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Overhead shot of matcha frosted sugar cookies on a baking sheet covered with pistachio crumbs and splattered frosting.

Matcha Frosted Sugar Cookies

These Matcha Frosted Sugar Cookies are soft, sweet, and romantic in both taste and looks, making them perfect for Valentine’s Day. They’re all the sweeter for being both extremely easy to make and vegan.
Course Desserts
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 19 cookies
Author Megan Wells


Sugar Cookies

  • 1/3 cup refined* coconut oil, melted
  • 6 tablespoons chickpea brine
  • 1 (15.25 ounce) box vanilla cake mix I used European Gourmet Bakery Organics Vanilla Cake Mix

Matcha Frosting

  • 1/2 cup cashew or other nut milk
  • 1 teaspoon matcha, separated
  • 1/4 cup raw cashews
  • 2 and 1/2 tablespoons raw cacao butter, finely chopped
  • 1/2 teaspoon vanilla extract
  • 1 and 3/4 cups powdered sugar + 1/4 cup more if needed
  • crushed pistachios for sprinkled topping


Sugar Cookies

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Mix together the coconut oil and chickpea brine with a hand mixer. Add the cake mix and beat until smooth.

  3. Roll dough into 1 inch balls and place on a baking sheet lined with parchment paper. Bake 10 to 13 minutes or until slightly golden. Let cookies cool for 5 minutes on the sheet and then transfer to a cooling rack. Cool completely before frosting.

Matcha Frosting

  1. Combine the cashew milk and 1/2 teaspoon matcha powder in a high speed blender and blend until smooth. 

  2. Add the cashews and blend until smooth-it will be a semi-thick liquid. Pour into a medium sized mixing bowl and set aside.

  3. In a glass bowl, melt the cacao butter in 20 second intervals in the microwave. Once completely melted, add it to the cashew and matcha mixture. Blend with a hand mixer until smooth.

  4. Add the vanilla extract and another 1/2 teaspoon matcha powder and blend until smooth. 

  5. Add the powdered sugar in 1/4 cup portions, blending between each. Keep going until the frosting is the right consistency, about 1 and 3/4 cups to 2. 

  6. Frost the cookies. Pour a 1/2 tablespoon frosting on each cookie. Spread it out towards the edge of the cookie. The frosting should be thick enough that it sets but liquid enough that it forms a smooth glaze.

Recipe Notes

*Refined coconut oil makes sure the cookies don't taste like coconut.

You can use store bought cashew butter if you like, but it will be a lot thicker. Be prepared to add less powdered sugar or more cashew milk.

The frosting makes about 1 and 1/4 cups.