Description
These Matcha Latte Cookies feature tender, lightly sweetened green tea-flavored cookies paired with a rich mascarpone cream frosting. The subtle bitterness of matcha powder perfectly complements the creamy and fluffy mascarpone swirl, creating a delightful treat that is both elegant and comforting. Perfect for afternoon tea or special occasions.
Ingredients
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 Butter: Melt the butter gently in the microwave or on the stovetop over low-medium heat without boiling it, then pour it into a large mixing bowl and chill in the fridge for about 20 minutes until cooled to room temperature.
- Combine Sugar and Butter: Add the granulated sugar to the cooled melted butter and mix with a spatula for 1 minute or use a stand mixer with a paddle attachment until well combined.
- Add Egg and Vanilla: Incorporate the large egg and 1 teaspoon vanilla extract into the mixture and stir until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, matcha powder, and salt. Gradually add this dry mix to the wet ingredients and fold gently with a spatula until a smooth dough forms.
- Shape Cookies: Using a 2 tbsp (approximately 53 g) cookie scoop, portion out 11 cookies onto a baking tray lined with parchment paper. Roll each portion between your hands into a ball, then gently press to flatten slightly into a donut-like shape. Chill the shaped cookies in the refrigerator for 30 minutes to set.
- Preheat Oven: While cookies chill, preheat the oven to 180ºC (355ºF) and line a baking sheet with parchment paper.
- Bake Cookies: Place 6 cookies onto the prepared baking sheet and keep the remaining 5 refrigerated. Bake the cookies one tray at a time for 10-11 minutes until lightly set.
- Cool Cookies: Once baked, allow cookies to rest on the baking tray for 3 minutes to firm up, then transfer them using a spatula to a cooling rack to cool completely.
- Prepare Mascarpone Cream: In a medium bowl or a stand mixer fitted with a whisk attachment, whip together mascarpone, vanilla extract, confectioners sugar, agave (or honey), and heavy cream until stiff peaks form and the cream holds its shape. Refrigerate if not using immediately.
- Assemble Cookies: Fill a piping bag fitted with a Wilton 2A tip or similar with the mascarpone cream. Pipe the cream atop each cooled cookie in a swirl pattern starting from the center and moving outward.
- Finish with Matcha Dusting: Lightly dust the assembled cookies with matcha powder using a fine mesh sieve to add a beautiful finishing touch and enhanced flavor.
Notes
- Chilling the cookie dough before baking helps maintain the shape and prevents spreading.
- Do not over bake the cookies; they should be soft when removed from the oven as they firm up while cooling.
- Use high-quality ceremonial-grade matcha powder for the best color and flavor.
- The mascarpone cream should be whipped to stiff peaks to hold its shape well during piping.
- These cookies are best enjoyed the same day but can be refrigerated overnight and brought back to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 11 minutes per batch (22 minutes total for 2 batches)
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
