These gluten free matcha crinkle cookies are so delicious if you love matcha! It is easy to make and they will brighten up your day!

Gluten Free Matcha Crinkle Cookies

Modified from Crinkle Cookies recipe from The Loopy Whisk

Ingredients

• 10g culinary matcha from Tezumi Tea (Use 10% off discount code “SUGARTREATSBYCK2024” on your order)
• 240g DYI Gluten free brown rice flour mix 
• 70g melted unsalted butter (warm)
• 150g sugar
• 2 eggs
• ½ teaspoon xanthan gum
• 1 teaspoon baking powder
• ½ tsp vanilla bean extract
• Pint of salt
• For rolling (in two separated bowls)
• 100g granulated sugar
• 90g powdered sugar

Steps

1. Add the melted butter and vanilla, and whisk until combined
2. Add the eggs and whisk well.
3. In a separate bowl, whisk together the gluten free brown flour mix, xanthan gum, baking powder, salt, and matcha powder. Add them to the wet ingredients.
4. Mix with a wooden spoon or a rubber spatula until you get a smooth, batter-like cookie dough.
5. Chill the cookie dough in the fridge for at least 2 hours before proceeding to the next step. You can also keep it in the fridge overnight if you want to bake the cookies the next day.
6. Preheat oven to 350°F. Line two baking sheets with parchment paper or baking cookie mat.
7. Use a cookie scroop (mine is about 4 teaspoons) to scroop the chilled cookie dough. Roll it into a ball. I was able to make about 16-18 cookies.
8. Roll each ball first in granulated sugar and then in powdered sugar until it’s fully coated. Tip: Yes you will need lot of powdered sugar to coat!
9. Put the cookies on the baking sheet, about 1 inch to 2 inches apart.
10. Bake one baking sheet at a time at 350ºF for 8-10 minutes or until the cookies have risen and expanded into little rounded mounds with cracks in their sugar coating. The cookies are done when the cracks no longer look wet or shiny.
11. The cookies will be very soft and delicate immediately out of the oven. Allow them to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.

Storage: The gluten free lemon crinkle cookies keep well in an airtight container in a cool dry place for about 1 week. They’re best a few days after baking.

Note: You can substitute this recipe with 1:1 gluten free all-purpose flour.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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