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Large-size matcha snickerdoodle cookies with ripple edge and chewy center are one of the must-try cookies. They are so delicious and visually attractive!
Seriously, what is a pan-banging cookie?
The pan-banging method was popularized by Sarah Kieffer, a baker and blogger. It is often associated with her recipe for “The Vanilla Bean Baking Book.” The technique creates cookies with a crispy edge and a chewy center. The technique involves baking the cookies in the oven and then periodically banging the baking sheet against the oven rack, hence the name! This causes the cookies that are in the middle of rising, to spread and then collapse, resulting in a wrinkled and crinkled appearance on the edge. Wow!!! why didn’t I think of that!
I honestly didn’t know about the term pan-banging cookies until I got this 100 cookies cookbook by Sarah Kieffer. Which is an awesome book if you love to bake cookies and treats! (not sponsored btw!). My kids have been spoiled by all the cookies and treats I had tried to bake from this book. Go get yourself one. You won’t be disappointed for sure! My kids want me to bake snickerdoodles every week now! Geez!!
Why you’ll love these matcha snickerdoodle cookies
This pan-banging ripple matcha snickerdoodle is an adaptation of her pan-banging snickerdoodles by adding matcha powder and some minor adjustments. I couldn’t be happier with the result! The texture is spot-on for snickerdoodles. The edge is crisp but the center is soft and chewy. It has that nice crackly appearance too.
Pan-Banging Ripple Matcha Snickerdoodle Cookies
Ingredients
Dry ingredients:
- 284 g all-purpose flour
- 2 tsp ceremonial-grade matcha powder
- 1 tsp baking soda
- ¾ tsp fine sea salt
- ½ tsp cream of tartar
Wet ingredients:
- 227 g unsalted butter softened
- 250 g sugar
- 50 g egg room temperature, from 1 large egg
- 1 tsp vanilla extract
For coating:
- 30 g sugar
- 1 tsp ceremonial-grade matcha powder I didn't use
Instructions
- You need to line 3 large baking sheets with parchment paper. The recipe makes large cookies and each pan can only fit 3-4 cookies. They spread a lot during baking
- The baking time for each pan is about 14 minutes and that's why the total baking time is about 42 minutes. I highly recommend to bake one tray at a time for the best result
Prepare cookie dough:
- Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. The rack is positioned in the middle of the oven
- Combine all the dry ingredients and set aside. In a mixing bowl add softened butter (shouldn't be melty) and sugar. Cream using a paddle attachment on medium speed until light and fluffy, about 3-4 minutes. Scrape the side of the bowl.
- Add the egg and vanilla and beat again for another 1-2 minutes. Scrape the bowl again. Sift in the dry ingredient mix. Switch to the lowest speed so the dry ingredients won't fly when you turn the machine on. Mix until just combined. It's okay if there is still some flour on the side of the bowl. Use a spatula to scrape the side of the bowl and fold everything in
Shaping:
- Combine sugar with matcha powder. I didn't use the matcha powder for coating because my kids find it a bit bitter (though the adults won't mind it). They don't mind it when the matcha powder is mixed into the dough
- Divide the dough into about 70 grams (about 2.5 oz) each. Roll into balls. Coat the dough ball in sugar mixture and then place on prepared baking sheets, about 3 inches apart. So I only managed to put about 4 cookies per half-sheet baking pan
Baking:
- Put the baking sheet on the positioned rack. Bake for 8 minutes. Then wear the oven mitten and open the oven door, and carefully lift the baking sheet up and drop it down on the oven rack. Do this about 2 times. Quickly close the oven back down again. Bake for another 2 minutes. Repeat this action 2 more times every 2 minutes. So a total of 3 times. The total baking time is about 14 minutes. DO NOT overbake them
- After the last round of 2 minutes of baking, remove the baking pan from the oven and bang the pan on the counter top one ore time and then let them cool down completely on the baking pan placed on top of a cooling rack. Don't try to move the cookies to the cooling rack for at least 10 minutes. They appear very soft at first, but will firm up with crisp edges and soft chewy center
Storage:
- Once the cookies have cooled down completely, store them in an air-tight container for about 2-3 days. The baked cookies freeze well too. Simply keep them in freezer-friendly container and thaw at room temperature before serving
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
How to bake pan-banging matcha snickerdoodle cookies
1. You need to line 3 large baking sheets with parchment paper. The recipe makes large cookies and each pan can only fit 3-4 cookies. They spread a lot during baking
2. Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. The rack is positioned in the middle of the oven
3. Combine all the dry ingredients and set aside. 
4. In a mixing bowl add softened butter (shouldn’t be melty) and sugar. Cream using a paddle attachment on medium speed until light and fluffy, about 3-4 minutes. Scrape the side of the bowl.
5. Add the egg and vanilla and beat again for another 1-2 minutes. Scrape the bowl again. 
6. Sift in the dry ingredient mix. Switch to the lowest speed so the dry ingredients won’t fly when you turn the machine on. Mix until just combined. It’s okay if there is still some flour on the side of the bowl. Use a spatula to scrape the side of the bowl and fold everything in
7. Combine sugar with matcha powder. I didn’t use the matcha powder for coating because my kids find it a bit bitter (though the adults won’t mind it). They don’t mind it when the matcha powder is mixed into the dough
8. Divide the dough into about 70 grams (about 2.5 oz) each. Roll into balls. Coat the dough ball in sugar mixture 
9. Place on prepared baking sheets, about 3 inches apart. So I only managed to put about 4 cookies per half-sheet baking pan
10. Put the baking sheet on the positioned rack. Bake for 8 minutes. 
11. Then wear the oven mitten and open the oven door, and carefully lift the baking sheet up and drop it down on the oven rack. 
12. Do this about 2 times. Quickly close the oven back down again. Bake for another 2 minutes. Repeat this action 2 more times every 2 minutes. So a total of 3 times. The total baking time is about 14 minutes. DO NOT overbake them
13. After the last round of 2 minutes of baking, remove the baking pan from the oven and bang the pan on the countertop one more time and then let them cool down completely on the baking pan placed on top of a cooling rack. Don’t try to move the cookies to the cooling rack for at least 10 minutes. They appear very soft at first, but will firm up with crisp edges and soft chewy center
13. Once the cookies have cooled down completely, store them in an air-tight container for about 2-3 days. The baked cookies freeze well too. Simply keep them in freezer-friendly container and thaw at room temperature before serving
Did you make this pan-banging matcha snickerdoodle recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
