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Matcha Crinkle Cookies


So excited my favorite holiday is coming up! I especially love the cold weather, because I can layer and layer and layer clothing and you will never see how much weight I'll be gaining from all the Christmas treats :P. I can't tell if it's the cold weather that makes me so hungry, or I just get enticed by all the creative spicy and chocolate-y names people come up for xmas treats or how pretty they look.
The only thing I don't like about the holidays is that my birthday falls a few days after. Which means I only get ONE present for both christmas and my birthday :( I think I've been complaining about this every year since I was born (yes really, right out of the womb). Also, back in the days, I had to share a birthday with my twin, so my six year old self was obvi not too happy with only half the attention :P. Now that I'm super old and don't have parties with clowns and balloons like I used to, I'm totally cool with it (maybe, maybe not haha).
Anyway, finally time to get started on baking holiday cookies myself! It's been a while since I've added something to my matcha recipe list, so I added matcha to one of my fave chocolate crinkle cookies! They're really chewy and fudge-y and not tooth-achingly sweet. They keep pretty well in a sealed container and make beautiful presents for cookie-swapping.

Matcha Crinkle Cookies

adapted from bettycrocker
makes 2 dozen cookies

1/4 cup vegetable oil
2-3 oz white chocolate chips (~about 1/4 cup)
1 cup granulated sugar (minus about 2 tbsps)
1 tsp vanilla
2 eggs, at room temp
1 cup + 2 tbsp all-purpose flour
1 tbsp matcha powder (using Panatea culinary grade matcha)
1 tsp baking powder
1/4 tsp salt
powdered sugar (about 1/2 cup)

  1. In a mixing bowl or large bowl, mix flour, matcha powder, baking powder and salt.
  2. In a medium sized boil, melt chocolate chips over hot water. I have a lot of trouble melting white chocolate in a microwave. I don't know why it doesn't melt as easily as real chocolate. I guess fake chocolate is just annoying like that! So I place a medium boil over a small pot with water and melt it slowly like that. Let it cool for a bit, then add sugar, oil, vanilla and beat in the eggs
  3. Stir in white chocolate mixture into the dry ingredients. Mix until well incorporated. But don't over-beat like crazy :P. Your batter may seem pretty goopy and you will even question if it is really a cookie batter and not a semi-cake batter. But trust me, it will stiffen in the fridge! Cover and refrigerate overnight (or at least 4 hours).
  4. Line baking pan with a silicone mat or baking paper
  5. Prepare a shallow bowl with powdered sugar. Roll about 2tsp of dough into a ball with your palms and drop into powdered sugar. Roll around powdered sugar to coat fully. Place on cookie sheets about 2 inches apart. These will really spread.
  6. Place pan in the fridge for a bit while you preheat the oven to 350F. Once the oven is ready, bake for 11-14mins or until the edges barely get a little golden. Immediately remove the cookies from the pan. I simply slid my silicon mat off the pan and onto a wire rack.

31 comments :

  1. In step two it's like water bath? Like a pot with water and over the pot a bowl with chocolate? Or mix water with the chocolate and melt it?

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  2. In step two it's like water bath? Like a pot with water and over the pot a bowl with chocolate? Or mix water with the chocolate and melt it?

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  23. These matcha crinkle cookies look absolutely divine! 😍 I can almost taste the perfect blend of matcha goodness and sweetness just by looking at the pictures. The vibrant green color is so inviting, and I'm already imagining the delightful combination of flavors. Thanks for sharing this fantastic recipe—I can't wait to try making these delicious matcha crinkle cookies at home. Your detailed instructions and mouthwatering photos make it seem so easy and enjoyable. Cheers to adding a touch of matcha magic to our cookie jars! virginia uncontested divorce laws

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