Description
These Matcha Latte Cookies are a delightful fusion of vibrant matcha flavor and creamy mascarpone frosting. Featuring a soft, buttery cookie infused with finely sifted matcha powder and topped with a luscious mascarpone cream swirl dusted with matcha, this recipe offers a sophisticated treat perfect for tea time or dessert.
Ingredients
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 bean paste
- 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 bean paste
- 75 g confectioners sugar
- 20 g agave or honey
- 120 g heavy cream
- ½ tsp matcha powder for dusting
Instructions
- Prepare melted butter: Melt the butter gently in the microwave or a small saucepan over low-medium heat, ensuring it doesn’t bubble to retain moisture. Transfer to a large mixing bowl and chill in the fridge until it reaches room temperature, about 20 minutes.
- Mix sugar & butter: Add granulated sugar to the cooled melted butter and whisk together for 1 minute using a spatula or a stand mixer with paddle attachment.
- Add egg and vanilla: Incorporate the egg and 1 tsp vanilla bean paste into the butter-sugar mixture and mix until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, matcha powder, and salt. Then add this to the wet mixture and gently fold until combined with a spatula.
- Scoop and shape cookies: Using a 2 tbsp (53 g) cookie scoop, portion out 11 equal cookie dough balls. Roll each between your hands and gently flatten slightly to resemble a donut shape. Place the shaped cookies on a tray lined with baking paper and chill in the fridge for 30 minutes to set.
- Preheat oven: Set your oven to 180ºC (355ºF) and line a baking sheet with baking paper.
- Bake in batches: Place 6 cookies on the prepared baking sheet, return the remaining 5 to the fridge. Bake the tray for 10-11 minutes, then cool cookies on the tray for 3 minutes before transferring to a wire rack to cool completely. Repeat with the remaining cookies.
- Prepare mascarpone cream: In a medium bowl or stand mixer with whisk attachment, whip mascarpone, vanilla bean paste, confectioners sugar, agave/honey, and heavy cream until stiff peaks form and cream holds its shape. Store covered in the fridge if preparing ahead.
- Assemble and decorate: Transfer cream to a piping bag fitted with a Wilton 2A or similar tip. Pipe a swirl of mascarpone cream onto each cooled cookie, starting from the center and moving outward. Finish by dusting each cookie lightly with matcha powder using a fine mesh sieve.
Notes
- Ensure the melted butter has cooled to room temperature before mixing to prevent cooking the egg.
- Chilling the shaped cookie dough before baking helps cookies maintain their shape and develop a better texture.
- Use high-quality ceremonial or culinary grade matcha powder for best flavor and vibrant color.
- The mascarpone cream can be made a day ahead and kept refrigerated until ready to use.
- Adjust sweetness of mascarpone cream with agave or honey according to taste.
- Cookies are best stored in an airtight container and consumed within 3 days for optimal freshness.
