Matcha Crinkle Cookies
with Japanese Tea
THE RECIPE
INGREDIENTS:
- For cookies:
- 1 1/2 cup Granulated Sugar
- 2.5 oz Vegetable Oil
- 1 1/2 cup Flour
- 1 Tbsp Matcha Powder
- 1 1/2 tsp Baking Powder
- 3/4 tsp Salt
- 3/4 cup Confectioner's Sugar
- From your pantry:
- 2 Eggs
ABOUT THE RECIPE:
Soft and chewy crinkle cookies are the perfect balance of sweet and earthy. Japanese matcha powder adds a vibrant all-natural color to these unique confections.
BAKING ADVICE:
There’s no such thing as too much confectioner’s sugar on these cookies. The more, the merrier!
Did you know? Crinkle cookies have crackles on top, with powdered sugar in between each nook and cranny. Since they are rolled in confectioner’s sugar before they’re baked, the cracks form as the cookies puff and spread.
YOUR INGREDIENTS
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, remove 2 eggs from your refrigerator. In a large bowl, whisk together the granulated sugar, vegetable oil, and the eggs until combined.
STEP 2
In a medium bowl, whisk together the flour, baking powder, salt, and matcha powder until there are no lumps and the matcha is evenly distributed.
STEP 3
Add the matcha mixture to the egg and oil mixture until the dough comes together and is uniform in color. Cover with plastic wrap and chill in the refrigerator for at least one hour, or leave overnight.
STEP 4
Preheat oven to 350°F. Line two baking sheets with the parchment paper provided. Using a cookie scoop or two spoons, scoop the dough into about 18 balls the size of a golf ball. Pro tip: If the dough gets too sticky, refrigerate for a few minutes.
STEP 5
Place confectioner’s sugar in a small bowl and roll dough balls in sugar until very well coated. Place on baking sheet at least 2” apart (cookies will spread as they bake!).
STEP 6
Bake for 8 to 10 minutes, until cookies are puffed up and cracked. Place cookies on a wire rack and let cool completely. Enjoy with tea or coffee!
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