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Crisp and crinkly on the outside and soft and chewy in the center, these matcha crinkle cookies are a deliciously festive holiday treat.

Matcha Crinkle Cookies

With a crisp crinkled shell encasing a soft, bittersweet matcha interior, this Matcha Crinkle Cookie recipe makes a dozen of these beautiful and delicious cookies that make for the perfect holiday cookie.
Course Dessert
Cuisine Japanese
Keyword cookies
Level Beginner
Main Ingredient Flour
Diet Pescatarian, Vegetarian
Prep Time 10 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 21 minutes
Servings 12 cookies
Calories 171kcal


Dry Ingredients

  • 140 grams all purpose flour ~1 cup
  • 15 grams matcha powder ~3 tablespoons
  • 1 teaspoon baking powder
  • teaspoon salt

Wet Ingredients

  • 2 large eggs 60 grams each
  • 134 grams granulated sugar ~2/3 cup
  • 57 grams unsalted butter 4 tablespoons, melted

For Dusting

  • 70 grams granulated sugar ~1/3 cup
  • 40 grams powdered sugar ~1/3 cup


  • Pass the flour, matcha, baking powder and salt through a fine mesh sieve to sift them.
    140 grams all purpose flour, 1 teaspoon baking powder, 1/8 teaspoon salt, 15 grams matcha powder
    Sifting matcha with dry ingredients.
  • Add the eggs and sugar to a mixer bowl and beat together until light in color. You can also do this with a whisk by hand.
    2 large eggs, 134 grams granulated sugar
    Beating eggs and sugar for green tea cookies.
  • Slowly beat the melted butter into the egg mixture until it's fully incorporated.
    57 grams unsalted butter
    Wet ingredients for Matcha Cookies.
  • Dump the dry ingredients into the wet ingredients and mix together until there are no dry areas and the dough has the texture of soft frosting.
    Matcha crinkle cookie dough.
  • Refrigerate the dough for at least an hour or until it is firm enough to scoop.
    Chilling Matcha Cookie dough in the refrigerator.
  • Line a baking sheet with parchment paper. Prepare a bowl with the remaining 1/3 cup of sugar and another bowl with 1/3 cup of powdered sugar. Put the oven rack in the center position and preheat to 320°F (160°C).
    Setup for shaping matcha crinkle cookies.
  • When the dough is ready, use a large spoon or a small ice cream scoop to scoop out a golf-ball-sized ball of dough and drop it into the granulated sugar. Roll it around in the sugar to coat evenly, and then use your hands to roll it into a sphere.
    70 grams granulated sugar
    Scooping matcha cookie dough into sugar.
  • Transfer the ball of matcha cookie dough into the powdered sugar and roll it around until the ball is totally white.
    40 grams powdered sugar
    Rolling matcha cookie dough in powdered sugar.
  • Place the sugar-dusted ball on your prepared cookie sheet and repeat with the remaining dough.
    Matcha Crinkle Cookies shaped and on a parchment paper lined baking sheet.
  • Bake the cookies until they've flattened out slightly and the tops have cracked, but the cookie is still soft in the center. This took 11 minutes in my convection oven, but baking times will vary by oven, so keep an eye on them.
    Baking Matcha Crinkle Cookies in the oven.
  • When the cookies are done, remove them from the oven and let them cool for a few minutes before transferring them to a cooling rack to cool completely.
    Matcha Crinkle Cookies cooling on a rack.


Calories: 171kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 37mg | Potassium: 59mg | Fiber: 1g | Sugar: 20g | Vitamin A: 226IU | Calcium: 22mg | Iron: 1mg