Strawberry Matcha Crinkle Cookies
christmas colored soft cookiesI recently saw Inga Lam’s holiday cookie video and saw that she made matcha crinkle cookies coated in strawberry powdered sugar. I’m a sucker for anything strawberry matcha flavored and so I had to try making these cookies myself! They also make great gifts to hand out during Christmas or at anytime! :D
Strawberry matcha is a flavor combo that I keep going back to. From a latte to a pie, I even made strawberry matcha Neapolitan sugar cookies. But this time, they’re crinkle cookies! I love how soft crinkle cookies are.
Ingredients
makes ~32 small cookies or 16 larger cookies
Dough
2.5 cups (350 grams) all-purpose flour
5 tablespoons culinary grade matcha powder
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1.5 cups (300 grams) sugar
1 teaspoon vanilla extract
1 stick (1/2 cup, 4 ounces) unsalted butter, melted
Coating
1 cup (~125 grams) powdered sugar
1 package (1.2 ounces, 34 grams) freeze-dried strawberries, you won’t use it all though
1 cup (200 grams) granulated sugar
Directions
Add 2.5 cups flour, 5 tablespoons matcha, 2 teaspoons baking powder, and 1/2 teaspoon salt to a bowl and whisk them all together. In a separate bowl, add 4 eggs with 1.5 cups sugar. Whisk the sugar with egg vigorously for 3-5 minutes until it becomes light and pale. Add 1 teaspoon vanilla extract, then drizzle in 1 stick melted butter while whisking the mixture.Once the butter is incorporated, add the dry ingredients into the wet and fold with a spatula until everything is fully combined. Place your bowl in the refrigerator to chill for a minimum of 1 hour. I didn’t cover mine, but if you are chilling it for any longer, cover the bowl with plastic wrap.
Preheat the oven to 350 degrees F.
Once your dough had time to harden, grind a bag of freeze-dried strawberries into a powder. You want to reserve a handful of the strawberries unground, on the side. Measure out 3 tablespoons strawberry powder into a bowl. Then sift in 1 cup powdered sugar in as well. Mix. In a separate bowl, add 1 cup sugar.
Use a cookie scoop or your hands to measure out either sixteen ~65 grams balls or thirty two 30-35 grams balls. This depends on if you want larger or smaller cookies. Roll each ball into the bowl of granulate sugar then use the palms of your hands to roll the balls our even more. The sugar helps by working as a barrier that keeps the powdered sugar dry. Then place the cookie balls into the strawberry powder sugar and coat liberally. Place the cookies onto the cookie sheet with ample space between. I place 8 small cookies per sheet.
Bake your cookies in the oven for ~9 minutes, until the puff up and crinkle.
Let the cookies rest and cool. Then enjoy!
What else should I make with a strawberry matcha flavor?
