Gluten Free Matcha Checkerboard Cookies
Recipe by Coco's Bake Shop
These cookies may be a bit more labor-intensive than your traditional cookies but aren't they beautiful? We believe this cookie recipe is both an art project and a baking adventure! Give it a try and let us know what you think!
- 1 3/4 cup (390g) cold butter, cubed (vegan butter with avocado oil is the best non-dairy option)
- 3/4 cup (190g) confectioner’s sugar
- 3 eggs, separated into yolks & whites
- 1 tsp vanilla extract
- 4 cups (540g) gluten free 1-to-1 baking flour (we used Bob’s Red Mill)*
- 2 tsp Matcha Nude matcha powder
Yield: approx. 40-45 cookies
Prep/rest time: 4.5-5.5 hours
Baking time: 14-16 minutes
- Cream together the butter & confectioner’s sugar with a paddle attachment in a stand mixer. Starting at low speed and increasing to medium until lightened in color and smooth, about 8 minutes. Scrape the bowl with a rubber spatula halfway through.
- Add egg yolks & vanilla gradually & fully incorporate after each addition, scraping the bowl as needed.
- Add in the gluten-free 1-to-1 baking flour slowly on low speed until just incorporated. The dough will look wetter than completely solid.
- Remove half of the dough from the mixing bowl (approx. 550g) and divide that in half (approx. 275g). Wrap the two vanilla doughs in plastic wrap, and place in the fridge.
- With the remaining half of the dough in the mixing bowl, add the Matcha Nude matcha powder and mix until incorporated & green in color. Divide this in half (approx. 275g), wrap each piece in plastic wrap, and place in the fridge. You should have 4 separate packs of dough, 2 vanilla & 2 matcha, refrigerate for 2.5-3 hours.
- Once the dough is chilled, it should be stiff and easier to roll out. Working on a lightly floured surface with the gluten free 1-to-1 baking flour, begin to roll each piece of dough into roughly a 6in x 6in square, 1 cm thick. You can use rolling pin spacers (I used bubble tea straws) to make sure your dough thickness is consistent.
Once you have 4 dough squares, 6in x 6in each, starting with 1 square of vanilla dough, brush the top surface with the separated egg white, then place 1 square of matcha dough on top, pressing lightly to adhere. Repeat brushing the top of the matcha dough with egg white and place the 2nd square of vanilla on top of that. Repeat again to add the last matcha dough square. You should have 1 block of alternating vanilla & matcha dough. Wrap in plastic wrap and refrigerate for 1.5-2 hours, until firm enough to cut.
- Trim one edge of the layered dough to even it out. Working from the even edge, cut 5 strips 1cm thick. Assemble the block by layering the 5 strips on top of each other, brushing with egg white between the layers, alternating the colors to form a checkerboard. Repeat until you have 3 logs of 5 layers each, wrap each in plastic wrap and refrigerate until firm enough to cut, approx. 30 minutes.
- Trim one edge of each log and cut approx. 15 cookies, each 1cm thick. Place on parchment-lined cookie sheets.
- Bake at 350°F for 14-16 minutes until lightly browned on the edges. Let cool completely and store in an airtight container at room temperature.
*Can substitute All-Purpose flour to make non-gluten free
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