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Matcha Almond Sandwich Cookies

Destress with a stack of these Matcha Almond Sandwich Cookies filled with a creamy almond frosting!

Makes 36 sandwiches.

An original recipe prepared for us by The Emotional Baker.

Ingredients

    Cookies:

    • 2 cups all purpose flour
    • 1 Tbsp of Aiya Cooking Grade Matcha
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 cup sugar
    • 1/2 cup brown sugar
    • 1/2 cup canola oil
    • 1 tsp almond extract
    • 1/3 cup lite coconut milk, or your favorite unsweetened nondairy milk

    Frosting:

    • 1/2 cup margarine
    • 3 cups powdered sugar
    • 1 tsp almond extract
    • 1 Tbsp + 1 tsp unsweetened cashew milk
    • Sliced almonds, optional

Directions

    Cookies:

    1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
    2. In measuring cup or medium bowl, combine flour, matcha, baking powder, baking soda and salt. Set aside.
    3. In a large bowl, use a fork to combine sugar, brown sugar, canola oil and almond extract. Add lite coconut milk.
    4. Add dry ingredients to liquid and mix well.
    5. Divide dough into 72 equal balls. Roll into balls, flatten with palm of hand.
    6. Bake for 6 minutes. Leave on baking sheet 5 minutes. Then transfer to wire racks to complete cooling.

    Frosting:

    1. Beat margarine in medium bowl. Add powdered sugar and beat until small clumps begin to form.
    2. Add almond extract, beat. Add cashew milk in tsp increments, beat until fluffy.

    Assembly:

    1. Spread frosting between cookies with a knife or piping bag. Press cookies together so frosting is pushed to edges.
    2. If desired, roll cookies in sliced almonds.

    Note: Extra frosting may be stored in refrigerator. Allow to reach room temperature and then spread on cookies or cake.

     

     

    The Matcha used in this recipe is available in:

    Aiya Cooking Grade Matcha

    Aiya Organic Cooking Grade Matcha