When it comes to desserts, matcha is my absolute favorite. Whether it’s cakes, ganaches, or cookies, its earthy flavor pairs beautifully with sweet and creamy elements. But nothing beats the magic of Easy Brown Butter Matcha Crinkle Cookies. These cookies are soft, chewy, and bursting with flavor, thanks to the nutty richness of brown butter and the vibrant taste of matcha tea powder.
This recipe is perfect for anyone who loves Matcha Dessert Recipes and wants a fun, eye-catching treat. The crinkled tops, created by a generous coating of powdered sugar, make these cookies as stunning as they are delicious. Plus, with simple ingredients and easy-to-follow steps, even beginner bakers can create these homemade cookies with ease. Ready to give them a try? Let’s bake!
Ingredients: What you will need to make the best Matcha Crinkle Cookies
Here’s a closer look at the ingredients you’ll need and why they’re essential for achieving the soft, chewy texture and bold flavor that make these cookies unforgettable.
- Brown butter: The secret ingredient that makes these cookies stand out! Brown butter adds a nutty, caramelized flavor that complements the earthy tones of matcha perfectly.
- White sugar: Provides the sweetness needed to balance the slightly bitter flavor of matcha and helps achieve the soft, chewy texture.
- Brown sugar: Adds a deeper sweetness and moisture to the dough, enhancing the chewiness of the cookies.
- All-purpose flour: The structure of the cookie. This gives the dough its form while still allowing for a tender bite.
- Eggs: Eggs act as a binding agent, holding the ingredients together, and contribute to the richness of the cookie. Room temperature eggs ensure a smoother dough.
- Matcha powder: The star of the recipe! Matcha powder brings a bold, earthy flavor and a vibrant green hue to the cookies, making them visually stunning and delicious.
- Baking powder: Helps the cookies rise and puff up, creating that signature crinkle texture on top.
- Salt: Enhances the overall flavor and balances the sweetness, ensuring the matcha and brown butter shine.
How to Make Brown Butter Matcha Crinkle Cookies
Step 1: Brown the Butter
In a saucepan over medium-low heat, slowly melt the butter. Stir it constantly to prevent the solids from sticking to the bottom of the pan. Watch closely as the butter begins to foam, then turns golden brown with a nutty aroma. Once you see light brown solids forming at the bottom, remove the pan from the heat immediately to avoid burning. Brown butter adds a rich, caramelized flavor to these cookies, making them truly unique.
Let the brown butter cool to room temperature before using. If it’s too warm, it could affect the texture of your cookie dough balls.
Step 2: Mix the Wet Ingredients
In a large mixing bowl or stand mixer, combine the white sugar, brown sugar, and cooled brown butter. Mix until the texture resembles wet sand.
Add the eggs, one at a time, mixing thoroughly after each addition. Eggs help bind the dough and contribute to the cookies’ chewy texture.
Step 3: Combine the Dry Ingredients
Sift the flour, matcha powder, baking powder, and salt into a separate bowl. Sifting prevents clumps and ensures the matcha tea powder is evenly distributed for that vibrant green color and consistent flavor.
Gradually add the dry ingredients to the wet mixture, folding gently until a thick dough forms. Avoid overmixing, as this can result in tough cookies instead of soft and chewy cookies.
Step 4: Chill the Dough
Cover the dough with cling wrap and refrigerate for at least 1 hour, or overnight if possible. Chilling the dough is a crucial step—it firms up the butter, reduces spreading during baking, and allows the flavors to meld for a deeper, more balanced taste. This ensures the cookies retain their shape and develop that beautiful crinkle. Chilled dough is the secret to crinkle cookies recipe success.
Step 5: Preheat the Oven and Shape the Cookies
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Once the dough is chilled, scoop 2-inch balls using a spoon or ice cream scoop. Roll each ball first in white sugar (to create a barrier that enhances the crinkle) and then in icing sugar for a thick, even coating.
