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 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. They will definitely bring a little holiday cheer in your kitchen!
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.