In a large bowl, whisk together the cake flour, matcha powder, baking powder, baking soda, and salt. Set aside.
In a stand mixer - or in a large bowl using a hand mixer - beat together the eggs and 1 cup of the granulated sugar until light yellow and fluffy. Beat in the vegetable oil.
Slowly add the dry ingredient mixture into the wet mixture. Chill the bowl in the refrigerator for one hour.
Place the remaining ½ cup of granulated sugar in a shallow bowl. Place the powdered sugar in a shallow bowl. Line a baking sheet with parchment paper.
After the dough has chilled for one hour, remove from the refrigerator. Preheat the oven to 320°F.
Using a spoon or a medium cookie scoop, form the dough into small dough balls. The dough will be sticky and this part can get messy, but try to use one hand for scooping/forming the dough balls and the other hand for rolling the balls in the sugars. First, roll each dough ball into the granulated sugar, then into the powdered sugar, and set onto the prepared baking sheet about 2 inches apart.
Bake one cookie sheet at a time, for 9 to 11 minutes, just until the tops are cracked and almost set. Remove and let the cookies cool in the pan for 5 to 10 minutes before transferring to a cooling rack.
Repeat baking the remaining batches. In total, you should bake about 3 or 4 batches, depending on the size of your cookies and how many you fit onto one sheet pan.
Notes
Matcha powder: The specific matcha powder you use will determine the final taste and texture of these crinkle cookies. Choose a high quality culinary grade matcha powder.Chilling the batter: The batter will be sticky and needs to chill for 1 hour in the refrigerator. After that, it will be firmer, yet still stickier and messier than other cookie dough. This is okay!Forming the cookies: Do your best to scoop out round dough balls from the sticky batter, then plop them into the granulated sugar. They may not be perfectly round when you place them into the granulated sugar, but they will be easier to form into round balls as they roll in the sugar. Baking at 320°F: Do not attempt to bake crinkle cookies at the regular 350°F as you would other cookies. The outside will harden too quickly and you won't get that classic cracked crinkle top. Baking these cookies at 320°F allows the top to harden at just the right time so the center bakes nicely as well. PATIENCE: I find that baking one sheet at a time works best when making crinkle cookies from scratch. This kind of cookie really needs the heat circulating evenly on all sides, with nothing blocking it (like another sheet pan). However, if you're in a hurry, you can bake two sheets at a time if you really want to, but they might not bake as evenly.