Step 7: Cool and Serve
ransfer the cookies to a wire rack to cool for 5 minutes. The crinkle effect will become more pronounced as the cookies settle. Enjoy warm for a gooey texture, or let them cool completely for a chewier bite. Either way, these green tea cookies are sure to impress!
FAQs About Crinkle Cookies
Why are my crinkle cookies not crinkling?
If your cookies don’t develop cracks, it’s often because the dough wasn’t chilled long enough. Warm dough spreads too quickly, preventing the crinkle effect. Another reason could be insufficient powdered sugar. Roll the dough generously to ensure bold crinkles.
Why did my crinkle cookies spread so much?
Excess spreading usually happens when the butter was too warm, or the dough wasn’t chilled properly. Be sure your brown butter is fully cooled before mixing, and always chill the dough for at least 1 hour.
How do I make my cookies chewy instead of crunchy?
For chewy cookies, use a combination of white and brown sugar as this recipe suggests—brown sugar adds moisture. Also, avoid overbaking and take the cookies out when they’re still soft in the center. Eggs also contribute to a chewy texture, so don’t reduce them.
Bake These Stunning Matcha Crinkle Cookies Today!
If you love matcha as much as I do, these Easy Brown Butter Matcha Crinkle Cookies are a must-try. The nutty richness of brown butter paired with the bold flavor of matcha makes these cookies truly unforgettable. With their soft, chewy centers and sugary crinkled tops, they’re as delicious as they are beautiful.
Whether you’re baking for a special occasion or just treating yourself, these cookies are guaranteed to impress. Give them a try and share your creations—tag me @bowlandbiteb, and let’s celebrate our love for matcha baking together!
Brown Butter Matcha crinkle cookies
Ingredients
For the Dough:
- 100 g Brown butter 1/2 cup
- 100 g White sugar 1/3 cup + 1 tbsp
- 80 g Brown sugar 1/3 cup + 2 tsp
- 270 g All-purpose flour 2 cups + 1 tbsp
- 2 Eggs at room temperature
- 10 g Matcha powder 1 tbsp + 2 tsp
- 3 tsp Baking powder
- 1/3 tsp salt
For Rolling:
- 60 g Icing sugar (powdered sugar) 3/4 cup
- 60 g White sugar 1/4 cup + 2 tbsp
Instructions
- In a medium saucepan over low to medium heat, melt the butter slowly. Stir constantly to prevent it from burning. As the butter melts, it will begin to foam and release a nutty aroma. Once you see light brown solids forming at the bottom of the pan, immediately remove it from the heat. Transfer the brown butter to a heat-safe bowl and let it cool to room temperature. Brown butter can burn quickly, so keep an eye on it during this step.
- In a large bowl or stand mixer, combine the white sugar, brown sugar, and cooled brown butter. Beat the mixture until it’s fully combined and has a texture resembling wet sand. Add the eggs, one at a time, mixing well after each addition until the mixture is smooth and glossy.
- Sift the flour, matcha powder, baking powder, and salt into a separate bowl to remove clumps and evenly distribute the matcha. Gradually add the dry ingredients to the wet mixture, mixing until a thick dough forms. Be careful not to overmix, as this can make the cookies dense instead of soft and chewy.
- Cover the dough tightly with cling wrap and refrigerate for at least 1 hour or overnight for best results. Chilling the dough is crucial—it firms up the butter, prevents the cookies from spreading too much, and enhances the flavors.
- When ready to bake, preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Using a round spoon or ice cream scoop, portion out 2-inch dough balls. Roll each ball first in white sugar to create a caramelized base layer, then coat generously in icing sugar for the signature crinkle effect.
- Arrange the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading. Bake for 10-12 minutes, or until the cookies puff up and develop crinkles on the surface. The centers should still look slightly soft—they’ll firm up as they cool.
- Transfer the cookies to a wire rack and let them rest for at least 5 minutes before serving. Enjoy warm for a gooey texture, or allow them to cool completely for a chewier bite. Either way, these Brown Butter Matcha Crinkle Cookies are a treat to savor!