Matcha Crinkle Cookies
Back to Recipes & MoreIngredients
- 2¼ cups (281 g) all-purpose flour
- 3 tbsp (21 g) matcha tea powder (preferably ceremonial grade OR one you enjoy drinking)
- 1½ tsp (7 g) baking powder
- ¼ tsp (2 g) salt
- ¼ tsp (1 g) baking soda
- ½ cup (113 g) butter, cubed
- 1¼ cup (271 g) Redpath® Golden Yellow Sugar, packed
- 2 large eggs
- 1½ tsp (7 ml) pure vanilla extract
- ¼ cup (50 g) Redpath® Special Fine Granulated Sugar
- ⅓ cup (40 g) Redpath® Icing Sugar
Equipment
Scale OR dry measuring cups
Measuring spoons
Large bowl
Whisk
Stand mixer with paddle attachment OR large bowl and handheld mixer
Large rubber spatula
Plastic wrap OR lid
Baking sheet x 2
Parchment paper
Small trigger-style scoop OR measuring spoon
Small dishes x 2
Wire cooling rack
Instructions
Step 1
Whisk together flour, matcha powder, baking powder, salt, and baking soda in a large bowl until thoroughly combined. Set aside.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and the Redpath® Golden Yellow Sugar on medium speed until pale and fluffy; 3 minutes. Scrape down the bowl.
Step 3
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Step 4
Add in the dry ingredients. Mix on low speed until just combined. Increase speed to medium and mix for 30 seconds.
Step 5
Cover and place into the fridge to chill; 30 minutes (or overnight).
Step 6
Preheat oven to 350°F (176°C). Line two baking sheets with parchment paper.
Step 7
Remove cookie dough from the fridge. With a small, trigger-style scoop, scoop dough into 1 ½ tablespoon-sized balls (or weigh to 30 grams). Round balls with hands.
Step 8
Place the Redpath® Special Fine Granulated Sugar in a dish and the Redpath® Icing Sugar in another. Drop each ball into the Redpath® Special Fine Granulated Sugar and shake to evenly coat. Then drop sugared balls into the Redpath® Icing Sugar and shake to evenly coat; do not shake off excess sugar. Place onto the prepared baking sheets spaced about 2 inches apart.
Step 9
Place into the preheated oven and bake 10 to 15 minutes, until the edges are set and the tops have a crackled appearance. The centers should still look slightly soft. Remove from oven and allow to cool slightly on pans; 5 minutes before placing onto a wire cooling rack to cool completely.
