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These are the best Matcha Latte Cookies! These delicious thick matcha cookies are topped with a smooth mascarpone cream that is dusted with matcha powder, making them taste like a delicious cup of matcha latte. It's like if you marry cookies and matcha latte together and get the best of both worlds. These big and soft cookies just burst with delicious flavor.
These Matcha Latte Cookies are so delicious and is a super easy recipe. To capture the flavors of matcha latte these cookies consists of matcha cookies that is topped with a smooth and velvety mascarpone cream, that is dusted with matcha powder. This delicious matcha latte cookie recipe is full of flavor and have the most beautiful natural green color. These delicious cookies are hard to not eat the whole batch of at once and are perfect to serve for any gathering.
For more cookies recipes, try Lemon Blueberry Cookies, Tiramisu Cookies and Coffee Cake Cookies.
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WHY THIS RECIPE WORKS
- Easy to make: These cookies are so easy to make and makes for a great dessert.
- Cookies: These big and soft cookies just burst with delicious matcha flavor.
- Mascarpone topping: These cookies are topped with a smooth mascarpone and dusted with matcha powder.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: The butter is melted in the microwave or in small sauce pan over low heat. Let it cool down to room temperature after it's melted. Use salted or unsalted butter.
- Granulated sugar: The granulated sugar gives moister to the cookie dough, which makes for a soft texture.
- Matcha green tea powder: You can find matcha powder in most local or special supermarkets.
- Mascarpone: Mascarpone gives the most smooth and delicious flavor.
- Vanilla extract: I recommend using pure vanilla extract for the best flavor.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Matcha Latte Cookies. This recipe needs an electric mixer, two large bowls and a spatula.
The full recipe is down below in the recipe card.
STEP 1: Melt the butter. Pour the melted butter into a large bowl and let it cool down to room temperature in the fridge. Once the butter has reached room temperature, add the granulated sugar and with spatula whisk it together for 1 minute.
STEP 2: Add the egg, vanilla extract and mix it in until combined. In a separate bowl, stir together flour, baking powder, baking soda, matcha powder and salt. Add the dry ingredients and with spatula mix it together until combined.
STEP 3: Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 11 cookie dough balls and place them on a tray lined with baking paper. Then roll them between your hands into a ball and give them a light press to flatten slightly so it has a similar shape to a donut. Place the prepared cookies in the fridge to set for 30 minutes.
Meanwhile, preheat the oven at 180ºC / 355ºF and prepare a baking sheet with baking paper.
STEP 4: Once the 30 minutes has passed, place 6 cookies on a lined baking sheet and put the remaining 5 back in the fridge until the first batch has finished baking. Bake one tray at a time for 10-11 minutes.
STEP 5: Once baked, let them cool down on the baking tray for 3 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.
STEP BY STEP INSTRUCTIONS - MASCARPONE + ASSEMBLING
STEP 1: In a medium bowl with an electric mixer or in a stand mixer using the whisk attachment, whip together all of the ingredients until it reaches stiff peaks and it holds its shape. If making ahead of serving, place in the fridge, covered by plastic wrap, until ready to assemble.
STEP 2: When ready to serve, add the cream to a piping bag fitted with a piping tip e.g. Wilton 2A. Pipe the mascarpone cream on top of the cookies in a swirl, starting from the middle and moving outwards. Add matcha powder to a fine mesh sieve and finish the cookies with a dusting of matcha powder.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, use a large cookie scoop (2,5-3 oz) and bake them for 13-15 minutes.
Yes, scoop the cookie dough into balls and place them in an airtight container or cover them with plastic wrap, then store the cookie balls in the fridge overnight. Bake the cookies as instructed in the recipe and make the mascarpone cream.
Scoop the cookie dough into balls and store them in an airtight container. You can store them in the freezer for up to 30 days. Let the cookie ball thaw for 1 hour before baking them as instructed in the recipe.
There is two types of matcha powders, ceremonial grade and culinary-grade matcha. Ceremonial grade matcha is a higher quality and has a bright green color. Once baked the ceremonial grade matcha will also stay green where as culinary-grade matcha has more yellow color and will bake a more yellow brown color. Matcha is expensive so both types can absolutely be used and will turn out great.
STORAGE
Store the Matcha Latte cookies in a the fridge in an airtight container. They are best enjoyed within 1-2 days.
Other Cookie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Matcha Latte Cookies
Equipment
Ingredients
MATCHA COOKIES
- 110 g butter melted and cooled ½ cup
- 200 g granulated sugar
- 1 large egg 58-59 g with shell
- 1 teaspoon vanilla extract
- 200 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon matcha powder
- ½ teaspoon salt
MASCARPONE CREAM
- 200 g mascarpone
- 1 teaspoon vanilla extract
- 75 g confectioners sugar
- 20 g agave or honey
- 120 g heavy cream
- ½ teaspoon matcha powder for dusting
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
MATCHA COOKIES
- Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, so as to not lose any of the liquid in the butter. Pour the melted butter into a big mixing bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.
- Once the butter has reached room temperature add the granulated sugar and with spatula whisk it together for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.
- Add the egg, vanilla extract and mix it in until combined.
- In a separate bowl, stir together flour, baking powder, baking soda, matcha powder and salt. Add the dry ingredients and with spatula mix it together until combined.
- Using a 2 tbsp/ 1.3 ounce/53 g cookie scoop, scoop out 11 cookies and place them on a tray lined with baking paper. Then roll them between your hands into a ball, and give them a light press to flatten slightly so it has a similar shape to a donut (see process photo above in the blog post). Place the prepared cookies in the fridge to set for 30 minutes.
- Meanwhile, preheat the oven at 180ºC / 355ºF and prepare a baking sheet with baking paper.
- Once the 30 minutes has passed, place 6 cookies on a lined baking sheet and put the remaining 5 back in the fridge until the first batch has finished baking. Bake one tray at a time for 10-11 minutes
- Once baked, let them cool down on the baking tray for 3 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.
MASCARPONE CREAM
- In a medium bowl with an electric mixer or in a stand mixer using the whisk attachment, whip together all of the ingredients until it reaches stiff peaks and it holds its shape. If making ahead of serving, place in the fridge, covered by plastic wrap, until ready to assemble.
- When ready to serve, add the cream to a piping bag fitted with a piping tip e.g. Wilton 2A. Pipe the mascarpone cream on top of the cookies in a swirl, starting from the middle and moving outwards. Add a teaspoon of matcha powder to a fine mesh sieve and finish the cookies with a dusting of matcha powder.
s
turned out perfect
Ale
I love your recipes, this cookies are delicious. Thank you for sharing 🙂
Julie Marie
I'm so so happy to hear that 😀
Min
This is the best matcha cookie recipe. Great with the topping and still excellent without.
Min
By so far the best matcha cookies with or without the mascarpone toppings. Perfect in every way!
Kate
What match powder did you use?
Julie Marie
I use ceremonial grade matcha. You can also use culinary-grade matcha. Ceremonial grade matcha is a higher quality and has a bright green color. Once baked the ceremonial grade matcha will also stay green where as culinary-grade matcha has more yellow color and will bake a more yellow brown color. Both types can absolutely be used and will turn out great.