Indulge in the Best Matcha Latte Cookies: A Heavenly Fusion of Flavor and Texture
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Prepare to be captivated by these irresistible Matcha Latte Cookies, a dessert that masterfully combines the earthy elegance of matcha with the comforting sweetness of a classic cookie. These aren’t just any cookies; they’re thick, soft, and bursting with vibrant matcha flavor, perfectly complemented by a luxurious mascarpone cream topping. Each cookie is artfully dusted with an extra sprinkle of matcha powder, creating a truly authentic matcha latte experience in every bite. It’s like marrying your favorite warm matcha latte with a chewy, delightful cookie, giving you the best of both worlds – a truly unique and incredibly delicious treat that stands out from the crowd.
These Matcha Latte Cookies are not only incredibly delicious but also surprisingly easy to make, making them an ideal choice for both seasoned bakers and beginners. To perfectly capture the nuanced flavors of a traditional matcha latte, these cookies feature a robust matcha-infused base crowned with a velvety, smooth mascarpone cream. The finishing touch is a delicate dusting of premium matcha powder, which not only enhances the flavor but also provides a stunning visual appeal with its beautiful, natural green hue. Once you try these delightful cookies, you’ll find it incredibly hard to resist eating the entire batch in one sitting. They are an absolute showstopper, perfect for sharing at any gathering, party, or simply enjoying as a special everyday indulgence.
If you’re looking for more delicious cookie creations, be sure to try our Lemon Blueberry Cookies, which offer a zesty and fruity delight. For a taste of Italy in cookie form, our Tiramisu Cookies are a must-try. And if you love the comforting flavors of a classic coffee cake, our Coffee Cake Cookies are sure to please.
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WHY THIS MATCHA LATTE COOKIE RECIPE WORKS
- Effortlessly Easy to Make: This recipe simplifies the baking process, ensuring that even novice bakers can achieve perfectly delicious and professional-looking matcha latte cookies. With straightforward steps and readily available ingredients, you’ll find yourself making these delightful treats time and time again without any stress. They make for a fantastic dessert that impresses with minimal effort.
- Irresistible Cookies with Vibrant Flavor: Each cookie is generously sized, boasting a wonderfully soft and chewy texture that melts in your mouth. The dough is infused with premium matcha powder, delivering a rich, authentic matcha flavor that is both deep and refreshing. These cookies are not just green in color; they truly burst with the aromatic essence of matcha, making them incredibly satisfying.
- Luxurious Mascarpone Topping: What elevates these cookies to a “latte” experience is the incredibly smooth and decadent mascarpone cream topping. This luscious cream provides a delightful contrast to the matcha cookie, adding a rich, tangy sweetness. Finished with a delicate dusting of matcha powder, the topping not only enhances the visual appeal but also intensifies the overall matcha latte flavor profile, making each bite truly gourmet.
ESSENTIAL INGREDIENTS FOR MATCHA LATTE COOKIES
Crafting the perfect Matcha Latte Cookies begins with selecting the right ingredients. Here’s a detailed look at the key components that bring these delicious treats to life. For a comprehensive list of all ingredients and their exact measurements, please refer to the full recipe card located at the bottom of this page.
- Butter: The foundation of our cookie dough. For this recipe, the butter is gently melted, either in the microwave or in a small saucepan over low heat, ensuring it doesn’t brown or bubble excessively. It’s crucial to allow the melted butter to cool completely to room temperature before incorporating it into the other ingredients. This step is vital for achieving the correct cookie texture. You can use either salted or unsalted butter; just be mindful of adjusting the added salt in the recipe if using salted butter.
- Granulated Sugar: Beyond just sweetness, granulated sugar plays a critical role in the texture of these matcha cookies. It contributes significantly to the cookie dough’s moisture content, which is key to creating that desirable soft and chewy texture. When creamed with butter, it also helps aerate the dough, leading to a lighter crumb.
- Matcha Green Tea Powder: This is the star ingredient that gives our cookies their distinctive flavor and beautiful green color. You can typically find high-quality matcha powder in most local supermarkets, especially those with well-stocked international or health food sections, or at specialty tea shops. For the best vibrant color and nuanced flavor, consider using ceremonial grade matcha. However, culinary grade matcha will also yield delicious results, albeit with a slightly less intense green hue.
