Matcha White-Chocolate Crinkle Cookies

Crinkle cookies earn their name from the powdered-sugar shell that fractures into snowy cracks as they bake. Here, earthy Japanese matcha and creamy white chocolate chips turn the classic into a softly bitter-sweet bite with a vivid green crumb.

Serves 6 · 20 min prep · 12 min cook

Estimate for one serving

• 318 cal
• 4g protein
• 48g carbs
• 13g fat
• 2g fiber

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Ingredients

• 1 1/4 cups all-purpose flour
• 2 Tbsp culinary-grade matcha powder
• 1 tsp baking powder
• 1/4 tsp fine salt
• 1/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup white chocolate chips
• 1/2 cup powdered sugar for rolling

Instructions

1. 1Whisk flour, matcha, baking powder, and salt in a medium bowl until the matcha is evenly distributed and no green clumps remain.
2. 2In a large bowl cream softened butter and granulated sugar with a hand mixer on medium speed until pale and fluffy, about 2 minutes.
3. 3Beat in the egg and vanilla until fully incorporated and the mixture looks smooth.
4. 4Add the dry ingredients and mix on low just until a soft green dough forms; fold in white chocolate chips with a spatula.
5. 5Cover the bowl and chill the dough 45–60 minutes until firm enough to scoop without sticking.
6. 6Preheat oven to 350°F and line two baking sheets with parchment. Place powdered sugar in a shallow bowl.
7. 7Scoop dough into 12 equal balls (about 1 1/2 Tbsp each). Roll each ball thoroughly in powdered sugar so it is completely coated and looks snowy.
8. 8Arrange 6 cookies per sheet, spacing 2 inches apart. Bake one sheet at a time 10–12 minutes until the cookies have spread, cracked deeply, and the edges look set while centers still feel soft.
9. 9Cool on the sheet 5 minutes so they firm up, then transfer to a wire rack to cool completely; the crinkles will look dramatic against the vibrant green interior.
10. 10Serve at room temperature with tea or cold milk; store in an airtight container up to 4 days.