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Matcha Latte Cookies with Mascarpone Cream Recipe

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3.8 from 13 reviews

Delight in these vibrant Matcha Latte Cookies featuring a soft, buttery base infused with earthy matcha green tea powder and topped with a luscious mascarpone cream swirl dusted with extra matcha. Perfectly balanced with a hint of sweetness and a unique tea flavor, these cookies offer an elegant treat for any occasion.

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

  1. Prepare the Butter: Melt the butter gently either in the microwave or on the stove over low-medium heat without boiling to preserve its liquid content. Transfer the melted butter into a large mixing bowl and chill it in the fridge until it reaches room temperature, about 20 minutes.
  2. Mix Sugar and Butter: Once cooled, whisk the granulated sugar into the butter using a spatula for about 1 minute or mix using a stand mixer with paddle attachment until well combined.
  3. Add Egg and Vanilla: Incorporate the egg and vanilla bean paste into the butter-sugar mixture and mix until evenly combined.
  4. Combine Dry Ingredients: In a separate bowl, thoroughly mix all-purpose flour, baking powder, baking soda, matcha powder, and salt.
  5. Make Cookie Dough: Add the dry ingredients to the wet mixture and fold together with a spatula until just combined.
  6. Shape Cookies: Using a 2 tbsp (53 g) cookie scoop, portion out 11 cookie dough balls. Roll each between your hands and lightly flatten to form a donut-like shape. Arrange on a baking tray lined with baking paper and chill in the fridge for 30 minutes to set.
  7. Preheat Oven: Set your oven to 180ºC (355ºF) and prepare a baking sheet with parchment paper.
  8. Bake Cookies: Place 6 cookies on the prepared baking sheet and keep the remaining 5 in the fridge. Bake the first batch for 10-11 minutes until just set, then repeat for the second batch.
  9. Cool Cookies: Let cookies cool on the baking tray for 3 minutes as they will be soft initially. Then transfer them to a cooling rack to cool completely.
  10. Prepare Mascarpone Cream: Using an electric or stand mixer with a whisk attachment, whip mascarpone, vanilla bean paste, confectioners sugar, agave (or honey), and heavy cream until the mixture holds stiff peaks.
  11. Chill Cream: If preparing ahead, cover the cream with plastic wrap and refrigerate until ready to use.
  12. Assemble Cookies: Fit a piping bag with a star tip (e.g., Wilton 2A) and pipe a swirl of mascarpone cream onto each cooled cookie starting from the center. Finish by dusting lightly with matcha powder through a fine sieve.

Notes

  • Do not overheat the butter to preserve its moisture for soft cookies.
  • Chilling the dough before baking helps cookies keep their shape and develop better texture.
  • Use high-quality matcha powder for the best vibrant color and authentic flavor.
  • The mascarpone cream can be made a few hours ahead and stored in the fridge, covered tightly.
  • Adjust sweetness by modifying the amount of sugar in the cream to suit your preference.
  • Cookies are best served the same day for optimal texture but will keep in an airtight container in the fridge for up to 3 days.

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