- Mascarpone: The secret to our incredibly smooth and luxurious topping. Mascarpone is an Italian cream cheese known for its exceptionally rich, creamy, and slightly sweet flavor. Its high fat content allows it to whip beautifully, creating a stable and velvety cream that perfectly complements the matcha cookies. It’s far richer and smoother than regular cream cheese, providing a truly gourmet finish.
- Vanilla Extract: A crucial flavor enhancer that brings warmth and depth to both the cookie dough and the mascarpone cream. We highly recommend using pure vanilla extract for the best and most authentic flavor, as imitation vanilla can sometimes impart an artificial taste.
- All-Purpose Flour: Ensure you measure your flour correctly, ideally using a kitchen scale for precision, to prevent dense or dry cookies.
- Baking Powder & Baking Soda: These leavening agents work in harmony to give the cookies their perfect rise and soft texture.
- Salt: A pinch of salt is essential to balance the sweetness and enhance all the other flavors in both the cookies and the cream.
STEP-BY-STEP INSTRUCTIONS: CRAFTING YOUR MATCHA LATTE COOKIES
Follow these detailed instructions to bake the most exquisite Matcha Latte Cookies. For this recipe, you’ll need an electric mixer (handheld or stand mixer with a paddle attachment), two large mixing bowls, and a reliable spatula. Don’t forget, the complete recipe, including precise measurements and nutrition facts, is available below in the recipe card.
PREPARING THE MATCHA COOKIES:
STEP 1: Begin by melting your butter. You can do this in a microwave-safe bowl (in 20-second intervals, stirring in between) or in a small saucepan over very low heat. The goal is to melt it without letting it bubble or brown, as this can affect the final texture of your cookies. Once melted, pour the butter into a large mixing bowl. Place the bowl in the fridge to allow the butter to cool down to room temperature. This usually takes about 15-20 minutes, depending on your fridge’s temperature. Once cooled, add the granulated sugar to the butter. Using your spatula, whisk them together vigorously for a full minute. This step helps to dissolve some of the sugar and create a smooth base for your dough, or use the paddle attachment on a stand mixer for ease.
STEP 2: Incorporate the wet ingredients. Add the large egg and the vanilla extract to your butter-sugar mixture. Mix everything thoroughly with your spatula or electric mixer until all ingredients are well combined and the mixture looks smooth and cohesive. In a separate, medium-sized bowl, combine all your dry ingredients: flour, baking powder, baking soda, matcha powder, and salt. Whisk them together to ensure they are evenly distributed. Gradually add these dry ingredients to your wet mixture. Using your spatula, gently mix until just combined. Be careful not to overmix the dough, as overmixing can lead to tough cookies due to excess gluten development.
STEP 3: Form the cookie dough balls. Using a 2 tbsp (approximately 1.3 ounces or 53 grams) cookie scoop, portion out 11 equally sized cookie dough balls. Place them onto a baking tray that has been lined with parchment paper. Once scooped, gently roll each portion between your hands to create a smooth ball. Then, give each ball a light press to slightly flatten it, aiming for a shape similar to a donut or a thick disc. This slight flattening helps ensure even baking and that classic thick cookie look. Transfer the tray with the formed cookies to the fridge and let them chill for at least 30 minutes. This chilling process is crucial for preventing the cookies from spreading too much during baking, resulting in a perfectly thick and chewy texture.
While your cookie dough is chilling, preheat your oven to 180ºC / 355ºF. Also, prepare a baking sheet by lining it with fresh baking paper.
STEP 4: Once the 30-minute chilling period is complete, carefully transfer 6 of the chilled cookie dough balls onto your prepared baking sheet. Place the remaining 5 dough balls back into the fridge to keep them firm until you are ready to bake the second batch. This ensures consistent baking results. Bake one tray at a time in your preheated oven for 10-11 minutes. Keep an eye on them; they should look set around the edges but still appear slightly soft in the center.
