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Matcha Crinkle Cookies


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  • Author: Brooklyn

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

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt.
  3. In a large bowl, beat the softened butter and 1 cup granulated sugar until light and creamy.
  4. Add the egg and vanilla extract, then mix until smooth.
  5. Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
  6. If the dough is very soft, chill it for 20 to 30 minutes.
  7. Place the 2 tablespoons granulated sugar in one small bowl and the powdered sugar in another.
  8. Scoop tablespoon-sized portions of dough and roll them into balls.
  9. Roll each dough ball first in granulated sugar, then generously in powdered sugar.
  10. Arrange the coated dough balls on the prepared baking sheet, leaving space between them.
  11. Bake for 10 to 12 minutes, until the tops are crackled and the edges are set but the centers are still slightly soft.
  12. 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.