Pin it
These delicate matcha latte cookies transform the beloved beverage into a treat you can enjoy with your hands. The vibrant green tea flavor is perfectly balanced by the sweet mascarpone cream topping, creating a sophisticated cookie that looks as impressive as it tastes.
I first made these for a Japanese-themed dinner party, and they've since become my signature dessert. The contrast between the vibrant green cookies and white cream topping always elicits gasps when I bring them to the table.
Ingredients
- Butter: Melted and cooled - creates a chewy texture and rich flavor base for the cookies
- Granulated sugar: Provides sweetness and helps create the perfect cookie structure
- Egg: Adds moisture and helps bind the ingredients together
- Vanilla extract: Enhances the overall flavor profile without overwhelming the matcha
- All-purpose flour: The foundation of the cookie dough, opt for unbleached for best results
- Baking powder and baking soda: The combination provides the perfect rise and texture
- Matcha powder: The star ingredient giving both color and flavor, look for culinary-grade matcha for baking
- Salt: Enhances all flavors and balances sweetness
- Mascarpone: Creates a luxurious, creamy topping with subtle tanginess
- Confectioners sugar: Sweetens the cream without graininess
- Agave or honey: Adds depth to the sweetness of the cream topping
- Heavy cream: Lightens the mascarpone and creates a pipeable consistency
Step-by-Step Instructions
- Prepare the butter:
- Gently melt the butter without letting it bubble to preserve all the moisture. Transfer to a mixing bowl and chill until room temperature, about 20 minutes. This prevents the egg from cooking when added and gives the perfect cookie texture.
- Create the cookie base:
- Mix the cooled butter with granulated sugar for a full minute to incorporate air. Add the egg and vanilla extract, combining thoroughly until the mixture looks smooth and slightly lighter in color.
- Incorporate dry ingredients:
- Whisk together flour, baking powder, baking soda, matcha, and salt in a separate bowl to evenly distribute the leavening agents. Gently fold into the wet ingredients until no flour streaks remain, being careful not to overmix which can make the cookies tough.
- Shape the cookies:
- Use a cookie scoop for uniform sizing, then roll each portion between your palms to create smooth balls. Press down slightly to create a donut-like shape that will hold the cream topping later. This step ensures even baking and creates the perfect surface for decorating.
- Chill the dough:
- Refrigerate shaped cookies for 30 minutes to prevent spreading during baking. This resting period allows the flour to fully hydrate and the butter to firm up, resulting in perfectly textured cookies.
- Bake in batches:
- Place cookies on a parchment-lined baking sheet, keeping unbaked portions chilled. Bake at 180°C/355°F for 10-11 minutes until the edges are set but centers still look slightly soft. This ensures a chewy, not crunchy, final texture.
- Cool properly:
- Allow cookies to set on the baking sheet for 3 minutes before transferring to a cooling rack. This prevents breakage and allows the cookies to finish setting to the perfect texture.
- Prepare mascarpone cream:
- Whip together mascarpone, vanilla, confectioners sugar, agave, and heavy cream until stiff peaks form. The cream should hold its shape when the beater is lifted but remain smooth enough to pipe.
- Assemble and finish:
- Pipe mascarpone cream onto completely cooled cookies in a swirl pattern, starting from the center. Dust lightly with matcha powder through a fine mesh sieve for visual appeal and an extra hint of matcha flavor.
Pin it
My family jokes that these cookies are what initially convinced my husband to propose. While that might be stretching the truth, they have become our tradition for anniversaries and special celebrations. There's something magical about the combination of earthy matcha and creamy mascarpone that makes them irresistible.
Make-Ahead Options
The cookie dough can be prepared and shaped up to 48 hours in advance, stored covered in the refrigerator. You can also freeze the shaped, unbaked cookies for up to a month. The mascarpone cream can be made up to 24 hours ahead and kept refrigerated, though you may need to re-whip it briefly before piping. For best results, assemble the cookies with cream no more than 12 hours before serving.
Matcha Selection Tips
The quality of matcha will significantly impact your cookies. Culinary-grade matcha is ideal for baking, as it has a stronger flavor that stands up to the heating process. Look for vibrant green powder with a fresh, grassy aroma. Ceremonial-grade matcha is typically more expensive and better saved for drinking. Store your matcha in an airtight container in the refrigerator to preserve its color and flavor.
Serving Suggestions
These cookies pair beautifully with a variety of beverages. Try serving them alongside a traditional matcha tea for a double dose of green tea flavor. They also complement a light, floral oolong or even a glass of champagne for special occasions. For a dessert platter, combine them with fresh berries and dark chocolate truffles for a sophisticated ending to any meal.
Pin it
These cookies bring together artistry and flavor in every bite. A perfect treat for celebrations or simply any day you want something extraordinary.
Frequently Asked Questions
- → Can I make these cookies ahead of time?
Yes, you can make the cookie base 2-3 days ahead and store in an airtight container. However, it's best to add the mascarpone cream topping just before serving for the freshest taste and appearance.
- → What quality of matcha should I use?
For baking, culinary-grade matcha works well and is more affordable. However, using ceremonial-grade matcha will give you a more vibrant color and stronger flavor if you prefer a more pronounced matcha taste.
- → Can I substitute the mascarpone cheese?
If mascarpone is unavailable, you can substitute with cream cheese mixed with a little heavy cream for a similar texture, though the flavor will be slightly tangier.
- → Why do I need to chill the cookie dough?
Chilling the dough prevents the cookies from spreading too much during baking, helping them maintain their shape. It also allows the flavors to develop more fully before baking.
- → How should I store leftovers?
Store assembled cookies in the refrigerator for up to 2 days. The cream topping doesn't hold well at room temperature for extended periods.
- → Can I freeze these cookies?
You can freeze the baked cookies (without topping) for up to 3 months. Thaw at room temperature before adding the mascarpone cream topping.