Matcha Crinkle Cookies

Make these stunning japanese matcha crinkle cookies with a crispy powdered sugar shell and chewy green tea center ready in 30 minutes!

Published: Apr 9, 2026 | By Ilyas Siaghy

The first time I baked Matcha Crinkle Cookies, it was on a quiet afternoon when I was craving something unique, something that felt both comforting and a little special. I had a small tin of vibrant green matcha powder sitting in my pantry, usually reserved for lattes, and I decided to experiment. The result? Soft, chewy cookies with a delicate earthy flavor and those beautiful crackled tops dusted in powdered sugar. From that moment on, these Matcha Crinkle Cookies became one of my go-to treats whenever I wanted to impress guests or simply enjoy a cozy homemade dessert.

In this recipe, I’ll show you exactly how to achieve that soft, chewy texture and signature crinkle effect without any complicated steps. If you’re looking for the best Matcha Crinkle Cookies recipe that’s beginner-friendly, flavorful, and visually stunning, you’re in the right place.

Why These Matcha Crinkle Cookies are So Special

Let’s be real, you don’t need another complicated recipe in your life. What you need is something that looks impressive, tastes incredible, and doesn’t require a culinary degree or three hours of your time. That’s exactly what these matcha crinkle cookies deliver.

Here’s why this recipe is genuinely special:

These cookies pull off the ultimate combination, a crispy and snowy powdered sugar shell on the outside and a soft, fudgy, chewy center on the inside. That satisfying little crack when you bite in? Pure perfection. The earthy, slightly bitter flavor of Japanese matcha is beautifully balanced by just the right amount of sweetness, making each bite complex without being overwhelming.

They’re also incredibly family-friendly. Kids love the dramatic crinkle look and the fun powdered sugar dusting (hello, messy little hands). Adults love the sophisticated matcha flavor. Win-win for everyone at the table.

What is Matcha and Why Bake With It?

Before we dive into the recipe, let’s talk about matcha for a second, because if you’re new to Japanese matcha cookies, this little background is going to make you appreciate every bite even more.

Matcha is a finely ground powder made from specially grown green tea leaves. It originates from Japan and has been used in traditional Japanese tea ceremonies for centuries. Unlike regular green tea where you steep and discard the leaves, with matcha you’re consuming the entire leaf — which means you get a much more concentrated dose of flavor, antioxidants, and that gentle, calm energy boost.

In matcha baking recipes, matcha does three incredible things: it adds a beautiful, vibrant green color naturally, it brings a unique earthy and slightly grassy flavor that balances sweetness perfectly, and it makes your baked goods look absolutely stunning with zero artificial coloring required.

Ingredient Sourcing Tip: For the best color and flavor in your cookies, look for ceremonial grade or culinary grade matcha powder. You can find it at Asian grocery stores, health food stores, or online. Brands like Ippodo, Encha, or even a good supermarket culinary matcha will work beautifully here. Avoid very cheap matcha, it tends to be dull in color and bitter in flavor.

Ingredients for Matcha Crinkle Cookies

Here’s everything you need to make about 24 perfect matcha crinkle cookies. Nothing fancy, nothing you can’t find at your regular grocery store.

Dry Ingredients:

• 1 ¾ cups (220g) all-purpose flour
• 2 tablespoons high-quality matcha powder
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt

Wet Ingredients:

• ½ cup (115g) unsalted butter, melted and cooled
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract

For Rolling:

• ½ cup (60g) powdered sugar (also called icing sugar or confectioners’ sugar)
• ¼ cup (50g) granulated sugar

Optional Add-Ins:

• ½ cup white chocolate chips (highly recommended, they pair beautifully with matcha!)
• 1 teaspoon lemon zest for a bright, citrusy twist

How to Make Matcha Crinkle Cookies (Step by Step)

Make the Cookie Dough (Step 1)

1. In a medium bowl, whisk together your flour, matcha powder, baking powder, and salt until fully combined. Make sure there are no lumps of matcha, whisk it really well. Set this aside.
2. In a large bowl, whisk the melted (and cooled) butter with the granulated sugar until it looks smooth and slightly pale, about 1–2 minutes.
3. Add your eggs one at a time, whisking well after each addition. Then stir in the vanilla extract.
4. Pour the dry ingredient mixture into the wet ingredients and use a rubber spatula to fold everything together until just combined. Don’t overmix, stop as soon as you no longer see streaks of flour.
5. If you’re adding white chocolate chips, fold them in now.

