Tala’s Matcha Latte Cookies
Whether you're a longtime matcha fan or a curious newcomer, these matcha crinkle cookies are a fluffy and delicious staple.
I first tried this recipe during the holidays when my sister brought it to our annual cousin cookie night. Any recipe added to that lineup must be foolproof—and this one is. Whether it’s wine night with friends or baking with kids, these cookies are quick, easy, and always a hit. The subtle matcha flavor balances the sweetness, making them the perfect addition to any spread. I also can’t help but mention that they pair beautifully with a mug full of our Ruca House Blend, or to stay on theme, a pour-over of the delicious FUDAM-La Union.
The biggest lesson from my first batch? Mixing time matters. With both distractions and varying opinions, my initial bake led to a flatter, crunchier cookie. To keep them fluffy, stop mixing when a bit of flour remains, then fold in the rest with a spatula. It’s a bit of a dealer’s choice when it comes to the size of the cookie, but I think that about a tablespoon of dough for each ball makes the perfect little treat. As a lover of a naturally themed (and colored) cookie tray, their bright green hue was a bonus—and luckily, they taste just as good as they look.
You should absolutely make these cookies as the recipe is written. But, as I’m sure you’ve seen on cafe menus globally, matcha pairs so well with many different flavors. At Tala, I love combining our lavender or Unit B syrup with my hot coconut milk matcha to elevate the latte. And so, incorporating about a tsp of dried lavender buds into the sugar and butter mixture would be an easy way to replicate my highly recommended combo. If you remember our blueberry lemon matcha Tala Tonic from the summer, like me, you may be curious about adding lemon zest, or even a few dried blueberries to the batter. A teaspoon of almond, rum, or coconut extract is also a simple way to elevate the flavor. If you’re feeling fancy, dip half of the cookie in dark or white chocolate for a stunning finish and top with crushed nuts, coconut, or dried berries.
Feel free to turn your favorite matcha latte into a creative project using this cookie as a base! Our go-to unsweetened matcha powder is Rishi (learn more about the history of matcha here), but you can’t go wrong with any Stop by the cafe with a photo (or sample!) of your new favorite matcha cookies. Happy baking!
Matcha Crinkle Cookies
Ingredients:
1 stick (1/2 cup) salted butter, room temp
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
4-5 tsp unsweetened matcha powder
For the crinkle coating:
1/3 cup powdered sugar
1/3 cup granulated sugar
Instructions:
Preheat your oven to 350°F. Line a baking sheet with parchment paper (or use a non-stick baking sheet if you have one).
Cream together room-temperature butter and sugar until fluffy (about 2 minutes depending on the texture of your butter). (If you are interested in incorporating an extract as a way to modify, this is the time).
Add your eggs and vanilla extract, beating until smooth. (If you are interested in incorporating an extract as a way to modify, this is the time).
In a separate bowl, whisk together flour, salt, baking powder, and matcha (it is important to combine all of the dry ingredients before adding to the wet for this recipe, I promise).
Gradually add dry ingredients to wet, this is where it is important to mix until just combined, keeping the batter nice and fluffy.
Roll dough into balls (about 1 tbsp each), coat first in granulated sugar, then generously in powdered sugar.
Place 2 inches apart on a baking sheet and bake for 12-14 minutes until edges are slightly crisp.
Cool on a wire rack before enjoying (or dipping in chocolate!).
Enjoy!
Mel Kreppein
Meet Mel, a Gurnee native that has a passion for people, planet, and coffee. Crafting at the Libertyville cafe, she spends her free time going on walks, doing art, and hanging out with her cat Prudence.