Matcha Latte Cookies (Print Version)

# Ingredients:

→ Matcha Cookies

01 - 110 g butter, melted and cooled
02 - 200 g granulated sugar
03 - 1 large egg (58-59 g)
04 - 1 teaspoon vanilla extract
05 - 200 g all-purpose flour
06 - ½ teaspoon baking powder
07 - ½ teaspoon baking soda
08 - 1 tablespoon matcha powder
09 - ½ teaspoon salt

→ Mascarpone Cream

10 - 200 g mascarpone
11 - 1 teaspoon vanilla extract
12 - 75 g confectioners sugar
13 - 20 g agave or honey
14 - 120 g heavy cream
15 - ½ teaspoon matcha powder for dusting

# Instructions:

01 - Melt the butter in the microwave or in a small saucepan over low-medium heat without letting it bubble. Pour into a large mixing bowl and cool to room temperature in the refrigerator for about 20 minutes.
02 - Once butter has cooled, add granulated sugar and whisk together for 1 minute. Add the egg and vanilla extract, mixing until thoroughly combined.
03 - In a separate bowl, combine flour, baking powder, baking soda, matcha powder, and salt. Add these dry ingredients to the wet mixture and fold together until just combined.
04 - Using a 2 tbsp (53 g) cookie scoop, portion dough into 11 equal pieces on a parchment-lined tray. Roll each portion between your hands into a ball, then lightly flatten into a donut-like shape. Refrigerate for 30 minutes to set.
05 - Preheat oven to 180°C. Place 6 cookies on a lined baking sheet, keeping the remaining 5 refrigerated. Bake one tray at a time for 10-11 minutes.
06 - Allow cookies to cool on the baking tray for 3 minutes before transferring to a cooling rack with a spatula. Let cool completely before assembling.
07 - In a medium bowl, whip together all mascarpone cream ingredients until stiff peaks form and the mixture holds its shape. If made ahead, refrigerate covered until ready to use.
08 - Transfer mascarpone cream to a piping bag fitted with a tip (such as Wilton 2A). Pipe cream onto each cookie in a swirl pattern, working from the center outward. Dust lightly with matcha powder using a fine mesh sieve.

# Notes:

01 - For precise results, weigh ingredients using a digital scale in grams rather than relying on cup measurements.
02 - Cookies will still be soft when removed from the oven but will firm up as they cool.

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