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Matcha Sugar Cookies – Nutrient Rich!

Kween Kannabis



Matcha Sugar Cookies

Matcha is a nutrient-rich powder made from green tea. It figures prominently in the traditional Japanese tea ceremony.

By itself, matcha is an acquired taste, but it pairs wonderfully with other flavors, especially in desserts. These delicious and fragrant Matcha Sugar Cookies are a sophisticated twist on the classic sugar cookie recipe. Plus, it is infused with cannabutter. So you can’t go wrong! it’s also a perfect way to add green color to your baked goods without using any artificial colors. And adding matcha powder to sugar cookies is a great way of adding anti-oxidants to a recipe that would otherwise be devoid of any!

Matcha Sugar Cookies

  • 2 3⁄4 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1⁄2 teaspoon of baking powder
  • 1⁄4 teaspoon of salt (kosher or sea)
  • 2 teaspoons matcha powder, divided
  • 1⁄2 cup of unsalted butter, softened
  • 1⁄2 cup of cannabutter, softened
  • 4 tablespoons of buttermilk, divided 1 cup confectioners’ sugar
  • 1 1⁄2 cups of granulated sugar
  • 1 egg
  • 2 tablespoons of milk
  • 1 teaspoon of vanilla extract
  • Decorations, such as colored dragées
  1. Preheat the oven to 340°F and have 2 cookie sheets handy.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and 1 teaspoon of the matcha powder.
  3. In a standing mixer, combine the unsalted butter, cannabutter, and granulated sugar.
  4. Beat on medium speed until fluffy.
  5. Reduce the speed to low and add the egg, vanilla, and 3 tablespoons of the buttermilk.
  6. Beat until well mixed, about 1 minute.
  7. Add the flour mixture and mix until just combined.
  8. Form the dough into a ball, wrap the ball in plastic wrap, and refrigerate it for 1 hour.
  9. Roll dough between your palms into 1 1⁄2-inch balls and place them on the ungreased cookie sheets 2 inches apart.
  10. With your palm, flatten the balls and brush the tops with the remaining 1 tablespoon of the buttermilk.
  11. Bake until the cookies are light golden brown around the edges, 8 to 10 minutes.
  12. Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes.
  13. Transfer the cookies to a wire rack to cool completely.
  14. Repeat with the remaining dough, cooling the baking sheets between batches.
  15. In a small bowl, combine the confectioners’ sugar with the milk and remaining 1 teaspoon of the matcha powder, stirring well so there are no lumps.
  16. Brush the glaze onto the cooled cookies and decorate.


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