Description
Soft, chewy matcha crinkle cookies with a tender center, delicate earthy green tea flavor, and a beautiful powdered sugar crackled finish.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tablespoon matcha powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons granulated sugar, for rolling
- 1/2 cup powdered sugar, for rolling
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt.
- In a large bowl, beat the softened butter and 1 cup granulated sugar until light and creamy.
- Add the egg and vanilla extract, then mix until smooth.
- Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
- If the dough is very soft, chill it for 20 to 30 minutes.
- Place the 2 tablespoons granulated sugar in one small bowl and the powdered sugar in another.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each dough ball first in granulated sugar, then generously in powdered sugar.
- Arrange the coated dough balls on the prepared baking sheet, leaving space between them.
- Bake for 10 to 12 minutes, until the tops are crackled and the edges are set but the centers are still slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Sift the matcha for the smoothest dough and most even color.
- Chilling the dough helps create thicker cookies with better crinkles.
- Do not overbake, the centers should still look slightly soft when removed from the oven.
- Store in an airtight container at room temperature for up to 4 days.