Marshmallow Matcha Crinkle Cookies

In a mixing bowl, whisk together the granulated sugar, flour, matcha powder, and baking powder. Add in the melted butter and egg, and mix until a sticky dough forms.

Use a 3-ounce cookie scoop to portion out the dough into 8 equal balls. Chill the dough in the freezer for about 30–60 minutes to make it easier to handle.

Once chilled, flatten each dough ball slightly and press 4 mini marshmallows into the center. Carefully mold the dough around the marshmallows to fully enclose them. Reshape into a ball if needed.

Roll each filled cookie dough ball in powdered sugar until fully coated.

Place the coated dough balls on a parchment-lined baking sheet, spacing them out evenly. Bake at 350°F (175°C) for 13–15 minutes, until the edges are set and the tops are crackled.

Tips & Notes:

Let the cookies cool for 10–15 minutes before transferring them. Store in an airtight container for maximum freshness. For a softer center, slightly underbake and cool completely before serving.