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