The first time I baked these matcha crinkle cookies, I didn’t expect them to become such a favorite. But the second they came out of the oven all soft, crinkly, and dusted like little green snowballs I knew they were something special. I handed one to my son (he’s my official taste tester), and he took one bite, then another, and just said, “Mom, these are really good.” That was all I needed to hear. They’ve been on our family’s favorites list ever since.
There’s something cozy and nostalgic about a crinkle cookie. It reminds me of my grandma’s chocolate crinkle cookies she used to make them every Christmas, and we’d sneak a few before dinner when she wasn’t looking. This matcha twist is my own little way of blending those sweet memories with something new and earthy. I love adding matcha to baked goods it gives everything that delicate green tea flavor and makes things feel just a little more grown-up.
These cookies are soft and chewy on the inside, with just the right hint of crisp on the outside. And let me tell you, the crackled powdered sugar look? It’s not just pretty it’s irresistible. If you’ve got matcha in the pantry and a craving for something sweet, this recipe’s for you.
Why These Matcha Crinkle Cookies Will Win Over Everyone
I know, I know green cookies sound a little out there. But once you try them, you’ll see why I keep coming back to this recipe. They’re light, not too sweet, and packed with that earthy, slightly bitter matcha flavor that balances so beautifully with sugar.
These cookies are:
- The perfect balance of crispy and chewy
- Gorgeous to look at (those crinkles!)
- Just the right amount of sweet
- Packed with matcha for an elegant, earthy twist
- So easy to make, even on a busy weeknight
And the best part? No fancy equipment, no complicated steps, and no chilling required (unless you want to make the dough ahead of time). These cookies are as fuss-free as they come.
This is for you: Peanut Butter S’mores Sandwich Cookies
The 5 Ingredients You Can’t Skip
Let’s talk ingredients. I always say: simple is best, but that doesn’t mean every ingredient isn’t important. Here’s what you’ll need, and why it matters.
- Butter: One stick of unsalted butter gives you that rich, melt-in-your-mouth texture. Don’t swap it for oil trust me, it won’t be the same. Butter is flavor. Butter is love.
- Sugar: We’re using both granulated and powdered sugar in this recipe. Granulated for sweetness and structure, powdered for that signature crinkle look.
- Matcha: Use a good quality culinary matcha. It doesn’t have to be the most expensive kind, but make sure it’s fresh and vibrant green. If it’s dull or brownish, your cookies won’t have that pop of color or flavor.
- Eggs: Eggs help bind everything together and keep the cookies tender. Room temp eggs mix better with the butter, so don’t skip that step.
- Flour + Leavening Agents: All-purpose flour, baking powder, and a teeny bit of baking soda help these cookies puff up just the right amount while staying soft.
My Little Matcha Trick
Here’s something I do that gives these cookies just a touch more matcha magic: I sift a tiny bit of matcha into the powdered sugar coating. It turns the outside this dreamy pale green and gives each bite a little more earthy depth. You don’t have to do it, but once you try it, you might not go back.
Here’s What You’ll Need
For the cookie dough:
- 1 stick unsalted butter (½ cup), room temp
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 cups all-purpose flour
- 3 tablespoons matcha powder
For rolling:
- ¼ cup granulated sugar
- ½ cup powdered sugar
- 1 teaspoon matcha (optional, but recommended)
How to Make Matcha Crinkle Cookies Step by Step
I like to keep things as simple as possible in my kitchen. No fancy stand mixers, no extra bowls. Just you, your ingredients, and a wooden spoon (okay, maybe a hand mixer if you’re feeling speedy).
Step 1: Prep Your Pan and Oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps your cookies from sticking and makes cleanup a breeze.
Step 2: Cream the Butter and Sugar
In a big mixing bowl, beat the room temperature butter with the granulated sugar, baking powder, baking soda, and salt. You want it light and fluffy this step sets the texture of your cookies, so don’t rush it.
Step 3: Add the Eggs
Crack in the eggs, one at a time, and mix until everything’s smooth and creamy. The dough should look thick and shiny, almost like cake batter.
Step 4: Mix in the Matcha and Flour
Sift the matcha into the flour (this helps avoid clumps) and slowly stir it into your wet ingredients. The dough will turn this lovely green color almost too pretty to bake!
Step 5: Make the Rolling Sugar
In one small bowl, add your granulated sugar. In another, sift together the powdered sugar and that optional extra teaspoon of matcha. This two-step coating gives you that perfect crackly top.
