Description
Delight in these vibrant Coconut Matcha Crinkle Cookies, featuring a soft and chewy texture with the subtle earthiness of matcha green tea and a hint of shredded coconut. Rolled in both granulated and powdered sugar, these cookies develop a signature crinkled appearance and a perfectly balanced sweetness, ideal for tea time or any dessert craving.
Ingredients
Dry Ingredients
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ cup matcha powder
Wet Ingredients
- ¼ cup vegetable oil
- ¾ cup granulated sugar (for dough)
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
Add-ins and Coating
- ½ cup shredded coconut (optional)
- ½ cup granulated sugar (in a shallow bowl, for rolling)
- ½ cup powdered sugar (in a shallow bowl, for rolling)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and matcha powder until well combined; set aside.
- Combine Wet Ingredients: In a separate large bowl, whisk the eggs and ¾ cup granulated sugar until fully blended and slightly frothy, then add the vanilla extract and continue whisking.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, whisking gently until just combined to form the cookie dough.
- Fold in Coconut: Using a spatula or wooden spoon, gently fold in the shredded coconut, ensuring even distribution without overmixing.
- Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate for 2 hours to firm up and enhance flavors.
- Preheat Oven and Prepare Trays: Preheat your oven to 350°F (180°C), and line two cookie sheets with parchment paper or Silpat mats for baking.
- Form and Coat Cookies: Using a medium cookie scoop (about 1.5 tablespoons), scoop dough balls and drop directly into the shallow bowl of granulated sugar; roll gently to coat. Then transfer to the powdered sugar bowl and roll again for a double sugar coating. Place the coated dough balls onto prepared cookie sheets, spaced apart.
- Bake and Cool: Bake the cookies for 8-10 minutes until the edges set with distinct crinkles and the centers puff up. Let cool on the cookie sheets for 5-10 minutes before transferring to wire racks to cool completely.
Notes
- Refrigerating the dough is key to getting the signature crinkle texture and helps manage the soft dough.
- The shredded coconut adds texture and flavor but is optional; omit if preferred.
- Using room temperature eggs helps with better mixing and dough consistency.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Matcha powder quality affects flavor intensity; use culinary-grade matcha for a softer taste or ceremonial grade for a more robust green tea flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
