Matcha-Lemon Sugar Cookies

Research and Development

You know what it is! Another Bake Day, that’s what.

Today’s experiment, GF green tea + lemon zest sugar cookies. Are they delicious? Yes! Will I make this type for canna-infusions again? Probably not.

I’m not sure how to solve this for a sugar cookie, but the matcha green tea powder I use for flavor and color gets really chalky upon baking unless it’s pre-brewed and mixed directly with the liquids first. Problem with sugar cookies is, you only get one tablespoon of liquid to work with and that’s not quite enough to get a real ZING of green tea. I tried mixing a teaspoon in directly with my flours, but the flavor barely came through and even at that quantity, it’s chalky. Don’t get me wrong, I will still eat the heck out of these cookies. If I want the green tea flavor, I’m going to have to come up with another method of incorporating it.

I’m planning to fiddle around with adding fresh herbs and teas directly to the end of my oil infusion process. I imagine you wouldn’t want to leave anything in there for more than an hour to avoid bitterness (probably even less?), so I’m not sure how the flavor would come through. As kitchen herbs are fragrant because of their oils, I don’t see why it wouldn’t work. The flavor of tea is less dependent on the oil in the leaf and sometimes more based on how the leaf is fermented, so it may or may not take the flavor. Has anyone ever tried this?

I love marijuana for many reasons, but you may be surprised to know the taste and smell don’t thrill me. In its raw form, I can appreciate and enjoy the scent of buds. I can take a whiff and say, “that’s really nice.” And what I mean by that is, “I can tell by the scent I’m going to like smoking this, and that it’s good bud.” I quite like the scent of the smoke, itself. But really, I would just rather not taste it as a huge flavor component when I’m eating it. In fact, one of the worst flavor experiences ever to visit terror upon my tastebuds was a Miel d’Oro breath mint strip (like a Listerine breath strip infused with canna oil, gag me with an effin’ spoon). One of my favorite things about Kiva brand chocolate is the minimal weed-taste. Say what you will in defense of it, I don’t believe anyone likes the taste of freshly mowed grass in the majority of dessert flavors.

As such, one of the things I always try to do with my canna-infused bakes and dishes is either mask the flavor of the marijuana or complement it so it’s being featured as more of an herbal addition. Lemon-rosemary cookies, for instance, are delicious. They hold up to canna well. You still taste the marijuana, but it’s not offensive. I usually make them with dried rosemary in the dough, but next time I make them, I’m going to attempt a rosemary-canna-butter infusion.

A final word about sugar cookie conversions. If you’re using canna-oil, you’ll want to add a few drops of canola oil (hopefully infused, also) or other very light-weight oil with minimal flavor. Don’t use olive oil unless you’re interested in tasting the olive oil, for instance, because you will.

Time for me to get back in that kitchen. Get out there and make something magical, you!


  • 3 c flour
  • 1/2 tsp matcha green tea powder
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 c canna-butter, room-temp
  • 1 tsp liquid canna-infused oil (like canola)
  • 1 c sugar
  • 1 beaten egg
  • 1 Tbs milk (of any kind)
  • 1 tsp freshly-grated lemon zest
  • 1.5 tsp of guar gum (if GF flour without a binder like xanthan gum is being used; there is no need for this if you are using normal flour)
  • *OPTIONAL – a small plate with a layer of white sugar for pressing tops of cookies. If you don’t want sparkle or would rather ice them, you don’t need this.
Powdered sugar (just enough to lightly cover your rolling surface)

Sift together flour, matcha powder, guar gum, baking powder, and salt. Place butter and sugar in a large bowl or stand mixer and beat until light in color. Add oil, egg, and milk and beat to combine. Put mixer on low speed, gradually add dry mix. Beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.Preheat oven to 350 degrees F.Sprinkle dough-rolling surface with powdered sugar. Sprinkle rolling pin* with powdered sugar, and roll out dough to 1/4-inch thick. Because the combination of GF dough and a slightly more brittle fat is involved, I actually roll this out 2 cookies at a time and cut them, then work the dough back into your lump. You don’t want the dough to get too warm, but you’re not going to need it to stay as chilled as is recommended for regular sugar cookie recipes. Cut into desired shapes, place one inch apart on non-stick or lightly sprayed baking sheet, parchment, or silicone baking mat, and bake for 9-11 minutes. Cookies will have the slightest touch of golden brown around the edges. Don’t overbake. Let sit on baking sheet for a couple minutes (minimum) after you take them out, and then move to a wire rack to cool the rest of the way.  Store in airtight container for up to a week, or freeze to eat later.
*If you don’t have a rolling pin, you can always use a wine bottle with the labels removed. It’s not quite as easy, but it’ll do in a pinch. I didn’t have one for a long time and wine bottles were my go-to. You can’t roll out anything big — like a pie crust, but it’s fine for cookies. Cheers!

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