Step 6: Scoop and Roll
Scoop out 1½ tablespoon-sized portions of dough (I use a cookie scoop it’s my best baking buddy). Roll each dough ball first in the granulated sugar, then in the powdered sugar mix. Be generous here the more sugar on the outside, the better the crinkle.
Step 7: Bake to Perfection
Place your sugar-coated dough balls on your prepared baking sheet, leaving about 2 inches of space between each. Bake for 11 minutes. They should puff up, spread slightly, and develop that signature cracked top.
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. If you taste one warm, I won’t blame you I always do.
Can You Make These Ahead of Time?
Absolutely. The dough holds up beautifully in the fridge for 1–2 days. Just cover it tightly, and scoop when you’re ready to bake.
You can also freeze the dough balls after rolling them (before baking), then store in an airtight container or bag for up to a month. Just thaw overnight in the fridge, then roll in sugar before baking.
What Makes These Cookies “Cake-Like”?
I call these “crinkle cookies cake” because of their texture it’s almost like a cake in cookie form. They’re soft, moist, and fluffy, especially when eaten warm. The outer crust has just a little crunch thanks to the sugar, but inside? Pure tender perfection.
Tips to Make Them Just Right Every Time
- Use fresh matcha: It really makes a difference. Old matcha loses color and flavor fast.
- Don’t skip the rolling sugar: That double sugar coating helps with texture, appearance, and taste.
- Watch the bake time: 11 minutes is my magic number. The edges should be set, but the centers still soft.
- Cool before stacking: These cookies are delicate when warm. Let them cool completely if you’re packing them up or storing them.
The Perfect Pairing: Tea, Milk, or Coffee?
I love these with jasmine tea or a warm cup of oat milk, but if I’m honest, my husband dunks them right into his coffee. My little one likes them with almond milk and calls them “green puffy cookies.” However you enjoy them, just make sure you grab one before they disappear.
Let’s Talk Substitutions (Just in Case)
- Butter: I don’t recommend swapping it, but if you must, use a plant-based butter substitute something solid, not oil-based.
- Flour: I use all-purpose, but a gluten-free 1:1 baking blend should work. The texture may be slightly different, but still tasty.
- Matcha: No matcha? You can try cocoa powder for a chocolate version but then we’re not talking matcha anymore!
Storing Your Cookies
Keep them in an airtight container at room temp for up to 4 days (though they rarely last that long in my house). For longer storage, freeze baked cookies in layers with parchment between each.
A Final Little Note From My Kitchen to Yours
I hope you fall in love with these matcha crinkle cookies the same way my family did. From the very first batch, they’ve had a special place in my recipe box and in my heart. There’s something magical about the way they bring everyone to the kitchen, noses in the air, eyes lighting up as they peek at the green crinkles forming in the oven. My son always sneaks one off the cooling rack before they’ve set, and honestly, I let him. It reminds me so much of how I used to hover by my grandma’s side, waiting for her cookies to cool just enough so I could steal the first one.
These cookies are now one of those go-to recipes I make when I want to bake something comforting, but I don’t have hours to spend in the kitchen. They’re simple, yes, but never plain. Every bite has a story. There’s the matcha earthy and elegant that adds a twist. There’s the sugar coating, crisping up around the edges, giving you that first sweet crunch. And there’s the soft, pillowy center that makes you want to close your eyes and savor it slowly.
I bake these when I miss home. When I want to surprise a friend. When my husband needs a little pick-me-up or when I just feel like making something green and pretty. No special occasion needed just a craving for something that feels like a hug in cookie form.
If you do try this recipe, I’d be over the moon if you tagged me or sent a picture. I truly love seeing what you create it makes this cozy little community feel even more like a family. Food is such a beautiful way to connect, to share a part of ourselves with others. It’s the way I say “I love you” without needing the words, and I hope you feel that in every recipe I share.
So from my warm little kitchen to yours, thank you for being here, for baking with me, and for making these memories together.
Happy baking, my friend.
Anna 💚
Matcha Crinkle Cookies Recipe
Equipment
- Mixing Bowl
- Electric Hand Mixer or Whisk
- Cookie Scoop
- Sifter
- Baking Sheet
- Parchment Paper
Ingredients
Cookie Dough
- 1 stick Unsalted Butter room temperature
- 1 cup Granulated Sugar
- 1 teaspoon Baking Powder
- 1/8 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 2 Eggs room temperature
- 2 cups All-Purpose Flour sifted
- 3 tablespoons Matcha Powder good quality culinary grade
For Rolling
- 0.25 cup Granulated Sugar for coating
- 0.5 cup Powdered Sugar for coating
- 1 teaspoon Matcha Powder optional, sifted into powdered sugar
