Olive Oil Matcha Crinkle Cookies

These aren't your average holiday cookies. Made with extra virgin olive oil instead of butter, these matcha crinkle cookies bake up with a tender, almost fudgy center and that gorgeous crackled powdered-sugar top that makes people stop mid-conversation. The olive oil keeps them incredibly moist, adds a subtle richness that butter can't replicate, and — here's the fun part — gives you a chance to play. Try one of our citrus olive oils (lemon or blood orange are our favorites here) for a flavor twist that takes these cookies somewhere really special.

Olive Oil Matcha Crinkle Cookies
Makes approximately 24 cookies

Ingredients:

• 2 cups all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• 2 tbsp cornstarch

• 2 tbsp matcha powder, sifted

• 1 cup granulated sugar

• 2 large eggs

• ½ cup mild extra virgin olive oil (or try Lemon or Blood Orange Olive Oil for a citrus twist)

• 2 tsp vanilla extract

• Powdered sugar for rolling

• Melted chocolate for drizzling (optional)

Instructions:

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cornstarch, and matcha. Set aside.

2. In a stand mixer or large bowl, beat sugar and eggs on medium-high speed until light and fluffy, about 3–4 minutes. Add vanilla, then gradually drizzle in the olive oil while mixing until fully incorporated.

3. Add the dry ingredients to the wet mixture in batches, folding gently until just combined.

4. Cover the dough tightly and refrigerate for at least 2 hours, or overnight.

5. Preheat oven to 350°F. Line baking sheets with parchment paper.

6. Roll chilled dough into 1-inch balls, then coat generously in powdered sugar.

7. Bake 18–22 minutes. While still warm, gently press the tops down with a spatula to flatten slightly. Cool completely on the baking sheet.

8. Drizzle with melted chocolate if desired. Let set before serving.

Why Olive Oil Makes These Better: Butter-based crinkle cookies are good. Olive oil crinkle cookies are unforgettable. The oil keeps the texture soft and almost brownie-like for days — no dry, crumbly edges — and the flavor stays bright and fresh rather than heavy. It's a simple swap that makes a real difference, and it's one of the best ways to discover what a great olive oil can do in baking.