Matcha and Ube Sugar Cookies
Delicious and visually striking cookies made with matcha powder and ube extract, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1/2 cup sugar For coating, additional sugar is needed.
- 1/2 cup butter, softened Make sure it is softened for easy mixing.
- 1 large egg Can use flaxseed meal as a substitute for egg-free version.
- 1 teaspoon vanilla extract Adds flavor to the cookies.
- 1/2 teaspoon baking powder Helps the cookies rise.
- 1/4 teaspoon salt Enhances flavor.
Coloring Ingredients
- 2 tablespoons matcha powder For the green dough.
- 2 tablespoons ube extract or purple yam puree For the purple dough.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until just combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients and mix until just combined.
Dough Preparation
- Divide the dough into two halves.
- Mix matcha powder into one half and ube extract into the other to create two colored doughs.
Forming Cookies
- Take small pieces of each dough and roll them together to form a swirl pattern.
- Roll each cookie dough ball in sugar and place on a baking sheet.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to a week at room temperature. For extended storage, keep in the refrigerator for up to two weeks or freeze for longer shelf life.