Get ready to bake a batch of the most eye-catching cookies, featuring a stunning vibrant green hue and a beautiful crinkled surface. These matcha crinkle cookies have the perfect texture—crisp on the outside and wonderfully soft and chewy on the inside, with a sophisticated, earthy green tea flavor. They are a uniquely delicious treat, perfect for impressing guests or for savoring with a quiet afternoon cup of tea.
Prep Time: 15 mins
Total Time: 1 hr 25 mins (includes required chilling time)
Servings: 24 cookies
Ingredients:
- 1 1/2 cups All-Purpose Flour
- 1 1/2 tbsp Matcha Powder, culinary grade
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter, softened to room temperature
- 3/4 cup Granulated Sugar
- 1 large Egg
- 1 tsp Vanilla Extract
- 1/2 cup Powdered Sugar, for rolling
Instructions:
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, matcha powder, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using a hand mixer or a stand mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract until they are well combined, scraping down the sides of the bowl as needed.
- Combine Dough: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
- Chill the Dough: The dough will be soft. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle. This step is crucial and cannot be skipped.
- Preheat and Prepare: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the powdered sugar in a small, shallow bowl.
- Roll and Coat: Scoop the chilled dough into 1-tablespoon-sized portions and roll them into smooth balls with your hands. Roll each ball generously in the powdered sugar until it’s completely coated.
- Bake the Cookies: Place the coated dough balls on the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops have puffed up and crinkled.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Notes:
- Chilling is Mandatory: Chilling the dough solidifies the butter, which prevents the cookies from spreading too much in the oven. This ensures a thick, chewy texture and helps create the signature crinkles.
- Matcha Matters: The quality of your matcha powder will directly impact the color and flavor of your cookies. Use a good culinary grade matcha for a vibrant green and a smooth, earthy taste.
- Get the Perfect Crinkle: For a dramatic crinkle effect, be very generous when coating the dough balls in powdered sugar. The thicker the coating, the more pronounced the cracks will be.
- Don’t Overbake: The cookies might look slightly underdone in the center when you pull them from the oven, but they will continue to set as they cool on the baking sheet. This is the key to a soft, chewy center.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days. Their chewy texture is best within the first couple of days.
There you have it – a batch of stunningly beautiful and delicious matcha crinkle cookies that are as fun to make as they are to eat. The unique flavor and chewy texture will surely make this recipe a new favorite in your baking rotation. We hope you enjoy these delightful green tea treats! Happy baking!
Estimated Nutritional Information (per cookie)
Calories: 85-95; Protein: 1g; Fat: 4g (Saturated Fat: 2.5g); Carbohydrates: 12g; Fiber: <1g; Sugar: 7g; Sodium: 45mg.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
