#sugarcookies

Ginger x Yatta !

Progress and the finished product. Donnie a lil goth cuz it turns out pink is better at making purple icing than red and I don't have pink.

Quick Matcha Sugar Cookies with Lavender Frosting (Delightfully Soft)

Soft matcha cookies with floral lavender frosting come together in under thirty minutes using pantry basics. The gentle earthiness of matcha paired with delicate lavender creates an interesting flavor combination in a familiar cookie format.

These vegan pumpkin sugar cookies are soft, chewy, and full of autumn flavors. They're perfect for fall gatherings, holiday parties, or just enjoying as a sweet treat with a cup of tea.

Ingredients: 1 cup pumpkin puree. 1/2 cup coconut oil, melted. 1 cup organic cane sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. Extra cane sugar for rolling.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put pumpkin puree, melted coconut oil, organic cane sugar, and vanilla extract in a large bowl. Use a whisk to mix the ingredients well. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a different bowl. Slowly add the dry ingredients to the wet ones while mixing them together. Do this until a dough forms. Use a tablespoon to take out dough and roll it into balls. Cover each ball with extra cane sugar by rolling it in it. Place the coated balls on the baking sheet that has been prepared, leaving space between each one. Press down gently on each cookie with a fork to make them a little flatter. Put the cookies in the oven for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 12 minutes