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 for the perfect Matcha Crinkle Cookies
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!
Additional Tips
Use High-Quality Matcha Powder
Opt for ceremonial-grade matcha for vibrant green color and an authentic earthy flavor. Lower-grade matcha might result in a dull color and bitter taste.
Chill the Dough Thoroughly
Refrigerate the dough for at least 2 hours or overnight before rolling. This step enhances the flavor and ensures the cookies maintain their shape during baking.
Use a Cookie Scoop for Uniform Size
Using a cookie scoop helps ensure that all your cookies are the same size, which promotes even baking and consistent presentation.
Recipe Variations
Matcha White Chocolate Crinkle Cookies
Fold in white chocolate chips or chunks to the dough for a sweeter contrast to the earthy matcha flavor. These cookies will have a creamy texture and a balanced sweetness.
Vegan Matcha Crinkle Cookies
Substitute eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and replace butter with coconut oil or vegan butter. The cookies will still have a soft, fudgy center.
Gluten-Free Matcha Crinkle Cookies
Replace all-purpose flour with an equal amount of gluten-free all-purpose baking flour. Ensure all other ingredients, like powdered sugar, are also certified gluten-free.
Serving Suggestions
Matcha Ice Cream Sandwiches
Pair two matcha crinkle cookies with a scoop of vanilla or matcha ice cream in between for a delightful dessert. Freeze briefly before serving to hold the sandwich together.
Festive Cookie Box
Include these cookies in a Christmas cookie box with other holiday treats like gingerbread cookies, sugar cookies, or chocolate truffles. Their vibrant green color adds a festive touch.
Drizzle with White Chocolate
Drizzle melted white chocolate over the baked cookies for added sweetness and an elegant look. It’s perfect for parties or as a gift.
Frequently Asked Questions
How can I prevent the powdered sugar from melting into the cookies?
To keep the powdered sugar coating visible, roll the dough balls first in granulated sugar before rolling in powdered sugar. The granulated sugar creates a barrier that helps preserve the powdered sugar during baking.
Can I freeze the matcha crinkle cookie dough for later use?
Yes, you can freeze uncoated dough balls in an airtight container for up to 3 months. When ready to bake, thaw them slightly, roll in sugars, and bake as directed.
Can I use sweetened matcha instead of unsweetened matcha?
Sweetened matcha can be used, but you’ll need to adjust the sugar in the recipe accordingly. Start by reducing the sugar by 1-2 tablespoons and adjust to taste after baking a small test batch.
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’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
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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 (1/4 cup)
- 95 g Plain flour (3/4 cup)
- 5 g Matcha (2 tsp)
- 1/2 tsp Baking powder
- 30 g Butter, melted (1 tbsp 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!
What brand of matcha do you use ?
I use matcha and forest or zen wonders!
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?
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!
Catherine! Salted or unsalted butter?? (^_^)
Hi Haewon, Unsalted butter!
For the matcha powder is it a teaspoon or tablespoon. The video show more matcha in the flour.
Thanks
2 teaspoons 🙂
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
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.
What matcha brand do you use for baking?
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 🙂
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!
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…
Hi Michelle, that’s right! Just double the recipe and follow the steps as normal. So happy you all liked the recipe ????
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?
Hi Meizhen, Unfortunately not 🙁 But you can make the crinkles less noticeable by not rolling the cookie in sugar!
Hi, can I use canola oil instead of butter? And if so, what is measuring for it? Thank you
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. 🙂
Just a quick question, salted or unsalted butter? And is there any difference if I use the other?
Hi Alexis, I would use unsalted, but there isn’t a big difference if you use salted, it will just be less sweet!
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!
Hi Anna, Yay! Love the different textures in these cookies, so happy they were a hit!
I made this today and they were great! Simple recipe but so good. Thank you so much for sharing!
Hi Mae, No problem, so happy you liked the recipe!
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!
Hi Felicia, So glad you liked them!! 🙂
Is the caster sugar necessary or would the cookies turn out ok with if I only rolled them in icing sugar?
if you don’t have caster sugar I would recommend using regular white sugar!
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 🙂
Aww I’m so glad! You can rest assured on this blog ????
Hi Chaterine! Can the cookies be frozen to bake some other day?
Hi Ana, Yes definitely. Once they are frozen let them sit at room temperature for 20 minutes before baking as normal 🙂
Hi! Can I use whole wheat flour instead? Thank you!
Hi Nicole, I haven’t tried it before but I think it’ll be fine. They might turn out a little drier than normal!
Can I omit the sugar n just use icing sugar?
Hi Candy, you can, but you may not get a crinkle effect that is as defined 🙂
What is the shelf life for these cookies? Should they be eaten within 24 hours or are they good for longer?
Hi Eymard, they are good for a couple of days 🙂
Is this 180 degrees fan forced?
Yes! 🙂
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?
Omg thanks for posting the grams to cups. Real time saver.
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!
If I add roasted and halved hazelnuts, how would that affect the cookie? Would it rise/crinkle any less?
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!
Very tasty cookies
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?
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!
What matcha do you use for baking?
So good!
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!
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!
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 !
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.