Matcha Latte Cookies

Mix matcha into a rich cookie dough, bake until just set, then top with fluffy mascarpone cream and dust with more matcha for a fancy twist on green tea lattes.

Featured in Sweet Treats and Baked Goods.

Fatiha
Updated on Sun, 05 Jan 2025 01:32:32 GMT
A close-up of green matcha cookies topped with swirled white cream and a dusting of matcha powder on a dark plate. Pin it
A close-up of green matcha cookies topped with swirled white cream and a dusting of matcha powder on a dark plate. | zestplate.com

I discovered these matcha cookies during my trip to Japan last year and couldn't wait to recreate them at home. After lots of testing in my kitchen, I finally nailed that perfect balance of sweet cookie and earthy matcha. My daughter says they taste exactly like her favorite matcha latte from the cafe down the street, especially with that creamy mascarpone topping. Every time I bring them to book club the plate is empty before we even start discussing the book. They're really something special – soft in the middle with slightly crisp edges and that gorgeous natural green color that makes everyone ask for the recipe.

Why These Cookies Are So Special

Let me tell you why these cookies have become my signature dessert. First off, they're not complicated to make at all – if you can make regular sugar cookies, you can make these. The matcha gives them this amazing earthy flavor that's not too sweet, and that mascarpone topping is like a little cloud of heaven. I love watching people's faces when they try them for the first time. My neighbor's kids call them 'dragon cookies' because of the green color, and now they beg their mom to make them whenever they see me in the yard. Even my husband, who claims he doesn't like matcha, sneaks them from the cookie jar when he thinks I'm not looking.

Grab These From Your Kitchen

  • Butter: One stick melted and cooled down you don't want it hot when mixing
  • Sugar: Three quarters cup of regular granulated the cookies aren't meant to be super sweet
  • Egg: Just one large egg make sure it's room temperature
  • Vanilla: Real vanilla extract makes such a difference I learned that the hard way
  • Flour: Regular all-purpose is perfect about 1¾ cups
  • Baking powder and soda: These help create that perfect soft texture
  • Matcha powder: Get the good stuff trust me it's worth spending a bit more for culinary grade
  • Salt: Just a pinch to bring out all the flavors
  • For the topping: Mascarpone cheese powdered sugar vanilla and extra matcha for dusting my favorite part

Let's Make Some Magic

Getting Started
First thing I do is melt that butter and let it cool down. While I'm waiting I mix up my sugar this is when I usually put on my favorite playlist and get in the baking zone. Add the egg and vanilla and mix until it looks silky smooth. In another bowl I whisk all my dry ingredients together the flour baking powder baking soda that beautiful green matcha and salt. Then carefully fold everything together until it looks like a soft green cloud.
The Shaping Game
I use my cookie scoop it's about 2 tablespoons makes the perfect size. Roll them into balls then give them a little press down. Pop them in the fridge for half an hour this is super important don't skip it. Meanwhile get your oven warming up to 355°F and line your baking sheet.
Time to Bake
I learned to bake just 6 cookies at a time they come out better that way. About 10 minutes is perfect you want them set but still soft in the middle. Let them hang out on the tray for a few minutes before moving them to the cooling rack my husband always tries to sneak one at this point but they're worth waiting for.

Making Them Your Own

There are so many ways to play with this recipe. Sometimes I add a tiny bit of honey to the mascarpone cream it adds this lovely subtle sweetness. My sister loves them with white chocolate drizzle on top and it looks so pretty against the green. Last Christmas I made them with a peppermint extract in the topping everyone went crazy for them. The fun part is trying different things each time you make them. Sometimes I'll make them a bit smaller for parties or bigger for a special dessert. Just remember that good matcha is key to getting that beautiful color and flavor.

Changes You Can Try

When I ran out of mascarpone once I used cream cheese instead and it worked great gave them a nice tangy twist. If you want them less sweet cut back on the sugar a bit the matcha shines through more that way. My friend who's gluten-free makes these with her special flour blend and says they turn out amazing. The key is not being afraid to experiment. Some people in my baking group add chopped white chocolate chips to the dough or sprinkle the tops with crushed pistachios. There's really no wrong way to make these as long as you keep that beautiful matcha base.

