Ingredients

110 g butter (melted and cooled, about ½ cup)

200 g granulated sugar

1 large egg (58-59 g with shell)

1 tsp vanilla extract (for dough)

200 g all-purpose flour

½ tsp baking powder

½ tsp baking soda

1 tbsp matcha powder

½ tsp salt

200 g mascarpone

1 tsp vanilla extract (for cream)

75 g confectioners sugar

20 g agave or honey

120 g heavy cream

½ tsp matcha powder (for dusting)

Instructions

Step 1: Melt the butter gently in the microwave or on low heat, avoiding bubbles to preserve the liquid. Pour into a large bowl and chill in the fridge for about 20 minutes until it reaches room temperature.

Step 2: Add the granulated sugar to the cooled butter and whisk with a spatula for 1 minute or mix using a stand mixer with the paddle attachment.

Step 3: Incorporate the egg and 1 teaspoon of vanilla extract, mixing until fully combined.

Step 4: In a separate bowl, mix together the flour, baking powder, baking soda, matcha powder, and salt. Gradually add these dry ingredients to the wet mixture and mix with a spatula until just combined.

Step 5: Using a 2-tablespoon (53 g) cookie scoop, portion out 11 cookies onto baking paper. Roll each into a ball and lightly press to flatten slightly into a donut-like shape. Place them in the fridge for 30 minutes to set.

Step 6: Preheat the oven to 180ºC (355ºF) and prepare a baking sheet with baking paper.

Step 7: After chilling, place 6 cookies on a lined baking sheet and keep the remaining 5 in the fridge. Bake the first batch for 10-11 minutes, then cool on the tray for 3 minutes before transferring to a cooling rack. Bake the remaining cookies in the same way.

Step 8: For the mascarpone cream, whip together mascarpone, 1 teaspoon vanilla extract, confectioners sugar, agave (or honey), and heavy cream in a medium bowl with an electric or stand mixer until stiff peaks form. Chill if preparing ahead.

Step 9: When ready to serve, fill a piping bag fitted with a tip (such as Wilton 2A) with the mascarpone cream. Pipe a swirl on each cooled cookie, starting from the center outward.

Step 10: Dust the top of each cookie lightly with matcha powder using a fine mesh sieve for a beautiful, flavorful finish.

Tips & Variations

Use high-quality ceremonial grade matcha powder for a more vibrant color and richer flavor.

Substitute agave with honey or maple syrup if preferred for a different sweetness profile.

Chill the cookies well before baking to help them keep their shape and texture.

For a dairy-free version, try coconut cream instead of mascarpone and heavy cream.

Storage

Store the baked cookies in an airtight container at room temperature for up to 3 days. Keep the mascarpone cream refrigerated and assemble cookies just before serving. Leftover assembled cookies can be refrigerated for up to 24 hours but are best fresh. Reheat cookies briefly in a warm oven if desired, but avoid heating the cream topping.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough and refrigerate it for up to 24 hours before shaping and baking. This can help deepen the flavor and make shaping easier.

Can I use regular sugar instead of granulated sugar?

Granulated sugar works best for the dough’s texture, but you can substitute with caster sugar if needed, as it dissolves more easily for a smoother cookie surface.