You know that moment when a cookie is soft, chewy, and just melts in your mouth, and you secretly wish you had a dozen more? That’s exactly what happens with these Matcha Crinkle Cookies. They’re not just another sweet treat, they’re a little green hug in dessert form.
Perfect as a Matcha dessert or a batch of festive holiday cookies, these beauties bring that wow-factor to any plate without being fussy or intimidating.
Think tender bites, a delicate dusting of powdered sugar, and a subtle earthy kick from matcha that keeps you coming back for more.
Why These Matcha Crinkle Cookies Are a Must-Bake
Fun to make (and roll!) – the powdered sugar crinkle coating adds a playful, hands-on touch.
Quick and surprisingly easy – no fancy equipment, no stress, just pure cookie magic.
Soft, chewy, and irresistible – the kind of texture that makes you savor every bite.
Green never looked so good – vibrant matcha makes it feel special, like a little celebration in every bite.
Ingredients to Grab
- Salted butter: This gives your cookies a rich, creamy flavor and keeps them soft, room temperature butter works best so it blends easily.
- Granulated sugar: Sweetens the dough and helps the edges crisp up just right without drying out the center.
- Eggs: They hold everything together while adding moisture, so your cookies stay chewy and tender.
- Vanilla extract: Just a splash adds warmth and depth, balancing the earthy matcha flavor beautifully.
- Matcha powder: The star ingredient! It gives that vibrant green color and a subtle, earthy flavor that makes these cookies unique, use high quality powder for better results.
- All-purpose flour: Provides structure so the cookies hold their shape while staying soft inside.
- Baking powder: Helps the cookies puff up a little so they’re light and not too dense.
- Baking soda: Works with the sugar to give just the right spread and keeps the texture soft and chewy.
- Granulated sugar (for rolling): Adds a little extra crunch on the outside and helps the cookies get that delicate crackle.
- Powdered sugar (for rolling): Creates that classic snowy crinkle look and adds a touch of sweet finish with every bite.
How to Make Matcha Crinkle Cookies
Step 1: Warm up your oven and prep your sheet
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. Pro tip: You can even lightly spray the parchment, this makes lifting cookies off a breeze later.
Step 2: Cream your butter and sugar like a pro
In a bowl, beat your salted butter with granulated sugar until it’s soft, fluffy, and pale. Take a moment here, it’s the foundation for tender, melt-in-your-mouth cookies. If your butter’s too cold, just give it a few seconds in the microwave to soften.
Step 3: Eggs and vanilla join the party
Add your eggs one at a time and mix until smooth, then pour in the vanilla. You’ll see the dough start to come together, silky and slightly shiny, that’s a sign it’s ready for the next step.
Step 4: Fold in the green magic
Sift your matcha with the flour (this keeps it lump-free and ensures the color stays vibrant), add your baking powder, and soda, give it a good whisk. Gently fold the mixture into your wet ingredients until just combined. Be gentle here, overmixing can make cookies tough. Tip: scraping the sides of the bowl occasionally helps everything mix evenly.
Step 6: Chill the dough
Cover the dough and pop it in the fridge for about 30 to 50 minutes. Chilling firms it up, makes it easier to scoop and roll, and helps the cookies spread just right in the oven.
Step 7: Sugar coat like a snowstorm
Mix your granulated sugar with powdered sugar in a small bowl. This is what gives your cookies that dreamy crinkle effect.
Step 8: Scoop, roll, repeat
Use a cookie scoop or spoon to portion the dough into balls. Roll each one first in granulated sugar, then in the powdered sugar mixture, (be generous with powdered sugar). Don’t worry if some sugar falls off, this gives them that imperfect, homemade charm we all love.
Step 9: Bake with love
Place your cookies on the sheet, leaving a little space for them to spread. Bake for around 12 minutes, or until the edges are set but the centers are still soft. Here’s a tip: the cookies will look slightly underbaked in the middle, but that’s exactly how you get that soft, chewy center.
Step 10: Cool, admire, and indulge
Let the cookies rest on the tray for a few minutes before moving them to a wire rack. This prevents breakage while keeping them tender. Then, take a bite (or two… or three), sip something warm, and appreciate that subtly earthy matcha flavor.
