Peppermint Matcha Shortbread Cookies
If you’re looking for a fun festive cookie to make for a holiday party or cookie swap event, then these Peppermint Matcha Shortbread Cookies are it! They are buttery, sweet, and full of cool peppermint notes while also being gluten, dairy, and refined sugar free. They also have a beautiful and vibrant green color that naturally comes from the matcha powder in them and are topped with a diary free white chocolate drizzle and crushed candy canes. These cookies will definitely bring a little holiday cheer in your kitchen!
Why you will love these cookies
- They are so festive and cute to make for the holidays
- They are gluten, dairy, and refined suagr free(except for the crushed candy canes)
- The flavor combo is amazing with the matcha, peppermint, and white chocolate
- They are perfect for gifting and sharing at a cookie swap
- They are so beautiful and vibrant from the matcha powder
What you will need
Gluten Free Baking Flour – You will want to use a 1:1 ratio baking flour and I love the one by Bob’s Red Mill.
Dairy Free Butter – To keep these cookies dairy free will will use a butter alternative that will still give the right texture. If you can tolerate dairy, you can use regular butter if you’d like.
Maple Syrup – This is what we will use to sweeten the cookies with which is a healthier alterntive to cane sugar.
Matcha Powder – Make sure to use a premium grade matcha to get that gorgeous vibrant color! I use the brand Matcha Nude(Use code SUPERFOODIE10 for 10% off your order)
Peppermint Flavoring – make sure to use a natural peppermint flavoring!
Dairy Free White Chocolate – Adding a white chocolate drizzle makes these cookies look so cute and gives them a delicious flavor!
Crushed Candy Canes – I use naturally dyed candy canes with nothing artificial!
How to make the peppermint matcha shortbread cookies
Make the Cookie Dough
First, in a mixing bowl, beat together the butter or coconut shortening, maple syrup, and peppermint flavoring using a hand mixer for about 1 minute. Then, in a separate bowl, whisk together the gluten free flour and matcha powder together until there are no clumps.
Combine the wet and dry ingredients and mix until a thick cookie dough consistency forms.Separate the cookie dough in 2 halves and wrap them up and place them in the fridge for about 30 minutes. That way the cookie dough will firm up enough for rolling out.
Roll and Cut Out the Cookies
Take the cookie dough out of the fridge and roll it out between pieces of parchment paper using a rolling pin.(If the cookie dough is too firm let it set put in the counter for a little while.) Roll the dough to be about 1/4 inch thick and cut out your cookies. (This batch can make about 24 cookies depending on the size of your cookie cutter).
Bake the Cookies
Place the cookies on a parchment paper lined baking sheet pan. Heat your oven to 325 degrees and bake the cookies for about 15 minutes. Once the cookies are done baking, let them cool down completely before topping them.
Top the Cookies
Melt the white chocolate chips and drizzle some chocolate over top each cookie. Sprinkle some crushed candy canes on top as well before the chocolate sets. Store in an air-tight container and enjoy within 2 weeks.
Other recipes you will enjoy
Peppermint Cream Filled Chocolate Trees
Peppermint Matcha Shortbread Cookies
Equipment
- Mixing bowl
- hand mixer
- Baking sheet pan
Ingredients
- 2 1/2 cups gluten free 1:1 baking flour
- 1 cup dairy free butter or coconut shortening(softened)
- 1 cup maple syrup(room temp)
- 2 tbsp Matcha Nude matcha powder
- 2 1/2 tsp natural peppermint flavoring
- 1/3 cup dairy free white chocolate chips
- Crushed candy cane pieces
Instructions
- In a mixing bowl, beat together the butter or coconut shortening, maple syrup, and peppermint flavoring using a hand mixer for about 1 minute.
- In a separate bowl, whisk together the gluten free flour and matcha powder together until there are no clumps.
- Combine the wet and dry ingredients and mix until a thick cookie dough consistency forms.
- Separate the cookie dough in 2 halves and wrap them up and place them in the fridge for about 30 minutes. That way the cookie dough will firm up enough for rolling out.
- Take the cookie dough out of the fridge and roll it out between pieces of parchment paper using a rolling pin.(If the cookie dough is too firm let it set put in the counter for a little while.)
- Roll the dough to be about 1/4 inch thick and cut out your cookies. (This batch can make about 24 cookies depending on the size of your cookie cutter).
- Place the cookies on a parchment paper lined baking sheet pan. Heat your oven to 325 degrees and bake the cookies for about 15 minutes.
- Once the cookies are done baking, let them cool down completely before topping them.
- Melt the white chocolate chips and drizzle some chocolate over top each cookie. Sprinkle some crushed candy canes on top as well before the chocolate sets.
- Store in an air-tight container and enjoy within 2 weeks.
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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