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Frog Matcha Sugar Cookies with EASY Icing Recipe! (Vegan)

Cute, not-too-sweet matcha cookies shaped like frogs! They’re fast and simple to bake, making these cookies an excellent activity to do with friends or kids.

Box of many frog matcha sugar cookies! Many are smiling, winking, but are all happy together.

About these frog cookies

These dairy-free frog matcha sugar cookies are earthy, slightly sweet, and chewy. They’re a favorite amongst my friends, family, and one of the top recipes on my blog!

To make these cookies dairy-free, I swapped in high quality vegan butter made for baking. Make sure to use a good brand—some brands are very high in water content and melt at lower temperatures, yielding very flat cookies. I recommend brands like Miyokos and Country Crock.

In addition, these frogs don’t need any eggs in the cookie dough batter, just a splash of any type of milk. And lastly, the icing is super simple and only requires water and powdered sugar.

If you’re interested in other animal-shaped cookie recipes I have, check out these recipes!:  Soft, Less Sweet Ube Sugar Cookie Bears (Dairy-Free!)Pig-Shaped Snickerdoodles (Vegan)Cat-Shaped Black Cocoa Cookies (Vegan), and Chick-Shaped Lemon Cookies.

Can you make these non-vegan?

ABSOLUTELY. Swap in regular butter and milk—you’ll get the same results.

Photo of frog matcha sugar cookies on parchment paper. One is split in half to show the chewy texture inside.

To make each frog head, roll 1 & 1/2 tablespoons of dough into a ball, coat it in granulated sugar, and place it onto a lined baking tray. For each of the eyes, roll 1/2 teaspoon of dough into a ball, coat in granulated sugar, and place the dough on the upper left or right side of the head. As they bake, the eyes will connect to the head and you will get these cute frog-shaped matcha cookies! Once they are cooled, you can decorate them with vegan royal icing or melted vegan milk/dark and white chocolate.

I really hope you enjoy this recipe. If you make these frog matcha sugar cookies, I’d love to see them. You can tag me at #bitesbybianca / @bitesbybianca on Instagram. Enjoy! 🙂

Check out my other animal-shaped cookie recipes: Soft, Less Sweet Ube Sugar Cookie Bears (Dairy-Free!), Pig-Shaped Snickerdoodles (Vegan), Teddy Bear Chocolate Chip Cookies

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4.91 from 10 votes

Frog Matcha Sugar Cookies (Vegan)

These dairy-free matcha sugar cookies are earthy, slightly sweet, and chewy. They're naturally colored because of the matcha powder and are decorated using a simple icing. Feel free to swap in regular butter and milk if there are no dietary dairy restrictions. You can also decorate using melted (vegan) milk/dark and white chocolate!
Course Dessert
Keyword animal cookie, character cookie, character cookies, cookie, cookies, frog cookie, frog dessert, gourmet cookie, gourmet matcha cookie, matcha cookie, royal icing, sugar cookie, sugar cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 cookies


Dry ingredients:

  • 1 ¼ cup all-purpose flour (150g)
  • 1 tbsp matcha powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet ingredients:

  • ½ cup dairy-free unsalted butter, melted and cooled (1 stick butter/8 tbsp)
  • ¼ cup granulated sugar (50g)
  • ¼ cup light or dark brown sugar (50g)
  • 1 tsp vanilla extract
  • 2-4 tbsp dairy-free milk

For rolling:

  • 2 tbsp granulated sugar (25g)

Decoration for face:

  • 2 tbsp powdered sugar
  • ½-1 ½ tsp water
  • food coloring (pink, black)


For the cookie dough:

  • In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, matcha powder, baking soda, and salt.
  • In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the butter and sugars on medium speed until combined. Scrape bottom of bowl. Add vanilla and mix again.
  • Dump in all of the dry ingredients and mix until combined. If the dough is too crumbly, slowly add 2-4 tbsp of dairy-free milk until it comes together. The finished dough should be thick. If you want, you can cover the dough and let it rest in the fridge for 20-30 minutes. This will let the flour hydrate and let the butter cool, yielding chewier cookies. But, this step isn't necessary.
  • Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.
  • In a small bowl, add granulated sugar for rolling the dough.
  • Use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape into a ball and roll in granulated sugar. Place onto lined baking tray. This will be the frog's head.
    For the eyes, take ½ tsp of dough, roll into sugar mixture, shape into ball. Place the eye on the upper left or right side of the head and repeat for the other eye.
    Place frogs about 3-4 inches apart. They will not spread much while baking.
  • Bake for 10-13 minutes. Cookies should look slightly puffy and soft in the center, in addition to retaining their green color. They should not be browned.
    Be careful to not over bake so they don't get crispy! They will continue cooking when cooling on the pan.
  • Let cool on pan for about 5-10 minutes, then transfer to wire rack. Let cool completely.

For the frog faces:

  • *If you don't have piping bags, you can use ziploc bags and cut the tip off of one corner. You can also use a toothpick or cookie scribe.
  • In a small bowl, add powdered sugar. Add 1/4 tsp of water at a time, mixing until you get a pipeable consistency. If it's too liquidy, add more powdered sugar. If it's too stiff, add more water.
  • Add pink food coloring to the whole mixture then fold it in. Save 1-2 tsp and put this aside.
  • Add black food coloring to the remaining pink icing and mix.
  • Decorate the frogs as you want!
  • Enjoy!


  • Store cookies in an airtight container at room temperature for up to a week.
  • You can swap in regular butter and milk if you don’t want to make it vegan!


  1. 5 stars
    i made these today as a test batch cause i wanna make them for christmas and they came out so goofy looking but it’s so cute. i also used cane sugar instead of regular white sugar with the butter because i didn’t have enough and it did really well. they’re not super sweet either which my family likes

  2. evie widjaja says:

    hi bianca ! these look sooo cute and sound delicious i might try them this weekend! thank u for the lovely and adorable recipes 💚

    1. love you, evie!! <3

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