Why I’ll Love This Recipe

I love how these cookies are soft on the inside while remaining slightly crisp on the outside. The matcha provides a delicate earthy flavor and vibrant green color that contrasts beautifully with the snowy powdered sugar coating. I also enjoy that they are easy to prepare with simple ingredients and always make an impressive addition to a dessert platter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Matcha powder
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Vanilla extract
Powdered sugar, for rolling

Directions

I preheat the oven and line baking sheets with parchment paper.
I whisk together the flour, matcha powder, baking powder, and salt.
In another bowl, I cream the softened butter and granulated sugar until light and fluffy.
I beat in the eggs one at a time, then stir in the vanilla extract.
I gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
I cover the dough and refrigerate it until firm enough to handle.
I scoop portions of dough and roll them into balls.
I coat each dough ball generously in powdered sugar until completely covered.
I arrange the cookies on the prepared baking sheets, leaving space between each one.
I bake until the cookies have spread and developed their signature crinkled tops while remaining soft in the center.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 24 cookies
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 2 minutes

Variations

I mix white chocolate chips into the dough for extra sweetness.
I add finely grated lemon zest to brighten the flavor.
I include chopped pistachios for a crunchy texture.
I replace vanilla extract with almond extract for a slightly different flavor profile.
I drizzle melted white chocolate over the cooled cookies for an elegant finishing touch.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days, where they stay soft and chewy. For longer storage, I freeze the baked cookies or the unbaked dough balls for up to 3 months. When I’m ready to enjoy them again, I let them thaw at room temperature or warm them in the microwave for about 10 seconds to refresh their soft texture.

FAQs

Why do I need to chill the cookie dough?

I chill the dough because it makes it easier to roll and helps the cookies keep their shape while developing their signature crinkled tops.

Can I use culinary-grade matcha?

Yes. I prefer culinary-grade matcha because it delivers vibrant color and excellent flavor while being ideal for baking.

Why didn’t my cookies crinkle?

I make sure to coat the dough generously in powdered sugar and avoid overmixing the dough. Proper oven temperature and chilled dough also help create the classic crinkle effect.

Can I freeze the dough?

Yes. I shape the dough into balls, freeze them on a baking sheet, and transfer them to a freezer-safe container. I roll them in powdered sugar just before baking.

What pairs well with Matcha Crinkle Cookies?

I enjoy serving these cookies with green tea, coffee, hot chocolate, or a glass of cold milk for a delicious combination.

Conclusion

I love making these Matcha Crinkle Cookies whenever I want a dessert that is both eye-catching and flavorful. Their soft, chewy texture, vibrant matcha flavor, and beautiful powdered sugar coating make them perfect for holidays, celebrations, or everyday treats. Whether I share them with family and friends or enjoy them with a warm cup of tea, these cookies are always a delightful addition to my baking collection.

Matcha Crinkle Cookies

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Matcha Crinkle Cookies are soft and chewy with lightly crisp edges, coated in powdered sugar for their signature crinkled appearance. The earthy flavor of matcha pairs beautifully with the sweet coating, making these cookies perfect for tea time, holidays, or everyday treats.

Author: Laura
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 2 minutes
Yield: 24 cookies
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Whisk together the flour, matcha powder, baking powder, and salt.
In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Cover and refrigerate the dough for 30 minutes.
Scoop portions of dough and roll into balls.
Roll each dough ball generously in powdered sugar until completely coated.
Arrange on the prepared baking sheets, leaving space between each cookie.
Bake for about 12 minutes, until the cookies have spread and developed crinkled tops while remaining soft in the center.
Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough helps create the signature crinkle effect.
Use culinary-grade matcha for vibrant color and balanced flavor.
Add white chocolate chips, lemon zest, or chopped pistachios for delicious variations.
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies or unbaked dough balls for up to 3 months.

Nutrition

Serving Size: 1 cookie
Calories: 110 kcal
Sugar: 8 g
Sodium: 45 mg
Fat: 4 g
Saturated Fat: 2 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 0 g
Protein: 2 g
Cholesterol: 20 mg