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Matcha Crinkle Cookies

Sun, 16 March 2025

Matcha Crinkle Cookies

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.

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