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For today’s recipe I decided to make something cute and fun that children would love. These matcha sugar cookies are naturally colored with matcha powder, and the glaze with spirulina. And to mask the strong flavor of spirulina, I also used a hint of peppermint extract.
These cookies are also made using a mix of regular flour and oat flour, which is very nutritious. Unlike regular flour, oat flour contains protein, calcium, iron, potassium, thiamin, and riboflavin.
Additionally, oat flour does not contain gluten, which makes these cookies less hard than regular sugar cookies. But don’t worry, they still keep their shape when biting into them.
If you wish to freeze them, I recommend freezing them unglazed. Once you’re ready to enjoy them, thaw them inside a closed container to prevent them from drying out and becoming extremely hard.
The cookies make a perfect treat for a fall-inspired birthday party, picnic, or potluck. You could also make a couple of yellow and orange ones using turmeric and freeze-dried blood orange powder. And for the glaze you could use melted milk and dark chocolate.
I used a leaf-shaped cookie cutter with grooves in the middle to pipe the glaze into. This process of decorating the cookies was fairly time consuming, but I’m super happy with the final result. If you don’t have the time, you can just dip the surface of each cookie into glaze.
Using a cookie cutter of 38 mm (1.5 inches) in size will result in 36 cookies. The number of cookies will vary with the size of the cookie cutter.
Here you have the recipe for my favorite matcha sugar cookies:
Matcha Sugar Cookies
For the cookies:
- 1 cup (100 g/ 3 ½ oz.) oat flour
- 1 cup (150 g/ 5 1⁄4 oz.) all-purpose flour
- 1 stick (115 g/ 4 oz.) unsalted butter, room temperature
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- 1 large egg, room temperature
- 2 tsp. vanilla extract
- 2 tsp. matcha powder
- ½ tsp. baking powder
- 1⁄4 tsp. salt
- 2-3 tbsp. oat flour for dusting the work surface
For the glaze:
- 1 cup (120 g/ 4 1⁄4 oz.) icing sugar
- 1 tbsp. spirulina powder
- ½ tsp. peppermint extract
- 2 tbsp. hot water
For the cookies:
- In a bowl, whisk together the flour, oat flour, matcha powder, baking powder, and salt. Set aside.
- In a different bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat until incorporated.
- Stir the flour mix into the butter mixture in three additions. Mix after each addition until combined, and a soft dough is formed. Press the dough intoa disc, wrap it in plastic wrap and refrigerate for 1 hour.
- Let the dough to stand at room temperature until soft enough to roll out, approximatively 15 minutes.
- Preheat oven to 180 °C (350°F).
- On a lightly floured work surface, roll out the dough to 6 mm (¼ inch) thickness. Using a cookie cutter, cut out shapes. Re-roll the scraps until all dough is used.
- Place the cookies 25 mm (1 inch) apart, on a baking tray lined with parchment paper.
- Bake for 12-14 minutes. Remove the tray from the oven and allow the cookies to sit in the tray for 5 minutes before taking them out. Transfer to a rack and allow them to cool completely.
For the glaze:
- In a bowl, mix the icing sugar, spirulina powder, peppermint extract, and hot water until sugar is dissolved and mixture looks creamy. Place the glaze into a piping bag and decorate the cookies.