Reporting in - these cookies were FANTASTIC, especially after cooling all the way, and they are moving into the holiday cookie rotation. Spouse loved them as much as I did. Thanks again!
@@mirgrant That would be a cool idea! Maybe make the board from sugar cookies so they can be rolled out and cut square, then you can use these crinkles as the game pieces.
I made multiple batches of this over the holidays and kept getting requests for more. These cookies are SOO GOOD. so easy yet so tasty. The texture is chewy and fudgy and stays that way if kept in an airtight container.
I made these with my friend last year (they turned out perfectly) and planning on making it with my partner again tonight. Thanks so much for the instructional video! You did a wonderful job going through every step and I really appreciated the conversions you included for people without kitchen scales. ❤
Also - I have to comment on the thumbs for the videos - I simply love them. They show the beautiful end-result, name of the creation and are a joy for the eye. I will try to get as many of my friends to know about your channel!
Thank you! I think that's the first time anyones mentioned my thumbnails and I really appreciate your kind words as well as your offer to share. Have a wonderful weekend!
That looks like my kind of cookie. Will have to try this one out. I agree that fresh matcha is always greener - and more flavorful and fragrant too. It's hard to find fresh tea flavors in the west unless you're a tea fanatic (like myself). Thanks for sharing this! I wonder what an oolong milktea version would be like?
I love the idea of oolong milktea crinkle cookies. This works with any finely powdered tea so if you made the dough with oolong powder and rolled them in sugar and powdered milk I bet it would be pretty good.
Tried the recipe earlier today and they turned out wonderfully delicious!! Didn’t have the high end matcha like yours, but it turned out not as bad. Thanks for the recipe, and appreciated the reduced sugar in the recipe as I don’t like anything too sweet. (Tagged you in IG for pics of the cookies)
I was looking for a recipe for matcha cookies and yours convinced me to try it, they look so good! also I'll be checking out the rest of your videos, im really interested in Japanese cuisine and your recipes look so delicious I'm subscribing
These look and sound amazing! I love matcha green tea and always have it on hand. So these cookies are really up my alley! Where is the best place to find matcha powder? Exciting recipe! Great one Marc!
Thanks! I get my matcha from a farm in Kyoto called d-matcha. You can hear more about them in the video, and there's also a link in the video description.
I made these with quadruple the salt, which is a bit over 2 grams and I think just straight up 2.8 grams would have been even better (2% of the flour). I also added vanilla extract because it’s a great complement to matcha. The cookies are good, though a touch cakier than I expected. That could well be due to me beating more air into the eggs than necessary. They are good, though, so I’d make again.
Hi Ann, I'm happy to hear you enjoyed them! Regarding the texture, the most likely cause is that they were baked for a little too long. Oven's vary in temperature so it's tough to give an exact baking time that works for everyone. Next time, try and bake them for a little less time.
@@NoRecipes They weren’t baked too long. They were very much still looking under-cooked as cookies typically do when they’re meant to be soft. They’re soft and moist, and as I expected, better the next day when they sort of settled. They’re made with a method that will lead to airier results than just creaming will, so this isn’t a dense cookie, which is sort of a requirement for a cookie to be chewy. More air, more cake-like results.
@@annchovy6 Gotcha, I was equating "cakier" with "dry and fluffy". The dough has enough sugar and fat in it to weigh some of the fluff back down towards the center as long as they're not overcooked. The idea is to have a crisp fluffy outer layer and a more dense and moist inner layer. These cookies won't end up chewy though.
@@NoRecipes You know my kangae kata, it would seem, Sensei! hahaha I don't have your ability to do really beautiful, fiiiiiine things. I'm really zatsu with my cooking (I'm sure you've noticed, so I really don't hafta say it...), so I gomakasu with colour. haha... It's easier to do colour, than shape, I find. But you? Holy smokes, man! You've got it AAAAAALLLLLLLL going on, all the time! Your vids always leave me shaking my head. "I have to ganbaru more." I'm still not in holiday mode myself. My work at the school is keeping me far too busy. You know how it goes. Hugs!
@@Maplecook Thanks man, like most things in life, it's just practice and patience. Honestly I'm pretty lazy in the kitchen (which is what drives all the cooking hacks). But I a guess I also have the Japanese DNA coursing through my veins so I'm always chasing 改善. Glad I could help inspire! I feel you on the being busy part, I'm in the middle of a transformational change with what I'm doing here and on the blog, and it's gonna be a stressful holiday season, but hoping to come out of it more focused in the new year.
