This easy holiday cookie recipe makes delicious chewy matcha crinkle cookies with a crisp snow-white shell surrounding a soft, bittersweet green tea center.
- 140 grams all purpose flour - 15 grams matcha powder - 1 teaspoon baking powder - 1/8 teaspoon salt - 2 large eggs - 134 grams granulated sugar - 57 grams unsalted butter - 70 grams granulated sugar (for dusting) - 40 grams powdered sugar (for dusting)
Sift the flour, matcha, baking powder and salt together in a bowl and stir together.
Beat the eggs and sugar together in a mixer or using a whisk until pale yellow in color.
Beat the melted butter into the wet ingredients until smooth and creamy.
Fold the dry ingredients into the wet ingredients until evenly combined.
Chill the batter in the fridge for at least an hour to firm it up.
Line a baking tray with parchment paper and prepare a bowl of granulated sugar as well as a bowl of powdered sugar.
Scoop a golf ball sized piece of matcha cookie dough into the granulated sugar and roll around to coat. Shape the dough into a sphere with your hands.
Dust the matcha cookie dough ball with the powdered sugar.
Line the matcha cookie balls on the prepared baking sheet and bake at 320°F (160° C) for 10-12 minutes or until they're mostly cooked through.
Cool the Matcha Crinkle Cookies on a wire rack.