Matcha crinkle cookies

Matcha crinkle cookies

Total: 2 hr 45 Min. | Active: 20 Min.
Nutritional value / piece: 123 kcal
, Fat: 4 g
, Carbohydrate: 20 g
, Protein: 3 g

These delicious cookies have a hint of green tea, which goes well with the sweetness of the other ingredients. They’re very easy to make and require no special equipment. If you like the taste of matcha, you can add more to the recipe (up to double the amount). They’re great as a snack between meals and go perfectly with your favourite tea. They’re best enjoyed on the same day, as they can go hard after a few days. If necessary, they can be stored in a plastic bag to stop them from drying out and keep them chewy for longer.


15 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g white flour
10 g matcha powder
1 tsp baking powder
100 g sugar
2 pinches salt
2 eggs, beaten
50 g butter, melted, left to cool

Icing sugar

50 g icing sugar
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How it's done

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Mix the flour, matcha powder and baking powder and sieve into a bowl. Add the sugar and salt, mix. Add the eggs and butter, combine quickly to form a soft dough. Divide the dough into 15 portions, cover and chill for approx. 10 mins. Shape the dough portions into balls, cover and chill for approx. 2 hours.

Icing sugar

Empty the icing sugar into a deep dish. Roll the dough balls in the icing sugar. Place the balls on a baking tray lined with baking paper. Make sure they are well spaced out.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly on the tray, transfer to a cooling rack and leave to cool completely.

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