The Best 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 with simple pantry ingredients. They're soft, chewy, and beginner-friendly!
Equipment
- Stand mixer or hand mixer
- 2 large baking sheets
- Parchment paper
- Cookie scoop (1.5 tablespoon size)
- 2 shallow bowls for rolling
- Wire cooling rack
- Rubber spatula
- Whisk
Ingredients
- 1¾ cups all-purpose flour 220g
- 2 tbsp matcha powder high-quality
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter 115g, melted and cooled
- 1 cup granulated sugar 200g
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- ½ cup powdered sugar 60g, for rolling
- ¼ cup granulated sugar 50g, for rolling
Instructions
Mix the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt until fully combined with no matcha lumps. Set aside.
Mix the Wet Ingredients
- In a large bowl, whisk the melted and cooled butter with the granulated sugar until smooth and slightly pale, about 1–2 minutes. Add eggs one at a time, whisking well after each. Stir in the vanilla extract.
Combine and Form the Dough
- Fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Do not overmix. Fold in white chocolate chips if using.
Chill the Dough
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 24 hours. Chilling is essential for thick, chewy cookies with deep crinkles.
Preheat Oven and Prep Baking Sheets
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Set up two shallow bowls — one with granulated sugar and one with powdered sugar.
Roll and Coat the Cookie Dough Balls
- Scoop about 1.5 tablespoons of dough and roll into smooth balls. Roll each ball first in granulated sugar, then generously coat in powdered sugar. Place 2 inches apart on prepared baking sheets.
Bake the Cookies
- Bake for 11–13 minutes until edges are set but centers still look slightly underdone and soft. The cookies will continue to cook on the hot baking sheet after removal.
Cool and Serve
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely for 15–20 minutes. The crinkle pattern will fully appear as they cool. Enjoy!