Buttery soft, these Green Tea Vanilla Bean Almond Crinkle Cookies are studded with slivered almonds, specks of vanilla bean paste, and generously flavored with matcha green tea. This is the perfect cookie for brunch with your girls or a nice afternoon snack!
Answer me this: If you wake up morning after morning to ‘Welcome to the Jungle’ by Guns N’ Roses playing in your head, is it time to reevaluate your life choices?
Is your life situation bringing you to your sha na na na na knees?
Do you feel welcome in this jungle, can you take down a tiger? A spider monkey? An exotic bird?
Or are you taking it day by day? Days that bleed into one another and feel mundane?
Are your stress levels to the point where you may just… combust? Are you living your life situation to its full potential?
Let’s redirect this situation.
Is there a hunger for something you see?
A passion you’d like to pursue?
A life you envisioned for yourself? A life completely different from your current soul sucking existence?
Then it’s time.
Take the damn chance.
The time is now.
If you’re at a crossroads, pick a path. Follow that shit. It will work out. Otherwise when you’re 85 with lumbago and shit, complaining about lack of calcium, you’ll regret the chances you didn’t take.
That’s how I feel about these Green Tea Vanilla Bean Almond Crinkle Cookies.
Green tea? I wasn’t a fan. I wasn’t. I didn’t understand the hype around it, why eyes lit up when you mentioned green tea. I mean, it’s not chocolate. Why the hype?
I get it now.
These cookies, yo. I paired matcha powder with vanilla bean, cause I initially thought it safe.
But it’s not.
Did you know? To imitate vanilla you’d need like 26 components, plus some wood pulp. Vanilla, real vanilla is complex. Pairing these cookies with vanilla gives them substance, depth.
I added some slivered almonds for crunch, then I dipped them in confectioners’ sugar. I wanted to see some crinkle action on this blog. It’s how I roll.
These cookies aren’t baked for long, 10 minutes max. They are pillow soft, buttery fine.
If you’re a fan of green tea, you’re going to dig the hell out of these cookies. If you weren’t a fan, these cookies can convert the hardest green tea hater.
Take a chance. No regrets.
- Yield: 45
- Cook Time: 10 minutes
Green Tea Vanilla Bean Almond Crinkle Cookies
- All-purpose flour - 3 1/2 cups, spooned then leveled
- Baking powder - 1 teaspoon
- Salt - ½ teaspoon
- Matcha (green tea) powder - 1 heaping tablespoon
- Unsalted butter - 1 cup (2 sticks)
- Cream cheese - 1 (8 ounce) package
- Granulated sugar - 1 1/2 cups
- Egg - 1 large
- Vanilla bean paste - 1 ½ tablespoons
- Vanilla extract - 1 teaspoon
- Green gel food coloring (optional) - 1-2 drops
- Slivered almonds - 1 cup
- Confectioners’ sugar - 2 cups
In a medium bowl, combine the flour, baking powder, salt, and matcha powder. Stir briefly to combine and set aside.
In a bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese, and sugar over medium/high speed until light and fluffy, about 2-3 minutes. Add the egg, mixing until the egg is completely incorporated into the butter/cream cheese mixture. Add in the vanilla bean paste, vanilla extract, and gel color (if using). Stop and scrape the mixer bowl to incorporate ingredients.
Turn the mixer speed to low and add the flour all at once. Mix until just incorporated. It’s OK to see some flour bits. Remove bowl from the mixer and fold in slivered almonds. Spread a layer of plastic wrap over a flat surface and sprinkle lightly with all-purpose flour. Turn the dough onto the plastic wrap and gather into a rough cylinder. Lightly sprinkle some flour on the surface of the dough.
Wrap the dough in the plastic wrap and chill for at least one hour.
Preheat oven to 350 degrees Fahrenheit and line 2 cookie sheets with parchment paper and set aside. Measure out the confectioners’ sugar in a small bowl and set aside.
Remove the dough from the refrigerator. Unwrap the dough and with a medium sized cookie scoop, scoop out dough and roll into balls. Roll the balls into the confectioners’ sugar at least twice to coat completely. Place sugar coated cookie balls on parchment lined cookie sheet, at least 1.5 inches apart.
Place cookie sheets in the oven and bake for 7-11 minutes, turning the pan mid-way through for even baking. Remove cookies from the oven and allow them to cool on the cookie sheets for at least 5 minutes before transferring them to a wire rack to cool completely.
Makes about 45 cookies.