Name: Matcha Crinkle Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 1 h 22 min
Cuisine: Japanese-Inspired
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons matcha powder (culinary grade); 1 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup granulated sugar; 2 large eggs; 1/3 cup vegetable oil or melted butter; 1 teaspoon vanilla extract; 1/2 cup powdered sugar (for coating)

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Matcha Crinkle Cookies are soft, chewy treats coated in powdered sugar with beautiful crackled tops. These cookies have a subtle earthy flavor from matcha green tea balanced by a lightly sweet bite, making them a unique and elegant twist on a classic crinkle cookie.

Why You’ll Love This Recipe

I love how these cookies look as stunning as they taste. The powdered sugar coating creates that gorgeous crinkled effect, and the matcha gives them a vibrant color and earthy depth. They’re perfect when I want something a little different than the usual chocolate or vanilla. I also enjoy how easy they are to make without any fancy tools or long prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
matcha powder (culinary grade)
baking powder
salt
granulated sugar
eggs
vegetable oil or melted butter
vanilla extract
powdered sugar (for coating)

Directions

I whisk together the flour, matcha, baking powder, and salt in a mixing bowl.
In another bowl, I beat the sugar, eggs, oil, and vanilla until smooth.
I add the dry ingredients into the wet and mix until a sticky dough forms.
I cover and chill the dough for at least 1 hour to make it easier to handle.
I scoop the dough into small balls, roll each one in powdered sugar, and place them on a baking sheet.
I bake at 350°F (175°C) for 10–12 minutes, until the tops crack and the edges are just set.
I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 20–24 cookies. It takes 10 minutes to prep (plus chilling time) and 10–12 minutes to bake.

Variations

I sometimes add white chocolate chips to the dough for a sweet contrast.
For a holiday version, I add a pinch of cinnamon or ginger to complement the matcha.
I’ve also used lemon zest to brighten the flavor and add a bit of tang.
If I want a softer cookie, I slightly underbake them.
For a vegan version, I replace eggs with a flaxseed mixture and use oil instead of butter.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen after baking—just thaw them at room temperature. I don’t reheat them, as they’re best enjoyed at room temp.

FAQs

What kind of matcha should I use?

I use good-quality culinary grade matcha. It’s more affordable than ceremonial grade and still gives great flavor and color.

Why do the cookies need to be chilled?

Chilling helps firm up the sticky dough and prevents the cookies from spreading too much during baking.

Can I make the dough ahead of time?

Yes, I keep it chilled in the fridge for up to 24 hours before baking.

How do I get the best crinkle effect?

I roll the dough generously in powdered sugar and don’t skip the chilling step—it’s what helps the cracks form.

Can I reduce the sugar?

I wouldn’t reduce the powdered sugar coating, but I’ve slightly reduced the sugar in the dough without affecting texture too much.

Conclusion

Matcha Crinkle Cookies are a fun, beautiful, and flavorful twist on a classic cookie. I love making them for holidays, tea time, or when I want something unique to share. With their chewy centers and powdered sugar finish, they’re always a hit wherever I bring them.