These matcha crinkle cookies are perfect: crackly around the edges, soft and chewy on the inside with just the right amount of bittersweet flavour. I specifically recommend using ceremonial grade matcha powder made with young green tea leaves, for its vibrant hue and nuanced flavour. Dipping the cookies in chocolate mellows out the bitter nuttiness that matcha is known for, creating a lovely balance of sweet and savoury.
The trick to getting a defined powdered sugar finish on these crinkles is to first toss the dough in granulated sugar, so don’t skip this extra but very necessary step!
This recipe requires 2 hours chill time and 1 hour setting time.
In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Sift in the matcha and whisk again.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), beat eggs and 1 cup of sugar for 3 minutes or until light and fluffy.
With the mixer on low, beat in oil and vanilla until well combined.
Add the dry ingredients to the wet and gently fold in using a rubber spatula until no dry spots remain. Scrape dough into a bowl, cover tightly with plastic wrap and chill in the fridge for 2 hours.
Preheat oven to 325°F. Line 3 baking sheets with parchment paper and set aside.
Fill one bowl with the remaining ¾ cup of granulated sugar and another with powdered sugar. Using a medium cookie scoop, scoop and roll the chilled dough into balls, tossing them first in granulated sugar and finally, in powdered sugar. Place the cookies 2 inches apart on the lined baking sheets. Tip: If the dough is sticky, you can roll the dough with slightly dampened hands.
Bake the cookies for 12 minutes. The edges should be set but not brown. Let cookies cool slightly before transferring them to a wire rack to cool completely.
In the meantime, roughly chop the white and dark chocolate. Melt the chocolate in separate heatproof bowls in the microwave in 15 second bursts, stirring thoroughly between each until fully melted.
Line 2 large baking sheets with parchment paper. Using your hands, dip the bottom of the cookies into the melted white or dark chocolate, allow any excess to drip off and then place on a baking sheet. Allow the chocolate to set for an hour before transferring the cookies to an airtight container. They will stay fresh for a week at room temperature.