What type of matcha powder should I use?

Use culinary-grade matcha for baking. It has a bold flavor and retains a vibrant green color when baked. Ceremonial matcha is excellent but can be expensive and more delicate in flavor.

Can I substitute mascarpone?

Yes! You can use cream cheese instead of mascarpone. Just make sure to blend it well so the texture stays smooth.

Why do I need to cool the melted butter?

Cooling the butter ensures that it doesn’t cook the eggs when mixed, keeping the cookie dough smooth and preventing unwanted texture changes.

How long can I store these cookies?

. Without the topping : Store in an airtight container at room temperature for up to 5 days . . With the mascarpone cream : Keep them in the fridge and consume within 3 days .

Is there a vegan alternative?

Yes! Try these swaps: . Coconut oil instead of butter. . Flax egg (1 tbsp flaxseed + 3 tbsp water) instead of an egg. . Vegan cream cheese & coconut cream instead of mascarpone and heavy cream.

How do I know when the cookies are baked?

The edges should be slightly golden, and the centers should still look soft. They will continue to firm up as they cool!

Matcha Latte Cookies

Description

If you’re obsessed with matcha like I am, you’re going to fall in love with these Matcha Latte Cookies. They’re thick, soft, and bursting with delicious matcha flavor, topped with a smooth mascarpone cream and a dusting of matcha powder. Think of your favorite matcha latte but in cookie form—pure bliss!

Ingredients

Scale

1/2 cup butter, melted and cooled
3/4 cup granulated sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tbsp matcha powder
1/4 tsp salt
1/2 cup mascarpone cheese
1/2 tsp vanilla extract (for topping)
1/4 cup confectioners’ sugar
1 tbsp agave or honey
1/4 cup heavy cream

Instructions

Melt the butter and let it cool to room temperature.
In a bowl, whisk the melted butter and sugar together, then add the egg and vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, matcha powder, and salt.
Gently mix the dry ingredients into the wet ingredients until just combined.
Use a cookie scoop to form dough balls, slightly flattening them.
Refrigerate the dough for 30 minutes.
Preheat oven to 355ºF (180ºC) and line a baking sheet with parchment paper.
Bake for 10-11 minutes.
Let cookies cool before adding topping.
Whip mascarpone cheese, vanilla extract, confectioners’ sugar, agave or honey, and heavy cream until stiff peaks form.
Pipe the mascarpone cream onto cooled cookies.
Dust with matcha powder using a fine mesh sieve.
Serve and enjoy!

Notes

For best results, use high-quality matcha powder and avoid overmixing the dough to keep the cookies soft.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese-Inspired

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 10g
Sodium: 50mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg

Keywords: matcha, cookies, dessert, mascarpone, baking