Why You’ll Love Best Matcha Crinkle Cookies (No Chilling!)
-
No chilling needed, making it quick and convenient
-
Soft and chewy centers with crisp, sugary edges
-
Beautiful crackled appearance from the double sugar coating
-
Perfect balance of sweetness and earthy matcha flavor
-
Great for holidays, tea parties, or everyday baking
-
Simple ingredients you likely already have on hand
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
½ cup softened, unsalted butter (114g)
1 cup sugar (200g)
1 teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon salt
2 eggs
2 cups flour (260g)
2 tablespoon matcha
¼ cup granulated sugar (50g)
½ cup powdered sugar (50g)
Directions
-
Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
-
Cream the room temperature butter with sugar, baking powder, baking soda, and salt until light and fluffy.
-
Add in the eggs and mix until fully combined and smooth.
-
Sift the matcha into the flour, then gradually add the dry mixture to the bowl, mixing slowly until all ingredients are incorporated and a soft dough forms.
-
Using a cookie scoop, portion out 1.5 tablespoon balls of dough.
-
Roll each dough ball first in the granulated sugar, then generously coat in powdered sugar.
-
Place the cookies on the prepared baking sheet and bake for 11 minutes. Allow them to cool slightly before transferring to a wire rack.
Servings and timing
This recipe makes approximately 20 cookies.
Prep time: 15 minutes
Bake time: 11 minutes
Total time: 26 minutes
Variations
-
White chocolate matcha cookies: Fold in white chocolate chips for added sweetness and creaminess.
-
Citrus twist: Add a teaspoon of lemon or orange zest to brighten the flavor.
-
Almond flavor: Replace a small portion of vanilla extract with almond extract for a nutty note.
-
Extra crackle effect: Roll the dough balls twice in powdered sugar for a thicker coating.
-
Gluten-free option: Substitute a 1:1 gluten-free baking flour blend.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze baked cookies in a sealed container for up to 2 months. Thaw at room temperature before serving.
To reheat, warm cookies in the microwave for 8–10 seconds to restore their soft, chewy texture.
FAQs
Why didn’t my cookies crack on top?
If your cookies didn’t form cracks, the dough may have been too dry or overmixed. Be sure to coat generously in powdered sugar and avoid overbaking.
Can I use culinary grade matcha?
Yes, culinary grade matcha works perfectly for baking and provides a strong green tea flavor.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect texture and the signature crackled appearance.
Why do I need to roll in two types of sugar?
The granulated sugar creates structure, while the powdered sugar forms the classic crinkle coating.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours, though chilling is not required.
How do I know when the cookies are done?
The edges should be set while the centers remain soft. They will continue to firm up as they cool.
Can I freeze the dough?
Yes, portion and freeze the dough balls without sugar coating. Thaw slightly before rolling in sugar and baking.
What type of flour works best?
All-purpose flour provides the ideal structure and chewiness for these cookies.
Why is my matcha flavor weak?
Use fresh, high-quality matcha and sift it well to prevent clumping and ensure even distribution.
Can I double the recipe?
Absolutely. Simply double all ingredients and bake in batches as needed.
Conclusion
These best matcha crinkle cookies are a quick, stunning treat that delivers both flavor and texture without the extra step of chilling the dough. With their soft centers, crisp sugary coating, and vibrant green hue, they’re sure to become a favorite for matcha lovers and cookie enthusiasts alike.
Best Matcha Crinkle Cookies (No Chilling!)
These vibrant matcha crinkle cookies are soft, chewy, and beautifully crackled on the outside with a delicate sweetness that perfectly balances the earthy flavor of green tea. No chilling required, they’re ready in just 26 minutes from start to finish.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
½ cup softened, unsalted butter (114g)
1 cup sugar (200g)
1 tsp baking powder
⅛ tsp baking soda
½ tsp salt
2 eggs
2 cups flour (260g)
2 tbsp matcha
¼ cup granulated sugar (50g)
½ cup powdered sugar (50g)
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Cream the softened butter with 1 cup sugar, baking powder, baking soda, and salt until light and fluffy.
- Add the eggs and mix until fully combined and smooth.
- Sift the matcha into the flour, then gradually add the dry mixture to the bowl, mixing slowly until a soft dough forms.
- Using a cookie scoop, portion 1.5 tablespoon balls of dough.
- Roll each dough ball in the granulated sugar, then generously coat in powdered sugar.
- Place on the prepared baking sheet and bake for 11 minutes, until the edges are set and the tops are crackled.
- Cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Notes
Fold in white chocolate chips for a sweeter variation.
Add 1 teaspoon lemon or orange zest for a citrus twist.
For extra crackle, roll the dough balls twice in powdered sugar.
Store in an airtight container at room temperature for up to 4 days.
Freeze baked cookies for up to 2 months and thaw at room temperature before serving.
Microwave for 8–10 seconds to restore softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
Leave a Reply