Delicious Matcha Crinkle Cookies are made with real matcha green tea powder and shredded coconut, then rolled in powdered sugar for the iconic crinkle cookie texture and look! These cookies are soft, chewy, and full of flavor!
If you’re like me, and you love matcha lattes then you’re going to love these cookies! These easy cookies are made with just a few simple ingredients, no butter, fewer calories, and have an amazing matcha flavor.
Matcha has a very unique flavor. It’s great in more than just lattes, I use it to make ice creams, cake, fudge, waffles, and cookies (obviously!). Matcha goes so well with coconut, and that’s exactly what I did in this recipe. A little coconut rounds up the flavor and makes this cookie even more exciting. You will also love the vibrant color of these cookies. Looking for more green cookies? Try my Pistachio Pudding Cookies!
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Why You’ll Love This Recipe
- Matcha Flavor! For all matcha lovers out there, you are going to LOVE this cookie!
- Simple Ingredients – The ingredients needed in this recipe are super simple, you don’t even need butter here! The only special ingredient used is matcha powder.
- Perfect for Freezing – These cookies are perfect for freezing baked or unbaked, I’m giving the full instructions below. This means that you can have this special treat anytime, just thaw the cookie and enjoy!
Key Ingredients
Here’s what you’ll need to make these matcha cookies:
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Flour and Baking Powder: These are our dry ingredients, in addition to the matcha powder. Mix them together before you start, and make sure not to overmix the wet with the dry ingredients to ensure soft cookies.
- Matcha: I recommend using high-quality matcha green tea powder. If you want the nice stuff, go for ceremonial grade matcha. It’s expensive but the color is vibrant, it’s smooth and a little sweet. For something cheaper, go for the culinary grade matcha that works well for baking (but not for lattes!).
- Sugars: You need white granulated sugar for the cookie dough, nothing fancy! To roll the cookie dough balls, you’ll be using granulated sugar AND powdered sugar.
- Eggs: Always use large eggs that are brought to room temperature when you’re baking.
- Oil: We’re not using butter in this recipe. Instead, we’re using vegetable oil. Simple and inexpensive!
- Vanilla: Earthy matcha pairs so well with vanilla! Skip the imitation stuff, and always use pure vanilla extract. Trust me, you’ll notice the difference.
- Coconut: This ingredient is optional but adds a wonderful flavor and texture to the cookies. Use shredded or desiccated coconut that isn’t sweetened.
How to Make Matcha Crinkle Cookies
- Dry Ingredients: In a bowl, using a whisk combine the flour with baking powder and matcha powder. Set aside.
- Wet Ingredients: In a separate bowl, whisk the eggs with the sugar, then add the vanilla extract and whisk again.
- Combine: Add the dry ingredients to the wet ingredients and whisk until just combined.
- Add the Coconut: Gently fold in the shredded coconut using a spatula or a wooden spoon.
- Chill: Cover with plastic wrap, and chill the cookie dough in the fridge for 2 hours.
- Prep: Preheat the oven to 350°F/180°C, and line 2 cookie sheets with parchment paper or Silpat silicone mats.
- Scoop: Using a medium cookie scoop (1.5 tablespoons size), scoop out cookie dough balls and directly drop into a bowl with granulated sugar. Roll the cookie in the sugar and transfer to another bowl with powdered sugar and roll again. Transfer to the cookie sheet.
- Bake: Bake the cookies for 8-10 minutes, or until the edges have set with visible crinkles on the cookies, and the center is puffed up. Allow to cool on the cookie sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
- Do not skip rolling the cookie dough balls in granulated sugar before rolling in powdered sugar, this step is very important to help the cookie hold its shape as it bakes.
- Use a small or a medium cookie scoop! Depending on what you prefer, you can make small bite-sized cookies or larger cookies, just make sure to watch the baking time not to overbake or underbake the cookies.
- You will know that the cookies are done when you pull them out of the oven and they’ve lost the glossy sheen of the dough. When they look matte, they’re done. Don’t wait for browning, the edges will be set and the centers will be puffy. Whatever you do, just make sure that you don’t overbake the cookies.
Storing Tips
These matcha cookies can be stored in an airtight container at room temperature for about a week. They are best eaten within a few days though.
To freeze baked cookies, store them between layers of parchment paper in freezer containers for up to 3 months. Allow them to thaw on the kitchen counter before eating.
To freeze cookie dough, I recommend following the recipe until the end (do not bake or roll in powdered sugar!), then freeze the cookie dough balls on trays, and then transfer them to Ziploc bags. Freeze for up to 3 months. To bake, remove the dough balls from the bag, thaw on cookie sheets for about 30 minutes, then roll into powdered sugar before baking as directed.
FAQs
Matcha cookies have an earthy sweet flavor, they are slightly crispy and a little chewy from the outside but soft on the inside.
Crinkle cookies are chewy on the inside but still quite soft, and crispy on the outside.
You may have baked the cookies for too long, or your oven temperature might be too high. I recommend investing in one of these oven thermometers, they’re cheap and give you an accurate oven temperature for baking and cooking.
I hope that you love this cookie recipe as much as I do! If you try it, please share your experience with me in the comment section below. Happy baking!
Coconut Matcha Crinkle Cookies
Ingredients
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ cup matcha powder
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup shredded coconut optional
For rolling:
- ½ cup granulated sugar in a shallow bowl
- ½ cup powdered sugar in a shallow bowl
Instructions
- In a bowl, using a whisk combine the flour with baking powder and matcha powder. Set aside.
- In a separate bowl, whisk the eggs with the sugar, then add the vanilla extract and whisk again.
- Add the dry ingredients to the wet ingredients and whisk until just combined.
- Gently fold in the shredded coconut using a spatula or a wooden spoon.
- Cover with plastic wrap, and chill the cookie dough in the fridge for 2 hours.
- Preheat the oven to 350°F/180°C, and line 2 cookie sheets with parchment paper or Silpat silicone mats.
- Using a medium cookie scoop (1.5 tablespoons size), scoop out cookie dough balls and directly drop into a bowl with granulated sugar (the dough will be quite soft and sticky). Roll the cookie in the sugar and transfer to a bowl with powdered sugar and roll again. Transfer to the cookie sheet.
- Bake the cookies for 8-10 minutes, or until the edges have set with visible crinkles on the cookies, and the center is puffed up. Allow to cool on the cookie sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not skip rolling the cookie dough balls in granulated sugar before rolling in powdered sugar, this step is very important to help the cookie hold its shape as it bakes.
- Use a small or a medium cookie scoop! Depending on what you prefer, you can make small bite-sized cookies or larger cookies, just make sure to watch the baking time not to overbake or underbake the cookies.
- You will know that the cookies are done when you pull them out of the oven and they’ve lost the glossy sheen of the dough. When they look matte, they’re done. Don’t wait for browning, the edges will be set and the centers will be puffy. Whatever you do, just make sure that you don’t overbake the cookies.
- Storing: These matcha cookies can be stored in an airtight container at room temperature for about a week. They are best eaten within a few days though.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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