Ingredients:
• 1 cup sugar
• 1/2 tsp vanilla
• 1 egg
• 1 tbsp of Gingerbread Matcha (Only available seasonally)
• 1/2 cup butter
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• 1.5 cup all-purpose flour
• 1 cup sugar
• 1/2 tsp vanilla
• 1 egg
• 1 tbsp of Gingerbread Matcha (Only available seasonally)
• 1/2 cup butter
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• 1.5 cup all-purpose flour
Directions:
1. Preheat the oven to 350ºF & prepare 2 cookie sheets (I like to use parchment paper with mine).
2. Cream together butter, sugar, vanilla, egg, and Matcha.
3. In a separate bowl mix together flour, salt, baking soda, and baking powder. Then add it to the creamed mixture and mix until it forms a ball.
4. Drop 1.5" dough balls onto baking sheets and bake for about 10 minutes, until bottoms are light brown.
5. Transfer to cooling racks after about 5 minutes.
1. Preheat the oven to 350ºF & prepare 2 cookie sheets (I like to use parchment paper with mine).
2. Cream together butter, sugar, vanilla, egg, and Matcha.
3. In a separate bowl mix together flour, salt, baking soda, and baking powder. Then add it to the creamed mixture and mix until it forms a ball.
4. Drop 1.5" dough balls onto baking sheets and bake for about 10 minutes, until bottoms are light brown.
5. Transfer to cooling racks after about 5 minutes.
Makes 16-20 cookies depending on what size you make them.
This also works well with our Pumpkin Spice Matcha or try other matcha flavours for different kinds of cookies!