Matcha Crinkle Cookies
These matcha crinkle cookies are crunchy on the outside with irresistible fudgy centers! Super simple, fun, and loaded with matcha!
Servings: 16
Calories: 105kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 105kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 51mg | Potassium: 15mg | Fiber: 1g | Sugar: 10g | Vitamin A: 149IU | Calcium: 13mg | Iron: 1mg