Matcha Crinkle Cookies

Sun, 16 March 2025

Matcha Crinkle Cookies

Yield: 5 cookies

 

Ingredients:

 

Cookie dough:

• 50g caster sugar
• 85g plain flour
• 15g matcha powder
• ½ tsp baking powder
• 50g egg whites
• 30g butter, melted and slightly cooled

 

Coating:

• 50g caster sugar
• 50g icing sugar

 

Directions:

• Preheat your oven to 180°C.
• Line a baking sheet with parchment paper.
• In a medium bowl, sift together the caster sugar, plain flour, matcha powder, and baking powder.
• In a separate, large bowl, whip the egg whites until stiff peaks form. Stiff peaks means that the egg whites hold their shape when the whisk is lifted.
• Gently fold the sifted dry ingredients into the whipped egg whites in three additions. Use a spatula and a light, folding motion to avoid deflating the egg whites.
• Gently stir the melted and cooled butter into the batter until it is fully incorporated.
• Cover the bowl with cling film and refrigerate the dough for 40-60 minutes.
• Prepare Sugar Coating: In a small bowl, combine the caster sugar and icing sugar.
• Divide the chilled cookie dough into five equal portions. Roll each portion into a smooth ball. Dredge each ball in the sugar coating, covering it
• on all sides.
• Place the coated dough balls on the prepared baking sheet, leaving some space between them to allow for spreading.
• Bake for 12-15 minutes.
• Allow the cookies to cool on the baking sheet before transferring them to a wire rack.
• Once fully cooled, enjoy your matcha cookies.