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Matcha Latte Cookies with Mascarpone Cream and Matcha Dusting Recipe

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★★★★★

4.9 from 280 reviews

Delight in these elegant Matcha Latte Cookies featuring a tender, subtly sweet matcha-infused cookie base topped with a luscious mascarpone cream swirl dusted with matcha powder. Perfectly balanced flavors and textures create a sophisticated treat for any occasion.

Ingredients

Scale

Cookies

  • 110 g butter (melted and cooled, ½ cup)
  • 200 g granulated sugar
  • 1 large egg (58–59 g with shell)
  • 1 tsp vanilla extract
  • 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 extract
  • 75 g confectioners sugar
  • 20 g agave or honey
  • 120 g heavy cream
  • ½ tsp matcha powder (for dusting)

Instructions

  1. Prepare the Butter: Melt the butter gently in a microwave or over low-medium heat on the stove without bubbling, to preserve its moisture. Pour into a large mixing bowl and chill in the fridge for about 20 minutes until it reaches room temperature.
  2. Mix Sugar and Butter: Add granulated sugar to the cooled melted butter and whisk vigorously with a spatula for 1 minute, or use a stand mixer with the paddle attachment to combine thoroughly.
  3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until fully blended.
  4. Combine Dry Ingredients: In a separate bowl, sift or stir together all-purpose flour, baking powder, baking soda, matcha powder, and salt. Then fold these dry ingredients into the wet mixture with a spatula until just combined.
  5. Shape the Cookies: Using a 2 tbsp (1.3 oz / 53 g) cookie scoop, portion out 11 cookies onto a baking tray lined with parchment paper. Roll each portion into a ball, then lightly press to flatten slightly into a donut-like shape. Refrigerate the shaped cookies for 30 minutes to set.
  6. Preheat and Prepare Baking Sheet: Preheat your oven to 180ºC (355ºF). Line a baking sheet with parchment paper.
  7. Bake Cookies: After chilling, place 6 cookies on the prepared baking sheet and return the remaining 5 to the fridge. Bake the first batch for 10-11 minutes, then cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely. Bake the second batch in the same way.
  8. Prepare Mascarpone Cream: In a medium bowl or stand mixer with a whisk attachment, whip together mascarpone, vanilla extract, confectioners sugar, agave or honey, and heavy cream until stiff peaks form and the cream holds its shape. If preparing ahead, cover and refrigerate until assembly.
  9. Assemble Cookies: Fill a piping bag fitted with a Wilton 2A or similar tip with the mascarpone cream. Pipe a swirl of cream onto each cooled cookie, starting from the center and spiraling outward.
  10. Finish with Matcha Dusting: Using a fine mesh sieve, lightly dust the top of each piped cookie with ½ tsp matcha powder to add a vibrant finishing touch.

Notes

  • Ensure the melted butter is cooled to room temperature before mixing to prevent cooking the egg.
  • Chilling the cookie dough balls helps maintain their shape during baking and improves texture.
  • Baking the cookies one tray at a time ensures even cooking.
  • Use high-quality matcha powder for the best flavor and vibrant green color.
  • The mascarpone cream should be whipped to stiff peaks to hold the piped shape firmly.
  • Store cookies with cream toppings in the refrigerator and consume within 2 days for optimal freshness.

Keywords: matcha cookies, matcha latte cookies, mascarpone cream, green tea cookies, Japanese dessert, cream topped cookies

Find it online: https://foodbylina.com/matcha-latte-cookies-with-mascarpone-cream-and-matcha-dusting-recipe/