Soft Matcha Latte Cookies with Creamy Topping
Soft, pillowy matcha cookies topped with a creamy mascarpone layer, perfect for tea time or as an elegant dessert.
Ingredients
Cookie Ingredients
- 1 cup Butter (can substitute with coconut oil for dairy-free) Room temperature for easy creaming.
- 1 cup Granulated Sugar (brown sugar can be used for added moisture)
- 1 large Egg (for vegan use a flax egg: 1 tbsp ground flaxseed + 2.5 tbsp water)
- 1 teaspoon Vanilla Extract
- 2.5 cups All-Purpose Flour (gluten-free flour blends can be used) Use reliable all-purpose flour for structure.
- 1 teaspoon Baking Powder Ensure freshness.
- 1 teaspoon Baking Soda Ensure freshness.
- 2 tablespoons Matcha Powder (culinary-grade matcha is best for baking)
- 1/2 teaspoon Salt
Creamy Topping Ingredients
- 1 cup Mascarpone (can substitute with cream cheese) Creates a silky topping.
- 1/2 cup Confectioners Sugar
- 1/4 cup Heavy Cream (can be replaced with whipped coconut cream) To achieve proper consistency.
- 1 teaspoon Matcha Powder (for dusting)
Instructions
Preparation
- Sift the flour, baking powder, baking soda, salt, and 2 tablespoons matcha into a large bowl to remove lumps and evenly distribute leaveners.
- In a separate bowl, cream 1 cup butter with 1 cup granulated sugar until light and fluffy, about 2–4 minutes. Add the egg and vanilla, mixing just until incorporated.
- Fold the dry ingredients into the creamed butter mixture in two additions, mixing until just combined to preserve tenderness.
- Cover the dough and chill for at least 30 minutes to an hour.
Baking
- Preheat the oven to 350°F (175°C). Scoop dough into even portions (about 1.5 tablespoons each) and place on parchment-lined sheets, spaced 2 inches apart.
- Bake for 9–12 minutes until edges are set but centers still look slightly underbaked.
Topping Preparation
- Beat 1 cup mascarpone with 1/2 cup confectioners sugar and 1/4 cup heavy cream until smooth and spreadable.
- Once cookies are completely cooled, spread or pipe the mascarpone topping and lightly dust with 1 teaspoon matcha using a fine sieve.
Notes
Store assembled cookies in an airtight container for up to 3 days. For freezing, freeze baked, un-topped cookies for up to 3 months; thaw at room temperature.