Matcha Crinkle Cookies

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Yield: 2 dozen cookies


  • 1/4 cup vegetable oil
  • 2-3 oz white chocolate chips (~about 1/4 cup)
  • 1 cup granulated sugar (minus about 2 tbsps)
  • 1 tsp vanilla
  • 2 eggs, at room temp
  • 1 cup + 2 tbsp all-purpose flour
  • 1 tbsp matcha powder (using Panatea culinary grade matcha)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • powdered sugar (about 1/2 cup)


  1. In a mixing bowl or large bowl, mix flour, matcha powder, baking powder and salt.
  2. In a medium sized bowl, melt chocolate chips over hot water. So I place a medium boil over a small pot with water and melt it slowly like that.
  3. Let it cool for a bit, then add sugar, oil, vanilla and beat in the eggs.
  4. Stir in white chocolate mixture into the dry ingredients. Mix until well incorporated. But don’t over-beat like crazy.
  5. Your batter may seem pretty goopy and you will even question if it is really a cookie batter and not a semi-cake batter. But trust me, it will stiffen in the fridge.
  6. Cover and refrigerate overnight (or at least 4 hours).
  7. Line baking pan with a silicone mat or baking paper
  8. Prepare a shallow bowl with powdered sugar. Roll about 2 tsp of dough into a ball with your palms and drop into powdered sugar. Roll around powdered sugar to coat fully. Place on cookie sheets about 2 inches apart. These will really spread.
  9. Place pan in the fridge for a bit while you preheat the oven to 350F. Once the oven is ready, bake for 11-14mins or until the edges barely get a little golden. Immediately remove the cookies from the pan. I simply slid my silicon mat off the pan and onto a wire rack.
  10. You can also put cream cheese filling to add more flavor.

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