Matcha Crinkle Cookies
Crinkle cookies just don't have to be for the holidays.
I mean you can't go wrong with a classic chocolate (or red velvet) crinkle cookies around Christmas. But in the case of these matcha crinkle cookies the sugary crackled shell mellows out the earthy, and sometimes bitter taste of matcha. These matcha crinkle cookies are thick and soft with a tender crumb.
Not too sweet, not too matcha forward. You could even say this is ironically the perfect cookie with a cup of tea.
Matcha Crinkle Cookies
Yield: 7
Prep time: 5 MinCook time: 12 MinInactive time: 10 MinTotal time: 27 Min
These matcha crinkle cookies are thick, soft and covered in a sugary crinkled shell that mellows out the classic matcha flavor.
Ingredients
- 1 ½ cup (180g) all-purpose flour
- 1 tbsp matcha powder
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- ½ cup (113g or 1 stick) unsalted butter, softened
- ¼ cup (50g) white granulated sugar
- ¾ cup (150g) light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 Tbsp of sugar (for rolling)
- 1/2 cup (50g) powdered sugar (for rolling)
Instructions
- Place the oven rack in the middle of the oven. Preheat to 375°F.
- In a medium mixing bowl whisk together flour, baking soda, baking powder, salt and matcha powder. Set aside.
- In a large mixing bowl cream together butter and sugar until fluffy.
- Add in the egg and vanilla extract. Mix until well combined.
- Fold in dry ingredients until fully combined and there are no flour bits at the bottom of the mixing bowl.
- Let cookie dough chill in the refrigerator covered for at least 30 minutes.
- Scoop out balls of dough (about 2 heaping tablespoons) and first roll in the white granulated sugar. then roll in the powdered sugar, coating well.
- Place on a parchment lined baking sheet and bake cookies for 11-12 minutes, rotating half way through. Cookies come out puffy and will not have spread much.
- Let cookies rest on a baking sheet for 5 minutes before carefully moving them to a wire rack to cool.
Notes
These cookies can be made smaller to yield more cookies. Smaller cookies will require less bake time.
These cookies can also be frozen and baked later. Unthaw cookies in the refrigerator until soft. Roll in the two sugars and use the same bake temperature and time.
