Matcha Green Tea Crinkle Cookies: with White Chocolate Chips | Cooking with Kurt

Let 4 tablespoons of unsalted butter and 2 large eggs sit at room temperature for 30 minutes to 1 hour.

In a medium-sized mixing bowl, sift together 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of table salt, and 1 tablespoon plus 2 teaspoons (10 grams) of matcha green tea powder.

Whisk the sifted dry ingredients to mix them together.

In the bowl of a stand mixer, add 4 tablespoons of softened unsalted butter and 0.5 cup of white granulated sugar. Using the paddle attachment, mix on medium speed until combined and fluffy, about 1 minute.

Scrape down the bowl as needed, then add in 2 large room temperature eggs and 2 teaspoons of vanilla extract. Mix on medium speed until the wet ingredients are combined, scraping down the bowl and paddle attachment as needed.

With the mixer on low speed, carefully add in the dry ingredients mixture and mix until just combined. Detach the bowl from the stand mixer and fold in any unmixed dry ingredients from the sides until uniform.

If desired, add in 1/8 cup of white chocolate chips and stir it into the dough by hand until uniform.

Cover the bowl with plastic wrap and let the dough rest in the fridge to firm up overnight (or up to three days).

Preheat the oven to 350 degrees Fahrenheit.

Line a 13 by 18 inch sheet pan with parchment paper (do not grease the parchment).

Measure out 3 tablespoons of granulated sugar into one small bowl and 1/3 cup of powdered sugar into another small bowl.

Using a round tablespoon measure, scoop the chilled dough to get a heaping tablespoon (about 1.5 tablespoons worth of dough) and form it into spheres approximately 1 inch in diameter.

Roll each dough sphere first in the bowl of granulated sugar, then in the bowl of powdered sugar until completely covered.

Place the sugar-coated balls about 2 inches apart on the prepared baking sheet.

Bake in the preheated oven at 350 degrees Fahrenheit for 12 to 15 minutes until the sides have set but the centers are still soft.

Let the cookies cool on the sheet pan for 5 minutes, then transfer them to a wire rack to cool completely.

Equipment Needed

Spice Level:

Dietary

Allergens