Matcha Checkerboard Cookies

Buttery, Tender Vanilla and Matcha Cookie Designed in a Checkerboard Pattern

Ingredients

Vanilla cookie

2 ¼ cups all-purpose flour

½ teaspoon baking powder

¾ cup unsalted vegan butter, room temperature (Miyoko’s)

¾ cup granulated sugar

¼ Tsp salt

Matcha cookie

2 ¼ cups all-purpose flour

½ teaspoon baking powder

2 tsp matcha powder

¾ cup unsalted vegan butter, room temperature (Miyoko’s)

¾ cup granulated sugar

¼ tsp salt

Procedures

On a piece of parchment paper, use a ruler to draw a 15 inch by 5 inch rectangle.

Vanilla Dough

Start by making the doughs for the cookies. In a medium sized bowl, sift the flour, salt, and the baking powder together and whisk together until well combined.

In a separate medium sized bowl, add the butter and cream until light and fluffy. Add the sugar and vanilla extract and whisk together.

Add the flour mixture to the butter mixture and mix well until well combined. Set aside handset aside until needed.

Matcha Dough

Start by making the dough for the cookies. In a medium sized bowl, sift the flour, salt, and the baking powder together and whisk together until well combined.

In a separate medium sized bowl, add the butter and cream until light and fluffy. Add the sugar and vanilla extract and whisk together.

Add the flour mixture to the butter mixture and mix well until well combined. Set aside until needed.

Assemble

Roll the vanilla and matcha dough into a separate log and place each on the back side of a parchment paper. Roll the doughs out to fix the 5 by 15 inch rectangles. Place the two dough rectangles in the freezer for at least 30 minutes to chill completely.

Remove the doughs from the freezer. One dough rectangle at a time, using a ruler to cut a straight edge off one of the 15 inch side to create a straight edge. Then cut the doughs into ½ inch by 15 inch strips.

On a clean surface, place one strip of vanilla dough, a strip of matcha dough, and then a strip of vanilla dough. On top place a strip of matcha dough, then a strip of vanilla dough, then a strip of matcha dough. Then for the third layer, place two strips of vanilla dough and one strip of matcha dough.

Wrap the log of dough in plastic wrap and smooth out. Place the log in the freezer and chill for at least an hour.

Once the dough is finished chilling, remove the oven from the freezer. Preheat the oven to 350 degrees Fahrenheit. Cut the log into ¼ inch slices.

Place the slices on a baking sheet and place in the oven. Bake for 15 to 17 minutes or until the edges are golden brown. Remove the cookies from the oven and place on a cooling rack to cool completely. Serve and enjoy with milk or tea.