Matcha Crinkle Cookies
Soft, chewy matcha crinkle cookies with a vibrant green hue and delicate powdered sugar coating perfect for tea lovers, holidays, or anytime you crave a sweet, earthy treat.
Equipment
- mixing bowls
- hand or stand mixer
- whisk
- parchment-lined baking sheet
- wire rack
Ingredients
- 1 cup all-purpose flour
- 1 tbsp high-quality matcha powder (culinary grade)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 2 tbsp granulated sugar (for rolling)
- 1/4 cup powdered sugar (for rolling)
Instructions
- In a bowl, whisk together flour, matcha, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add egg and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet mixture until combined.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll chilled dough into balls, coat first in granulated sugar, then in powdered sugar.
- Place on baking sheet and bake for 10–12 minutes until edges are set.
- Cool on tray 5 minutes, then transfer to wire rack to cool completely.
Notes
Chilling the dough is key to achieving the crinkle effect. For stronger matcha flavor, increase to 1.5 tbsp. Store cookies in an airtight container for up to 4 days. Use high-quality culinary-grade matcha to avoid bitterness or dull color.
Nutrition
Calories: 125kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 27mgSodium: 65mgPotassium: 25mgFiber: 0.5gSugar: 9gVitamin A: 200IUCalcium: 10mgIron: 0.6mg