Perfect Sips
- A warm cup of milk or oat milk – the subtle sweetness balances the earthy matcha perfectly.
- Green tea or jasmine tea – echo the matcha flavor and keep it light and refreshing.
- Hot chocolate – rich, cozy, and indulgent.
- Black coffee – balances the sweetness with a little boldness.
Mistakes to Avoid With Matcha Crinkle Cookies
- Baking too long: These cookies should look slightly underbaked in the center. Pull them out on time for soft, chewy perfection.
- Overmixing the dough: Once the flour is in, mix gently. Overmixing can make cookies dense instead of soft and melt-in-your-mouth.
- Crowding the baking sheet: Give each cookie a little breathing room. They need space to spread without merging into a cookie blob.
- Not sifting matcha: Matcha clumps easily, sifting ensures a smooth, even color and flavor in every bite.
How to Store Matcha Crinkle Cookies
Room temperature: Keep in an airtight container for up to 4 days. Tip: Place a slice of bread inside to help keep them soft and chewy.
Refrigerator: Store for up to 1 week in a sealed container. Let them come to room temp before enjoying for that perfect tender bite.
Freezer: Freeze the baked cookies in a single layer on a tray, then transfer to a freezer bag. They keep for up to 2 months. Pop them in the oven for a few minutes or let thaw for a soft, fresh-baked feel.
Freeze the dough: Scoop balls onto a tray, freeze, then store in a bag. Bake straight from frozen, perfect for last-minute cookie cravings.
Bake these cookies, enjoy every bite, and come back to share your thoughts, I’d be so happy to hear from you!
And if you’re craving more crinkle cookie goodness, don’t miss my gingerbread crinkle cookies and red velvet crinkle cookies.
Homemade Matcha Crinkle Cookies
Ingredients
- ½ cup salted butter softened
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- ½ tsp vanilla extract
- 2 tbsp matcha powder
- 2 cups all-purpose flour
- ¾ tsp baking powder
- 1/8 tsp baking soda
- 5 tbsp granulated sugar for rolling
- ½ cup powdered sugar for rolling
Instructions
- Set your oven to 350°F (175°C) and prepare a baking pan by laying parchment paper across its surface. For an extra smooth lift later, you can lightly spray the paper, it’s a little trick that makes life easier.
- In a mixing bowl, cream the salted butter with granulated sugar until it’s pale, fluffy, and soft. This step is what gives your cookies that tender, melt-in-your-mouth texture. If the butter feels stiff, a few seconds in the microwave will soften it just enough.
- Add the eggs one at a time, blending well, then stir in the vanilla. You’ll see the dough come together, silky and smooth, this is your cue that it’s ready for the dry ingredients.
- Sift the matcha together with the flour, then whisk in the baking powder and baking soda. Slowly fold this mixture into the wet ingredients, being gentle so your cookies stay soft and light. Scraping the sides of the bowl now and then helps everything combine evenly.
- Cover the dough and pop it in the fridge for 30–50 minutes. Chilling the dough makes it firmer and easier to scoop and roll.
- In a small bowl, mix together the granulated sugar and powdered sugar for rolling. This coating creates those classic crinkly tops and gives each cookie a little snowy charm.
- Scoop out portions of dough and roll each ball first in granulated sugar, then in the powdered sugar mixture. Be generous with the sugar, it adds to the cookie’s cozy, homemade look.
- Place the cookies on the prepared sheet, leaving a little space for them to spread, and bake for about 12 minutes. The edges should be set while the centers remain slightly soft.
- Give the cookies a few moments to rest on the pan before placing them on a wire rack to cool completely. This prevents them from breaking while still keeping that soft, delicate texture. Enjoy!
Notes
- For a stronger green color, you can add an extra ½ teaspoon of matcha, just don’t overdo it or it may taste bitter.
- Make sure your eggs are at room temperature; it helps the dough mix more smoothly.
- For an even prettier crinkle effect, roll the dough generously in powdered sugar twice.
