These matcha crinkle cookies are crunchy on the outside with irresistible fudgy centers! Super simple, fun, and loaded with matcha!
Our cookie recipes would not be complete without our matcha version of crinkle cookies! Chocolate crinkle cookies are a household favourite during the holidays, but this time, I wanted to try a similar version using matcha.
These matcha crinkle cookies are very simple to make, and turn out to be so pretty each time! All you need is good quality premium matcha powder and a good rolling in icing (powdered) sugar, and watch these beautiful green cookies crinkle as they bake! Then, enjoy a cup of hot (or cold) matcha, tea, or coffee and you really can't go wrong!
Why You'll Love this Recipe
- The batter is very simple to make, requiring no special techniques.
- They're great to make ahead of a special day - both cookie batter and cookies can be made ahead!
- Only require 10 ingredients, most of which are basic pantry ingredients that you probably have right now.
- They're crunchy on the outside and super fudgy on the inside and loaded with matcha flavor!
- Are a great tea-time or holiday treat!
Ingredients and Variations
Flour - All-purpose flour works best here. For best results, weigh your ingredients using a digital kitchen scale for accuracy.
Matcha - For best results and for beautiful bright green cookies, use premium, high-quality matcha powder. It doesn't need to be the most expensive matcha out there (ceremonial-grade matcha tends to be the most expensive), but avoid using culinary-grade matcha as this tends to lose its color and brown once baked.
Baking Powder - Leavening Agent.
Salt, Almond and Vanilla Extract - Flavor enhancers. I find that both vanilla and almond pair very well with matcha. If you're not a big fan of almond, you can eliminate almond extract.
Sugar - For these matcha crinkle cookies, you will need two types of sugar: granulated sugar for the cookie dough, and icing (powdered) sugar for the surface.
Egg - For binding and to provide structure.
Butter - This makes cookies soft whilst baking. Use unsalted butter softened to room temperature.
How to Make Matcha Crinkle Cookies
- Sift and mix dry ingredients and set aside.
- Cream butter and sugar in a mixing powder until pale and fluffy.
- Add egg, almond and vanilla extract and mix well.
- Slowly add dry ingredients and mix until just combined. Do not overmix.
- Cover and chill cookie dough for at least 30 minutes (up to overnight).
- Preheat the oven and line a large baking sheet with parchment paper.
- Roll chilled dough into balls (or use a #50 cookie scoop).
- Roll each cookie ball into icing sugar and coat well.
- Bake for 13-16 minutes until cookies have cracked at the top and are lightly golden brown at the edges.
- Cool down and enjoy!
How Long Do These Crinkle Cookies Keep For? Can They Be Made Ahead?
You can store these matcha green tea crinkle cookies in an airtight container at room temperature for up to 5 days.
You can also freeze these cookies for up to 2 months. Before serving, bring out the cookies from the freezer and let them thaw at room temperature for 5-8 hours.
Can I Prepare The Cookie Dough In Advance?
Yes! You can also make the cookie dough in advance, cover, and chill up to overnight.
Do I need to Chill the Dough Before Using?
Yes. This is very important for these cookies as we want to prevent them from spreading too much. Chilling the cookie dough for at least 30 minutes is usually enough. You can prepare the cookie dough ahead and chill up to overnight.
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Matcha Crinkle Cookies
- 150 g all-purpose flour (approx 1 cup + 2 tbsp.)
- 3 tsp. matcha powder premium, high-quality
- ½ tsp. baking powder
- ¼ tsp. salt
- 56 g unsalted butter softened (¼ cup)
- 100 g granulated sugar (½ cup)
- 1 medium-sized egg
- ½ tsp. vanilla extract
- ¼ tsp. almond extract (optional)
- 4 tbsp. icing sugar + extra for topping
- Sift and mix flour, baking powder, salt, and matcha and set aside.
- Place softened butter and granulated sugar in a mixing bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until pale and creamy (1-2 minutes)
- Add vanilla and almond extract and egg and mix for another minute.
- Slowly add dry ingredients and mix on low speed until just combined. Cover and transfer cookie dough to refrigerator for at least 30 minutes (up to overnight).
- Preheat oven to 175°C (350F) and line a large baking sheet with parchment paper.
- Sift icing sugar onto a small flat plate.
- Use a #50 cookie scoop (or scoop 18g [0.64oz] dough) and roll each into a ball. Roll each ball of dough in icing sugar to coat thoroughly. Transfer dough to baking sheet, leaving a 1 inch space between each one.
- Bake in a preheated oven for 13-16 minutes, until cookie tops have cracked and edges are slightly golden brown. Cool for 5 minutes on baking sheet, then transfer to a wire rack to cool completely.