Matcha Crinkle Cookies Recipe

• SwissBake® Matcha Cookie Mix – 1000 g 
• Water – 100 g 
• Unsalted Butter (softened) – 260 g 
• Glycerine (optional, for enhanced softness) – 15 g 

For Crinkle Coating: 

• Granulated Sugar – 100 g 
• Icing Sugar – 100 g 

In a planetary mixer fitted with a paddle attachment, combine SwissBake® Matcha Cookies Mix with water, softened butter, and optional glycerine. Mix on low speed for 1 minute until the ingredients begin to combine. Scrape down the bowl and continue mixing on medium speed for 2 minutes until a smooth, uniform dough is achieved. Wrap the dough in cling film and refrigerate for 30–60 minutes to firm up. Chilling ensures the cookies hold shape and develop their signature crinkle pattern. 

Preheat a deck oven to 160–170°C. Line baking trays with parchment. In two shallow bowls, place the granulated sugar and icing sugar separately. Portion the chilled dough into 20–25 g balls. Roll each ball first in granulated sugar, then generously in icing sugar to ensure full coverage. Arrange coated cookie balls onto the prepared trays, leaving 1–2 inches between each for spread. 

Bake at 160°C to 170°C for 18–22 minutes or until the cookies have puffed up and developed distinct cracks across the surface. Avoid overbaking to preserve a moist interior. Once baked, let cookies cool on the tray for 5–10 minutes before transferring to a wire rack. Cookies will set further as they cool, forming a delicate crust around the soft matcha centre.