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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 171 kcal

Ingredients

Dry Ingredients

  • 140 grams all purpose flour ~1 cup
  • 15 grams matcha powder ~3 tablespoons
  • 1 teaspoon baking powder
  • 1/8 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

Instructions

  1. Pass the flour, matcha, baking powder and salt through a fine mesh sieve to sift them.
    Sifting matcha with dry ingredients.
  2. 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.

    Beating eggs and sugar for green tea cookies.
  3. Slowly beat the melted butter into the egg mixture until it's fully incorporated.
    Wet ingredients for Matcha Cookies.
  4. 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.
  5. Refrigerate the dough for at least an hour or until it is firm enough to scoop.
    Chilling Matcha Cookie dough in the refrigerator.
  6. 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.
  7. 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.
    Scooping matcha cookie dough into sugar.
  8. Transfer the ball of matcha cookie dough into the powdered sugar and roll it around until the ball is totally white.
    Rolling matcha cookie dough in powdered sugar.
  9. 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.
  10. 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.
  11. 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.
Nutrition Facts
Matcha Crinkle Cookies
Amount Per Serving
Calories 171 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 41mg14%
Sodium 37mg2%
Potassium 59mg2%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 226IU5%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.