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–+ servings

Frog Matcha Sugar Cookies (Vegan)

Bites by Bianca
These vegan matcha sugar cookies are earthy, slightly sweet, and chewy. They're naturally colored because of the matcha powder and are decorated using my easy cookie icing recipe.
4.91 from 33 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Servings 12 matcha sugar cookies
Calories 171 kcal

Equipment

  • small bowl
  • medium bowl
  • large bowl or bowl of stand mixer
  • hand whisk, electric whisk, or stand mixer fitted with paddle attachment
  • Sifter
  • rubber spatula
  • small cookie scoop
  • 2 Cookie sheets
  • parchment paper or silicone mats
  • Wire rack
  • 2 Piping bags

Ingredients

Dry ingredients:

  • 1 ¼ cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp table salt

Wet ingredients:

  • ½ cup dairy-free unsalted butter melted and cooled
  • ¼ cup granulated sugar
  • ¼ cup light or dark brown sugar packed
  • 1 tsp vanilla extract
  • 1 tbsp matcha powder sifted
  • 2-4 tbsp dairy-free milk see notes

For rolling:

  • ¼ cup granulated sugar

Decoration for face:

  • 2 tbsp powdered sugar
  • ½-1 ½ tsp water see notes
  • food coloring pink, black

Instructions
 

Make the matcha sugar cookie dough:

  • In a medium bowl, whisk together all of the dry ingredients: 1 ¼ cup all-purpose flour, ½ baking soda, and ½ tsp salt.
  • In a large bowl or bowl of stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the ½ cup melted butter, ¼ cup granulated sugar, and ¼ cup light or dark brown sugar on medium speed until combined. Scrape bottom of bowl using rubber spatula.
  • Add 1 tsp vanilla extract and 1 tbsp sifted matcha powder. Mix until smooth.
  • Dump in all of the dry ingredients and mix until mostly 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. Make sure to scrape the bottom of the bowl to get any dry bits.
  • Optional: cover the dough and let it rest in the fridge for 20-30 minutes. This will let the flour hydrate cool the butter, yielding chewier cookies. This step isn't necessary, though. So if you're in a rush, don't fret!

Shape and bake matcha cookies:

  • Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.
  • In a small bowl, add ¼ cup 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, about 3-4 inches apart.
    *If you'd like to make frogs, roll ½ tsp of dough into sugar. Place two of these balls on top of each cookie for the frog eyes.
    Repeat with remaining dough.
  • 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 2 tbsp powdered sugar. Add ¼ 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. This will be for the blush.
  • Add black food coloring to the remaining pink icing and mix. This will be for the eyes and smile.
  • Decorate the frogs as you want!
  • Enjoy your delicious vegan matcha sugar cookies!

Notes

  • For the dough: Start off by adding 2 tbsp milk, then adding more as needed. The dough should be thick but scoopable.
  • For the icing: Add ¼ 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.
  • See blog post for vegan matcha cookie flavor variations, tips, and FAQs. 
  • Store cookies in an airtight container at room temperature for up to a week.

Nutrition

Serving: 1 cookieCalories: 171kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 203mgPotassium: 26mgFiber: 0.4gSugar: 14gVitamin A: 72IUVitamin C: 0.2mgCalcium: 10mgIron: 1mg
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
Did you try this recipe?Let us know how it was!