Irresistible Matcha Crinkle Cookies in Just 30 Minutes

I still remember the first time I tried matcha crinkle cookies. It was at a tiny tea shop in Kyoto, and that perfect balance of earthy green tea and sweet, chewy cookie had me hooked instantly.

When I got home, I must’ve baked a dozen batches trying to recreate that magic. After some (okay, a lot of) trial and error, I finally nailed it!
These matcha crinkle cookies are soft, crackly, and packed with that vibrant matcha flavor I fell in love with. The best part? No waiting for dough to chill just mix, roll, and bake.

They’re my go-to when I need a quick, impressive treat that pairs perfectly with my afternoon matcha latte. Trust me, one bite and you’ll be as obsessed as I am.

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Why You’ll Love These Matcha Crinkle Cookies

Let me tell you these aren’t just any cookies. They’re the kind that’ll make your kitchen smell like a Japanese teahouse and have everyone begging for the recipe. Here’s why they’re absolute magic:

• No waiting around skip the dough chilling! Mix, roll, and bake in under 30 minutes
• That gorgeous crackle with a vibrant green surprise underneath (Instagram gold, I tell you)
• Real matcha flavor that shines through earthy, slightly sweet, and totally addictive
• Impossibly soft centers with just the right chew like your favorite brownie in cookie form

Seriously, they disappear faster than I can make them. My neighbor swiped three straight off the cooling rack last time!

For a melt-in-your-mouth variation, try my matcha white chocolate cookies. Or get chewy with these matcha mochi cookies.

Ingredients for Matcha Crinkle Cookies

Here’s the scoop these cookies only need pantry staples plus that glorious green tea powder. But listen up: using room-temperature butter is non-negotiable (cold butter won’t cream properly, and we want that perfect texture!). And please, please sift your matcha nobody wants lumpy cookies. Here’s exactly what you’ll need:

• 1 stick (½ cup) unsalted butter – softened (leave it out 30 minutes first!)
• 1 cup granulated sugar – plus ¼ cup extra for rolling
• 2 large eggs – straight from the fridge is fine
• 2 cups all-purpose flour – spoon and level it, don’t pack!
• 3 tablespoons matcha powder – ceremonial grade if you can swing it
• ½ cup powdered sugar – for that snowy crinkle effect
• 1 teaspoon extra matcha (optional) – mixes into powdered sugar for greener cookies
• 1 tsp baking powder + ⅛ tsp baking soda + ½ tsp salt – our leavening dream team

Pro tip: If your matcha’s been sitting in the pantry awhile, give it a sniff old matcha tastes like grass clippings. Fresh is best!

How to Make Matcha Crinkle Cookies

Okay, let’s get baking! These cookies come together faster than you can boil water for tea just follow these simple steps and you’ll have perfect crinkles every time. The secret? Treat the dough gently and don’t skip the double sugar coating (trust me, it makes all the difference).

Step 1: Prep the Dough

First things first preheat that oven to 350°F (175°C) and line your baking sheet with parchment. Now grab your softened butter (poke it, it should give easily but not be greasy) and beat it with the sugar, baking powder, baking soda, and salt until it’s light and fluffy. This takes about 2 minutes with a hand mixer you’ll know it’s ready when it looks like pale yellow clouds. Add the eggs one at a time, mixing just until combined. Overmixing here makes tough cookies, and we want pillowy-soft centers!

Step 2: Coat and Bake

Time for the fun part! Scoop tablespoon-sized balls of dough (I use my #40 cookie scoop time). Roll each ball first in granulated sugar this helps the powdered sugar stick then generously coat in the matcha-powdered sugar mixture. Space them 2 inches apart on the baking sheet (they’ll spread!). Bake for exactly 11 minutes they’ll look underdone but the tops should be crackled. Let them cool on the sheet for 5 minutes (this sets the centers) before transferring to a rack. The hardest part? Waiting for them to cool enough to eat!

Tips for Perfect Matcha Crinkle Cookies

After burning through more matcha powder than I’d care to admit, I’ve learned a few tricks to make these cookies absolutely foolproof. Take it from someone who’s messed up more batches than I’ve nailed these tips will save you from cookie disasters:

• Invest in good matcha cheap stuff turns bitter when baked. Look for vibrant green powder that smells fresh and slightly sweet.
• Use a cookie scoop for evenly sized dough balls this ensures they bake at the same rate (no half-burnt, half-doughy cookies!).
• Pull them out when they look underdone the edges should be just set but centers still soft. They’ll firm up as they cool.
• Re-sugar your hands every few dough balls the matcha powder makes everything sticky otherwise.

Oh, and don’t skimp on the final sugar coating that double roll is what gives them that gorgeous cracked snowcap effect!

Matcha Crinkle Cookies Variations

Once you’ve mastered the basic recipe, try these fun twists I’ve tested them all during my matcha cookie obsession! My favorite? Swapping half the matcha with white chocolate chips for creamy little surprises. For a citrusy kick, add 1 teaspoon lemon zest to the dough. Feeling fancy? Dip cooled cookies halfway in melted dark chocolate the bitterness plays beautifully with the sweet matcha. Just don’t tell Grandma I messed with her perfect recipe!

Storing and Serving Matcha Crinkle Cookies

Here’s the deal these cookies taste best the day they’re made, but they’ll stay delicious in an airtight container for up to 4 days (if they last that long!). Just keep them away from humidity that powdered sugar coating turns sticky fast. I always serve mine with a frothy matcha latte or strong black coffee the bitterness cuts through the sweetness perfectly. Pro tip: Layer them between parchment paper so they don’t stick together. And yes, I’ve totally eaten them straight from the fridge at midnight no judgment!

Nutritional Information

Okay, let’s be real these are cookies, not health food! But since you asked, here’s the scoop per cookie (based on making 24): about 120 calories, with 8g sugar and 4g fat. They’ve got a tiny bit of protein (2g) from that matcha goodness too. Remember, these are estimates actual numbers can vary based on your exact ingredients and how generous you are with that sugar coating! I figure the antioxidant boost from quality matcha cancels out at least one cookie’s worth of guilt, right?

Rate This Recipe

Did you bake these matcha crinkle cookies? I’d love to hear how they turned out! Drop a star rating below and tell me your favorite way to enjoy them with tea, coffee, or straight from the baking sheet (no shame!).

Matcha Crinkle Cookies FAQs

I get asked these questions all the time here’s everything I’ve learned after making these cookies more times than I can count:

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