Description
These Matcha Crinkle Cookies offer a delightful blend of tradition and a unique, vibrant twist. They are incredibly easy to make, delivering maximum flavor with minimal fuss.
Ingredients
2 cups All-purpose flour
1 ½ teaspoons Baking powder
½ teaspoon Salt
½ cup Unsalted butter, softened
1 cup Granulated sugar
2 Large eggs
1 teaspoon Vanilla extract
2 tablespoons Ceremonial or culinary grade matcha powder
½ cup Powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt, and matcha powder. Set aside
- In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes)
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined. Scrape down the sides of the bowl as needed
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; the dough will be soft and slightly sticky
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This is crucial for easier handling and achieving perfect crinkles
- Place the powdered sugar in a shallow bowl
- Scoop out rounded tablespoons of the chilled dough and roll each portion into a smooth ball, about 1 inch in diameter. A cookie scoop works well for consistency
- Roll each dough ball generously in the powdered sugar, ensuring it’s completely coated. A thick coating is key for pronounced crinkles
- Arrange the coated dough balls about 2 inches apart on the prepared baking sheets
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your homemade Matcha Crinkle Cookies!
Notes
Invest in good quality ceremonial or culinary grade matcha powder for the best color and flavor; cheap matcha can taste bitter and yield a dull color.
Chilling the dough for at least 30 minutes is non-negotiable. Cold dough is easier to handle, prevents excessive spreading, and is crucial for those signature crinkles to form correctly.
Roll each dough ball thoroughly and generously in powdered sugar; the thicker the coating, the more pronounced and beautiful your crinkles will be.
Avoid overbaking; bake just until the edges are set and the centers still look slightly soft. Cookies will continue to set as they cool, and overbaking can lead to dry cookies.
Always start with room temperature butter and eggs. They cream together much more smoothly, creating a better emulsion and a lighter, fluffier texture.
Sift the flour, matcha, baking powder, and salt together to prevent lumps and ensure even distribution throughout the dough.
Store cooled Matcha Crinkle Cookies in an airtight container at room temperature for up to 3-4 days. Placing a slice of plain bread in the container can help keep them soft.
You can freeze unbaked dough balls (rolled in powdered sugar) for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
Cooled Matcha Crinkle Cookies also freeze well for 1-2 months. Thaw at room temperature for a few hours before serving.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Matcha Crinkle Cookies, Green Tea Cookies, Crinkle Cookies, Matcha, Cookies, Dessert, Baking, Homemade, Easy Cookie Recipe