It has "18.8" stamped on the exterior and the internal diameter is 4.2cm. I'm, not sure what the 18.8 is, but according to a chart I found online, ice cream scoops with an external diameter of 4.5cm holds 30ml, and is a US#40.
You can try it, but I don't think almond flour by itself will provide enough structure for the cookies. If you're trying to make it gluten free, I'd suggest trying a GF all-purpose.
Sorry to hear it didn't work out. There are a couple of possibilities. When you say it was it was "too wet" was this after you left it in the refrigerator to harden? The dough is loose after being mixed and requires some time in the fridge to firm up. If it was still very softer even after a few hours in the fridge, there was likely an issue with the ratio of ingredients. Did you weigh everything in grams?
Hi Marc, THX for the recipe. Could you please help me out. I wonder why cookies often are too flat. My dark chocolate cookies are perfect, but "normal" cookies are often too flat. Is the secret to get them as high as yours the sugar coating?
Hi Andrea, to clarify your question have tried this recipe and had them turn out flat or are you talking about cookies in general? If it was this recipe (and you followed the weight based measurements) the most likely culprit is that the dough wasn't chilled enough. Another possibility is that your oven wasn't hot enough. Cookies use fat (in this case butter) to hold its shape until the flour and egg in the dough start to set which is then able to retain the shape of the cookie. If the fat isn't cold enough (or the oven isn't hot enough) all of the fat in the cookie melts and it flattens out before the flour/egg are able to set and retain the shape of the cookie. If you are referring to cookies in general there are many other reasons why it might turn out flat so I'd have to see the recipe and try it out to figure out why.
@@NoRecipes Thank you so much. I think chilling and too much butter will cause this. And as Starbucks and others even have this problem I'm "chilled" and will try out your tipps. Will keep you informed. Thank you very much.
@@NoRecipes I tried out the recipe but without matcha. Chilled it. The cookies look very great. Shape was great. But the taste is something like chewy. To less butter or to much eggs. Any ideas? Followed your recipe - without matcha.
@@andreaherzog-kienast9343 Hi Andrea, did you replace the matcha with something else (such as extra flour or cocoa powder)? Matcha is ground green tea leaves so it absorbs and retains water in a similar way to cocoa powder or flour. If you just leave it out it will throw the balance of liquids to dry ingredients off.
@@NoRecipes So: I tried your cookies with exact measurements, but without matcha - cause it's a trail (won't waste it) - the shape was good, but but the taste was a little too chewy. The balance of butter and eggs ist not perfect for me. So please, I don't want to criticise, I'm only looking for the best cookie dough and like do discuss to find out the best for all of us - with your help. Best, Andrea
Hi Ria, unfortunately I don't , but there are a couple ways you could go about this. The easy way would be to add natural cocoa powder (not dutch processed) in place of the matcha and then add some food coloring. This will yield the most red cake. I've also used beet powder in the past as a natural food coloring. The other option is to turn the anthocyanins in cocoa powder red by adding something acidic (like lemon juice or vinegar to the batter). This is traditionally how red velvet was made but it's a more muted red than using food coloring.
Hi Sherwin, the box is a sake cup called a Masu. It's a little small, but it's made of hinoki (Japanese cyprus) which makes it really fragrant and nice.
@@Keix707 That was the original intention of putting them in the box but they didn't fit as many as I'd hoped they would. I was planning to wrap the boxes in cellophane and then tie a bow around the top with ribbon. Because the wooden cups aren't cheap, the gift becomes more about the cup and the cookie is just a bonus.
It depends on how big you make them, but it should make around 12. BTW you can always get more information on my recipes including yield by clicking through to my website (link is in the description).
It depends on how big you make them, but I usually make 12 cookies. BTW you can always get more detailed information (including servings) in the written recipe on my website (link is always in the description).
Reporting in - these cookies were FANTASTIC, especially after cooling all the way, and they are moving into the holiday cookie rotation. Spouse loved them as much as I did. Thanks again!
Thanks for reporting back! I'm glad to hear you and your family enjoyed them😄
I was thinking 💭 about making red velvet cookies like this style too and making a big checker board! A red and green Xmas 🎄 cookie game!!!
@@mirgrant That would be a cool idea! Maybe make the board from sugar cookies so they can be rolled out and cut square, then you can use these crinkles as the game pieces.
I’ve made these 2 days in a row. This recipe is the best! Thanks for sharing.
You're welcome! It's great to hear you enjoyed these so much😄
I made multiple batches of this over the holidays and kept getting requests for more. These cookies are SOO GOOD. so easy yet so tasty. The texture is chewy and fudgy and stays that way if kept in an airtight container.
