Description
Irresistibly Soft Matcha Latte Cookies for a Cozy Treat
Ingredients
Scale
- 1 cup Butter (melted and cooled)
- 1 cup Granulated Sugar
- 1 large Egg (can substitute with flax egg for vegan option)
- 1 teaspoon Vanilla Extract
- 2 cups All-purpose Flour (can substitute with gluten-free flour)
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 tablespoons Matcha Powder (ceremonial grade for best flavor)
- 1/2 teaspoon Salt
- 1 cup Mascarpone (can substitute with cream cheese)
- 1/2 cup Confectioners Sugar
- 1 cup Heavy Cream (whipped)
- 2 tablespoons Agave or Honey
- 1 tablespoon Matcha Powder (for dusting)
Instructions
- Melt the butter in a small saucepan over low heat, then let it cool slightly.
- In a mixing bowl, combine the cooled butter with granulated sugar, egg, and vanilla extract; whisk until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, matcha powder, and salt.
- Fold the dry mixture into the wet ingredients until just combined.
- Use a cookie scoop to portion the dough, rolling it into balls. Flatten slightly and refrigerate for 30 minutes.
- Preheat the oven to 180ºC (355ºF) and line baking sheets with parchment paper.
- Bake for 10-11 minutes until edges are set and centers remain soft.
- Cool cookies on the baking sheet for 3 minutes, then transfer to a wire rack.
- Whip together mascarpone, confectioners sugar, heavy cream, and vanilla until stiff peaks form.
- Pipe or spread the mascarpone onto cooled cookies and dust with matcha powder before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Matcha Latte Cookies