I recently spent a rainy afternoon perfecting this matcha crinkle cookie recipe in my kitchen, and the results were absolutely magical. There is something profoundly calming about the process of sifting vibrant green tea powder into a bowl of flour, watching the dust settle like a verdant mist over a landscape of snow-white sugar. This matcha crinkle cookie isn't just a treat; it is a sensory experience that combines the earthy, slightly bitter notes of premium Japanese matcha with the nostalgic, chewy texture of a classic crinkle cookie. My journey with matcha started years ago during a trip to Kyoto, where I first tasted authentic wagashi. Since then, I have been on a mission to bring those sophisticated flavors into my Western-style baking. If you have already enjoyed The Ultimate Fudgy Matcha Brownies Recipe, you are going to fall head over heels for this particular cookie. It strikes that perfect balance between sweetness and tea-forward depth, all while looking like a beautiful, cracked emerald on your dessert platter.
Why This Recipe is a Must-Try
If you are looking for a show-stopping dessert that tastes as good as it looks, the matcha crinkle cookie is your answer. Unlike traditional chocolate crinkles, these offer a refined profile that appeals to both kids and sophisticated palates. Here is why you need to bake a batch today:
- The Perfect Texture: These cookies offer a delightful contrast between the crispy, sugar-crusted exterior and the soft, fudgy, almost brownie-like interior.
- Vibrant Visual Appeal: The striking contrast of the bright green dough peeking through the snowy white powdered sugar makes every matcha crinkle cookie look like a work of art.
- Balanced Flavor: By using high-quality matcha, we achieve a flavor that is earthy and rich without being overly sweet, making it the perfect companion for a cup of tea.
- Excellent for Gifting: Because they are sturdy yet soft, a matcha crinkle cookie travels well and stays fresh for days, making them ideal for holiday cookie tins or bake sales.
Key Ingredient Notes
To ensure your matcha crinkle cookie turns out perfectly every time, you need to pay close attention to the quality of your ingredients. Not all matcha is created equal, and in a recipe where the tea is the star, it pays to choose wisely.
The Matcha Powder
For the most vibrant color and best flavor, I recommend using a high-quality culinary grade or even a ceremonial grade matcha. Lower-quality powders can often turn out dull, brownish, or overly bitter when baked. Look for a powder that is bright, electric green. If you love the profile of this tea, you should also check out The Ultimate Creamy Matcha Basque Cheesecake Recipe for another decadent way to use your matcha stash.
The Fat and Sugar Balance
We use a combination of granulated sugar in the dough for structure and a double-rolling technique (granulated then powdered sugar) for the crust. This is the secret to getting those wide, beautiful cracks in your matcha crinkle cookie. The granulated sugar layer prevents the powdered sugar from dissolving into the dough as it bakes, ensuring a stark white finish.
Step-by-Step Guide with Pro Tips
Baking the perfect matcha crinkle cookie is as much about the technique as it is about the ingredients. Follow these detailed steps to ensure success.
First, always sift your matcha and flour together. Matcha is notoriously prone to clumping, and nobody wants a bite of raw tea powder in their cookie. Once your dry ingredients are ready, cream your butter and sugar until very light and fluffy. This aeration is what helps the matcha crinkle cookie rise and expand, creating those iconic cracks. When adding your eggs, ensure they are at room temperature to avoid curdling the butter mixture.
The most important pro tip I can give you is: do not skip the chilling time. The dough for a matcha crinkle cookie is naturally quite soft and sticky due to the sugar content. Chilling the dough for at least 4 hours (or overnight) allows the flour to hydrate and the butter to firm up. This prevents the cookies from spreading too thin in the oven and ensures the powdered sugar stays on the surface.
When you are ready to bake, roll the chilled dough into uniform balls. Roll them first in a small bowl of granulated sugar, then immediately into a bowl of powdered sugar. Be generous with the powdered sugar! You want a thick coating to achieve that dramatic matcha crinkle cookie appearance. Bake them just until the edges are set but the centers still look slightly soft; they will firm up as they cool on the tray.