STEP 5: After baking, remove the cookies from the oven. It’s crucial to let them cool on the baking tray for at least 3 minutes. This resting period allows the cookies to set further and firm up, as they will still be quite soft and fragile directly out of the oven. Once they have cooled slightly and gained some stability, use a thin spatula to gently lift them from the baking sheet and transfer them to a wire cooling rack. Allow them to cool completely at room temperature before proceeding to the next step, ensuring they are fully set and ready for their delicious topping.
STEP-BY-STEP INSTRUCTIONS: MASCARPONE CREAM & ASSEMBLING YOUR COOKIES
Now for the luxurious topping that transforms these cookies into a true Matcha Latte experience!
STEP 1: In a medium-sized mixing bowl, combine the mascarpone, vanilla extract, confectioners’ sugar, agave or honey, and heavy cream. Using an electric mixer (either a handheld mixer or a stand mixer fitted with the whisk attachment), whip all the ingredients together on medium-high speed. Continue whipping until the mixture becomes thick, fluffy, and forms stiff peaks that hold their shape beautifully. Be careful not to over-whip, as mascarpone can curdle if beaten too long. If you’re preparing the cream ahead of time, transfer it to an airtight container or cover the bowl tightly with plastic wrap, then store it in the fridge until you are ready to assemble your cookies. This helps maintain its perfect consistency.
STEP 2: Once your matcha cookies are completely cooled and your mascarpone cream is ready, it’s time for assembly. Spoon the whipped mascarpone cream into a piping bag fitted with your desired piping tip (a Wilton 2A round tip or a star tip works wonderfully for a beautiful presentation). Starting from the center of each cooled cookie, pipe the mascarpone cream in a delightful swirl, moving outwards to create a charming, latte-like topping. For the grand finale, take a small teaspoon of matcha powder and place it into a fine mesh sieve. Gently dust the top of each cream-topped cookie with a light, even layer of matcha powder. This not only adds an extra burst of matcha flavor but also creates a visually stunning “latte” effect. Serve immediately and enjoy the exquisite blend of flavors and textures!
EXPERT BAKING TIPS FOR PERFECT MATCHA LATTE COOKIES
Achieving bakery-quality results at home is easier than you think with these expert tips:
- Use a Kitchen Scale for Precision: For truly consistent and professional baking results, a kitchen scale is your best friend. My recipes are typically developed using grams because it is the most precise way to measure ingredients. Unlike volume measurements (cups), which can vary significantly depending on how ingredients are scooped and packed, weighing your ingredients ensures accuracy every single time. This precision is especially important in baking, where even small variations can impact the final texture and outcome of your cookies.
- Avoid Overmixing Your Batter: Once you’ve added the dry ingredients to your wet mixture, mix only until they are just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense, and chewy cookies instead of the soft, tender texture we’re aiming for. After using an electric mixer, I always recommend giving the batter one final gentle fold with a spatula by hand. This ensures that any pockets of unmixed dry ingredients at the bottom of the bowl are fully incorporated without overworking the dough.
- Choose the Right Baking Pans: The type of baking pan you use can significantly affect how your cookies bake. For the best results with these matcha latte cookies, opt for a light-colored aluminum baking pan. Aluminum pans are light in color and absorb less heat, leading to more gentle and even baking. This results in cookies with perfectly soft centers and light, golden edges. If you use a dark-colored baking pan, it will attract and retain much more heat, which can cause the cookie bottoms to brown too quickly, potentially leading to a dry or burnt crust. Always line your baking pans with parchment paper for easy removal and to prevent sticking.
- Proper Cooling is Key: While it’s tempting to move hot cookies immediately, resist the urge! Letting cookies cool for a few minutes on the baking sheet allows them to set and firm up, preventing them from breaking when transferred. Moving them too soon can result in misshapen or crumbled cookies.
- Quality Matcha Matters: The flavor of your matcha cookies will heavily depend on the quality of your matcha powder. While culinary grade is perfectly fine, a higher-quality ceremonial grade matcha will provide a brighter color and a more refined, less bitter flavor profile.
FREQUENTLY ASKED QUESTIONS ABOUT MATCHA LATTE COOKIES
Absolutely! If you prefer larger, more substantial cookies, simply adjust your scoop size. Use a large cookie scoop (around 2.5-3 ounces of dough per cookie). Keep in mind that bigger cookies will require a longer baking time. We recommend baking them for approximately 13-15 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft.
