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Vegan Matcha Raspberry Frog Cookies

Soft matcha cookies with a gooey raspberry jam centre and the cutest little frog faces.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Freeze the jam dollops so they are easy to wrap in dough. Culinary-grade matcha gives the best green colour for baking.

Our own version inspired by the reel of @katja_kocht: the creator's exact quantities are not published on the web, so these amounts are ours.

Vegan Matcha Raspberry Frog Cookies

12 cookies

Ingredients

115 g vegan butter, softened; 100 g sugar; 1 tbsp plant milk; 1 tsp vanilla190 g plain flour; 2 tsp matcha; ½ tsp baking powder; a pinch of salt12 tsp thick raspberry jam, frozen in small dollopsFaces: 24 small balls of the same dough for the eyes; a little melted vegan dark chocolate; a little pink icing or jam for the cheeks

Step by step

Beat butter and sugar until creamy, then add milk and vanilla. Mix in flour, matcha, baking powder and salt into a soft dough.
Set aside a little dough for the eyes. Divide the rest into 12 balls, flatten each, place a frozen jam dollop in the middle and close it well.
Press two tiny dough balls on top for eyes. Chill 15 minutes, then bake at 175°C (350°F) for 11–13 minutes without browning.
Once cool, pipe chocolate pupils and smiles and add pink cheeks.

Inspired by the reel of @katja_kocht. Quantities and method by veganjoyciful.

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