Soft matcha cookies with a sweet and crispy exterior and slightly fudgy centre. These crinkle cookies are the perfect balance of sweet and bitter, and the vibrant green makes it perfect for your Christmas baking list!
Background
We're getting close to Christmas and I still haven't finished the enormous amounts of baking I had planned. These soft and fudgy matcha crinkle cookies are honestly one of my favourite cookies, and they are PERFECT for the festive season. The vibrant green would match(a) perfectly with the rest of a cookie box, Christmas spread, or just your Christmas spirit! Not only that they are unbelievably easy to make, prep it in 10 minutes, and then bake it in 15!
What are they?
If you haven't had a crinkle cookies you've been missing out. These look a lot like the Italian amaretti cookies (and pretty much based off them), but they are slightly different.
Amaretti cookies are made from a base of almond meal and egg whites, rolled in icing sugar and baked to create a slightly cracked, nutty, soft and chewy almond flavoured cookie.
On the other hand these cookies do not contain any almond meal, and are made with plain flour and whole eggs. The only thing that is similar at this point is the method in which you make them; rolling them in sugar before baking to form the beautiful cracks. The change in ingredients bakes a softer, more cake like cookie, with a slightly fudgy centre and a crisp, crumbly exterior.
The best thing about these matcha crinkle cookies is the texture. I love the play between soft, fudgy and crisp. And with the addition of green tea what could you hate!
Tips
There are a couple of things to keep in mind when making crinkle cookies to ensure you get those beautiful cracks and perfect texture.
Freeze your dough
Freezing the rolled balls of dough helps the cookies keep their tall and round shape while also helping the centre stay soft and slightly fudgy while the exterior bakes up crinkled and crisp
Rolling the balls in caster sugar
Rolling the cookies in caster sugar helps the icing sugar to stick better, so later when you roll them there will be a nice even coating. Better coating means crisper, better looking cracks
Fully coating the balls in icing sugar
Make sure to coat the balls well in icing sugar. Give them a little squeeze with your hands to ensure that there is lots packed on. It's better to have more on there than less!
Back with Videos!
If you have been following me this year you would have known about my YouTube channel Catty Cakes! I had fallen off the video bandwagon a couple of months ago after being bogged down with my job and cake orders, but part of my new years resolution is to create fortnightly videos again! With the new year coming up I thought why not start now so here it is. I've re-evaluated my style, done some research and upped my editing so I hope that this video helps you create some amazing cookies 🥰
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
📖 Recipe
Soft and Fudgy Matcha Crinkle Cookies
Soft matcha cookies with a sweet and crispy exterior and slightly fudgy centre. These crinkle cookies are the perfect balance of sweet and bitter, and the vibrant green makes it perfect for your Christmas baking list!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 1x
- Category: Cookie
- Method: Easy
- Cuisine: Asian
Ingredients
- 50 g Sugar (¼ cup)
- 95 g Plain flour (¾ cup)
- 5 g Matcha (2 tsp)
- ½ tsp Baking powder
- 30 g Butter, melted (1 tablespoon and 1 tsp)
- 1 Egg
- Caster/Superfine sugar, for rolling
- Icing/Confectioners sugar, for rolling
Instructions
- Add the flour, sugar, matcha powder and baking powder in a mixing bowl, whisk to combine
- Add the melted butter and egg, mix well with a spatula/wooden spoon
- Roll into 5 balls and place into the freezer for at least 1 hour
- Preheat the oven to 180C
- Remove from freezer and roll each ball in caster (superfine) sugar, followed by icing sugar
- Place on a baking sheet lined with baking paper or silicone and bake for 15 minutes
- Remove, cool and enjoy!
Related Recipes
Theresa
What brand of matcha do you use ?
Catherine
I use matcha and forest or zen wonders!
Maria
I just made these today and they are FANTASTIC 😍 I’ve never had a more perfect home made cookie in my entire life! The consistency is perfect. I’ll be forever thankful for you sharing these recipes ✨🍵
Do you think you can make these a different flavor? Removing the matcha and adding maybe almond extract (amaretti flavor) or even add cocoa powder? Or would it change the dough way too much?
Catherine
Hi Maria, So happy you liked them! They are one of my favourite cookies too 🥰 Yes you could change the matcha powder for cocoa powder for a chocolate version!
Haewon
Catherine! Salted or unsalted butter?? (^_^)
Catherine Zhang
Hi Haewon, Unsalted butter!
J D Reynolds
For the matcha powder is it a teaspoon or tablespoon. The video show more matcha in the flour.
Thanks
Catherine
2 teaspoons 🙂
Courtney
Was it Normal that when I was trying to roll them into balls before putting them in the freezer it was incredibly hard because how sticky they were they were sticking too my hands like glue… nothing I’ve experienced before
Catherine Zhang
Hi Courtney, the dough is a little sticker than other kinds of cookie dough, however after you freeze them cookie dough balls they should be easy to handle and roll in the sugar.
Allison
What matcha brand do you use for baking?
Catherine Zhang
I use zen wonders 🙂
Anja
Just made these and they taste SO good! And super easy to make. I was wondering if it would be okay to leave out the outer sugar coat if I wanted to make them less sweet or if that is essential? Thank you so much for this recipe, I'll surely make these many more times 🙂
Catherine
Hi Anja,
So happy you liked the recipe! You can do it without the sugar coating, but then it won't have the crinkle effect. Still delicious though!
