Some of the best cookies I’ve had in awhile! These matcha sugar cookies are soft, full of flavor, and perfectly sweet.
These cookies are so perfect for the holidays, or just to have around the house with a cup of coffee or tea! I love the flavor so much, and the texture is perfect.
They are gluten free, can be made dairy free, and soy free. They are really simple to make, and make a good sized batch to share!
I love the flavor that the almond extract adds to these cookies! They are just so perfect!
I can’t wait for you to try these cookies out! I absolutely love how they turned out, and I know you guys will love them!
Let me know if you give these a try 🙂 Enjoy!
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Gluten Free Matcha Sugar Cookies
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Yield: 24–28 cookies 1x
- Category: Dessert
Description
The best gluten free and dairy free matcha cookies with almond extract for the best flavor!
Ingredients
- 2 cups gluten free all purpose flour
- 1 tsp xanthan gum (omit if your flour blend already contains it)
- 3/4 tsp baking powder
- 1 + 1/2 tsp matcha powder
- 1/4 tsp sea salt
- 1 egg
- 3/4 cup coconut sugar (can sub regular sugar)
- 1/2 cup unsalted butter, softened (sub vegan butter or coconut oil for dairy free)
- 2 tbsp almond milk (or milk of choice)
- 1 tsp vanilla extract
- 1 tsp almond extract
- Vanilla frosting for topping (I made a powdered sugar glaze, see note*)
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix together the flour, xanthan gum, baking powder, matcha, and sea salt until well combined.
- In a separate bowl, whisk together the egg with the coconut sugar, melted butter, milk of choice, vanilla, and almond extract until smooth.
- Combine wet and dry ingredients. Be patient! This will at first be a dry and crumbly dough, but after a minute or so everything should be well enough combined to form into a ball of dough.
- Turn the dough out between 2 pieces of parchment paper. Roll out into about 1/4″ thick. (use a roller, bottle of wine, jar of sauce, whatever you have!)
- Use cookie cutters or anything round (I used a wine glass with a smaller rim) to cut out about 24-28 cookies. Repeat the roll out process with any scraps of dough until all dough is used up.
- Bake for 7-9 minutes. Allow to cool for a few minutes, then transfer to a wire rack to cool completely before frosting.
Notes
*For a powdered sugar glaze, I combined 1 cup of powdered sugar, 1/4 tsp vanilla extract, and 3 tbsp of oat milk.
Marissa
Is there an egg substitute you would recommend?
Mia Zarlengo
I’m sorry I haven’t made these with any substitutes so I am not sure how they would turn out! You could always experiment with a flax egg!
Kimi
Do you have the calorie info?
Lara
This recipe is AMAZING! When she writes it takes patience though, she really means it, it took like 5minutes to incorporate (and an extra splash of milk). I can believe I finally have a diary free (used coconut oil, I also used regular white sugar) and gluten free sugar cookie recipe that can be ROLLED out and then used to cut out into shapes! I just didn’t add matcha for it to be plain 🙂
Thank you Mia for making my childhood memories come back to life! Note! You forgot to mention mixing in the sugar with the other dry ingredients
Mia Zarlengo
Thank you so much Lara! I’m soo happy you enjoyed them- this made me so happy! I actually mix in the coconut sugar with the wet ingredients- I will make the instructions more clear 🙂
Bridget
Recipe turned out great! Like a cut-out sugar cookie but not too sweet. The almond flavor really goes well with matcha. Plus the sprinkle of matcha on top is so pretty!
★★★★★
Mia Zarlengo
Yay! Thank you so much Bridget! I think the addition of frosting makes them just the right amount of sweet 🙂
Sarah
Do you think it could work with regular all purpose flour?
Mia Zarlengo
Yes it should work fine! I would omit the xanthan gum tho!