Coconut Matcha Crinkle Cookies
15 cookies
Earthy, sweet, and vibrant matcha crinkle cookies made with real matcha powder and shredded coconut.
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
Serving: 1cookie | Calories: 192kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 39mg | Potassium: 38mg | Fiber: 1g | Sugar: 21g | Vitamin A: 233IU | Vitamin C: 0.05mg | Calcium: 22mg | Iron: 1mg