A fun twist on the classic crinkle cookie — matcha gives these a beautiful green hue and earthy flavor, while our Arbosana Extra Virgin Olive Oil keeps the crumb soft and tender with just a hint of fruitiness underneath. Roll them in powdered sugar for that signature crackled top, then finish with a chocolate drizzle for an extra-indulgent touch. A show-stopping cookie that’s easy to make ahead.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons matcha powder (sifted)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup Arbosana extra virgin olive oil
- 2 teaspoons vanilla extract
Powdered sugar (for rolling)
- Melted chocolate (optional, for drizzling)
Instructions
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cornstarch, and matcha powder. Set aside.
- In a stand mixer or large bowl, beat the sugar and eggs on medium-high speed until light and fluffy, about 3–4 minutes. Add the vanilla extract and gradually drizzle in the olive oil while continuing to mix until fully incorporated.
- Slowly add the dry ingredients to the wet mixture in batches, folding gently until just combined. Cover the dough tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours (or overnight).
- Preheat your oven to 350°F
- Line baking sheets with parchment paper. Roll chilled dough into 1-inch balls, then generously coat each ball in powdered sugar.
- Bake 18 to 22 minutes. While still warm, gently press down the tops of the cookies with the back of a spatula to flatten them slightly. Let the cookies cool completely on the baking sheets.
- Drizzle melted chocolate over the cooled cookies for an extra indulgent touch. Allow the chocolate to set before serving.
