Matcha Crinkle Cookies – Soft, Chewy & Beautifully Green

Matcha crinkle cookies are the perfect blend of bold flavor and playful texture. With their crackled powdered sugar tops, vibrant green color, and soft, chewy center, these cookies bring something fresh and unexpected to your baking routine—a little like the Confetti Yogurt Frosting I created, which turns even the simplest bake into something joyful and bright. The grassy richness of matcha pairs beautifully with the sweetness of the dough, creating a cookie that looks fancy but is surprisingly simple to make.

In this guide, I’ll walk you through exactly how to make matcha crinkle cookies from scratch. We’ll talk about the best kind of matcha to use, how to get that iconic crinkle effect, easy ingredient swaps, and my personal story behind why I can’t stop baking these. Whether you’re already a matcha lover or trying it for the first time, these cookies will win you over—just like my Pistachio Chocolate Chip Cookies, which surprised even the skeptics in my kitchen.

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A Love Letter to Matcha Crinkle Cookies

The Memory That Sparked the Recipe

Matcha crinkle cookies weren’t always in my baking rotation—but now, they’re a staple. The first time I tried them, I wasn’t even planning to bake. It was one of those quiet afternoons in Asheville, North Carolina, where the light pours through the kitchen window just right. I had a tin of matcha tucked in the back of the pantry and a sweet tooth that couldn’t wait. The idea of pairing that vibrant green tea with a soft, chewy cookie was too tempting to ignore.

I didn’t expect them to turn out so well the first time—but there they were. Bright green on the inside, kissed with powdered sugar on the outside, and crinkled in all the right places. I remember pulling the tray out of the oven and thinking, these might be the prettiest cookies I’ve ever made. The taste sealed the deal—earthy, slightly bitter from the matcha, and just sweet enough.

From that day on, they became a go-to for gatherings, tea time, and quiet days when I just needed a little green joy.

What Makes Matcha Crinkle Cookies So Special?

What I love most about matcha crinkle cookies is how they surprise people. Most folks aren’t expecting a cookie that looks like it came out of a boutique bakery—and certainly not one with matcha. But once they try a bite, they’re hooked.

The powdered sugar forms that classic crinkle as the dough spreads, creating beautiful cracks that reveal the vivid green underneath. The contrast isn’t just visual—it’s flavor, too. The matcha offers a grounding note that balances out the cookie’s natural sweetness. It’s cozy and sophisticated all at once.

They’re also surprisingly simple. No need for fancy tools—just chill the dough, roll it in sugar, and bake. In return, you get cookies that look like you spent hours on them. Whether you’re baking them for yourself or to share, matcha crinkle cookies are a little bit magical.

Ingredients That Make Matcha Crinkle Cookies Work

The Role of Matcha – Type, Grade, and Flavor

When it comes to matcha crinkle cookies, your choice of matcha matters more than you might think. Not all green tea powders are created equal, and picking the right one can mean the difference between dull gray cookies and vibrant green beauties.

For baking, culinary-grade matcha is your best bet. It’s less expensive than ceremonial-grade but still gives you that beautiful color and grassy, slightly bitter flavor. Ceremonial matcha can work too—it’s brighter and smoother—but save that for drinking unless you want to splurge. Look for matcha that’s labeled “pure” and “Japanese origin,” and check the color—it should be a rich, spring green, not olive or brownish.

Another tip? Store your matcha in an airtight container in the fridge. It’s sensitive to light, air, and heat—three things that can dull its color and taste. Using fresh matcha means your matcha crinkle cookies will pop visually and taste their best.

Other Essentials: Sugar, Fat, Eggs & Powdered Magic

While matcha steals the spotlight, the rest of the ingredients bring structure and texture. Granulated sugar gives these cookies their crisp edges and sweetness, while powdered sugar is key for that snowy, crinkled look. Don’t skip it—it’s what gives the cookie its signature cracked top during baking.

Butter or neutral oil? Both work. Butter adds richness and flavor; oil makes for a slightly moister, more tender cookie. Eggs bind everything together, and a touch of vanilla or almond extract can balance the matcha’s earthiness with a warm undertone.

Baking powder gives the cookie a little lift, helping the dough expand and form those iconic cracks. And yes, chilling the dough is critical. A cold dough spreads more slowly in the oven, giving the sugar time to crinkle instead of melting too fast.

Altogether, these ingredients create that soft, chewy texture we love in matcha crinkle cookies, with enough depth to keep every bite interesting.

