Frankenstein Cookies (Matcha Sugar Cookies)
A fun holiday activity and treat for every Halloween! Soft Matcha Sugar Cookies with a sweet Charcoal & Cocoa Royal Icing!
Ingredients
Wet Ingredients
- 3 tablespoons melted vegan butter
- 1 teaspoon vanilla extract
- 2 teaspoons flaxseed
- ¼ cup plant based milk
- 2-4 drops natural green food dye* optional for a brighter green cookie
Dry Ingredients
- ½ cup organic cane sugar
- 1 cup all purpose flour 120g
- ½ cup almond flour 56g
- 2½ tablespoons arrowroot flour 23g
- 1 tablespoon matcha powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
Vegan Royal Icing (makes enough for 2-3 batches of cookies)
- 2½ tablespoons aquafaba liquid from a can of chickpeas, low sodium preferred
- 1 cup organic confectioner's sugar
- ½ tablespoon food-grade activated charcoal powder*
- 1 tablespoon cocoa powder
Instructions
Matcha Frankenstein Cookies
- Pre-heat oven to 375°
- In a small bowl whisk together wet ingredients and set aside
- In another mixing bowl, whisk together all dry ingredients
- Add wet to dry ingredients, mix to combine. Dough may feel dry at first, don't add more milk. Use your hands to knead it together until just combined and no dry flour is left in bowl.
- Lightly flour a parchment sheet and place dough on top. Lightly dust top of dough with flour and roll out to about about ⅓ inch thick
- Gently cut out desired shapes and transfer to a parchment lined cookie sheet, leaving a little space between each cookie. Alternatively, for Frankenstein cookies, place parchment on a large cutting board and carefully use a pizza cutter to cut into 12-14 rectangles or squares. (Reroll any extra dough and cut into desired shape)
- Bake for 8-9 minutes and allow to cool for 10-15 minutes before moving to wire rack. Allow to fully cool before icing.
Black Vegan Royal Icing
- In very clean mixing bowl add aquafaba. Use stand or hand mixer to whip aquafaba for about 5-8 minutes until stiff peaks form. (When ready mixture should be thick enough to stay in bowl when flipped upside down)
- Slowly sift in confectioner's sugar, charcoal and cocoa powder and continue to beat on a low speed until thick.
- Put into a piping bag or a ziplock bag with a small cut at the corner. (start the cut very small and make bigger if needed). Decorate cooled cookies as desired! Icing will firm up the longer they sit out.
Notes
*Matcha & Food Coloring- The better quality your matcha is, the brighter green it will be. If color is really important to you in these cookies, make sure you have a vibrant green matcha, otherwise add a natural food dye in with your wet ingredients to get a brighter green.
** Royal Icing- Getting NATURAL grey-black icing can be difficult. Avoid adding too much charcoal, as it may affect the texture of your icing. You can leave out the charcoal and cocoa powder and color this icing any color you'd like. The cocoa powder helps darken this icing and is also gives it a yummy chocolate flavor.
Storage- Allow icing to dry fully before storing in a air tight container. Icing will get harder the longer is sits out. Cookies will keep in a container on the counter for up to a week
Did you try this recipe?Let me know how it was!