Description
These Matcha Latte Cookies combine delicate green tea flavor with a soft, buttery texture and a luscious mascarpone cream topping. Perfectly balanced with a hint of sweetness and light dusting of matcha powder, they are an elegant treat for any occasion.
Ingredients
For the 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 extract
- 200 g all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp matcha powder
- ½ tsp salt
For the 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
- Prepare the Butter: Melt the butter gently in the microwave or over low-medium heat in a small saucepan without letting it bubble. Pour the melted butter into a large mixing bowl and chill in the fridge for about 20 minutes until it reaches room temperature.
- Mix Sugar and Butter: Add the granulated sugar to the cooled butter and whisk together for 1 minute using a spatula or a stand mixer fitted with a paddle attachment until well combined.
- Add Wet Ingredients: Incorporate the egg and 1 teaspoon of vanilla extract into the butter-sugar mixture and mix until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, 1 tablespoon of matcha powder, and salt.
- Form Cookie Dough: Add the dry ingredients to the wet mixture and fold together gently with a spatula until just combined.
- Scoop and Shape Cookies: Using a 2 tablespoon (53 g) cookie scoop, portion out 11 cookies onto a baking tray lined with parchment paper. Roll each dough ball between your hands to smooth out, then lightly press to slightly flatten each cookie into a donut-like shape. Refrigerate the shaped cookies for 30 minutes to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 180ºC (355ºF) and line a baking sheet with parchment paper.
- Bake Cookies in Batches: Place 6 cookies on the lined baking sheet and keep the remaining 5 refrigerated until the first batch is done. Bake for 10-11 minutes until just set.
- Cool Cookies: Let the cookies cool on the baking tray for 3 minutes to firm up, then transfer them to a wire rack to cool completely.
- Make Mascarpone Cream: In a medium bowl, whip the mascarpone, 1 teaspoon vanilla extract, confectioners sugar, agave or honey, and heavy cream using an electric mixer or stand mixer with a whisk attachment until stiff peaks form and the cream holds its shape. Refrigerate if not assembling immediately.
- Decorate Cookies: Fill a piping bag fitted with a piping tip (such as Wilton 2A) with the mascarpone cream. Pipe a swirl starting from the center and working outwards onto each cooled cookie.
- Finish with Matcha Dusting: Using a fine mesh sieve, dust the tops of the piped cookies lightly with ½ teaspoon matcha powder for a finishing touch.
Notes
- Chilling the cookie dough before baking helps maintain the cookies’ shape and enhances texture.
- Do not over-melt the butter to preserve its moisture content, resulting in tender cookies.
- Use a fine matcha powder for smooth mixing and dusting to avoid lumps.
- Refrigerate any leftover mascarpone cream covered to keep it fresh and stable.
- You can substitute agave syrup with honey or maple syrup as preferred.
- Bake cookies one tray at a time for even cooking.
