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Sarah

Matcha Crinkle Cookies

Soft, chewy matcha crinkle cookies with a vibrant green color and a cracked powdered sugar top.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: Japanese
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tbsp culinary grade matcha powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar for rolling

Method
 

  1. Whisk flour, matcha powder, baking powder, and salt in a bowl.
  2. Beat butter and sugar until light and fluffy, add egg and vanilla, mix well.
  3. Add dry ingredients to butter mixture, mix until a soft green dough forms.
  4. Cover and chill dough at least 30 minutes.
  5. Heat oven to 350F, scoop dough into 1 tbsp balls, roll in powdered sugar, place 2 inches apart on parchment-lined sheet.
  6. Bake 9-11 minutes until tops crack and edges are set.
  7. 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.