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.