Green tea lovers with a sweet tooth, rejoice! Matcha crinkle cookies capture the delicate, grassy flavor of matcha in a soft, chewy cookie that’s perfect for dessert or a portable snack. Each bite offers a lightly sweet, bright green tea taste and a tender, cake-like interior topped with the classic crackled crinkle finish.
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These matcha crinkle cookies bake up soft and slightly cake-like inside. The distinctive crinkle top comes from rolling the chilled dough first in granulated sugar, then in powdered sugar, which cracks beautifully as the cookies spread and bake. The dough is straightforward to prepare in just a few minutes, and a short chill gives the cookies their texture and shape.
🧾 Ingredients
- All purpose flour, sifted
- Green tea matcha powder
- Baking powder
- Unsalted butter, softened
- Granulated sugar
- Vanilla extract
- Eggs
- White chocolate chips (optional)
- Granulated sugar (for rolling)
- Powdered sugar (for rolling)
See the recipe card below for exact measurements and servings.
🥣 Make the cookie dough
Whisk together the sifted flour, matcha powder, and baking powder in a bowl.
Using a stand mixer or an electric hand mixer, cream the softened butter and granulated sugar on high speed for about three minutes until light and fluffy. Add the vanilla and eggs, mixing until fully incorporated. Scrape down the bowl as needed to ensure everything is evenly combined.
Fold the wet mixture into the dry ingredients and stir just until smooth. If you like, gently fold in white chocolate chips now. Cover the bowl with plastic wrap and chill the dough in the refrigerator for one hour to firm up.
⏲️ Baking
Preheat the oven to 350°F (175°C). Prepare two shallow bowls—one with granulated sugar and one with powdered sugar for rolling.
After chilling, scoop spoonfuls of dough and roll into 1″ balls; the dough may remain slightly sticky. First roll each ball in granulated sugar, then coat in powdered sugar to create a double-sugar exterior. Arrange the balls on a parchment-lined baking sheet about 2 inches apart.
Bake for about 15 minutes, until the cookies have spread and the tops show the signature crinkled cracks. Allow them to cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
❓ FAQ
Matcha is a finely ground powder made from shade-grown green tea leaves. It has an intense green color and a concentrated, grassy flavor.
Yes. Because matcha is made from whole tea leaves ground into powder, it contains caffeine—often comparable to a cup of coffee depending on serving size.
Culinary-grade matcha is commonly available at grocery stores, specialty tea shops, or online retailers.
Matcha works well beyond cookies: add it to cakes and muffins, blend into smoothies, whisk for a cup of matcha tea, stir into oatmeal, brighten salad dressings, or sprinkle over popcorn and baked treats for extra color and flavor.
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Did you make these Matcha Crinkle Cookies? Let us know in the comments below!
📝 Recipe
Matcha Crinkle Cookies
Ingredients
- 1 cup all purpose flour, sifted
- 1 tablespoon green tea matcha powder
- 1 teaspoon baking powder
- ¼ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ⅓ cup white chocolate chips (optional)
- ⅓ cup granulated sugar (for rolling)
- ⅓ cup powdered sugar (for rolling)
Instructions
- In a bowl, stir together the sifted flour, matcha powder, and baking powder.
- Cream the softened butter and granulated sugar with a mixer on high speed for about three minutes.
- Add vanilla and eggs, mixing until fully combined. Scrape the bowl as needed.
- Fold the wet ingredients into the dry and stir just until smooth. Gently fold in white chocolate chips if using.
- Cover the bowl and chill the dough in the refrigerator for 1 hour.
- Preheat oven to 350°F (175°C). Prepare two bowls: one with granulated sugar and one with powdered sugar.
- Scoop chilled dough and roll into 1″ balls (the dough may be sticky). Roll first in granulated sugar, then in powdered sugar.
- Place on a parchment-lined baking sheet and bake for about 15 minutes, until crinkles form and cookies are set.
- Let cool slightly on the baking sheet, then transfer to a wire rack to cool completely. Enjoy!
Notes
These cookies store well in an airtight container for several days. For a deeper matcha flavor, use high-quality culinary matcha and avoid overmixing the batter to keep the texture tender.
| Carbohydrates: 23 g
| Protein: 2 g
| Fat: 5 g
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