Description
These Easy Matcha Chocolate Crinkle Cookies offer a beautiful twist on classic chocolate crinkles by incorporating vibrant matcha green tea powder. They feature the signature crackled powdered sugar coating and a fudgy, chewy texture with a hint of earthy matcha flavor that’s balanced perfectly with sweetness. Simple to make with pantry staples and a bit of culinary-grade matcha, these cookies are ideal for cookie exchanges, gifting, or a unique dessert treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (King Arthur all-purpose works best)
- 1 tbsp culinary-grade matcha green tea powder (finely sifted to remove lumps)
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup powdered sugar (for rolling and coating)
Wet Ingredients
- 1/4 cup unsalted butter (softened to room temperature)
- 1/4 cup granulated sugar
- 1 large egg (room temperature)
- 1/2 tsp vanilla extract
Instructions
- Prepare Mise en Place and Preheat: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Sift the matcha powder carefully through a fine mesh sieve to remove any lumps to ensure even flavor distribution and prevent bitter clumps. Make sure the butter and egg are at room temperature for smooth dough.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sifted matcha powder, baking powder, and salt thoroughly to aerate the mixture and evenly distribute leavening and salt.
- Cream Butter and Sugars: In a separate bowl, beat the softened butter and granulated sugar for 2-3 minutes until the mixture is light, fluffy, and pale in color, which helps incorporate air for a tender cookie texture.
- Build the Cookie Dough: Add the room-temperature egg and vanilla extract to the creamed butter and sugar mixture. Beat until smooth and slightly pale. Gradually fold in the dry mixture using a spatula, folding gently from the bottom up and rotating the bowl, just until incorporated to avoid developing gluten that would toughen the cookies.
- Chill and Shape the Dough: Cover the dough and refrigerate for 1 hour or until firm enough to handle. After chilling, scoop approximately 1-inch dough balls and place spaced about 2 inches apart on the prepared baking sheet.
- Coat and Bake the Cookies: Pour powdered sugar into a shallow dish. Roll each dough ball in powdered sugar thoroughly to coat all sides, creating the signature crinkled look. Bake the cookies for 10-12 minutes until the edges set but centers remain slightly soft. Avoid overbaking as cookies firm up further while cooling.
- Cool and Serve: Let cookies cool on the baking sheet for 3-4 minutes to set without sticking, then transfer to a wire rack to cool fully. The brief rest on the warm sheet develops a fudgy center with crispy edges, perfect for serving.
Notes
- Use culinary-grade matcha for best flavor and color; avoid old or dull matcha powder.
- Chill dough thoroughly to prevent spreading and ensure proper crinkle formation.
- Be generous when rolling in powdered sugar and consider coating twice for pronounced crinkles.
- Do not overmix dry and wet ingredients to avoid tough cookies.
- Substitute 1 tbsp ground flaxseed mixed with 3 tbsp water as an egg replacement for egg-free version.
- Cookies stay soft when stored in an airtight container with a piece of bread at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months or freeze dough balls and bake from frozen, adding a minute or two to baking time.
- Serve with green tea or vanilla latte, or alongside fresh berries and light finger sandwiches for a delightful tea spread.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Keywords: matcha cookies, crinkle cookies, green tea cookies, holiday cookies, easy cookie recipe, baking with matcha, powdered sugar cookies