How to Make Matcha Crinkle Cookies Step-by-Step

Preparing the Dough – Tips for Color, Chill, and Texture

Making matcha crinkle cookies is a straightforward process, but there are a few key steps that will really elevate your results. Start by whisking your dry ingredients—flour, baking powder, salt, and matcha—in one bowl. Sift if your matcha is clumpy. This not only helps distribute the flavor evenly but prevents green streaks in the dough.

In another bowl, cream together the butter and sugar until it’s light and fluffy. You want to aerate the butter to give your cookies a slightly cakey, chewy texture. Mix in the eggs and a splash of vanilla extract for warmth. Then gradually stir in the dry ingredients until everything comes together into a soft dough.

Now, here’s the trick: chill that dough. Pop it in the fridge for at least 2 hours—overnight is even better. Chilling helps the fat solidify and slows spreading, which gives your cookies their signature crackled tops and helps maintain that beautiful matcha color.

Don’t skip this part—it’s what turns good cookies into great ones.

Rolling, Crinkling & Baking to Perfection

Once your dough is chilled and firm, scoop out tablespoon-sized portions and roll each into a ball. First, roll them lightly in granulated sugar—this layer helps the powdered sugar stick better. Then roll them generously in powdered sugar until completely coated. You want a thick, even layer.

Place your cookies on a parchment-lined baking sheet with at least 2 inches of space between them. Bake at 350°F for about 10–12 minutes. They’ll puff up, crack, and slightly flatten into perfect little rounds. The edges should be set, but the centers will look soft—that’s exactly what you want.

Let them cool on the baking sheet for 5 minutes before transferring to a rack. As they cool, the cracks deepen and the sugar sets into that beautiful, snowy crust. The final result? Soft, chewy, slightly crisp cookies with that unmistakable matcha crinkle cookie charm.

If you’re like me, you’ll probably sneak one warm. Go ahead—it’s worth it.

Customizing and Storing Matcha Crinkle Cookies

Variations: White Chocolate, Vegan Swaps, Gluten-Free Options

One of the best things about matcha crinkle cookies is how easy they are to customize. The base recipe is simple, which means you can experiment without risking the structure or flavor too much.

Want a creamy, sweet contrast? Add white chocolate chips to the dough—they pair beautifully with matcha and make each bite extra indulgent. If you prefer texture, stir in chopped macadamia nuts or pistachios for a little crunch.

Need a vegan version? Swap the eggs for flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and use coconut oil or vegan butter instead of dairy butter. The texture will be slightly more tender, but still delicious.

Gluten-free? Use a 1:1 gluten-free flour blend, but make sure it contains xanthan gum or a binding agent. Chill your dough a bit longer if using alternative flours—this helps maintain shape and texture.

These tweaks let you tailor your matcha crinkle cookies to any dietary need or flavor craving, while keeping that signature look and soft, chewy bite.

Storing and Freezing Matcha Crinkle Cookies

Matcha crinkle cookies keep well at room temperature in an airtight container for about 4–5 days. Keep them in a cool, dry place—humidity can make the powdered sugar coating sticky or disappear.

Want to plan ahead? Freeze the cookie dough after shaping it into balls. Roll each in sugar just before baking (not before freezing), and bake directly from frozen—just add 1–2 minutes to the baking time.

You can also freeze baked cookies once cooled. Just layer them between sheets of parchment paper in a sealed container. When ready to serve, let them thaw at room temperature or give them a quick warm-up in the oven at 300°F for 3–5 minutes.

Whether you’re baking a fresh batch or pulling some from the freezer, matcha crinkle cookies are always a crowd-pleaser—with their unique color, flavor, and texture that holds up beautifully over time.

Frequently Asked Questions About Matcha Crinkle Cookies

A Cookie That Feels as Good as It Tastes

There’s something truly comforting about baking a batch of matcha crinkle cookies. They feel a little bit playful, a little bit elegant, and completely satisfying—kind of like this Chocolate Pistachio Kataifi Cake, which also blends flavor and texture in surprising ways.

These cookies have become one of my favorite ways to introduce people to the flavor of matcha. They’re simple to make, yet they always get a second look—and a second bite. Whether you’re baking for the holidays, a cozy tea gathering, or just a rainy afternoon at home, they’re the kind of treat that makes people smile.

If you give them a try, I’d love to see what you create. Tag me over on Facebook or share your best shots on Pinterest. There’s nothing I love more than seeing these recipes come to life in your kitchens.

So go ahead—grab that matcha, dust your hands with sugar, and bake something joyful today.