tied it with ribbon to put in friends’ Christmas gifts. Everyone loves them, but then again, who doesn’t love a good cookie.
It tastes like a normal sugar cookie with a hint of earthiness from the icing. I made these sugar cookies with smart balance instead of butter, which I was worried about because it is so much softer. The dough was super sticky, but I refrigerated it for a couple hours then rolled out big handfuls at a time on a mound of flour.
- For the cookies:
- 1 cup Smart Balance Butter
- 1 cup sugar
- 1 large egg
- 3 cups all purpose flour
- 1 cup all purpose flour (for rolling out dough)
- 1½ tbsp vanilla
- 1 tsp baking powder
- ¼ tsp salt
- For the icing:
- 2 cups powdered sugar
- 1tsp matcha (green tea powder)
- 1 tsp meringue powder
- 3 tbsp water
- sprinkles (optional)
- Beat smart balance butter, regular sugar, vanilla and egg until consistent
- In separate bowl, combine 3 cups all purpose flour, baking powder and salt, mix then slowly beat into wet ingredients.
- Refrigerate dough 2 hours.
- With extra cup flour, pour out about ⅛ cup on surface to roll out dough, adding more with each new batch and as needed.
- Take out ⅛ dough, pat down on small flour mound on rolling surface, flip it over pat down in flour, and then roll out to about 1 cm thickness. Cut dough with cookie cutter(s), transfer to un-greased baking sheet and bake at 350 degrees F, for 12 minutes.
- Make icing by combining powdered sugar and meringue powder, then in separate bowl mix matcha with water, then stir both mixtures together thoroughly.
- Once cookies have cooled, ice cookies with knife and top with sprinkles if you wish.