Ginger Matcha Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves 1 dozen
Ingredients
- 2 ½ C. all-purpose flour (325g)
- 2 Tbsp. matcha powder (unsweetened)
- 1 tsp. Clabber Girl® Baking Soda
- ½ tsp. Clabber Girl® Baking Powder
- 1 tsp. salt
- 1 ½ tsp. Spice Islands® Ground Ginger
- ½ C. Crisco® All-Vegetable Shortening
- ½ C. unrefined coconut oil (112g)
- 1 C. granulated sugar
- 2 Tbsp. brown sugar, packed
- 1 Tbsp. Spice Islands® Pure Vanilla Extract
- 1 large egg
- 2 Tbsp. water
Directions
- Preheat oven to 350°F and line a baking sheet with parchment paper; set aside.
- In a medium bowl, whisk together the flour, matcha powder, baking soda, baking powder, salt and ginger; set aside.
- In a mixer bowl, combine the shortening, coconut oil, granulated sugar and brown sugar.
- Start on low speed and gradually increase to med-high speed and blend for 3 minutes.
- Scrape the sides of the bowl then add the vanilla, egg and water.
- Blend in on med-low speed until fully incorporated.
- Add the flour mixture and blend in on low speed.
- Scoop about two tablespoons of dough onto the baking sheet, leaving two inches between cookies.
- Bake for 8-10 minutes or until the edges are starting to brown.
- Allow to cool for a minute then transfer to a wire rack.
