Matcha Crinkle Cookies
User Reviews
5
Matcha Crinkle Cookies
Description
Matcha Crinkle Cookies begin with a wet mixture of avocado oil, egg, vanilla, sugar, and sweetened matcha powder. Melted white chocolate is incorporated for added richness and sweetness. Dry ingredients including all-purpose flour, baking powder, baking soda, and salt are folded in to form a balanced dough. The dough rests in the fridge to firm up, improving handling and texture during baking.
Before baking, dough balls are rolled first in granulated sugar then powdered sugar, forming the characteristic crinkle appearance as the cookies spread and crack in the oven. The finished cookies feature a tender center and a slightly crisp surface coated in sugar, with a mild matcha flavor tempered by the sweetness of white chocolate. The texture combines softness with the lightly crunchy edges created by the sugar coating.
This cookie style pairs well with tea or coffee and makes an attractive green-hued addition to a cookie platter or snack tray.
Ingredients
- 2 tablespoon avocado oil or any light vegetable oil
- 1 egg large
- ½ teaspoon vanilla extract
- 2 tablespoon granulated sugar
- 1 pkg matcha or use 1 ½ teaspoon pure matcha powder + 1 teaspoon granulated sugar, Aiya Sweetened Matcha To Go
- 25 g white chocolate melted
- ½ C all-purpose flour 2 Tablespoons
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- pinch of sea salt
- 2 tablespoon granulated sugar
- 2 tablespoon powdered sugar
Instructions
- In a medium glass bowl, combine the oil, egg, vanilla, sugar, Aiya Matcha Sweetened Matcha To Go in a bowl and whisk together.
- In a small bowl, melt the white chocolate and let it cool slightly.
- Add the melted white chocolate to the egg mixture and stir to incorporate.
- Next, add the flour, baking powder, baking soda, and salt to the wet ingredients and mix with a spatula until a dough is formed.
- Cover the bowl with plastic wrap and place the dough into the fridge to chill for at least 2 hours.
- Add the granulated sugar to a small bowl.
- In a separate bowl, do the same with the powdered sugar.
- Remove the dough from the fridge and use a tablespoon or a small ice cream scoop to form balls. Roll the balls to make them smooth. Try to do this quickly as the dough can be a little sticky.
- Dip each dough ball into the granulated sugar and coat well. Ensure that no cookie dough is peeking through. Then repeat with the powdered sugar.
- Place the coated dough balls onto a baking sheet lined with parchment paper.
- Repeat with the remaining cookie dough.
- Bake at 350°F/177°C for 10-12 minutes. Let cool on the baking sheet for 1 minute before transferring to a wire rack.
- Crinkle cookies are best enjoyed within a few days. Store the cookies in an airtight container up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 95mg | 4% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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