Introduction

These Easy Matcha Chocolate Crinkle Cookies bring a delightful green tea twist to the classic crinkle cookie. With a beautiful crackled powdered sugar coating and a subtle earthy flavor from the matcha, they’re both impressive and simple to make. Perfect for cookie exchanges or a unique homemade treat.

A stack of seven bright green cookies with cracked surfaces, each cookie dusted generously with white powdered sugar that settles into the cracks, creating a striking pattern of green and white. The cookies are round, slightly domed, and soft in texture, piled in a slightly messy stack on a simple white plate. The background is a soft white marbled texture with a blurred glass bowl of dark chocolate chunks slightly visible in the background, adding depth to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour (King Arthur recommended)
1 tbsp culinary-grade matcha green tea powder (finely sifted)
1/4 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter (softened to room temperature)
1/4 cup granulated sugar
1 large egg (room temperature)
1/2 tsp vanilla extract
1/2 cup powdered sugar (for rolling)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Sift the matcha powder through a fine mesh sieve to remove lumps, ensuring even flavor distribution. Make sure your butter and egg are at room temperature for a smoother dough.
Step 2: In a medium bowl, whisk together the flour, sifted matcha, baking powder, and salt. Set aside.
Step 3: In a separate bowl, beat the softened butter and granulated sugar together for 2-3 minutes until light, fluffy, and pale in color.
Step 4: Add the egg and vanilla extract to the butter mixture and beat until fully incorporated and smooth. Gently fold in the dry ingredient mixture until just combined, being careful not to overmix.
Step 5: Cover the dough and refrigerate for 1 hour until firm enough to handle. This helps the cookies hold their shape and develops the matcha flavor.
Step 6: Scoop the chilled dough into 1-inch balls and roll each ball generously in powdered sugar to cover completely. Place them 2 inches apart on the prepared baking sheet.
Step 7: Bake for 10-12 minutes until the edges are set but centers remain slightly soft. The cookies will firm up as they cool—avoid overbaking for a fudgy texture.
Step 8: Let the cookies cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Use culinary-grade matcha for the best flavor and bright green color; ceremonial-grade is more expensive and not necessary for baking.
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Salted butter can be used—just omit the added salt in the recipe.
Try using coconut oil instead of butter for a dairy-free alternative, though it will slightly change the flavor.
For an egg-free version, replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water; let sit for 5 minutes before adding.
Make sure to chill the dough well to prevent sticking and help maintain the cookie shape.
Roll the dough balls twice in powdered sugar if you want extra prominent crinkles.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days to keep them soft and chewy. For longer storage, freeze baked cookies in an airtight container for up to 3 months. If freezing dough balls, roll in powdered sugar before freezing and bake from frozen, adding a couple of extra minutes to the baking time. Thaw frozen baked cookies at room temperature for about 30 minutes before serving, and dust with additional powdered sugar if needed.

How to Serve

A stack of green crinkle cookies sits on a round white plate, each cookie covered in a cracked pattern of white powdered sugar on top. The cookies have a dense texture and are piled closely together, showing their slightly rounded shape and deep green color beneath the sugar. Behind the plate, a blurred bowl containing dark chocolate chips is visible, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of matcha powder should I use for these cookies?

Use culinary-grade matcha powder, which is more affordable and has a stronger flavor that holds up well in baking. Avoid ceremonial-grade matcha, which is more expensive and meant for drinking rather than cooking.

Can I substitute the flour or sugar in this recipe?

Yes, you can substitute all-purpose flour with a gluten-free 1:1 flour blend if needed. Granulated sugar can be replaced with coconut sugar or light brown sugar, but these will affect the color and flavor slightly.