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+ servings
blue and green earth day cookies on a wire cooling rack

Earth Day Cookies

These soft & chewy Earth Day Sugar Cookies are secretly vegan, look just like planets, and are naturally colored for the perfect Earth Day treat!
5 from 1 vote
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Course: Vegan Desserts
Cuisine: Vegan
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill time: 30 minutes
Total Time: 55 minutes
Servings: 9 cookies


  • ½ cup vegan butter room temperature
  • ½ cup + 2 Tablespoons sugar ½ cup for dough, 2 Tbsp for rolling before baking
  • 1 flax egg 1 Tbsp (8 grams) ground flaxseed mixed with 3 Tbsp water
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1 cup + 1 Tablespoon all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon matcha powder
  • 1 teaspoon butterfly pea powder


  • First, add the butter and ½ cup of the sugar to a mixing bowl and cream together until light and fluffy, about 2 minutes. Then, add in the flax egg and vanilla extract and whip together for about 30 seconds to combine.
  • Next, add the sifted flour, baking powder, and salt to the mixing bowl. Mix until a thick, yet slightly sticky, cookie batter forms. Do not overmix or else you will form too much gluten and the cookies will not spread as intended while baking.
  • Split the cookie dough in half and place it into two bowls. Mix 1 teaspoon of matcha into one bowl of cookie dough and 1 teaspoon of butterfly pea powder into the second bowl of cookie dough.
  • Next, cover the two bowls of cookie dough with plastic wrap and add to the fridge to chill for 30 minutes- 1 hour.
  • Cover a baking sheet in parchment paper and preheat the oven to 350F.
  • Remove the dough from the fridge. Take chunks of the blue and green dough, press them together, and roll them into balls between your palms (each cookie dough ball should be about 45 grams of dough per cookie).
  • Then, roll each cookie dough ball in the 2 Tbsp of sugar that was set aside until each dough ball is coated in sugar.
  • Place the Earth Day cookie dough balls onto the baking sheet, making sure that both blue and green dough can be seen from the top of each dough ball for the best results. Also, make sure that each cookie is kept about 2 inches apart since they will spread slightly while baking.
  • Bake for 11-13 minutes until bottoms are lightly browned and the cookie is cooked, but still has soft centers. The cookies will continue baking after they are removed from the oven so the centers should be soft and just cooked, but not glossy or raw, when they are removed from the oven. Please be careful not to overcook these cookies as they will still be soft but will lose their "chewy" texture if overcooked.
  • Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie. Then, let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack to finish cooling.
  • Once the cookies have cooled, serve and enjoy!


  • Cookies can be stored in a close in a closed container at room temperature for 2-3 days, in the fridge for up to 1 week, or in the freezer for up to 1 month. 
  • Please see blog post for tips of making gluten-free or freezing cookie dough.


Serving: 1cookie | Calories: 261kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 166mg | Potassium: 41mg | Fiber: 1g | Sugar: 17g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!