Variations & Serving Suggestions
While the classic matcha crinkle cookie is a masterpiece on its own, there are plenty of ways to customize the experience. For a more indulgent treat, try folding in half a cup of white chocolate chips. The creamy sweetness of the white chocolate pairs beautifully with the grassiness of the matcha. Alternatively, you could add a teaspoon of lemon zest to the dough for a bright, citrusy lift that cuts through the richness.
Serving these cookies is a delight. They are traditionally served at room temperature, but a matcha crinkle cookie is also incredible when used to make an ice cream sandwich with black sesame or ginger ice cream. If you are hosting a tea party, these look stunning arranged on a tiered stand alongside other colorful treats.
To keep your cookies fresh, store them in a cool, dry place. I personally use Basics Glass Food Storage containers to keep the air out and the moisture in, ensuring that the chewy centers don't dry out. These containers are also great for seeing exactly how many cookies you have left before it's time to bake another batch!
Nutrition Information
Below is the estimated nutritional breakdown for one matcha crinkle cookie. Please note that these values can vary based on the specific brands of ingredients used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 145 kcal |
| Total Fat | 6g |
| Saturated Fat | 3.5g |
| Cholesterol | 25mg |
| Sodium | 85mg |
| Total Carbohydrates | 22g |
| Dietary Fiber | 0.5g |
| Sugars | 14g |
| Protein | 2g |
Conclusion
Mastering the matcha crinkle cookie is a rewarding journey for any home baker. With their striking appearance and sophisticated flavor, they are bound to become a staple in your dessert repertoire. Whether you're baking them for a special occasion or just a quiet afternoon treat, these cookies offer a moment of pure bliss. Don't forget to share your results with me, and I hope you enjoy every chewy, green-tea-infused bite of your homemade matcha crinkle cookie!
FAQs
Why didn't my matcha crinkle cookie crack?
The most common reason for a lack of cracks is not chilling the dough long enough. Cold dough creates a temperature contrast in the oven that promotes cracking. Also, ensure your baking powder is fresh and that you used the double-sugar rolling technique (granulated then powdered sugar).
Can I use ceremonial grade matcha for these cookies?
Yes! While ceremonial grade is more expensive, it provides a more vibrant green color and a smoother flavor with less bitterness than culinary grade matcha.
How should I store a matcha crinkle cookie?
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months, though the powdered sugar may lose some of its brightness upon thawing.
Can I make the dough in advance?
Absolutely. You can make the dough for the matcha crinkle cookie up to 3 days in advance and keep it in the refrigerator until you are ready to roll and bake.
Soft and Chewy Matcha Crinkle Cookie
- Total Time: 4 hours 25 minutes
- Yield: 24 cookies 1x
Description
Vibrant green tea cookies with a fudgy interior and a beautiful cracked powdered sugar exterior. A sophisticated twist on a classic holiday favorite.
Ingredients
2 cups all-purpose flour
2 tablespoons high-quality matcha powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup powdered sugar (for coating)
1/4 cup extra granulated sugar (for coating)
Instructions
Step 1: In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt until well combined and no green clumps remain.
Step 2: In a large bowl, cream together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
Step 5: Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the dough to firm up.
Step 6: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Step 7: Scoop tablespoon-sized portions of dough and roll them into 1-inch balls.
Step 8: Roll each ball first in the extra granulated sugar, then coat heavily in the powdered sugar.
Step 9: Place the balls on the prepared baking sheets about 2 inches apart.
Step 10: Bake for 10-12 minutes. The cookies will crack and look slightly soft in the center. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Always use a bright green matcha for the best visual results. If the dough is too sticky even after chilling, use a bit of flour on your hands while rolling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts & Baked Goods
- Cuisine: Japanese-American Fusion
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 14g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
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