Matcha Crinkle Cookies

Infused with the rich flavour of green tea, these matcha crinkle cookies are the perfect soft and chewy cookie. With their naturally vibrant green colour, they make a wonderful addition to any Christmas cookie box. Plus, they’re completely dairy free!

Course Dessert, Morning Tea

Cuisine Australian

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 126kcal

Author Sally

Equipment

Ingredients

125 grams (½ cup) dairy free butter
1 cup white sugar/granulated sugar
2 teaspoons vanilla extract
1 egg room temperature
1 ½ cups plain flour/all purpose flour
2 tablespoons matcha powder
1 teaspoon bicarbonate of soda/baking soda

For rolling:

½ cup white sugar
½ cup icing sugar/powdered sugar

Instructions

Preheat the oven to 180°C / 350°F. Line 2 large baking trays with baking paper.
In a large bowl, beat the dairy free butter, white sugar and vanilla extract with an electric hand mixer or a stand mixer fitted with the paddle attachment until creamy. Add the egg and continue to beat until well combined.
In a separate bowl, sift together the flour, matcha powder and bicarbonate of soda. Stir to mix.
Add the dry ingredients to the wet ingredients and beat on low speed until a soft dough forms.
Using a tablespoon or a small cookie scoop, portion out the dough and roll into balls. Roll each ball first in the white sugar, then in the icing sugar, ensuring they are well coated.
Arrange the dough balls on the prepared trays, leaving enough space for them to spread. Bake for 10–12 minutes, or until the edges are just set but the centres are still soft.
Allow the cookies to cool on the tray for 10 minutes to set, then transfer to a wire rack to cool completely.

Notes

No chilling required: This dough does not need to be chilled unless your kitchen is very warm. If the dough is sticky or difficult to roll, chill for 20–30 minutes before shaping.

Make-ahead option: The cookie dough can be made in advance and refrigerated for 24 hours. Bring to room temperature before rolling, or it may not spread correctly.

Storage Instructions: Store the cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months.

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