Chill the Dough (Step 2)

1. Cover your bowl with plastic wrap or a reusable silicone cover.
2. Place the dough in the refrigerator and chill for at least 30 minutes, or up to 24 hours if you’re prepping ahead.
3. Why chill the dough? Great question! Chilling is the secret weapon in this matcha crinkle cookies recipe. It firms up the dough so it’s easier to roll, helps the cookies hold their shape in the oven, and most importantly, it gives you those beautiful, deep crinkles we’re after. Don’t skip this step!

Preheat & Prep Your Baking Station (Step 3)

1. When you’re ready to bake, preheat your oven to 350°F (175°C).
2. Line two large baking sheets with parchment paper. This prevents sticking and ensures even baking.
3. Set up your rolling station: place the granulated sugar in one shallow bowl and the powdered sugar in a separate shallow bowl. Having both sugars is the key to getting that perfect crinkle, the granulated sugar helps the powdered sugar stay brilliant white and snowy rather than melting into the cookie.

Roll & Coat the Cookies (Step 4)

1. Remove the chilled dough from the refrigerator. Using a cookie scoop or a tablespoon, scoop out portions of dough (about 1.5 tablespoons each) and roll them into smooth balls between your palms.
2. Roll each dough ball in the granulated sugar first, coating it fully.
3. Then roll each ball in the powdered sugar, making sure it’s generously and completely coated. Don’t be shy, really pile on that powdered sugar! The more you use, the more dramatic and beautiful the crinkles will be.
4. Place the coated dough balls on your prepared baking sheets, spacing them about 2 inches apart.

Bake to Perfection (Step 5)

1. Bake the cookies for 11–13 minutes, until the edges are set but the centers still look slightly underdone and soft.
2. Beginner tip: The cookies will look underbaked when you pull them out, that’s completely intentional! They continue cooking on the hot baking sheet after you remove them from the oven. If you wait until they look fully done in the oven, they’ll be overbaked and lose that dreamy chewy center.
3. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
4. As they cool, the tops will crackle and that gorgeous green and white crinkle pattern will fully appear. It’s genuinely one of the most satisfying things to watch in baking!

Cool & Serve (Step 6)

1. Allow the cookies to cool completely on a wire rack, about 15–20 minutes.
2. Arrange them on a plate, pour yourself a cup of green tea or a latte, and enjoy the perfect bite you’ve been waiting for.
3. Share them immediately with your family… or hide a few for yourself. We fully support both options.

Pro Tips, Substitutions & Variations

This is where we make this already-great recipe work perfectly for you. Here are my best tips after making this matcha cookie recipe more times than I can count.

Pro Tips for Perfect Crinkle Cookies:

• Don’t skip the double-sugar roll. Granulated sugar first, powdered sugar second. This technique is the difference between flat, absorbed powdered sugar and those brilliant snowy peaks you see in the photos.
• Use room temperature eggs. Cold eggs can cause the butter to seize up slightly. Leave them out for 30 minutes before baking.
• Sift your matcha. Matcha powder clumps easily. Sifting it with the flour ensures even distribution and a smooth, vibrant green dough.
• Use a cookie scoop for uniform cookies that bake evenly. Consistency is everything!

Substitutions:

• Butter: Swap unsalted butter for coconut oil (melted and cooled) for a dairy-free version with a subtle coconut undertone.
• All-purpose flour: A 1:1 gluten-free baking flour works well here if you need gluten-free matcha baking recipes.
• Granulated sugar: Coconut sugar can work, though it will slightly darken the dough color.

