Ingredients
Scale
Cookies
- 140g – vegan butter, softened (NOT MELTED)
- 300g – all-purpose flour, fluffed, spooned, and leveled, see notes
- ½ teaspoon – baking powder
- ¼ teaspoon – baking soda
- ½ teaspoon – salt
- 100g – granulated sugar
- 100g – light brown sugar
- 90ml – non-dairy milk, must be lukewarm, I used soy
- 1 teaspoon – vanilla extract
- 4 tablespoons – freeze-dried strawberry, need to grind to a powder form before measuring
- 2 tablespoons – Mizuba Culinary Grade Matcha Powder
Equipment:
- Food scale https://amzn.to/3Mk6DJo
- Food processor or blender https://amzn.to/3FLPcz3
- Parchment paper
- 2 baking sheets
- Measuring spoons
- Mixing bowls
- Stand mixer or electric hand mixer https://amzn.to/3FQUdGM
- Rubber spatula
- Small cookie scoop (about a tablespoon size) https://amzn.to/3wfYTT9
- Wire cooling rack
Instructions
- First, set out your butter from the fridge to soften at room temperature. Depending on what brand you are using this could take from 30 minutes, up to an hour. Do not start this recipe with cold butter, and don’t be tempted to melt it either, see notes.
- While you wait, preheat the oven to 350° F and line two large baking sheets with parchment paper. Set aside until ready to use.
- Grind the freeze-dried strawberries until you get a fine powder. Set aside until ready to use.
- Then, in a medium-sized bowl whisk together the all-purpose flour, baking powder, and baking soda. Set aside until ready to use.
- In a large bowl, using a stand mixer or hand mixer, on high speed, cream the softened vegan butter, white sugar, and brown sugar together until light fluffy.
- To the bowl, add the lukewarm non-dairy milk and vanilla extract. Scrape the bowl when needed. Continue to mix until well combined.
- Add the dry ingredients to the wet ingredients, and mix them at low speed. You are looking for soft cookie dough consistency.
- Divide the dough into three equal portions. I highly recommend using a food scale for this so you get an exact proportion for each flavor.
- Add the freeze-dried strawberry powder to one bowl, and matcha powder to the next, while leaving one portion of dough plain vanilla.
- Take a tablespoon of each dough and combine the dough by rolling between the palms of your hands.
- Toss the dough balls in a bowl of sugar until the dough ball is coated.
- Place them on the prepared baking sheet, and flatten them to about 1/2-inch in thickness.
- Bake for 10 – 12 minutes. Remove from the oven and let it cool on the pan for 10 minutes. Then transfer to a wire rack to finish cooling. Serve and enjoy!
Notes
- A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error. My recipes are 100% tested in grams.
- Culinary Matcha. Use any culinary high-quality grade matcha. High-quality matcha is expensive, vibrant in color, smells a bit sweet, and tastes smooth. Yes, it’s expensive, but you’re definitely getting your money’s worth out of it. Not only that, but you’ll create a better-tasting product!
- Freeze-dried strawberries. The best way to add great strawberry flavor is to use freeze-dried strawberry powder. With freeze-dried strawberry powder, you don’t have to worry about changing the ratios of wet to dry ingredients. And it gives a more natural flavor compared to extract.
- Start with softened butter. Allow your butter to sit out at room temperature for 30 minutes to an hour to soften. This recipe won’t work with melted or cold butter.
- Don’t melt your butter. Melting your butter will cause your final product to be extremely greasy. So soften your butter, not melt.
- Use an electric hand mixer or stand mixer. Creaming the butter and sugar will take a lot of arm work, so to make things easier use an electric hand mixer!
- Store in an airtight container. It can be left at room temp for a couple of days. They will also keep in the freezer.
- Chilling the dough. This recipe doesn’t require a chill time, however, if you’re unable to bake the dough right away you can place it in the fridge. Make sure to store it in an airtight container. This dough will last for about 24 hours.
Keywords: vegan, vegan cookies, vegan cookie recipe, matcha, strawberries, Neapolitan, cookies
