Matcha Latte Cookies
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.
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.
Nutrition
Calories: 344kcalCarbohydrates: 41gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 67mgSodium: 258mgPotassium: 39mgFiber: 0.5gSugar: 20gVitamin A: 755IUVitamin C: 0.4mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!