Sweet rose frosting and a rich matcha shortbread cookie complete with rose petals for decoration–do I need to say any more?
This is the 4th year I’ve participated in the Good Cookie Kids Cancer Valentine event. I always have a ton of fun coming up with a valentine’s dessert and raising money and spreading the awareness of childhood cancer.
It’s weird going back and looking at my various desserts and the three different houses I’ve been in ;p
This year I wanted to try a matcha cookie since Chris loves green tea. The matcha mixed with a light rose flavor is refreshing on the tongue and a fun treat for your loved one. I’ve frosted only half the cookie, but I think they would actually be better with the entire top frosted.
These cookies should be eaten the day of. They will become hard and a little too crunchy for my taste if you wait till the next day.
Why a pediatric cancer event?
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number which makes it so very important to get involved.
Help us make a difference by donating to Cookies for Kids’ Cancer!
How can I get involved?
I’m glad you asked! There are lots of ways to get involved, but one of the most direct ways is to donate to Cookies for Kids Cancer. The money goes to pediatric research to help end childhood cancer. Here is a link for your convenience.
Our goal is to raise at least $3000! These three companies: OXO, Mediavine, and Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!
Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make difference!
Recently, I’ve decided to eat as little animal products as possible. I’ve cut out meat from my diet and am working on dairy/eggs. It’s my goal to make this recipe both good for animals, the environment, and of course, tasty. Check out more of my vegan recipes here.
What did I use for butter?
For this recipe, I used Earth Balance Vegan Butter. It turned out pretty good and softens like butter does nicely. This is the first time in forever that I’ve used a non-dairy butter and I wasn’t sure how it was going to turn out. I’m pretty happy with the flavor and consistency.Print
Vegan Matcha Rose Cookies
- Prep Time: 15 minutes + 1 hr freezer
- Cook Time: 13 minutes
- Total Time: 25 minute
- Yield: 2 dozen cookies 1x
- Category: dessert
Delicious Matcha shortbread dipped in a rosewater frosting! Best of all–they’re vegan!
1 cup vegan butter
1 cup bakers sugar
1 tsp vanilla
1 tsp matcha powder
1/4 tsp salt
2 1/4 cup flour
1 cup powdered sugar
1/2 tsp rosewater
2 TBSP oat milk or more as needed
Rose petals (optional)
In a large bowl, cream together the butter and sugar.
Add vanilla and matcha powder and beat until all combined and a nice green color throughout the mix is developed.
In another bowl, combine your salt and flour. Mix well.
Slowly add the dry mix to your wet mix until all combined.
Remove your dough from the bowl and roll into a nice ball. Cover and freeze for at least one hour.
Preheat your oven to 325 F and line a baking sheet with a silicone baking mat.
Remove your dough from the freezer. Allow dough to sit for about 5-10 minutes.
Sprinkle a small bit of flour over your work surface and roll out your dough to about 1/4 an inch in thickness.
With a cookie or biscuit cutter, cut out little circles from the dough and place them on the baking rack.
Bake for 13 minutes or until baked completely.
In a bowl, combine the powdered sugar and rosewater.
Add oat milk until you reach a thick glaze.
Dip your cookies halfway in the mix using a spoon to help cover the cookie to your desired location.
Place on wax paper and sprinkle with rose petals if desired.
Allow to sit for 15 minutes to dry.
*Eat these the day of baking
Check out these other amazing bloggers who have also participated in the event!!!
Brownie Cups from Julie of The Little Kitchen
Valentine’s Day Delight Recipe from Jennifer of The Rebel Chick
Strawberry Cake Rolls from Coleen of The Redhead Baker
Perfect M&M Cookies from Carlee of Cooking With Carlee
Paleo Almond Butter Cookies from Taryn of Hot Pan Kitchen
Black Tahini Truffles from Camilla of Culinary Adventures with Camilla
Pink Glitter Drink fo Valentine’s Day from Jenn of Ever After in the Woods
Vegan Matcha Rose Shortbread from Carolann of Apron Warrior
Star Wars Kylo Ren Emoji Cookies from Jenn of justJENN recipes
Double Chocolate Chip Cookies from Faith of An Edible Mosaic
Andes Mint Cookies from Rebekah of Kitchen Gidget
Chocolate Pots from Kristin of On the Home Front
Red Velvet Cake Mix Cookie Bars from Melissa of Persnickety Plates
Dark Chocolate and Smokey Blue Cheese Gougères from Lisa of Taste Cook Sip
Nutella Cookies from Raquel of Organized Island
Strawberry Sandwich Cookies from Heather of Delicious Not Gorgeous
Mini Chocolate Lava Kiss Cakes from Sue of It’s Okay to Eat the Cupcake
Strawberry Cheesecake Cookies with White Chocolate from Lisa of Blogghetti
Chewy Dark Chocolate Coconut Cookies from Jessica of A Kitchen Addiction
Butterscotch Cookies from Marlynn of Urban Bliss Life
Gluten Free Hot Cocoa Cookies from Elaine of Small Farm Big Life
Cherry and Chocolate Chip Cookie Cutter Cookies from Brenda of Meal Planning Magic
Cherry Cheesecake Bars from Laura of Untwisted Vintage
Grapefruit Gin Spritz from Sarah of Chef Sarah Elizabeth
Gluten Free Peanut Butter Cookies from Brianna of Flippin’ Delicious
chocolate heart cookies from Meaghan of the decorated cookie
Red Velvet Cheesecake Brownies from Gwynn of Swirls of Flavor
Salted Caramel Bars from Marybeth of Baby Savers
Cotton Candy Buttercream Cupcakes from Nina of Crazy for Cookies and More
Valentine’s Day Cookie Cake from Bree of Baked Bree
Red Velvet White Chocolate Chips Cookies from Maria of The Cookware Geek
Valentine’s Blondie Bars from Becca of The Salted Cookie
Confetti Cookies from Amy of The Nifty Foodie
Heart of Gold Chocolate Sprinkle Blossoms from Erin of The Spiffy Cookie
Ancho Chili Brownies from Dee of Meatloaf and Melodrama
Heart Shaped Spritz Cookies from Holly of A Baker’s House
Strawberry Macarons from April of April Erhard
Sweetheart Chocolate Pretzel Bites from Nicole of For the Love of Food
Gluten-free Peanut Butter M&M Cookies from Michelle of My Gluten-free Kitchen
Raspberry Cinnamon Rolls from Rose of Rose Bakes
Cherry Chocolate Chip Cookies from Courtney of Know Your Produce
Nutella Chocolate Cupcakes for Two from Sara of Confectionary Tales
Butter Almond Mushroom Cookies from Jamie of Southern Revivals
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