Ingredients:

  • 2 1/2 cups (300g) All-Purpose Flour, plus more for dusting
  • 2 tablespoons (15g) Matcha Powder (culinary grade)
  • 2 teaspoons (10g) Baking Powder
  • 1/2 teaspoon (2.5g) Baking Soda
  • 1/4 teaspoon (1.5g) Salt
  • 1 cup (2 sticks, 226g) Unsalted Butter, softened
  • 1 1/2 cups (300g) Granulated Sugar
  • 2 Large Eggs
  • 1 teaspoon (5ml) Vanilla Extract
  • 1 cup (120g) Powdered Sugar

Instructions:

  1. Whisk together flour, matcha powder, baking powder, baking soda, and salt in a medium bowl.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Cover the dough and refrigerate for at least 2 hours (or preferably overnight). This is crucial for the crinkle effect!
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Roll the chilled dough into 1-inch balls. Roll each ball in powdered sugar, ensuring they are fully coated.
  8. Place the coated cookies on the prepared baking sheets, leaving space between them. Bake for 10-12 minutes, or until the edges are set and the tops are cracked.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.