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
1/2 cup softened, unsalted butter (114g)
1 cup sugar (200g)
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
2 eggs
2 cups flour (260g)
2 tbsp matcha
1/4 cup granulated sugar (50g)
1/2 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
