Frog Matcha Sugar Cookies (Egg-free) Recipe (with Video)

For the cookie dough
1. In a medium bowl, whisk together all of the dry ingredients: 1 1/4 c all-purpose flour, 1 tbsp matcha powder, 1/2 baking soda, and 1/4 tsp salt.
2. In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the 1/2 cup melted butter, 1/4 c sugar, and 1/4 c light or brown sugar on medium speed until combined. Scrape bottom of bowl. Add 1 tsp vanilla and mix again.
3. Dump in all of the dry ingredients and mix until combined. If the dough is too crumbly, slowly add 2-4 tbsp of milk until it comes together. The finished dough should be thick. If you want, you can cover the dough and let it rest in the fridge for 20-30 minutes. This will let the flour hydrate and let the butter cool, yielding chewier cookies. But, this step isn't necessary.
4. Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.
5. In a small bowl, add 2 tbsp granulated sugar for rolling the dough.
6. Use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape into a ball and roll in granulated sugar. Place onto lined baking tray. This will be the frog's head.
7. For the eyes, take ½ tsp of dough, roll into sugar mixture, shape into ball. Place the eye on the upper left or right side of the head and repeat for the other eye.
8. Place frogs about 3-4 inches apart. They will not spread much while baking.
9. Bake for 10-13 minutes. Cookies should look slightly puffy and soft in the center, in addition to retaining their green color. They should not be browned.
10. Be careful to not over bake so they don't get crispy! They will continue cooking when cooling on the pan.
11. Let cool on pan for about 5-10 minutes, then transfer to wire rack. Let cool completely.
For the frog faces
1. If you don't have piping bags, you can use ziploc bags and cut the tip off of one corner. You can also use a toothpick or cookie scribe.
2. In a small bowl, add powdered sugar. Add 1/4 tsp of water at a time, mixing until you get a pipeable consistency. If it's too liquidy, add more powdered sugar. If it's too stiff, add more water.
3. Add pink food coloring to the whole mixture then fold it in. Save 1-2 tsp and put this aside.
4. Add black food coloring to the remaining pink icing and mix.
5. Decorate the frogs as you want!
6. Enjoy!
Notes
1. Store cookies in an airtight container at room temperature for up to a week.