Matcha Sugar Cookies – Nutrient Rich!

• 2 3⁄4 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1⁄2 teaspoon of baking powder
• 1⁄4 teaspoon of salt (kosher or sea)
• 2 teaspoons matcha powder, divided
• 1⁄2 cup of unsalted butter, softened
• 1⁄2 cup of cannabutter, softened
• 4 tablespoons of buttermilk, divided 1 cup confectioners’ sugar
• 1 1⁄2 cups of granulated sugar
• 1 egg
• 2 tablespoons of milk
• 1 teaspoon of vanilla extract
• Decorations, such as colored dragées

Directions:

1. Preheat the oven to 340°F and have 2 cookie sheets handy.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and 1 teaspoon of the matcha powder.
3. In a standing mixer, combine the unsalted butter, cannabutter, and granulated sugar.
4. Beat on medium speed until fluffy.
5. Reduce the speed to low and add the egg, vanilla, and 3 tablespoons of the buttermilk.
6. Beat until well mixed, about 1 minute.
7. Add the flour mixture and mix until just combined.
8. Form the dough into a ball, wrap the ball in plastic wrap, and refrigerate it for 1 hour.
9. Roll dough between your palms into 1 1⁄2-inch balls and place them on the ungreased cookie sheets 2 inches apart.
10. With your palm, flatten the balls and brush the tops with the remaining 1 tablespoon of the buttermilk.
11. Bake until the cookies are light golden brown around the edges, 8 to 10 minutes.
12. Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes.
13. Transfer the cookies to a wire rack to cool completely.
14. Repeat with the remaining dough, cooling the baking sheets between batches.
15. In a small bowl, combine the confectioners’ sugar with the milk and remaining 1 teaspoon of the matcha powder, stirring well so there are no lumps.
16. Brush the glaze onto the cooled cookies and decorate.