Matcha Latte Cookies Recipe
Introduction
These Matcha Latte Cookies combine the earthy flavor of matcha with a creamy mascarpone topping for a unique and delightful treat. Perfect for tea time or a special dessert, they balance subtle sweetness with a hint of green tea freshness.
Ingredients
- 110 g butter (melted and cooled, about ½ cup)
- 200 g granulated sugar
- 1 large egg (58-59 g with shell)
- 1 tsp vanilla extract
- 200 g all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp matcha powder
- ½ tsp salt
- 200 g mascarpone
- 1 tsp vanilla extract (for the cream)
- 75 g confectioners sugar
- 20 g agave or honey
- 120 g heavy cream
- ½ tsp matcha powder for dusting
Instructions
- Step 1: Melt the butter gently in the microwave or on the stovetop without allowing it to bubble. Pour it into a large mixing bowl and refrigerate until it cools to room temperature, about 20 minutes.
- Step 2: Add the granulated sugar to the cooled butter and whisk together for 1 minute either by hand with a spatula or using a stand mixer with the paddle attachment.
- Step 3: Mix in the egg and 1 teaspoon vanilla extract until well combined.
- Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, matcha powder, and salt. Gradually add these dry ingredients to the wet mixture and fold together with a spatula until combined.
- Step 5: Using a 2 tablespoon (53 g) cookie scoop, portion out 11 cookies onto a baking paper lined tray. Roll each cookie dough ball between your hands and lightly press them to flatten slightly, shaping them similar to donuts. Chill the cookies in the fridge for 30 minutes to set.
- Step 6: Preheat the oven to 180ºC (355ºF) and prepare a baking sheet lined with baking paper.
- Step 7: Place 6 cookies on the lined baking sheet and keep the remaining 5 refrigerated until the first batch is done. Bake one tray at a time for 10–11 minutes.
- Step 8: Let the baked cookies cool on the tray for 3 minutes to firm up, then transfer them to a cooling rack to cool completely.
- Step 9: For the mascarpone cream, whip together mascarpone, 1 teaspoon vanilla extract, confectioners sugar, agave or honey, and heavy cream in a medium bowl using an electric mixer until stiff peaks form. Cover and refrigerate if not assembling immediately.
- Step 10: When ready to serve, fill a piping bag fitted with a swirl tip (such as Wilton 2A) with mascarpone cream. Pipe swirls on top of each cooled cookie, then dust lightly with matcha powder using a fine mesh sieve.
Tips & Variations
- Chill the dough before baking to prevent spreading and keep the cookie shape defined.
- Use high-quality matcha powder for a vibrant color and fresh flavor.
- Substitute honey for agave if preferred, or adjust sweetness to taste.
- Add a sprinkle of toasted sesame seeds on the cream for a nutty twist.
Storage
Store assembled cookies in an airtight container in the refrigerator for up to 3 days. If unassembled, keep the cookies and mascarpone cream separate; cookies stay fresh at room temperature for 2 days and cream stores in the fridge for 2 days. Reheat cookies slightly before assembling if desired, but avoid reheating after adding cream.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cookies without mascarpone cream?
Yes, the matcha cookies are delicious on their own. The cream adds a rich, creamy contrast but is optional if you prefer a simpler cookie.
What type of matcha powder should I use?
Use culinary-grade matcha for baking, which offers a good balance of flavor and affordability. For a more intense and refined taste, ceremonial-grade matcha can be used but is more expensive.
Print
Matcha Latte Cookies Recipe
- Total Time: 52 mins
- Yield: 11 cookies 1x
Description
Delight in these sophisticated Matcha Latte Cookies featuring a tender matcha-infused cookie base topped with a luscious mascarpone cream swirl, dusted with delicate matcha powder. Perfectly balanced flavors and a creamy finish make these cookies an elegant treat for tea time or special occasions.
Ingredients
Scale
For the Matcha Cookies
- 110 g butter (melted and cooled, ½ cup)
- 200 g granulated sugar
- 1 large egg (58–59 g with shell)
- 1 tsp vanilla extract
- 200 g all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp matcha powder
- ½ tsp salt
For the Mascarpone Cream
- 200 g mascarpone
- 1 tsp vanilla extract
- 75 g confectioners sugar
- 20 g agave or honey
- 120 g heavy cream
- ½ tsp matcha powder (for dusting)
Instructions
- Melt and Cool Butter: Melt the butter gently in the microwave or on the stovetop without letting it bubble, to preserve its liquid content. Transfer to a large mixing bowl and chill in the fridge for about 20 minutes until it reaches room temperature.
- Mix Butter and Sugar: Add the granulated sugar to the cooled butter and whisk with a spatula for 1 minute until combined. Alternatively, use a stand mixer with the paddle attachment.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until evenly combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, matcha powder, and salt. Add these dry ingredients to the wet mixture and fold together gently with a spatula until just combined.
- Scoop and Shape Cookies: Using a 2 tablespoon (53 g) cookie scoop, portion out 11 cookies onto baking paper. Roll each cookie dough ball lightly between your hands and gently flatten to a donut-like shape. Chill the shaped cookies in the fridge for 30 minutes to set.
- Preheat Oven and Prepare Tray: Preheat your oven to 180ºC (355ºF) and line a baking sheet with baking paper.
- Bake Cookies: Place 6 cookies on the lined baking tray and keep the remaining 5 in the fridge until ready to bake the second batch. Bake the first batch for 10 to 11 minutes until firm around the edges.
- Cool Cookies: Let cookies rest on the baking sheet for 3 minutes to firm up, then transfer with a spatula to a cooling rack. Allow to cool completely before decorating.
- Prepare Mascarpone Cream: In a medium bowl or a stand mixer with a whisk attachment, whip the mascarpone, vanilla extract, confectioners sugar, agave or honey, and heavy cream until stiff peaks form and the cream holds shape firmly. If preparing ahead, cover and refrigerate until ready to use.
- Pipe and Decorate: Fill a piping bag fitted with a swirl tip (e.g. Wilton 2A) with the mascarpone cream. Pipe a swirl starting from the center of each cooled cookie outward. Using a fine mesh sieve, dust each topped cookie lightly with matcha powder for a refined finish.
Notes
- Ensure the melted butter is cooled to room temperature before mixing to prevent cooking the egg in the dough.
- Chilling the cookies before baking helps maintain their shape and enhances texture.
- Use a fine mesh sieve to dust matcha powder evenly and avoid clumps on the finished cookies.
- These cookies are best served the day they are assembled but can be stored covered in the refrigerator for up to 2 days.
- For a vegan version, substitute butter with a plant-based alternative, use flax egg instead of chicken egg, and replace mascarpone and heavy cream with vegan cream cheese and coconut cream respectively, though texture will vary.
- Prep Time: 30 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Keywords: matcha cookies, mascarpone cream cookies, green tea cookies, matcha latte desserts, Japanese matcha recipe
