Easy Matcha Crinkle Cookies: Soft, Chewy & Fudgy with Powdered Sugar Crackle
Green desserts always catch my eye on Pinterest, and these matcha crinkle cookies are one of my favorites to make. They have that same soft, chewy middle as a classic crinkle cookie, but the matcha gives them a pretty earthy green color and a gentle grassy sweetness that makes them feel a little special.
They’re simple to put together too. No fancy equipment, just a bowl and a bit of chill time before rolling the dough in powdered sugar for that signature cracked look.
This matcha crinkle cookies recipe is perfect for anyone who loves matcha lattes and wants to bring that same flavor into a cookie. They look as good as they taste, which makes them an easy favorite for a dessert table or a cookie box.
Why You Will Love This Recipe
- Soft, chewy centers with a classic cracked sugar top
- Pretty green color that stands out on any dessert tray
- Earthy matcha flavor balanced with sweetness
- One bowl and a short 30 minute chill
- Great for matcha lovers and tea fans
- Makes about 20 cookies, easy to share
Ingredients
- All-purpose flour: 1 1/2 cups
- Culinary grade matcha powder: 2 tbsp
- Baking powder: 1 tsp
- Salt: 1/4 tsp
- Unsalted butter: 1/2 cup, room temperature
- Granulated sugar: 3/4 cup
- Large egg: 1, room temperature
- Vanilla extract: 1 tsp
- Powdered sugar: 1/2 cup, for rolling
Ingredient Notes and Substitutions
- Matcha powder: use culinary grade matcha, not ceremonial grade, for the best color and flavor at a better price.
- Butter: make sure it’s fully softened for a smooth, easy to mix dough.
- Powdered sugar: roll the dough balls generously for the prettiest white cracks against the green.
- White chocolate chips can be folded into the dough for extra sweetness if you like.
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients
Whisk together the flour, matcha powder, baking powder, and salt in a bowl, breaking up any matcha clumps.
Step 2: Cream the Butter and Sugar
In a separate bowl, beat the butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract and mix well.
Step 3: Combine
Add the dry ingredients to the butter mixture and mix until a soft, bright green dough forms.
Step 4: Chill the Dough
Cover and chill the dough for at least 30 minutes, until firm enough to roll.
Step 5: Roll and Arrange
Heat the oven to 350F and line a baking sheet with parchment. Scoop the dough into 1 tablespoon balls and roll each generously in powdered sugar. Place them 2 inches apart on the sheet.
Step 6: Bake
Bake 9 to 11 minutes, until the tops have cracked and the edges are set. The centers should still look a little soft.
Step 7: Cool
Cool on the baking sheet for 5 minutes, then move to a wire rack to finish cooling.
Tips for the Best Results
- Sift the matcha powder if it’s clumpy before whisking it with the flour.
- Chill the dough the full 30 minutes so it holds its shape when rolled.
- Roll the dough balls generously in powdered sugar for the prettiest cracks.
- Don’t overbake, pull the cookies while the centers still look soft.
- Use a cookie scoop for even-sized cookies.
- Store extra powdered sugar coating in an airtight container to keep the cracks bright white.
Variations and Add-ins
- Fold in 1/2 cup white chocolate chips for extra sweetness.
- Add a few drops of green food coloring for an even more vibrant color.
- Swap in almond extract instead of vanilla for a different flavor note.
- Make a matcha and vanilla checkerboard by pairing with a plain sugar cookie dough.
- Dust the cooled cookies with a little extra matcha for a stronger green color.
What to Serve With It
- A matcha latte or green tea
- A glass of cold milk
- A dessert tray with lemon shortbread cookies
- Vanilla ice cream sandwiched between two cookies
- Fresh strawberries on the side
Matcha Crinkle Cookies
Ingredients
Method
- Whisk flour, matcha powder, baking powder, and salt in a bowl.
- Beat butter and sugar until light and fluffy, add egg and vanilla, mix well.
- Add dry ingredients to butter mixture, mix until a soft green dough forms.
- Cover and chill dough at least 30 minutes.
- Heat oven to 350F, scoop dough into 1 tbsp balls, roll in powdered sugar, place 2 inches apart on parchment-lined sheet.
- Bake 9-11 minutes until tops crack and edges are set.
- Cool on sheet 5 minutes, then move to a wire rack.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies in a sealed container for up to 3 months.
- Freeze rolled, unbaked dough balls, then bake a few at a time straight from frozen with an extra minute or two.
These matcha crinkle cookies are a fun, pretty way to bring that matcha cafe flavor into your own kitchen. The green and white cracked top always gets questions, and the soft chewy center keeps people coming back for more.
Make a batch for a tea party, a spring dessert table, or just because green cookies make any day feel a little more fun. I hope this matcha crinkle cookies recipe becomes one of your new favorites.
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