I'm so happy to hear you've been enjoying these so much! Thanks for taking the time to let me know, and Happy New Year!
I made these with my friend last year (they turned out perfectly) and planning on making it with my partner again tonight. Thanks so much for the instructional video! You did a wonderful job going through every step and I really appreciated the conversions you included for people without kitchen scales. ❤
I made this cookies over and over again by following your recipe and it’s always a hit ❤
I’m so happy to hear you’ve been getting good use out of this recipe, thanks for taking the time to let me know!
These cookies were amazing, and stayed fresh for ages! So delicious, thank you for sharing it!
You're welcome! I'm happy to hear you enjoyed these. Thanks for taking the time to let me know!
Also - I have to comment on the thumbs for the videos - I simply love them. They show the beautiful end-result, name of the creation and are a joy for the eye. I will try to get as many of my friends to know about your channel!
Thank you! I think that's the first time anyones mentioned my thumbnails and I really appreciate your kind words as well as your offer to share. Have a wonderful weekend!
Awesome vibrant color. Looking forward to making these beauties. They will look pretty paired with yellow colored lemon crinkle cookies.
Great idea!
Lovely color and a nice palette change from the usual gingerbread/sugar cookies! Adding this to the cookie boxes I'll be giving out this Christmas
Thanks! Might be fun to mix these with red velvet crinkles too.
Going to make those tonight - I actually have everything I need for them!
Great! I hope you enjoy them!
Me tooi! 😋
@@NoRecipes The dough is chilling in the fridge right now!
@@Rohvannyn Wow that was quick!
That looks like my kind of cookie. Will have to try this one out. I agree that fresh matcha is always greener - and more flavorful and fragrant too. It's hard to find fresh tea flavors in the west unless you're a tea fanatic (like myself). Thanks for sharing this! I wonder what an oolong milktea version would be like?
I love the idea of oolong milktea crinkle cookies. This works with any finely powdered tea so if you made the dough with oolong powder and rolled them in sugar and powdered milk I bet it would be pretty good.
Great recipe
Thanks!
Amazing recipe‼️ I like matcha😆
Thank you for sharing🙏
Have a nice day✨
Thank you! I hope you had a nice weekend!
I really love matcha sweet !!
I have to keep this recipe.
Thank you so much for sharing !!!
You're welcome, I hope you enjoy it!
I love chocolate and ube crinkle cookies but ngl matcha crinkle cookies might be my new favorite
I've never tried use crinkles but I bet they have a great color! These have tons of a matcha flavor and good dose of caffeine as well.
I’m not a cookie person but you might have just convinced me to make these after I get this matcha. Arigato chef!
You're welcome! I hope you enjoy it.
Hiiiii, I just baked these cookies and they taste AMAZING 💖💖💖
So happy to hear you enjoyed them!
@@NoRecipes they’re so good that I’m making them again!! thank you for this amazing recipe!!
These matcha cookies look so delicious! Thanks for sharing the recipe with us 😍
Thanks! I hope you have a chance to try them out.
I think Ella and I will make these later today. Looks delish.
Enjoy! Hope your holiday season is off to a good start😀
Tried the recipe earlier today and they turned out wonderfully delicious!! Didn’t have the high end matcha like yours, but it turned out not as bad. Thanks for the recipe, and appreciated the reduced sugar in the recipe as I don’t like anything too sweet. (Tagged you in IG for pics of the cookies)
I'm so glad to hear you enjoyed this! Thanks for stopping by to let me know!
I was looking for a recipe for matcha cookies and yours convinced me to try it, they look so good!
also I'll be checking out the rest of your videos, im really interested in Japanese cuisine and your recipes look so delicious I'm subscribing
Thanks Fernanda, and welcome to the channel! I hope you enjoyed these 😀
looks amazing, will be making this weekend! can the dough be frozen for later use? thanks for sharing
Hi Rosanna, sorry for the late response. Yes, the dough can be frozen.
@@NoRecipes thank you so much. Made the cookies but I overcooked them. Good thing I froze half the batch. Will have to watch them more carefully :)
Cookies looks so delicious
Thank you! I hope you have a chance to try them out!
Those look so good!!!
Thanks!
These look and sound amazing! I love matcha green tea and always have it on hand. So these cookies are really up my alley! Where is the best place to find matcha powder? Exciting recipe! Great one Marc!
Thanks! I get my matcha from a farm in Kyoto called d-matcha. You can hear more about them in the video, and there's also a link in the video description.
