If you love matcha then these Matcha Crinkle Cookies are a must-try! They have soft, chewy centres, lightly crisp edges, and a rich green tea flavour. The crackled sugar coating adds sweetness and texture, and there is no bitter aftertaste.
Jump to:
Why You’ll Love This Recipe
- Soft, chewy centres with lightly crisp edges and a classic crinkle finish
- Bold matcha flavour that’s smooth and aromatic, not bitter or grassy
- One-bowl dough with no mixer needed
- Short chill time and quick bake, so you’re not waiting all afternoon
- Dough is easy to portion and holds a sharp crackled pattern
- Looks bakery-style with minimal effort, great for sharing or gifting
Key Ingredients
- Granulated sugar (called caster sugar in Australia): Sweetens the dough and helps create a soft, chewy texture.
- Neutral oil: Keeps the cookies moist and tender without adding flavour.
- Unsweetened milk: Helps bind the dough and keeps the crumb soft.
- Vanilla extract: Rounds out the matcha and adds warmth without overpowering it.
- All-purpose flour: Provides structure while keeping the cookies light.
- Matcha powder: Use high-quality matcha for a vibrant green colour and smooth green tea flavour.
- Baking powder + baking soda: Work together to give the cookies lift and a soft centre.
- Salt: Balances sweetness and brings out the matcha.
For rolling
- Powdered sugar: Creates the signature crackled, snowy finish.
- Granulated sugar: Helps the powdered sugar stick to the dough.
Jump to the recipe card for exact measurements.
Instructions
See how easy it is to make Matcha Crinkle Cookies! Or skip ahead to the recipe card at the bottom of this page to get started.
Step One: Start by whisking together the sugar, oil, milk, and vanilla in a large bowl until smooth.
Step Two: Sift the flour, matcha, baking powder, and baking soda into the wet mixture, then add the salt. Gently fold everything together until just combined.
Step Three: Scoop the dough into even portions. To make rolling easier, drop each piece directly into granulated sugar.
Step Four: Coat the dough balls fully in granulated sugar, then roll them again in powdered sugar so they’re thickly covered.
Step Five: Place the coated dough on a lined baking sheet, leaving space between each one. Bake until the tops are cracked and the centers are still soft.
Step Six: Let the cookies cool for a few minutes on the tray, then move them to a wire rack to finish cooling.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week, or freeze in a sealed container for up to 2 months. If frozen, let them come back to room temperature before serving so the centres stay soft.
Expert Tips
Roll the dough in granulated sugar before powdered sugar — the first layer absorbs surface moisture so the powdered sugar sticks and cracks cleanly during baking. This is particularly important if you live in a humid climate.
FAQ
Yes, you can make it a day in advance and leave it chill in the fridge.
The granulated sugar helps the powdered sugar stay bright and not melt into the dough. Skipping it works, but the crinkle effect looks less sharp.
Go for a good-quality culinary or ceremonial grade. I’ve noticed older matcha loses its color, so make sure it is a recently opened tin.
Crinkle cookies need a heavy sugar coating. Roll the dough thoroughly — it’s better to overdo it and dust some off after baking than not use enough. Too little sugar is one of the most common reasons crinkles don’t form.
Yes. Sticky dough is expected. Scoop straight into granulated sugar first to dry the surface, then roll in powdered sugar — it makes handling much easier.
This usually comes down to dough temperature or flour measurement. Chill the dough and measure flour carefully to keep the cookies from flattening.
More Matcha Recipes
For a lighter option, try my no-bake Matcha Bliss Balls – they’re an easy, make-ahead snack with a little boost of energy from the natural caffeine in green tea. If you’re craving something colder, my Vegan Matcha Ice Cream is creamy, scoopable and so rich made with coconut cream. Or to start your day try my healthy Matcha Chia Pudding with Chia Jam – it looks really cute layered up in a jar! And lastly for Christmas, you can’t go past these mini Matcha Christmas Wreath Cookies – too cute.
If you make these, please leave a review below the recipe card or tag me on socials – I always love seeing your kitchen adventures! My handle is @glowdiaries___ on most platforms💚
Matcha Crinkle Cookies
Equipment
- Oven
Ingredients
- 1 cup granulated sugar 200 g
- ⅓ cup neutral oil vegetable, canola, or avocado; 70 ml
- 2 tbsp unsweetened milk 30 ml
- 2 tsp vanilla extract 10 ml
- 1¼ cups all-purpose flour + 2 tbsp; spooned and leveled (165 g)
- 2 tbsp matcha powder high-quality (12 g)
- 1 tsp baking powder 4 g
- ¼ tsp baking soda 1 g
- ¼ tsp salt about 1 g
For Rolling
- ⅓ cup sugar 65 g
- ½ cup powdered sugar 60 g
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the granulated sugar, oil, milk, and vanilla until smooth.
- Sift flour, matcha, baking powder, and baking soda directly into the wet mixture. Add salt. Fold together gently with a spatula until fully combined — do not overmix.
- Use a 2-tbsp cookie scoop to portion the dough into balls.
- Drop each dough ball into granulated sugar, rolling to coat completely, then roll in powdered sugar until thickly coated.
- Arrange on prepared baking sheet, leaving 2 inches between cookies. Bake for 12–13 minutes, until cookies are puffy with cracked tops but centers are still soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- You can bake the dough immediately for cookies that spread more and have a fudgier texture, or chill for 30-60 minutes for thicker cookies with a more domed shape.
- If using a larger scoop (3-4 tbsp), extend baking time by 2–5 minutes. Smaller scoops bake more evenly and hold a sharper crinkle pattern.
- For sticky dough, scoop directly into the granulated sugar without handling first; the sugar will absorb surface moisture and make rolling easier.
- Measure flour by weight or spoon-and-level to prevent dry or overly stiff dough. If dough feels too loose, add 1–2 tbsp extra flour.
Leave a Reply