Description
These Matcha Latte Cookies combine the earthy, vibrant flavor of matcha green tea with a rich and creamy mascarpone topping. Soft and tender cookies are perfectly balanced with a lightly sweetened mascarpone cream swirled on top and finished with a delicate dusting of matcha powder, making for an elegant treat perfect for teatime or dessert.
Ingredients
Matcha Cookies
- 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
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 Butter: Melt the butter gently in the microwave or on low-medium heat in a small saucepan without letting it bubble or boil, to preserve the liquid content. Transfer to a large mixing bowl and chill in the fridge to cool to room temperature, about 20 minutes.
- Mix Sugar and Butter: Once cooled, add granulated sugar and whisk together for 1 minute by hand or use a stand mixer with paddle attachment until combined and creamy.
- Add Egg and Vanilla: Incorporate the egg and 1 tsp of vanilla extract, mixing until just combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, matcha powder, and salt.
- Form Cookie Dough: Add the dry ingredients into the wet mixture and fold gently with a spatula until just combined, avoiding overmixing.
- Scoop and Shape Cookies: Using a 2 tbsp (approximately 53 g) cookie scoop, portion 11 cookies onto a tray lined with baking paper. Roll each scoop into a ball, then lightly press to flatten slightly into a donut-like shape. Refrigerate for 30 minutes to chill and set the dough.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 180ºC (355ºF) and line a baking sheet with baking paper.
- Bake Cookies: Place 6 chilled cookies on the prepared baking sheet and bake for 10-11 minutes. Keep remaining cookies refrigerated until ready to bake the second batch.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheet for 3 minutes while still soft, then transfer with a spatula to a cooling rack to cool completely.
- Prepare Mascarpone Cream: In a medium bowl or stand mixer with whisk attachment, whip together mascarpone, vanilla extract, confectioners sugar, agave or honey, and heavy cream until stiff peaks form and the cream holds shape.
- Assemble Cookies: Transfer mascarpone cream to a piping bag fitted with a decorative tip (e.g., Wilton 2A) and pipe swirls of cream starting from the center of each cookie outward.
- Finish with Matcha Dusting: Using a fine mesh sieve, lightly dust the tops of the piped cookies with ½ tsp of matcha powder for a vibrant finishing touch.
Notes
- Make sure the melted butter is cooled to room temperature before mixing to prevent cooking the egg.
- Chilling the dough helps cookies hold their shape during baking.
- Use a fine mesh sieve to evenly dust matcha powder on top for best presentation.
- Store assembled cookies in the fridge and consume within 2 days for optimal freshness.
- Substitute honey with agave syrup for a vegan-friendly sweetener option in the mascarpone cream.
- Prep Time: 15 minutes
- Cook Time: 11 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
