Matcha Tiramisu with 50/50

Matcha Crinkle Cookies

Soft cookies with powdered sugar.

Ingredients

• 2 cups (250g) all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp matcha powder (ceremonial grade)
• 3/4 cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup (60g) powdered sugar, for rolling

Instructions

1. Prep the dry ingredients: In a bowl, whisk together flour, cornstarch, baking powder, salt, and matcha powder.
2. Cream the butter & sugar: In a large bowl, beat softened butter and sugar until light and fluffy.
3. Add eggs & vanilla: Beat in eggs one at a time, then stir in vanilla extract.
4. Combine: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover and chill the dough for at least 30 minutes.
5. Shape & coat: Scoop dough into 1-tbsp portions and roll into balls. Roll each ball generously in powdered sugar until fully coated.
6. Bake: Preheat oven to 350°F (175°C). Place cookies 2 inches apart on a lined baking sheet. Bake for 10–12 minutes, until the edges are set and the centers are still soft.
7. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes: 18–20 cookies

Dr. Kesha's Tip: Don't overbake! They'll continue to set as they cool, staying soft and chewy inside.