Not just beautiful to look at, these delicious matcha crinkle cookies are soft and indulgent with the perfect fudgy centre. If you like matcha, you will love these cookies. The matcha-flavoured inside is truly scrumptious with just the right amount of sweetness. And despite their impressive appearance, these cookies are very easy to make.
These cookies are great for enjoying at any time of the year. I was inspired to make them this spring by all of the beautiful green leaves growing outside. I think they would make a festively coloured treat for St. Patrick's Day, or even in winter with their snowball appearance.
If you love cookies, my cookies made with real, fresh strawberries are always a big hit. Or, try out these chocolate hazelnut cookies if you're a big fan of chocolate.
Ingredients
- Flour - I used an all purpose flour in this recipe.
- Matcha - Japanese green tea powder that has a slightly nutty, a little bit vegetal, and a touch bitter taste with an umami finish. For this recipe, you can use culinary grade matcha which is more affordable the the ceremonial grade matcha used for making tea. The culinary grade's flavour is less nuanced and can stand up well to other ingredients in things such as baking.
- Baking powder - A leavening agent.
- Unsalted butter - We use unsalted butter and add the salt separately to control the amount of salt. This is because the amount of salt in butter varies by manufacturer.
- Salt - For enhancing the flavours.
- Granulated sugar - Used within the cookies as well as for part of the sugar coating.
- Pure vanilla extract - Try to use pure rather than artificial if you can. Pure vanilla extract adds the flavour and aroma of caramelized sugar and jasmine flowers.
- Eggs - These serve to bind the baking together.
- Confectioner's sugar - Used to make the beautiful sugar crinkle coating.
See the recipe card below for quantities.
Instructions
These cookies are really quite easy to make. They do require an hour of freeze time, so make sure to plan for that. Let's get started.
Melt the butter. Set it aside for now to cool a bit.
Mix flour, matcha, baking powder, and salt together in a medium-sized mixing bowl until well blended.
In a large bowl, mix together the melted butter, sugar, eggs, and vanilla.
Stir in the dry ingredients until just combined (be careful to not overmix or the cookies won't be as tender).
Split the dough in half. Separate each half into five even pieces (for a total of ten). Roll each piece into a ball and set on a tray.
Cover with plastic wrap and freeze for one hour. Meanwhile, preheat the oven to 350°F / 180°C and line a baking tray with parchment paper. Put the granulated sugar and confectioner's sugar for rolling into two separate small bowls.
Place each frozen cookie dough ball first in the granulated sugar, rolling to coat.
Then roll them in the confectioner's sugar. Try to do this fairly quickly - as the butter in the dough comes to room temperature, it can moisten the sugar coating and lessen the crinkle cookie look.
Place the sugar-coated balls onto the prepared baking tray. Bake for fifteen minutes.
Transfer the cookies to a cooling rack to finish cooling.
Equipment
- Kitchen scale or measuring cup set
- Measuring spoons
- Mixing bowls
- Rubber spatula
- Baking sheet
- Parchment paper
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Storage
Once the cookies have completely cooled, store them in an airtight container for up to 4-5 days.
To freeze them, completely cool them first, then freeze them in single layers separated by parchment paper in a freezer-safe container for up to 3 months. Allow to return to room temperature by setting out on the countertop.
Tips for Success
- Weigh to be sure - You should always weigh ingredients like flour and sugar to get the best results. However, if you have to use a measuring cup rather than a kitchen scale, stir the ingredient to create air pockets then gently spoon it into the cup and level off the top. Do not scoop or you will get too much.
- Leavening agents - Baking powder and baking soda are both common leavening agents. They release gas to make your baking rise and become fluffy. Make sure that these ingredients are fresh and not expired.
- Don't overmix - As soon as you mix flour into any batter or dough it is so important to not overmix. If you do, you will lose the soft and delicate texture and make something that is dense and tough. Only mix until the flour has just been blended into the other ingredients.
- Don't overbake - Overbaking is a quick way to lose moisture and tenderness in your baking. Start checking for doneness early and keep an eye on it. Ovens can vary in temperature and baking tin/tray material can affect how quickly things bake, as well.
- Sugar crinkle coating - The order of sugars that you roll the cookies in is important. The first layer of granulated sugar will help to protect the second layer of confectioner's sugar from absorbing too much moisture and fading.
📖 Recipe
Matcha Crinkle Cookies
- Prep Time: 10 minutes
- Freeze Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 cookies 1x
- Category: Cookies
- Cuisine: Japanese
Description
These delicious matcha crinkle cookies are soft and indulgent with the perfect fudgy centre. Being really easy to make is a bonus. If you like matcha, you're going to love them!
Ingredients
Cookies:
3 tablespoons unsalted butter
1 ½ cup (185g) all purpose flour
2 tablespoons matcha
1 teaspoon baking powder
⅛ teaspoon salt
½ cup (100g) granulated sugar
2 large eggs
½ teaspoon pure vanilla extract
For rolling:
⅓ cup (65g) granulated sugar
⅓ cup (35g) confectioner's sugar
Instructions
Melt the butter. Set it aside for now to cool a bit.
Mix flour, matcha, baking powder, and salt together in a medium-sized mixing bowl until well blended.
In a large bowl, mix together the melted butter, sugar, eggs, and vanilla.
Stir in the dry ingredients until just combined (be careful to not overmix or the cookies won't be as tender).
Split the dough in half. Separate each half into five even pieces (for a total of ten). Roll each piece into a ball and set on a tray. Cover with plastic wrap and freeze for one hour.
Meanwhile, preheat the oven to 350°F / 180°C and line a baking tray with parchment paper. Put the granulated sugar and confectioner's sugar for rolling into two separate small bowls.
Place each frozen cookie dough ball first in the granulated sugar, rolling to coat.
Then roll them in the confectioner's sugar. Try to do this fairly quickly - as the butter in the dough comes to room temperature, it can moisten the sugar coating and lessen the crinkle cookie look.
Place the sugar-coated balls onto the prepared baking tray. Bake for fifteen minutes.
Transfer the cookies to a cooling rack to finish cooling.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 13.4 g
- Sodium: 45.2 mg
- Fat: 7 g
- Carbohydrates: 28.2 g
- Protein: 5.6 g
- Cholesterol: 61.4 mg
Keywords: matcha crinkle cookies
Bernice says
These are so cute and very timely...they give me the snow in spring vibe! I do love baking with matcha and thanks for the tip on using culinary matcha. It can get pretty expensive!
Asha says
Thank you! Yes and kind of a waste to use ceremonial grade when you can't fully enjoy the flavour.
Elaine says
These are gorgeous, Asha! Thanks for the tip to freeze the balls first. Can you imagine how pretty these will look next to a jam thumbprint cookie at Christmas?
Asha says
Thank you so much 🙂 That's a fabulous idea!
nancy says
these are amazingly easy to make and so tasty!
Asha says
Thank you
Colleen says
These cookies are so pretty! They also look really easy to make and since I am a fan of matcha, I can't wait to give them a try.
Asha says
Thank you. Since you're a fan of matcha I really think you're going to enjoy 🙂
Sean says
Lovely recipe! They look great, and the powdered sugar exterior is perfect for that first little kick of sweetness before you get into that green/grassy matcha flavour. Thanks for the tip on working quickly too - definitely want to get the look right on these beautiful treats!
Asha says
Thank you so much 🙂
Terri says
What a creative and beautiful cookie! I seriously have some matcha powder in my cupboard I've been looking for a way to use. Can't wait to make these! pinned!
Asha says
Thank you! I really appreciate it 🙂