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A simple cut out cookie, these are all about that bright matcha infused icing! 

Swapping out the traditional flour used in sugar cookies, this is a plant-based take on a classic! They’re super easy to make and easily made seasonal with some holiday cookie cutters.


Matcha Iced Sugar Cookie Recipe

Preparation Time - 10 minutes

Cooking Time - 10 -12 minutes

Servings - 12 -14

Matcha Iced Short Bread Cookies.jpg


For the Cookies

  • 40ml maple syrup

  • 60g apple puree

  • 60g tahini

  • 25g granulated sugar

  • 150g almond flour

  • 30g tapioca starch

  • 1 tsp baking powder

  • Pinch of salt

For the Icing

  • 2 tsp Matcha Ninja

  • 190g coconut butter, melted

  • 90ml maple syrup

  • 60ml non-dairy milk

Matcha Iced Short Bread Cookies-15.jpg


  1. Whisk together maple syrup, apple puree, sugar and tahini in a bowl until smooth.

  2. Add in almond flour, starch, baking powder and salt until it forms a dough.

  3. Roll down between two pieces of parchment paper to about ¼ inch thickness. Cut out cookies of size and shape of choice using your preferred cookie cutter or cutters.

  4. Reroll dough to use up any scraps.

  5. Bake in a preheated oven at 160C (300F) for 10 -12 minutes.

  6. Allow to cool on the tray.

  7. Mix together icing ingredients and spread before it thickens too much on cooled cookies.

  8. Store in the fridge for up to 4 days in a sealed container.


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