Matcha Crinkle Cookies
These magical matcha crinkle cookies are the perfect treats for the holidays. Filled with earthy matcha powder and covered in pillows of powdered sugar, they will be the ultimate crowd pleaser for any holiday get together. In this blog post, learn how to get that signature “crinkle” look every time.
During the holidays, there’s really nothing like a crinkle cookie or a just a green cookie in general, so today I wanna share my super green and amazingly tasty matcha crinkle cookies. It combines my love for matcha desserts and a classic holiday cookie recipe.
How I developed these matcha crinkle cookies
I adapted this recipe from my pandan crinkle cookie recipe, but instead of using pandan extract, I used matcha powder for the color and flavor. The biggest thing I had to balance with this recipe was the wet vs dry ingredients. I tested this with 1 2/3 cups all purpose flour but found the powdered sugar had absorbed into the cookie, so it didn’t have that magical crinkle-y effect. I ended up adding a bit more all purpose flour (1 3/4 cups) and they looked so much better.
I also was conscious about how much matcha powder I used. Typically, I think you can play fast and loose with the amount of matcha powder. Sometimes I add 1 tbsp like in my matcha cookies or a bit more like in my matcha hot chocolate cookies, but for this recipe, more matcha resulted in more of the powdered sugar being absorbed. Matcha powder does have some moisture in it, so be careful how much you use in these cookies, and use only the highest quality matcha powder.
Making my matcha crinkle cookies
The key to getting that “crinkle” look
In testing, I found that the thicker the coating of powdered sugar, the better the crinkle effect. You also want a thick coating because the wet dough will hydrate some of the powdered sugar, making it look lighter.
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Get the Recipe:
Matcha Crinkle Cookies
Ingredients
- 1 ¾ cups all purpose flour
- 1 tsp baking powder
- 1 tbsp matcha powder
- ¼ tsp salt
- ½ cup unsalted butter
- 1 cup granulated sugar, plus ¼ cup for rolling
- 1 egg
- ½ tsp vanilla extract
- ¾ cup powdered sugar
Equipment
Instructions
- Combine 1 ¾ cups of all purpose flour, 1 tsp of baking powder, 1 tbsp of matcha power, and ¼ tsp of salt in a bowl. Mix and set aside. Make sure to sift the matcha powder into the bowl.
- Add ½ cup of unsalted butter and 1 cup of granulated sugar to a bowl. Using a stand mixer or hand mixer, whisk until a light and fluffy texture.
- Add the egg and ½ tsp of vanilla extract. Mix until combined.
- Add the dry ingredients from step 1 into the bowl and mix until just combined. Be careful not to over mix the dough.
- Cover and let the dough cool in the fridge for 1 hour. This helps the dough hold its shape in the oven and improves the flavor.
- Preheat the oven to 350 degrees F (177 degrees C).
- Prep 2 baking sheets by covering them with parchment paper.
- Scoop the last ¼ cup of granulated sugar and ¾ cup of powdered sugar into 2 separate bowls.
- Using a small (1.5 tbsp, #40 scoop) cookie scoop, scoop the dough into your hands. Roll it between your palms until a ball is formed.
- Coat the cookie ball in a light layer of granulated sugar and then a thick layer of powdered sugar. Place the ball on the prepped baking sheet. Repeat this process until you have filled up both baking sheets.
- Bake for 12-14 minutes until the edges are slightly brown. While the first batch is baking, cover and place the rest of the cookie dough in the fridge for storage.
- Once the first batch is done, let them cool at room temperature for 5 minutes before transferring them onto a cooling rack to cool completely. Repeat this process for the second batch.
Notes
