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Matcha Latte Cookies Recipe

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★★★★★

5 from 137 reviews

Delight in the vibrant and subtly sweet Matcha Latte Cookies, featuring soft matcha-infused cookies topped with a luscious mascarpone cream swirl and a dusting of matcha powder. Perfect for matcha lovers seeking a unique and elegant treat with a delicate balance of flavors.

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 cheese
  • 1 tsp vanilla extract
  • 75 g confectioners sugar
  • 20 g agave or honey
  • 120 g heavy cream
  • ½ tsp matcha powder (for dusting)

Instructions

  1. Prepare melted butter: Melt the butter carefully in the microwave or on the stovetop over low-medium heat, ensuring it does not bubble to preserve moisture. Pour into a large mixing bowl and chill in the fridge until it reaches room temperature, approximately 20 minutes.
  2. Combine sugar and butter: Add granulated sugar to the cooled butter and whisk together for 1 minute by hand or mix with a stand mixer paddle attachment until well combined.
  3. Add egg and vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture and mix until fully combined.
  4. Mix dry ingredients: In a separate bowl, stir together the flour, baking powder, baking soda, matcha powder, and salt.
  5. Combine wet and dry ingredients: Add the dry mixture to the wet mixture. Fold gently with a spatula until a uniform dough forms without overmixing.
  6. Scoop and shape cookies: Using a 2 tbsp (53 g) cookie scoop, portion out 11 cookies onto a tray lined with baking paper. Roll each between your hands into a ball, then lightly press down to form a slightly flattened donut shape. Refrigerate the shaped cookies for 30 minutes to firm up.
  7. Preheat oven: Set your oven to 180ºC (355ºF) and prepare baking sheets lined with baking paper.
  8. Bake cookies in batches: Place 6 cookies on a lined baking sheet and keep remaining 5 refrigerated until ready. Bake the batch for 10 to 11 minutes until set but still soft.
  9. Cool cookies: Allow the baked cookies to cool on the baking tray for 3 minutes to firm slightly, then transfer to a cooling rack to cool completely.
  10. Make mascarpone cream: In a medium bowl, use an electric or stand mixer with a whisk attachment to whip together mascarpone, vanilla extract, confectioners sugar, agave or honey, and heavy cream until stiff peaks form and the cream holds its shape. Chill covered until ready to use if making ahead.
  11. Pipe cream and garnish: Transfer the mascarpone cream to a piping bag fitted with a piping tip (e.g., Wilton 2A). Pipe a swirl of cream atop each cooled cookie, starting from the center outwards. Sift matcha powder over the cookies through a fine mesh sieve for a delicate finish.

Notes

  • Ensure butter is melted but not bubbling to preserve moisture in cookies.
  • Refrigerating the cookie dough balls helps maintain shape during baking.
  • Bake cookies one baking sheet at a time for even baking.
  • Use a piping bag with a star tip for an elegant swirl of mascarpone cream.
  • Matcha powder for dusting adds both flavor and visual appeal.
  • Cookies are best enjoyed the same day but can be stored in an airtight container for 2 days.

Keywords: matcha cookies, matcha latte cookies, mascarpone cream cookies, Japanese dessert, green tea cookies, baked matcha cookies

Find it online: https://platedandproud.com/matcha-latte-cookies-recipe/