Instructions
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- Cream room temperature butter with sugar, baking powder, baking soda, and salt.
- Add in eggs and mix until homogenous.
- Sift matcha into your flour and pour into your mixing bowl, slowly mixing until all ingredients
are incorporated.
The color should be vibrant like this!
- Using a cookie scoop, scoop 1.5 tbsp balls of dough.
- Roll the balls in the granulated sugar, then the powdered sugar. Place them on your baking
sheet, leaving about 1-2" in between each ball.
They don't have to be perfect, they will all look great after the crinkle magic happens in the oven!
- Bake cookies for 11 minutes.
- Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack
to cool completely.
Be patient as it cools!
Storage
Cookies
Store in an airtight container at room temperature for up to 3 days. Leftovers can be frozen but it's not recommended as the powdered sugar coating will dissolve when the cookies are thawed due to condensation.
Dough
For short-term storage, the dough can be covered in the fridge for 1-2 days and scooped when baking. For longer storage, scoop out the dough into balls and freeze them in an airtight container or freezer bag for up to 1 month. When ready to use, let the cookie dough balls thaw in the fridge overnight, and roll them in sugar right before baking.