These matcha crinkle cookies are the perfect earthy treat for green tea lovers and non-green tea lovers alike! And yes, I said earthy (I mean it's the flavor of green tea). Matcha is a very specific flavor that I LOVE and I think you will too!
It may not be for everyone, but even Dan (not a matcha lover) tried these cookies and said “wow these are super good!”. So, if nothing else, believe Dan when he says these Matcha crinkle cookies are the best, most delicious cookies!
For the perfect balance of sweet and savory, these cookies also have white chocolate chips to compliment the distinct earthiness of matcha. And, if matcha cookies maybe aren't your thing, try our Honey Mug Cake, Grain Free Smores, or Gluten Free Lemon Cake!
Ingredients and Substitutions
All substitutions are a 1:1 substitute unless otherwise noted.
White Sugar: This is the sweetness to complement the matcha! Sugar also adds structure to the cookie and helps to create the “crinkle” effect.
Substitutions: Brown sugar, coconut sugar, or low-calorie granulated sugar substitute can be used. A liquid sweetener should NOT be used (maple syrup, honey, agave).
All Purpose Flour: Flour stabilizes the cookies. While I typically do not like to use bleached flour, by using it in this recipe it allows the green matcha to shine.
Substitutions: Any all-purpose flour (bleached or unbleached) can be used. A 1:1 gluten-free flour substitute may be used, but it hasn’t been tested. If using almond flour or coconut flour, you will need to add a stabilizer like xanthan gum.
Matcha: The star ingredient! Matcha is a green tea powder with some caffeine. It is produced by grinding up green tea leaves.
Substitutions: Sorry, no substitutes for this!
Baking Powder: Baking powder reacts with the liquids to produce air bubbles. This is what helps the cookies rise.
Substitutions: Sorry, no substitute for this.
Coconut Oil: Coconut oil acts as the fat for this dish. The coconut flavor also marries really well with matcha and white chocolate chips.
Substitutions: Unsalted butter or avocado oil can be used in place of coconut oil. Another plant-based option that's readily available is Country Crock Plant Butter, but it's based in vegetable oil which can have a pretty strong flavor that might overpower the matcha.
Eggs: Eggs help with structure by acting as the binder in these cookies. We used one medium egg, but you can use a large egg too.
Substitutions: A flax or chia egg can potentially be used, but they have not been tested. To make a flax or chia egg, mix 1 tablespoon of flaxseed or chia seeds and 3 tablespoons of water and let sit until it coagulates.
White Chocolate Chips: White chocolate chips are the perfect addition to matcha! You can also use dairy-free white chocolate chips for a dairy-free cookie.
Substitutions: Any white chocolate chips can be used or chopped cacao butter.
Salt: Salt is necessary for baked goods. It enhances sweetness and mild flavors (like matcha and vanilla extract), as well as creates a greater depth of flavor overall.
Substitutions: Sorry, no substitutions for this, but it can be left out. However, this will result in a less flavorful cookie.
Confectioners Sugar: This is only for rolling the cookies in and is how the cookies get that classic crinkle cookie look.
Substitutions: This can be left out but doing so would make them look really sad… Otherwise, any low-calorie powdered sugar can be used.
How to Make this - Step by Step
Step one: Mix sugar, flour, matcha powder, and baking powder in a bowl until well combined. This can be done by hand using a fork, whisk, or hand mixer, or with a stand mixer.
Step two: Melt coconut oil if needed, then add coconut oil and eggs (all the wet ingredients) to dry ingredients and mix until just combined. The dough will be a very sticky, soft dough, so make sure you are using a large bowl or stand mixer bowl for plenty of space to mix well. The batter may seem like there is not enough liquid, but just keep mixing and pressing the dry ingredients into the wet.
Step three: Add white chocolate chips to the batter and fold in.
Step four: Using a cookie scoop or spoon, scoop dough into 1 to 1.5 inch cookie dough balls (this recipe should make 8-9 cookies) and place on a plate or lined cookie sheet with parchment paper or a silicon mat. You may need more than one baking tray. They do not need to be a perfect round ball, but it helps make the cookies pretty! Freeze for AT LEAST one hour.
Step five: Preheat oven to 325 degrees. While the oven is preheating, roll dough balls in white sugar first and then in confectioners sugar and place onto a lined baking sheet.
Step six: Bake one tray at a time for 15-18 minutes. Leave to cool on a wire rack for 10 minutes and enjoy!
Watch How to Make This - Step by Step
Because we use melted coconut oil, these cookies NEED to chill to get the best results. By chilling them in the freezer, it allows the fat to solidify again and reduce spreading when the cookies are baked. If they are not chilled completely, the cookies will spread too much.
Facts and Common Questions
What kind of matcha should I get and where do I get it?
Any culinary-grade matcha can be used. This can be found in the tea section of the grocery store.
Can this meet my dietary needs?
Yes! Try using gluten-free flour or dairy-free white chocolate chips to make these gluten-free and dairy-free. Our favorite dairy-free white chocolate chips are Pascha White Chocolate Chips.
Why are my crinkle cookies flat?
Crinkle cookies will become flat if not allowed to chill long enough for the fat to solidify again. When the fat is still liquid, it doesn't hold its shape when baked and therefore spreads.
Why are my crinkle cookies hard?
If your crinkle cookies are hard, they may have been baked at too high of a temperature. This causes the outside (with the sugar) to bake too quickly. You still need a blast of heat to get that classic crinkle but not toooo much heat.
Why are my crinkle cookies not crinkling?
Because heat rises, the hottest part of the oven is at the top; if you bake two sheets at a time, the first tray shields the second from being exposed to this heat. Without that blast of heat, the second tray of cookies doesn't create crinkles that look anywhere near as nice as the first.
Want to Save it for Later? Here’s how!
To save these cookies for later, simply keep them in a sealed airtight container on the counter for up to a week, in the fridge for 2 weeks, or in the freezer for up to 3 months. Be sure to cover and store these cookies quickly because they are more likely to dry out than regular cookies due to the higher flour content.
More Joyful Recipes!
Did you make this and love it? Leave us a review, we'd love to hear from you!
- ¼ cup white sugar
- ¾ cup flour
- 2 teaspoon matcha
- ½ teaspoon baking powder
- 1 tablespoon coconut oil
- 2 eggs
- ¼ cup white chocolate chips
- ¼ teaspoon salt
- ½ cup white sugar
- ½ cup Powdered sugar
- Combine sugar, flour, matcha, and baking powder in a bowl until well combined.
- Melt coconut oil if needed, then add coconut oil and eggs to dry ingredients and mix until just combined. The dough will be very sticky and may seem like there is not enough liquid, but just keep pressing the dry ingredients into the wet until fully combined.
- Add white chocolate chips to the batter and fold in.
- Scoop into 1 to 1.5 inch balls (this recipe should make 8-9 cookies) and place on a plate or lined baking sheet. Freeze for 1 hour.
- Preheat oven to 350 degrees. While the oven is preheating, roll dough balls in white sugar first and then in confectioners sugar and place onto lined baking sheet.
- Bake for 15 minutes and enjoy!