Disclosure: This post is sponsored by Aiya Matcha. All images and opinions expressed are solely my own. Thank you for supporting brands that help make Sift & Simmer possible!
These are individual matcha packages with cane sugar. Super convenient if you want to enjoy a matcha latte anytime, anywhere.
But you can also use them in baking!
For this recipe, I’m doing a spin on my Chocolate Peppermint Crinkle Cookies, since I haven’t done a matcha version yet.
These Matcha To Go packs are easy to use — no need to measure, just dump into a bowl and off you go.
WHAT ARE CRINKLE COOKIES?
Crinkle cookies are soft and cake-like with a crisp and sweet exterior.
They get their crinkly exterior from the cookie dough rolled in granulated sugar and powdered sugar.
When the cookies are baked, they expand and form crevices, highlighted by the powdered sugar.
These cookies are really popular during the festive holiday season.
INGREDIENTS IN MATCHA CRINKLE COOKIES
You’ll need the following ingredients to make the Matcha Crinkle Cookies:
- avocado oil: or vegetable oil; you can use melted unsalted butter or coconut oil for these cookies as well
- whole egg: helps bind the cookie dough together
- vanilla extract: adds flavour to the cookies; use a good quality vanilla extract — not imitation vanilla
- granulated sugar: adds sweetness to the cookies
- matcha powder: sifted; use a high quality matcha for great flavour
- white chocolate: adds a little background sweetness and flavour; you can omit this
- all-purpose flour: regular plain flour will work fine for these cookies
- baking powder: leavening agent that helps the cookies puff up
- baking soda: like baking powder, it’s another leavening agent
- pinch of salt: balances out the sweetness
- powdered/icing sugar: used to roll the cookie dough to create the fissures
HOW TO MAKE CRINKLE COOKIES
Crinkle cookies are straightforward to make.
Simply combine the wet ingredients into a bowl.
Add the cooled, melted chocolate.
Next, add the dry ingredients and stir to combine.
CHILL THE DOUGH
It’s important to let the dough chill in the fridge for at least 2 hours. This gives the flour to absorb all the moisture.
If the dough seems too soft to roll in your hands, add in a bit of flour to stiffen up the mixture.
Form the cookie dough into balls. I use a small ice cream scoop to pre-portion and then quickly roll into balls.
Try not to handle the dough too much or it may become too sticky.
ROLL IN 2 TYPES OF SUGAR
To attain beautiful fissures in the cookies, first roll the cookie dough in granulated sugar, ensuring that all of the dough is coated well.
Next, roll the granulated sugar-coated dough in the powdered icing sugar.
Then, place the cookie dough onto a baking tray lined with parchment paper.
Bake the cookies at 350F for 10-12 minutes.
Let cool on the baking sheet for 1 minute before transferring to a wire rack.
FESTIVE & FUN
These Matcha Crinkle Cookies are a festive and fun way to change up regular chocolate crinkle cookies. The matcha adds a earthy flavour which makes them not too sweet.
MY OTHER MATCHA RECIPES
Also, be sure to check out my other matcha recipes:
Let me know if you try out this recipe — tag me on Instagram @siftandsimmer or leave me a comment below! Thanks to my friends at Aiya Matcha for sponsoring this post!
Matcha Crinkle Cookies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 2 Tbsp avocado oil or any light vegetable oil
- 1 large egg
- ½ tsp vanilla extract
- 2 Tbsp granulated sugar
- 1 pkg Aiya Matcha Sweetened Matcha To Go or use 1 ½ tsp pure matcha powder + 1 tsp granulated sugar
- 25 g white chocolate melted
- ½ C + 2 Tbsp all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- pinch of sea salt
- 2 Tbsp granulated sugar
- 2 Tbsp powdered sugar
- In a medium glass bowl, combine the oil, egg, vanilla, sugar, Aiya Matcha Sweetened Matcha To Go in a bowl and whisk together.
- In a small bowl, melt the white chocolate and let it cool slightly.
- Add the melted white chocolate to the egg mixture and stir to incorporate.
- Next, add the flour, baking powder, baking soda, and salt to the wet ingredients and mix with a spatula until a dough is formed.
- Cover the bowl with plastic wrap and place the dough into the fridge to chill for at least 2 hours.
- Add the granulated sugar to a small bowl.
- In a separate bowl, do the same with the powdered sugar.
- Remove the dough from the fridge and use a tablespoon or a small ice cream scoop to form balls. Roll the balls to make them smooth. Try to do this quickly as the dough can be a little sticky.
- Dip each dough ball into the granulated sugar and coat well. Ensure that no cookie dough is peeking through. Then repeat with the powdered sugar.
- Place the coated dough balls onto a baking sheet lined with parchment paper.
- Repeat with the remaining cookie dough.
- Bake at 350°F/177°C for 10-12 minutes. Let cool on the baking sheet for 1 minute before transferring to a wire rack.
- Crinkle cookies are best enjoyed within a few days. Store the cookies in an airtight container up to 3 days.