Cooking Light
Active Time
10 Mins
Total Time
55 Mins
Serves 22 (serving size: 1 cookie)

These crinkly dark chocolate cookies are a great alternative to iced sugar cookies: not cloyingly sweet (there’s plenty of sugar to be had on Halloween already), easy to make, and with no artificial colors or flavors. Matcha gives the cookies a light green color (think chocolate ooze breaking through the ground or a monster’s rough skin) and an earthy, faintly grassy flavor. 

How to Make It

Step 1

Combine 3/4 cup powdered sugar, granulated sugar, and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed 2 minutes or until light and fluffy. Add eggs 1 at a time, beating after each addition until combined. Stir in vanilla.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, cocoa, baking powder, and salt to sugar mixture; beat on low speed just until combined. Cover and chill 30 minutes or until slightly firm.

Step 3

Preheat oven to 400°F.

Step 4

Combine remaining 1/4 cup powdered sugar and matcha in a small bowl. Divide and shape dough into 22 balls (about 11/2 tablespoons each); roll each ball in matcha mixture. Arrange balls about 2 inches apart on two parchment paper-lined baking sheets; flatten each ball slightly. Bake at 400°F for 8 to 10 minutes or until just set (not browned). Cool baking sheets on wire racks for 5 minutes. Place cookies on rack; cool completely.