There’s something magical about crinkle cookies—those little cracks in the powdered sugar that give them a frosty, wintery look. Now imagine that same magic, but with the earthy, delicate flavor of matcha. Matcha crinkle cookies combine the soft chewiness of a classic crinkle cookie with the aromatic bitterness of green tea, creating a unique treat that’s perfect for the holiday season or as an everyday delight. If you’re a fan of matcha or simply looking to add a new twist to your cookie platter, these matcha crinkle cookies will become a go-to!
My love affair with matcha started during a visit to Japan a few years ago. Every morning, I would find myself enjoying a bowl of traditional matcha tea with a small sweet treat, balancing the bitterness of the tea with the perfect touch of sweetness. When I returned home, I knew I had to bring that experience into my baking. These cookies were born out of a desire to blend the comfort of a classic cookie with the elegance of matcha. I first made them during the holidays, and now, they have become a festive staple. Their snowy appearance is just perfect for Christmas, and the taste never fails to transport me back to those serene moments in Japan.
Serving Information
- Servings: 24 cookies
- Prep time: 20 minutes (plus chilling time)
- Bake time: 10-12 minutes
- Calories: Approximately 90 per cookie
Emma’s Tips
- Matcha Quality: Use a high-quality culinary matcha for the best flavor and vibrant green color. Lower quality matcha may result in a dull color and overly bitter taste.
- Chill the Dough: Don’t skip the chilling step! It helps the cookies hold their shape and creates that lovely crinkle effect.
- Rolling in Powdered Sugar: Be generous with the powdered sugar coating; it helps achieve that snowy, festive look.
- Adjusting Sweetness: If you prefer a sweeter cookie, you can add an extra tablespoon of sugar to the dough. The matcha’s natural bitterness balances the sweetness perfectly.
Serving Suggestions
- These cookies pair wonderfully with a glass of cold milk or a cup of warm matcha tea.
- For an extra special holiday touch, arrange them on a plate with other festive cookies like chocolate crinkles or gingerbread men. The contrast in colors makes for a beautiful dessert spread!
- You can also serve them with a light vanilla or matcha ice cream for a fun, indulgent dessert.
Until Our Next Recipe
These matcha crinkle cookies are the perfect way to introduce the unique flavor of matcha into your holiday baking repertoire—or any time you crave something sweet and different. With their striking green color and snowy crinkle tops, they’ll add a touch of elegance to your dessert table while delivering a flavor that’s both nostalgic and new. If you try this recipe, let me know how it turned out in the comments below! Don’t forget to share your creations on social media and tag me—I’d love to see your matcha crinkle cookies.
Matcha Crinkle Cookies
Ingredients
- 1¾ cups all-purpose flour
- 1 tablespoon matcha green tea powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for rolling)
Instructions
- WHISK DRY INGREDIENTS: In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt until evenly combined. Set aside.
- CREAM BUTTER AND SUGAR: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for 2–3 minutes until light and fluffy.
- ADD EGGS AND VANILLA: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract until smooth.
- COMBINE WET AND DRY: Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Do not overmix.
- CHILL THE DOUGH: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight. Chilling helps the cookies hold their shape and develop a better crinkle texture.
- PREHEAT THE OVEN: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- SHAPE AND ROLL: Scoop about 1 tablespoon of chilled dough and roll into a ball. Roll each dough ball in powdered sugar until fully coated, then place them 2 inches apart on the prepared baking sheets.
- BAKE: Bake for 10–12 minutes or until the edges are set and the cookies have spread slightly, revealing deep crinkles across the surface. The centers should remain soft.
- COOL AND SERVE: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve once cooled or store in an airtight container for up to 4 days.
Notes
Use culinary-grade matcha for the best color and flavor. If the dough is too firm to scoop after chilling, let it rest at room temperature for 10 minutes. To ensure a bold crinkle effect, roll each dough ball generously in powdered sugar.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 172Total Fat 5gSaturated Fat 3gUnsaturated Fat 2gCholesterol 27mgSodium 55mgCarbohydrates 30gFiber 0gSugar 16gProtein 2g