Michelle
So quick and easy, and it was an absolute hit in my household! I would love to make a bigger batch-- I'm not a rocket scientist, but I'm assuming just double up on everything for a double batch, correct? Unless you have any other tips.
Thank you so much for sharing this wonderful recipe...
Catherine
Hi Michelle, that's right! Just double the recipe and follow the steps as normal. So happy you all liked the recipe 🥰
Meizhen Lu
I love matcha but is there a way to make the cookie dont look crinkle?
Is it a must to freeze the cookie dough? can i just refrigerate it overnight?
Catherine
Hi Meizhen, Unfortunately not 🙁 But you can make the crinkles less noticeable by not rolling the cookie in sugar!
Luna
Hi, can I use canola oil instead of butter? And if so, what is measuring for it? Thank you
Catherine Zhang
Hi Luna, I would recommend using butter as it will give more flavor, and hold up better. With oil the cookies will turn out quite flat. 🙂
Alexis
Just a quick question, salted or unsalted butter? And is there any difference if I use the other?
Catherine
Hi Alexis, I would use unsalted, but there isn't a big difference if you use salted, it will just be less sweet!
Anna Sunright
I made this recipe and it was a hit!! It was just as described, very easy to make and cakey fudgy while crispy on the outside. I definitely recommend anyone who has matcha in the pantry to give it a try! Super quick recipe!
Catherine Zhang
Hi Anna, Yay! Love the different textures in these cookies, so happy they were a hit!
mae
I made this today and they were great! Simple recipe but so good. Thank you so much for sharing!
Catherine Zhang
Hi Mae, No problem, so happy you liked the recipe!
Felicia
Made these the other day and it came out perfect! Nice matcha flavor and not overly sweet. Complements the outer sugary shell. Definitely gonna make more!
Catherine Zhang
Hi Felicia, So glad you liked them!! 🙂
Christina
Is the caster sugar necessary or would the cookies turn out ok with if I only rolled them in icing sugar?
Catherine Zhang
if you don't have caster sugar I would recommend using regular white sugar!
Suzy
These cookies were so easy to make and so delicious! It is always a risk baking something off the internet. These were a risk well taken.
Thank you for sharing this recipe 🙂
Catherine Zhang
Aww I'm so glad! You can rest assured on this blog 😊
Ana
Hi Chaterine! Can the cookies be frozen to bake some other day?
Catherine Zhang
Hi Ana, Yes definitely. Once they are frozen let them sit at room temperature for 20 minutes before baking as normal 🙂
Nicole
Hi! Can I use whole wheat flour instead? Thank you!
Catherine Zhang
Hi Nicole, I haven't tried it before but I think it'll be fine. They might turn out a little drier than normal!
Candy Wong
Can I omit the sugar n just use icing sugar?
Catherine Zhang
Hi Candy, you can, but you may not get a crinkle effect that is as defined 🙂
Eymard
What is the shelf life for these cookies? Should they be eaten within 24 hours or are they good for longer?
Catherine Zhang
Hi Eymard, they are good for a couple of days 🙂
Michelle
Is this 180 degrees fan forced?
Catherine Zhang
Yes! 🙂
Tenzing
Hi thank you for this recipe. I’m excited to give it a try. Would it work if I used a quarter of the sugar required for the recipe? Would it ruin the consistency of the cookie or anything like that?
Catherine Zhang
The cookie might turn out a little drier, but it'll still work 😊
Erica Pm
Omg thanks for posting the grams to cups. Real time saver.
Catherine Zhang
❤️
Winnie
If I want the cookie to be slightly flatter, do I just reduce time in freezer, say 45 mins or so? Can't wait to do this!
Catherine Zhang
I would keep the freeze time the same and flatten the cookies before freezing instead!
Dominique
If I add roasted and halved hazelnuts, how would that affect the cookie? Would it rise/crinkle any less?
Catherine Zhang
They would still crinkle but the pattern may not be as even 🙂
Carly
I made this recipe the other night for the first time and everyone was fighting over them they loved them so much!! I made them about half the size as the ones in the video, so that they were more bite sized, and baked them for 10 minutes instead of 15. Such a great recipe, this is going to be a staple cookie for me now!
Catherine Zhang
Aww love it!!
Éloïse
Very tasty cookies
Esther
Hi,
Could I add more matcha in this recipe? I haven't baked it yet, but the matcha amount seems a bit small compared to other recipes. What do you think? Is the matcha flavor already quite strong?
Catherine Zhang
Yes you can add more if you like but they have enough matcha flavour for me!
Lily
Hello catherine! Me and my sister watched you on Zumbo's just desserts 2 and loved all of your dishes! I've just tried out this recipe and absolutely loved it. My family all want me to make another batch! Thank you so much for sharing your recipes!
Allison
What matcha do you use for baking?
P
So good!
Michelle
Soo easy and yummy! Love that this is a small batch recipe too. I saw in the comments that you also suggested making these with cocoa powder for chocolate. I can’t wait to try that!
Happy new year!
Sabrina
A great recipe for bakers. The cookies turned out AMAZING. The texture reminds me of scone rather than a cookie but I still love it!
Maxence LH
Hello ! I tried the original recipe and it was wonderful.
Today I made them a second time but with pistachio paste instead of macha to try.
It's very delicious too !
J
These cookies are super easy to make! Made a big batch ahead of time for a potluck and they were a total hit 🙂 I doubled the recipe for the regular matcha flavour and made another doubled recipe where I substituted the matcha powder for cocoa powder. Both turned out amazing and will be making them again.