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Matcha Crinkle Cookies

With this recipe you'll be baking about 12 delicious green matcha crinkle cookies.
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Close-up of baked matcha crinkle cookies on a baking tray, dusted with powdered sugar and showing their signature cracked tops.
Prep Time:10 minutes
Cook Time:15 minutes
1 hour
Total Time:1 hour 25 minutes

Equipment

  • 1 Mixing bowl
  • 1 Wooden spoon or spatula
  • 1 Set of measuring cups and spoons
  • 1 Sieve
  • 1 Oven
  • 1 stand mixer, or hand mixer optional
  • 1 Cookie scoop (size of 2 tbsp) optional
  • 1 Fridge optional

Ingredients

For the Matcha Cookie Dough

  • ½ stick unsalted butter 58 grams
  • ½ cup granulated sugar 115 grams
  • ¼ tsp salt
  • 1 egg
  • 1 cup all-purpose flour 175 grams
  • ½ tsp baking powder
  • 1½ tbsp matcha powder 7 grams

For the Crinkle Top

  • ¼ cup granulated sugar 58 grams
  • ½ cup powdered sugar 75 grams

Instructions

  • Start with preheating your oven to 356 °F (or 180 °C).
  • In a mixing bowl, cream ½ a cup of granulated sugar (115 grams), ½ a stick of butter (58 grams), and ¼ tsp of salt. Use a wooden spoon, stand mixer, or hand mixer.
  • Add in one egg, and mix.
  • When the egg is incorporated into the sugar/butter mixture, take a sieve and sift 1 cup of all-purpose flour, 1½ tbsp of matcha- and ½ tsp of baking powder. Add to the mixing bowl and mix until you have a smooth and green cookie dough.
  • Either use a cookie scoop, a tablespoon, or your hands and scoop around 2 tbsp of cookie dough. Form a small ball and put it on a plate.
  • Optional: Put the plate in the fridge for about half an hour to cool the dough.
  • Take two small bowls, add ¼ cup of granulated sugar to one, and ½ a cup of powdered sugar to the other.
  • If you put your dough balls in the fridge take them out after at least an hour.
  • Take the matcha cookie dough balls and roll them first through the granulated sugar and then through the powdered sugar.
  • Place the balls on your baking tray and keep a bit of space as the cookies will lightly spread when baking.

Notes

  • Use cold butter – This helps the dough stay firm, so the cookies hold their shape and the powdered sugar doesn’t melt away.
  • Sift your matcha powder – It clumps easily. Sifting gives you smooth dough and even matcha flavor throughout.
  • Double-coat the dough balls – First in granulated sugar, then in powdered sugar. This gives that classic crinkle top.
  • Chill the dough – If it feels soft or your kitchen is warm, chill the dough for 30–60 minutes. It helps the cookies bake up thicker.
  • Use a cookie scoop – Keeps your cookies even in size, so they bake more consistently.
  • Cool on a wire rack – This prevents soggy bottoms and helps the texture set just right.
Servings: 12 Matcha Crinkle Cookies
Author: Renee Schiepers