Easy

Ginger Matcha Cookies

Name: Ginger Matcha Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 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

Prep Time: 15 minutes

Bake Time: 10 minutes

Total Time: 25 minutes

Yield: 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.