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.