Our lucky day is around the corner, which means it is time to get into that lucky 7 spirit with these Matcha Shamrock Cookies!! Offering a perfect blend of matcha with a coconut sugar cookie recipe; TASTY. Here’s the recipe:
Prep Time 20mins Baking Time 15mins Makes 2 dozen
● ⅔ cup coconut oil
● ¾ cup Leaner Creamer Coconut Sugar
● 1 egg
● 1 teaspoon vanilla extract
● 1¾ cup all-purpose flour
● 2 tablespoons Matcha Leaner Creamer
● 1 teaspoon baking powder
● ½ teaspoon salt
1 In a large bowl, mix the oil with the sugar until light and fluffy; beat in the egg and vanilla. Whisk together flour, LC Matcha, baking powder, and salt. Gradually stir into the oil mixture until dough comes together.
2 Divide the dough in half, form into discs and wrap each in a plastic wrap. Refrigerate for an hour. Let stand at room temperature until soft enough to roll out, about 15 minutes.
3 Preheat oven to 350°F. Line baking sheet with parchment paper set aside.
4 Place the dough on a lightly floured surface and roll to ¼ inch thick. Use a shamrock-shaped cookie cutter to make cookie shapes, re-rolling any scraps. Repeat process with remaining dough.
5 Place cookies onto the prepared baking sheet and bake for 10-12 minutes or until edges are light brown. Let cookies cool for a minute on baking sheets then transfer to racks and let them cool completely.