Matcha Crinkle Cookies

These bright green Matcha Crinkle Cookies are ooey gooey and coated in powdered sugar. With eye-catching crinkles and sweet, earthy flavors, they’re a must-have in the holiday cookie box! Vegan.

Course Dessert

Cuisine American, Japanese

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 186kcal

Author Caitlin Shoemaker

Ingredients

1/3 cup powdered sugar for rolling the cookies
1 cup granulated sugar
1/3 cup neutral oil or melted butter or coconut oil*
2 tablespoons unsweetened plant milk I used soy milk
2 teaspoons vanilla extract
1 1/4 cups all purpose flour spooned and leveled
1 tablespoon matcha*
1 teaspoon baking powder
1/4 teaspoon kosher salt

US Customary - Metric

Instructions

Prep: Preheat the oven to 350F and line a cookie sheet with parchment paper or a silicone baking mat. Sprinkle the powdered sugar onto a plate or small bowl with a wide bottom and set aside.
Wet Ingredients: In a large bowl add the granulated sugar, oil, milk, and vanilla. Use a spatula to mix well until combined.
Dry Ingredients: Add a sieve over the same bowl of the wet ingredients and add the flour, matcha, and baking powder to the sieve. Use a dry spatula to mix the dry ingredients together and sift them into the wet ingredients as you stir. Add the salt and use a spatula to gently mix everything together until well combined. (See the recipe notes if you are making the dough in advance).
Form the Cookies: Set a medium plate off to the side. Use a 2 tablespoon-sized cookie scoop to divide the dough into 12 even balls. Use clean hands to roll each dough ball into a smooth sphere; set each sphere on the plate and repeat with the remaining dough.
Dust in Sugar: Roll each cookie dough ball into the plate of powdered sugar, coating generously. Transfer the cookie to the prepared baking sheet and repeat with the remaining cookie dough.
Bake: Bake in the middle rack of the oven for 12 to 13 minutes; the cookies will look domed and puffy, but the bottom edge should be set. Drop the baking sheet on the counter to deflate the cookies slightly, then let the cookies cool on the baking sheet for an additional 10 minutes where they will deflate further.
Cool: Use a spatula to transfer the cookies to a wire rack; let them cool completely.
Serve & Store: Enjoy immediately, or store the cookies in an airtight container at room temperature for up to 3 days.

Notes

Oil vs Butter: I prefer to use oil for this recipe for the best gooey cookie texture. You can also use melted unsalted butter, but the cookies will be slightly drier.
Matcha: The quality of your matcha will affect the end color of your cookies, and the color change after baking will vary between brands. You can make these cookies with a culinary grade matcha to save on cost, or use a ceremonial matcha for a brighter color.
Make-Ahead: The cookie dough can be made up to 3 days in advance before baking. Follow the recipe to the end of step 3, then wrap the dough tightly in plastic wrap and refrigerate until you are ready to bake. Let the dough come to room temperature for 30 to 45 minutes before proceeding with step 4 of the recipe

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