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Soft Matcha White Chocolate Crinkle Cookies

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These soft matcha white chocolate crinkle cookies combine the earthy flavor of ceremonial grade matcha with creamy white chocolate for a chewy, tender spring treat with a signature crackled sugar top.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 2 tablespoons matcha green tea powder (ceremonial grade recommended)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (130g) white chocolate chips
  • 1 cup (120g) powdered sugar (for rolling)

Instructions

  1. Sift together the dry ingredients: In a large bowl, sift 1 ¾ cups (220g) all-purpose flour, 2 tablespoons matcha powder, 1 teaspoon baking powder, and ¼ teaspoon salt to prevent clumps and ensure even color (about 5 minutes).
  2. Cream butter and sugar: Using an electric mixer, beat ½ cup (115g) softened unsalted butter with ¾ cup (150g) granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add egg and vanilla: Beat in 1 large room-temperature egg and 1 teaspoon vanilla extract until fully incorporated.
  4. Combine wet and dry ingredients: Gradually add the dry mixture to the wet, mixing on low speed or folding gently with a spatula until a soft, slightly sticky dough forms. Avoid overmixing (2-3 minutes).
  5. Fold in white chocolate chips: Gently stir in ¾ cup (130g) white chocolate chips evenly.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  7. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Form and coat cookie dough balls: Scoop about 1.5 tablespoons (22g) of dough per cookie, roll into balls, and generously coat each ball in powdered sugar until fully covered.
  9. Bake the cookies: Place dough balls about 2 inches apart on baking sheets. Bake for 10-12 minutes until edges are set but centers remain soft and slightly underbaked. They will firm up as they cool.
  10. Cool on racks: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough overnight enhances flavor and texture. Sift matcha powder with dry ingredients to avoid clumps and ensure vibrant color. Avoid overmixing dough to keep cookies soft. Roll dough balls generously in powdered sugar for signature crinkle effect. Cookies are best slightly underbaked and finish baking as they cool. Dough balls can be frozen for up to 2 months; bake from frozen adding 1-2 minutes to baking time.

Nutrition

Keywords: matcha cookies, white chocolate cookies, crinkle cookies, spring baking, soft cookies, matcha dessert, easy cookies

Find it online: https://sofiaspice.com/soft-matcha-white-chocolate-crinkle-cookies-easy-spring-baking-recipe/