@@NoRecipes Thank you Marc! 😘
Cant wait to to these!
Hope you enjoy them.
Looks delicious thank you Marc
Did you bake them in a 160 oven with fan on ?
Thanks! My oven doesn’t have an option to turn the fan on and off, but I have a convection oven so it should be with the fan on.
OK so this year I gift this cookie for Christmas :D I use this recipe with cocoa powder, I wonder why haven't thought of this way before :D
It would be fun to do a mixed box with red velvet crinkles and matcha. Might be a lot of work, but I just thought I'd throw it out there😉
@@NoRecipes OK this idea bought me :D Thanks :D
Can't wait to create this!!
I hope you enjoy it!
I made these with quadruple the salt, which is a bit over 2 grams and I think just straight up 2.8 grams would have been even better (2% of the flour). I also added vanilla extract because it’s a great complement to matcha. The cookies are good, though a touch cakier than I expected. That could well be due to me beating more air into the eggs than necessary. They are good, though, so I’d make again.
Hi Ann, I'm happy to hear you enjoyed them! Regarding the texture, the most likely cause is that they were baked for a little too long. Oven's vary in temperature so it's tough to give an exact baking time that works for everyone. Next time, try and bake them for a little less time.
@@NoRecipes They weren’t baked too long. They were very much still looking under-cooked as cookies typically do when they’re meant to be soft. They’re soft and moist, and as I expected, better the next day when they sort of settled. They’re made with a method that will lead to airier results than just creaming will, so this isn’t a dense cookie, which is sort of a requirement for a cookie to be chewy. More air, more cake-like results.
@@annchovy6 Gotcha, I was equating "cakier" with "dry and fluffy". The dough has enough sugar and fat in it to weigh some of the fluff back down towards the center as long as they're not overcooked. The idea is to have a crisp fluffy outer layer and a more dense and moist inner layer. These cookies won't end up chewy though.
Waw just amazing Idea
Thank you!
I'm gonna try ❤️ yessssssssssssssssssss
I hope you enjoy it!
Out of this world performance! Even the colour choice for the paper underneath the cookies, brought out the colours of the matcha!
😄Leave it to you to notice that. In all honesty it's the only color parchment paper I have. Hope your holiday's are off to a good start.
@@NoRecipes You know my kangae kata, it would seem, Sensei! hahaha
I don't have your ability to do really beautiful, fiiiiiine things. I'm really zatsu with my cooking (I'm sure you've noticed, so I really don't hafta say it...), so I gomakasu with colour. haha... It's easier to do colour, than shape, I find.
But you? Holy smokes, man! You've got it AAAAAALLLLLLLL going on, all the time! Your vids always leave me shaking my head. "I have to ganbaru more."
I'm still not in holiday mode myself. My work at the school is keeping me far too busy. You know how it goes.
Hugs!
@@Maplecook Thanks man, like most things in life, it's just practice and patience. Honestly I'm pretty lazy in the kitchen (which is what drives all the cooking hacks). But I a guess I also have the Japanese DNA coursing through my veins so I'm always chasing 改善. Glad I could help inspire!
I feel you on the being busy part, I'm in the middle of a transformational change with what I'm doing here and on the blog, and it's gonna be a stressful holiday season, but hoping to come out of it more focused in the new year.
@@NoRecipes お互いに頑張りましょう！（笑）
@@Maplecook 👍🏼💪🏼
What size is the scooper? I think that size is perfect for crinkles. Your videos are amazing, just discovered you today and I subscribed!
It has "18.8" stamped on the exterior and the internal diameter is 4.2cm. I'm, not sure what the 18.8 is, but according to a chart I found online, ice cream scoops with an external diameter of 4.5cm holds 30ml, and is a US#40.
@@NoRecipes thank you so much for replying!!!!
Wowww amazing Love from India 🥰🥰
Thank you!
Is there a gluten free flour alternative to this? Would love to make it, thanks!
I haven't tried it, but this should work with a GF all-purpose flour.
@@NoRecipes thanks, will def give it a go :)!
@@Sense648 Let me know how it goes!
Do you think I can substitute APF with almond flour instead? Would it work? Thx so much for anyone who has tried it with almond flour?
You can try it, but I don't think almond flour by itself will provide enough structure for the cookies. If you're trying to make it gluten free, I'd suggest trying a GF all-purpose.
Hi! My dough was too wet and when baked in the oven it was quite severely undercooked even after baking for extra 10 mins! What could be the issue?
Sorry to hear it didn't work out. There are a couple of possibilities. When you say it was it was "too wet" was this after you left it in the refrigerator to harden? The dough is loose after being mixed and requires some time in the fridge to firm up.