Yes, preparing the cookie dough in advance is a fantastic time-saver! After scooping the cookie dough into balls and flattening them slightly as instructed, arrange them on a tray. Then, either place them in an airtight container or cover the tray tightly with plastic wrap. Store the cookie balls in the fridge overnight. The next day, simply bake the cookies as instructed in the recipe, then prepare the fresh mascarpone cream just before serving for the best texture and flavor.
Freezing cookie dough is an excellent way to have fresh cookies on demand! After scooping the cookie dough into balls, place them on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer the solid cookie dough balls to an airtight freezer-safe container or a heavy-duty freezer bag. You can store them in the freezer for up to 30 days. When you’re ready to bake, let the cookie balls thaw on a baking sheet at room temperature for about 1 hour before baking them as instructed in the recipe. No need to adjust baking time if thawed properly.
There are generally two main types of matcha powders available: ceremonial grade and culinary-grade matcha. Ceremonial grade matcha is considered higher quality, characterized by its vibrant bright green color and smoother, less bitter flavor, making it ideal for drinking. When baked, ceremonial grade matcha tends to retain its beautiful green hue. Culinary-grade matcha, while still delicious, has a slightly more yellowish or muted green color and a stronger, sometimes slightly more bitter flavor profile, designed to stand up to other ingredients in cooking and baking. Once baked, culinary-grade matcha may turn a more yellow-brown color. While ceremonial grade offers superior color and a more refined taste, it is also significantly more expensive. Both types can absolutely be used in this recipe and will result in great-tasting cookies. Choose based on your preference for color vibrancy and budget.
Cookies spreading too much can be due to several factors. Ensure your butter is cooled but not re-solidified after melting. Chilling the dough for the recommended 30 minutes is crucial as cold butter melts slower, maintaining the cookie’s shape. Also, accurately measure your flour, as too little flour can lead to excessive spread. Make sure your oven is preheated to the correct temperature, and avoid placing dough on a warm baking sheet.
While mascarpone offers an unparalleled richness and silky texture, you could substitute it with full-fat cream cheese for a similar, albeit slightly tangier and less rich, topping. If using cream cheese, ensure it is softened to room temperature and increase the confectioners’ sugar slightly to balance the tartness. Be aware that the texture may not be quite as luxurious as with mascarpone.
STORAGE INSTRUCTIONS FOR MATCHA LATTE COOKIES
To maintain the delicious taste and fresh texture of your Matcha Latte Cookies, proper storage is essential. Because of their delicate mascarpone cream topping, these cookies require refrigeration. Store the finished cookies in an airtight container in the fridge. This prevents them from drying out and keeps the cream fresh. For optimal flavor and texture, these cookies are best enjoyed within 1-2 days of baking. While they will still be safe to eat for a few days after, the texture of the cookie and cream may begin to change over time. For the absolute best experience, bring them to room temperature for about 15-20 minutes before serving to allow the flavors to fully develop and the mascarpone cream to soften slightly.
Other Delicious Cookie Recipes To Try
- Red Velvet Cookies with Cream Cheese Frosting
- 25 Best Summer Dessert Ideas
- Carrot Cake Cookies
- 20 Best Easter Dessert Ideas
Loved this recipe? Please make sure to leave a STAR REVIEW to let us know! We’d also love to see your creations – make sure to tag me on Instagram @juliemarieeats. For even more delicious ideas and baking inspiration, be sure to follow me on Pinterest.
Matcha Latte Cookies
Pin Recipe
Equipment
- Cookie scoops
- Electric mixer (handheld or stand mixer)
- Large mixing bowls
- Spatula
- Baking sheets
- Parchment paper
- Wire cooling rack
- Piping bag and tip (e.g., Wilton 2A)
- Fine mesh sieve
Ingredients
MATCHA COOKIES
- 110 g butter melted and cooled (approx. ½ cup)
- 200 g granulated sugar
- 1 large egg (approx. 58-59 g with shell)
- 1 teaspoon pure vanilla extract
- 200 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon matcha powder
- ½ teaspoon salt
MASCARPONE CREAM
- 200 g mascarpone
- 1 teaspoon pure vanilla extract
- 75 g confectioners sugar
- 20 g agave or honey
- 120 g heavy cream
- ½ teaspoon matcha powder for dusting
For best results and consistency in baking, we highly recommend using a digital kitchen scale to weigh your ingredients in grams. US customary cup measurements are provided as a rough estimate and can lead to variations. Baking is a precise science, and accuracy ensures the perfect outcome.