Fun Variations to Try:

• Matcha White Chocolate Crinkle Cookies: Fold in ½ cup of white chocolate chips for a match made in heaven.
• Matcha Lemon Crinkle Cookies: Add 1 teaspoon of lemon zest to the dough. The brightness cuts beautifully through the earthy matcha.
• Double Matcha: Roll in matcha-infused powdered sugar (mix 1 tablespoon matcha into ½ cup powdered sugar) for an even more intense matcha flavor.
• Matcha Crinkle Sandwich Cookies: Sandwich two cookies with a white chocolate ganache or cream cheese frosting in the middle. Holiday cookie box gold!

Storage & Make-Ahead Instructions

• Room Temperature: Store baked cookies in an airtight container at room temperature for up to 5 days. They actually get even chewier on day 2, if you can wait that long.

• Refrigerator: You can refrigerate baked cookies for up to 1 week in a sealed container.

• Freezer (Baked Cookies): These freeze beautifully! Layer baked cookies between sheets of parchment paper in an airtight freezer-safe container. Freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving.

• Freezer (Unbaked Dough): This is the ultimate busy-family hack. Roll the dough into balls, freeze them on a baking sheet until solid (about 1 hour), then transfer to a zip-lock bag. Freeze for up to 3 months. When you’re ready to bake, roll in the sugars directly from frozen and add 2–3 extra minutes to the baking time. Fresh hot cookies anytime — yes, please!

• Make-Ahead Tip: The dough can be refrigerated for up to 48 hours before baking, making this the perfect recipe to prep the night before a party, bake sale, or holiday gathering.

Japanese Matcha Crinkle Cookies FAQs

Can I use any grade of matcha powder in this recipe?

Yes, but the quality really does matter for color and flavor. Culinary grade matcha is perfectly designed for baking and will give you that vibrant green color. Ceremonial grade also works wonderfully. Avoid very cheap or old matcha powder, it often looks yellowish and can taste quite bitter.

My powdered sugar disappeared into the cookie. What went wrong?

This is the most common matcha crinkle cookies problem! It almost always means the dough wasn’t cold enough when baked. Make sure your dough is well-chilled, and roll each ball in granulated sugar before the powdered sugar. The granulated sugar creates a barrier that keeps the powdered sugar from melting and absorbing into the cookie.

Can I make these without chilling the dough?

Technically yes, but the results will be noticeably different. The cookies will spread more, crinkle less, and have a thinner texture. The 30-minute chill is absolutely worth it for the perfect result.

Why aren’t my cookies green enough?

This comes down to matcha quality and freshness. Check that your matcha is within its best-by date, as matcha oxidizes and loses its vibrant color over time. Store your matcha in an airtight tin away from light and heat. Also make sure you’re measuring correctly, 2 full tablespoons makes a difference!

Can I double this matcha crinkle cookies recipe?

Absolutely! This recipe doubles perfectly. Just make sure you have enough baking sheets and space in your fridge to chill the doubled amount of dough.

Are these cookies kid-friendly?

100%! The matcha flavor is mild and well-balanced by the sweetness. Most kids love the fun crinkle appearance and the snowy powdered sugar coating. They’re also a great way to introduce kids to Japanese-inspired flavors in a completely approachable way.

Can I make these vegan?

Yes! Swap the butter for melted coconut oil and use 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested for 5 minutes) instead of regular eggs. The texture will be slightly different but still delicious.

The Perfect Pairings for Matcha Crinkle Cookies

Wondering what to serve alongside these beauties? Here are my favorite pairings from the Global Food Eats kitchen:

• A warm, frothy matcha latte for the ultimate matcha double down
• Hojicha tea
• A scoop of vanilla ice cream for a simple but stunning dessert
• Iced coffee or cold brew, the contrast is surprisingly wonderful

More Easy Cookies Recipes to Try

• Mexican Cinnamon Sugar Cookies (Polvorones de Canela)