Matcha Crinkle Cookies
Ingredients
240g fine cane sugar
120g unsalted butter, softened
2 eggs, room temperature
300g all-purpose unbleached flour
2 tsp baking powder
15g matcha powder, the higher the quality the better
3g salt
50g fine cane sugar, for rolling
50g powdered sugar, for rolling
Method
In a medium-sized bowl, sift together the flour, baking powder, salt, and matcha powder. Whisk to combine and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until super light and fluffy, about 5 minutes.
Once the butter is fluffy, crack in one egg and mix until combined. Add the remaining egg and mix until smooth.
Add the flour mixture half at a time on low speed and mix until a smooth dough forms. Turn the dough out onto plastic wrap, roll tightly, and place in the fridge to chill for at least 1 hour.
When ready to bake, preheat the oven to 350°F and line 2 cookie sheets with parchment paper. Whisk together the cane sugar and powdered sugar to prepare for rolling.
Remove the dough from the fridge and roll into 30g balls. Once all the dough has been portioned, roll each ball in the sugar mixture until fully coated.
Place the balls on the sheet trays in rows of three, ensuring each cookie has enough room to spread.
Place the sheets into the oven and bake for 15 minutes or until the bottoms are just golden and the tops are nice and crinkly.
Remove from the oven and allow to cool before serving or freezing for later use on your cookie plate. Enjoy!
Notes