salt (if butter unsalted)
plant butter, softened at room temperature
granulated sugar + extra for baking
In a large bowl, cream softened plant butter using electric mixer or stand mixer with paddle attachment. Then add sugar. Cream sugar and butter together until sugar is well-incorporated and butter is fluffy.
Add vanilla extract to creamed butter and mix until well-incorporated. Then add apple sauce and mix again for about 10 seconds at a low speed.
In a small bowl, combine all-purpose flour and matcha. Then sift flour-matcha mixture into butter mixture. Sift in salt if using unsalted plant butter.
Sift in baking powder. Then mix the dough at a low speed (or by hand) just until the ingredients are incorporated. Be careful not to over-mix. You should be able to form dough into smooth cohesive disk shape. (*If dough is too sticky to the touch, mix in about 1 tbsp of flour at a time in the bowl. If it's too dry, mix in some plant milk 1 tbsp at a time.)
Place formed dough in between two sheets of parchment paper (or plastic wrap + baking mat). Using a rolling pin, roll out dough until it's 1/4 inch thick. Then freeze dough sheet for 30 minutes or refrigerate for 1 hour.
Remove dough from freezer/refrigerator and remove top sheet of parchment paper. Using your favorite Christmas cookie cutters, cut dough into desired shapes. Then place dough onto a baking sheet lined with parchment paper.
Pre-heat oven to 375 F. While oven is pre-heating, place baking sheet into freezer/refrigerator to keep dough chilled. Bake for 8-10 minutes, or until edges become golden.
Let cookies cool on the baking sheet for 5 minutes, then move them to a cooling rack. Decorate with your choice of toppings (we topped them with powdered sugar.). Makes 9-12 cookies. Enjoy!