We’re now just 3 weeks of spring! Days are getting longer, first blooms are starting to sprout, weather is warming and it’s nearly March! When I think of March, one thing that comes to mind is St. Patrick’s Day.. (cue all the green treats across social media!) Although green is not a common color I work with, it is a hue that represents the new season and of course the festive holiday! It also happens to be the color of one of my favorite teas and ingredients, matcha! Like many, I love a good matcha tea latte every now and again, but caffeine sensitivities limit how often I get to enjoy it. However, I’ve discovered that incorporating matcha into recipes, is good way to get that matcha fix with much less caffeine. Today’s Matcha Frosted Sugar cookies are the perfect example of that!
MATCHA FROSTED SUGAR COOKIES
Gluten free sugar cookies, cut and baked, then decorated with creamy and delicious matcha infused frosting. They’re fitting for St. Patrick’s Day, or just a sweet afternoon pick-me-up.
PURE MATCHA GREEN TEA POWDER
If you’ve yet to cook or bake with matcha, here are a few things to note. Matcha tea is most known for it’s vibrant green color and flavor. The tea comes in multiple grades, for different usage. Ceremonial matcha is made from young tea leaves and is mainly used for sipping. Culinary grade matcha is made from the same tea leaves, however not as young. Culinary grade matcha is often less vibrant green, slightly more bitter but is most commonly used for baking and cooking. It is also delicious when added to so many different recipes, from smoothies to baked goods and even frostings and glazes.
HOW TO MAKE MATCHA FROSTING
For today’s frosting recipe I used organic pure culinary matcha powder. The flavor of the culinary matcha is smooth and slightly creamy with mild leafy notes, subtle sweetness and bite. Its pure color naturally tints the frosting green with delicious matcha flavor in every bite. Really the frosting tastes good on everything, even a spoon, but even better when paired with the gluten free sugar cookie rounds. I piped the frosting onto the cookies in a basic rosette shape, using Wilton piping tip 1M. The floral shape yields the perfect frosting to cookie ratio, in a design ideal for Spring.
A little bit of matcha will go a long way in this recipe, in fact, you only need a few teaspoons of matcha powder for the entire batch of frosting, sure to be enjoyed by all matcha lovers!
GLUTEN FREE SUGAR COOKIES
Recently I shared the recipe for gluten free sugar cookies. They are quite simple to make with Bob’s Redmill Gluten Free 1to1 baking flour, which I highly recommend using. The cookies are so soft and delicious that you won’t even notice a difference, especially when paired with the creamy matcha frosting!
If you enjoy matcha like I do, these sweet and simple to make cookies are worth a try, not only for that delicious matcha fix, but also the natural health benefits. While it may seem a little counterproductive to talk health benefits while sharing a recipe for cookies, this a treat that you can at least feel a little less guilty about enjoying! Matcha is naturally packed with antioxidants and is known to calm the body and mind. It’s also rich in vitamins and fiber and is known to boost metabolism and detoxify. All the more reason to indulge in these gluten and dairy free delights!Print
Gluten free sugar cookies, cut and baked, then decorated with creamy and delicious matcha infused frosting.
FOR THE GF SUGAR COOKIES:
3/4 cups vegan butter (or real butter softened)
1 cups white sugar
2 tsp GF Vanilla (seeds from vanilla bean will also do)
2 1/2 cups gf flour (Bob’s Redmill 1 to 1)
1 tsp baking powder
1/2 tsp salt
FOR THE MATCHA FROSTING:
1 cup organic shortening (or butter)
1 tsp GF Vanilla
2 tsp Pure Orangic Matcha Culinary powder + extra for garnish.
1.5 cups confectioners sugar
Wilton tip 1M.
FOR GF THE SUGAR COOKIES:
Preheat oven to 400 degrees.
Cream together butter and sugar in a mixing bowl, until combined.
Mix in eggs and vanilla until combined.
Stir in flour, baking powder and salt, 1/3rd at a time.
Mix on med-hi until combined.
You’ll know your cookie mix is ready when it pulls away from the mixing bowl. (If still too wet, add a dash more flour to the dough)
Roll dough out onto parchment surface dusted with flour (about 1/2 inch thick.)
Cut cookie dough into 1 3/4″ round shapes using a small cutter or shot glass.
Bake cookies on a parchment lined baking sheet for 4 minutes. (Pull from oven before brown and be careful not to over-bake)
Remove from heat and cool.
FOR THE MATCHA FROSTING:
Pour all ingredients into the bowl of a stand mixer. Mix together until fully incorporated.
Transfer to a piping bag fitted with Wilton tip 1M.
HOW TO PIPE ROSETTES:
Hold the piping bag directly above the center of a cooled cookie. Squeeze a small amount of frosting into the center of the cookie, then continue squeezing the frosting, while turning the piping bag in a circular motion around the cookie. Continue this motion until the entire cookie is piped with frosting to form a rosette.
Dust finished cookies with matcha powder.
Serve and enjoy!
Keywords: Gluten Free cookies, matcha, green tea, dairy free recipes, baking, culinary matcha, frosting
Below is a quick video clip showing how to pipe the match rosettes, using Wilton piping tip 1M. The cookies are then finished with a light dusting of matcha green tea powder.
Rosettes are easy to pipe and add a gorgeous finish to these versatile cookie bites, that you could serve for upcoming festive spring gatherings.
Or enjoy with mug full of your favorite tea or even coffee.
This post titled Matcha Frosted Sugar Cookies was seen first on Posh Little Designs. All Rights Reserved. 2020