Rich and thick matcha cookies with crackly edges and soft centers rolled in powdered sugar. These matcha crinkle cookies are simple, delicious, and the perfect dessert.
Ingredients
¼ cup vegetable oil
¾ cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
1¼ cups all purpose flour
3 tablespoons matcha powder
1 teaspoon baking powder
For rolling
½ cup granulated sugar, more as needed
½ cup powdered sugar, more as needed
Directions:
In a medium mixing bowl, whisk together vegetable oil and granulated sugar until combined. Add eggs and vanilla extract. Then whisk until combined.
In a small mixing bowl, whisk together flour, matcha powder, and baking powder until combined.
Pour the dry ingredients into the wet ingredients. Mix until all the ingredients are well combined.
Refrigerate the cookie dough for about two hours. You want the cookie dough to be as cold as possible.
Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat. Set aside for now.
Roll the cookie dough into balls. I used a cookie scooper to get similar sized cookie dough balls.
In one medium sized bowl, add granulated sugar. In another medium sized bowl, add powdered sugar. Usually it’s just powdered sugar, and that’s fine if you want to only used powdered sugar. But granulated sugar helps create more of a crinkly look on the top of the cookies. The reason for that is that the sugar draws out the moisture from the cookies which is what creates more of the crinkly top.
Roll the cookie dough ball in first the granulated sugar until covered. Then roll the cookie dough ball in powdered sugar until generously covered.
Place the powdered sugar covered matcha cookie dough ball on the baking sheet, allowing room between each. I did about 6-8 cookie dough balls per baking sheet.
Bake the cookies for about 8-10 minutes until the edges appear crisp and the top appear crinkly.
Serve the matcha crinkle cookies warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2021/02/07/matcha-crinkle-cookies/