Instructions
MATCHA COOKIES
- Melt the butter in the microwave or in a small saucepan over low-medium heat. Ensure it melts gently without bubbling or browning, as you don’t want to lose any liquid or change its flavor. Pour the melted butter into a large mixing bowl and place it in the fridge to cool down completely to room temperature. This step is crucial for the cookie’s texture and usually takes about 15-20 minutes.
- Once the butter has reached room temperature (it should still be liquid but no longer warm), add the granulated sugar. Using a sturdy spatula, vigorously whisk the butter and sugar together for 1 minute until well combined and slightly lighter in color. Alternatively, you can use a stand mixer with the paddle attachment on medium speed for about 30 seconds.
- Add the egg and vanilla extract to the butter and sugar mixture. Mix thoroughly with your spatula or electric mixer until all the ingredients are fully incorporated and the mixture appears smooth and cohesive.
- In a separate, medium-sized bowl, combine the all-purpose flour, baking powder, baking soda, matcha powder, and salt. Use a whisk to stir them together well, ensuring that the leavening agents and matcha are evenly distributed throughout the flour. Add these dry ingredients gradually to your wet mixture. Using a spatula, mix until they are just combined, being careful not to overmix. Overmixing can lead to tough cookies.
- Using a 2 tbsp (1.3 ounce / 53 g) cookie scoop, portion out 11 uniform cookie dough balls. Place them onto a baking tray lined with parchment paper. Gently roll each portion between your hands to create a smooth ball, then lightly press each ball to flatten it slightly into a disc or a “donut” shape (refer to the process photo above in the blog post for a visual guide). This shaping helps achieve a thick, even cookie. Place the prepared cookie dough on the tray into the fridge to chill and set for 30 minutes. This chilling step is essential to prevent excessive spreading during baking and ensures a delightful chewy texture.
- While the cookie dough is chilling, preheat your oven to 180ºC / 355ºF. Prepare a baking sheet by lining it with fresh baking paper, ready for the first batch of cookies.
- Once the 30 minutes of chilling has passed, carefully arrange 6 of the cookie dough balls on the prepared lined baking sheet, spacing them out evenly to allow for spread. Place the remaining 5 dough balls back into the fridge until the first batch has finished baking. Bake one tray at a time in your preheated oven for 10-11 minutes, or until the edges are lightly set and the centers still look slightly soft.
- Once baked, remove the cookies from the oven. Let them cool on the baking tray for 3 minutes. They will still be very soft right out of the oven, and this brief cooling period allows them to set and firm up slightly. After 3 minutes, use a spatula to carefully transfer them onto a wire cooling rack to cool down completely to room temperature. This prevents the bottoms from becoming soggy.
MASCARPONE CREAM & ASSEMBLY
- In a medium-sized bowl, combine the mascarpone, vanilla extract, confectioners’ sugar, agave or honey, and heavy cream. Using an electric mixer (with a whisk attachment if using a stand mixer), whip together all of these ingredients on medium-high speed until the mixture forms stiff peaks and holds its shape beautifully. Be careful not to over-whip, as mascarpone can curdle. If you are preparing the cream in advance, cover the bowl tightly with plastic wrap and refrigerate until ready to assemble the cookies.
- Once the cookies are completely cool, and you’re ready to serve, transfer the whipped mascarpone cream into a piping bag fitted with your favorite piping tip (a round tip like Wilton 2A or a star tip works well for a decorative swirl). Pipe the creamy mascarpone on top of each cooled cookie in an elegant swirl, starting from the center and moving outwards. Finish these exquisite Matcha Latte Cookies by adding a small spoonful of matcha powder to a fine mesh sieve and gently dusting the tops of the cream-topped cookies with a delicate layer of matcha powder. Serve immediately and enjoy!