Description
Bite into the flavors of matcha, peach, and blueberry all in one perfect sugar cookie.
Ingredients
Scale
For the cookies:
- 1 cup unsalted butter
- 1 1 ⁄4 cups sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1 ⁄4 cups flour
- 1 ⁄2 tsp baking powder
- 1 ⁄4 tsp baking soda
- 1 ⁄2 tsp salt
- 3 tbsp freeze-dried blueberry powder (or raspberry)
- 3 tbsp freeze dried peach powder (or strawberry)
- 2 tbsp matcha powder
For rolling:
- ½ cup sugar
- 3 tbsp ground ginger
Instructions
- Preheat oven to 325°F. Line a baking sheets with parchment paper or silicone baking sheets.
- In a stand mixer, cream together butter and sugar until fluffy.
- Add the egg and vanilla. Beat until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the flour mixture to the butter mixture a cup at a time and mix until combined, scraping down the bowl as needed.
- Divide the dough equally into three small bowls. Add blueberry powder to the first bowl, matcha powder to the second, and peach powder to the third. Mix the contents of each bowl to combine well. Place a teaspoon in each bowl. Wash your hands in between handling each bowl so as not to combine colors.
- In a bowl, whisk together sugar and ginger for rolling.
- Take a teaspoon of dough from each bowl. Roll together the three doughs just enough to form a ball. Let the colors stay separate!
- Roll the tri-colored cookie balls in the sugar and ginger mixture.
- Place the cookie balls on the baking sheets. Leave space between them. Prior to baking, and press down gently twice on each ball with a fork, as you would with a traditional peanut butter cookie.
- Bake for 15 minutes, until edges are just begging to show traces of gold.
- Place on cooling rack or clean, cool surface until they reach room temperature.
