Best Brown Butter Matcha Crinkle Cookies

These brown butter matcha crinkle cookies taste as good as they look! Soft and full of matcha flavour, they might just be your new favourite cookie!

Crinkles are one of my favourite cookies to make because they’re fun to make and it’s super satisfying to see the vibrant colour of the cooke peek through the icing sugar coating.

Brown butter to take it up a notch

Brown butter or “beurre noissette” adds a beautiful nuttiness and complexity to these cookies. It may be an extra step but it’s definitely worth it. Although it may sound fancy, you don’t have to be a professional baker to add an extra layer of flavour to your dishes. The milk solids in the butter slowly caramelize, creating a flavour BOMB in your cooking and baking. Make sure to use more butter than what is required in your recipe as the liquids in the butter will evaporate.

What kind of matcha should I use?

Matcha powder is categorized in different grades. These are determined by the time of harvest. You may have heard that matcha is chock-full of health benefits. High-grade matcha is bright in colour and made from some of the first harvests of the spring season. This higher-quality matcha comes at a higher price tag but luckily, culinary-grade matcha will do for this recipe.

The nuttiness of the brown butter paired with the earthiness of matcha is a match made in heaven! I truly hope you try this out.

Delicious Brown Butter Matcha Crinkle Cookies

4 from 11 votes

Recipe by asiamakes Course: Sweets, DessertCuisine: Asian Fusion

Servings

12

servings

Prep time

1

hour 

30

minutes

Cooking time

10

minutes

Delicious and easy brown butter matcha crinkle cookies are soft and full of matcha goodness.

Cook Mode

Keep the screen of your device on

Ingredients

• 1/3 cup or 70 ml brown butter

• 1/2 cup or 120g plus another 1/2 cup white sugar

• 1/4 cup or 60g brown sugar

• 1 1/2 or 204g cups all purpose flour

• 2 eggs at room temperature

• 1 tsp vanilla

• 1 tbsp or 8g of matcha

• 2 tsp baking powder

• 1/4 tsp salt

• 2/3 cup icing sugar

Directions

• In a saucepan on medium low heat, slowly melt your butter. Once it becomes fragrant and develops light brown solids, remove from heat and set aside to cool.
• To a bowl or stand mixer add white sugar, brown sugar, and cooled brown butter. Mix until until combined. It should mimic the texture of wet sand.
• Add in eggs and vanilla. Mix until incorporated.
• Sift in flour, matcha, baking powder and salt.
• Mix until a thick cookie dough forms.
• Cover dough with climbed wrap and chill in the refrigerator for 1 hour to overnight.
• When ready to bake, preheat oven to 350 Fahrenheit.
• Once dough is chilled, use a round spoon or ice cream scoop to form balls.
• Roll the dough into white sugar and then into icing sugar and place on baking sheet lined with parchment paper.
• Bake at 350F for 10-13 minutes.
• Once baked, set on cooling rack and allow to rest for 5 minutes – or enjoy right away. Your choice.

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