If it was still very softer even after a few hours in the fridge, there was likely an issue with the ratio of ingredients. Did you weigh everything in grams?
Hi Marc, THX for the recipe. Could you please help me out. I wonder why cookies often are too flat. My dark chocolate cookies are perfect, but "normal" cookies are often too flat. Is the secret to get them as high as yours the sugar coating?
Hi Andrea, to clarify your question have tried this recipe and had them turn out flat or are you talking about cookies in general? If it was this recipe (and you followed the weight based measurements) the most likely culprit is that the dough wasn't chilled enough. Another possibility is that your oven wasn't hot enough. Cookies use fat (in this case butter) to hold its shape until the flour and egg in the dough start to set which is then able to retain the shape of the cookie. If the fat isn't cold enough (or the oven isn't hot enough) all of the fat in the cookie melts and it flattens out before the flour/egg are able to set and retain the shape of the cookie. If you are referring to cookies in general there are many other reasons why it might turn out flat so I'd have to see the recipe and try it out to figure out why.
@@NoRecipes Thank you so much. I think chilling and too much butter will cause this. And as Starbucks and others even have this problem I'm "chilled" and will try out your tipps. Will keep you informed. Thank you very much.
@@NoRecipes I tried out the recipe but without matcha. Chilled it. The cookies look very great. Shape was great. But the taste is something like chewy. To less butter or to much eggs. Any ideas? Followed your recipe - without matcha.
@@andreaherzog-kienast9343 Hi Andrea, did you replace the matcha with something else (such as extra flour or cocoa powder)? Matcha is ground green tea leaves so it absorbs and retains water in a similar way to cocoa powder or flour. If you just leave it out it will throw the balance of liquids to dry ingredients off.
@@NoRecipes So: I tried your cookies with exact measurements, but without matcha - cause it's a trail (won't waste it) - the shape was good, but but the taste was a little too chewy. The balance of butter and eggs ist not perfect for me. So please, I don't want to criticise, I'm only looking for the best cookie dough and like do discuss to find out the best for all of us - with your help. Best, Andrea
I was wondering if you have a red velvet crinkle cookie version?
Hi Ria, unfortunately I don't , but there are a couple ways you could go about this. The easy way would be to add natural cocoa powder (not dutch processed) in place of the matcha and then add some food coloring. This will yield the most red cake. I've also used beet powder in the past as a natural food coloring. The other option is to turn the anthocyanins in cocoa powder red by adding something acidic (like lemon juice or vinegar to the batter). This is traditionally how red velvet was made but it's a more muted red than using food coloring.
@@NoRecipes thank you so much! I’ll be sure to try it out! :)
@@NoRecipes so to make the red velvet kind how coco powder and red beet powder would I use? Thanks
Where did you get the wooden box? That would be a nice gift box imo.
Hi Sherwin, the box is a sake cup called a Masu. It's a little small, but it's made of hinoki (Japanese cyprus) which makes it really fragrant and nice.
@@NoRecipes cool it just gave me an idea to package it in a cool way and I did not know its a sake cup. Thank you for the information!!
@@Keix707 That was the original intention of putting them in the box but they didn't fit as many as I'd hoped they would. I was planning to wrap the boxes in cellophane and then tie a bow around the top with ribbon. Because the wooden cups aren't cheap, the gift becomes more about the cup and the cookie is just a bonus.
@@NoRecipes o hmm for me i would have it as a set and they can also have it for a birthday gift!
Hi love 🍪 with my ☕ thanks 🙏
Chocolate chip goes great with coffee, but I think these ones might work better with tea. 😉
how many cookies does this yield?
It depends on how big you make them, but it should make around 12. BTW you can always get more information on my recipes including yield by clicking through to my website (link is in the description).
What’s the temperature of the oven?
Please watch the video it's explained. You can also click through on the link in the video description to see the written recipe.
Hi! How many crinkles have you made from this recipe? thank you
It depends on how big you make them, but I usually make 12 cookies. BTW you can always get more detailed information (including servings) in the written recipe on my website (link is always in the description).
@@NoRecipes arigato 🙏 quick response 😊 I will definitely try this. Have a nice day.
4 tablespoons unsalted butter is how many grams? :((((((((
Please read the description.
So, unconventional shortbread. Should be interesting.
The texture of crinkle cookies is quite different from short bread. This is crispy on the outside and dense and chewy in the center.
@@NoRecipes hence the "unconventional" part. The similarities are hard to deny, nonetheless.