A plate of green cookies topped with swirls of white frosting and sprinkled with green tea powder. Pin it
A plate of green cookies topped with swirls of white frosting and sprinkled with green tea powder. | zestplate.com

Setting Yourself Up For Success

Let me share some tricks I've learned from making these countless times. First that mascarpone needs to be completely room temperature or you'll end up with lumps in your topping and trust me I've been there. Measure your matcha carefully too much and they'll be bitter too little and you won't get that lovely flavor we're after. The chilling time is non-negotiable I tried skipping it once when I was in a hurry and the cookies spread all over the pan. Take your time with these little steps they really make a difference in how your cookies turn out. And always always use fresh matcha powder the color and flavor just isn't the same with the old stuff sitting in your pantry.

The Final Touch

The fun part is decorating these beauties. I like to pipe the mascarpone cream in a swirl starting from the middle it looks fancy but it's actually super easy. My daughter loves helping with the matcha dusting we use a little mesh strainer to make it look professional. Sometimes I'll add a tiny edible flower on top when I'm feeling extra fancy or bringing them to a special occasion. The key is waiting until the cookies are completely cool before adding the topping otherwise it'll melt and slide right off learned that one the hard way at my sister's birthday party.

Getting Everything Just Right

Here's what I've learned makes these cookies absolutely perfect. That butter needs to be cool enough or your dough will be greasy and spread too much in the oven. Don't try to rush them by turning up the temperature slow and steady wins the race with these beauties. I like to rotate my baking sheet halfway through for really even baking. And here's my secret tip sprinkle just a tiny bit of sea salt on top before adding the cream it makes all the flavors pop. When you're making the mascarpone topping start with less sugar and add more to taste some people like it sweeter than others.

Keeping Them Fresh

If you're making these ahead of time here's what works best. The unfrosted cookies will keep in an airtight container for a few days but once you add that cream topping they need to go in the fridge. I like to stack them with little pieces of parchment paper in between so they don't stick together. When I'm taking them to parties I put them in a container with a tight lid and keep them cool until serving time. The matcha dusting might fade a bit in the fridge so I usually give them a fresh sprinkle right before serving. My family loves them cold straight from the fridge but they're also amazing at room temperature just give them about 15 minutes to warm up a bit.

Frequently Asked Questions

→ What kind of matcha should I use?

Use culinary grade matcha powder for baking. While ceremonial grade is great for drinks, it's too expensive for baking and the flavor difference won't be noticeable.

→ Why chill the cookie dough?

Chilling prevents the cookies from spreading too much while baking. This helps them stay thick and soft in the middle with nice edges.

→ Can I make these ahead?

Bake cookies up to 2 days ahead but add cream just before serving. Store unfrosted cookies in an airtight container at room temperature.

→ What if I can't find mascarpone?

Cream cheese makes a good substitute. Just beat it until very soft before adding other ingredients to match mascarpone's texture.

→ Why weigh ingredients?

Weighing gives more consistent results than cup measures, especially important for these delicate cookies. Even small measurement differences can affect texture.

Matcha Latte Cookies

Thick, soft matcha cookies topped with a cloud of whipped mascarpone cream and dusted with green tea powder. Like your favorite latte in cookie form.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
By: Fatiha

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 11 Servings (11 cookies)

Dietary: Vegetarian

Ingredients

01 110g (1/2 cup) butter, melted and cooled.
02 200g granulated sugar.
03 1 large egg (58-59g).
04 1 teaspoon vanilla extract.
05 200g all-purpose flour.
06 1/2 teaspoon baking powder.
07 1/2 teaspoon baking soda.
08 1 tablespoon matcha powder.
09 1/2 teaspoon salt.
10 200g mascarpone.
11 75g confectioners sugar.
12 20g agave or honey.
13 120g heavy cream.
14 1/2 teaspoon matcha powder for dusting.

Instructions

Step 01

Melt butter without bubbling, cool to room temperature in fridge for about 20 minutes.

Step 02

Whisk cooled butter with sugar for 1 minute. Add egg and vanilla, mix until combined.

Step 03

Combine flour, baking powder, baking soda, matcha and salt. Add to wet ingredients and mix well.

Step 04

Scoop 53g portions, roll into balls and flatten slightly. Chill 30 minutes.

Step 05

Heat oven to 180°C/355°F. Bake 6 cookies at a time for 10-11 minutes.

Step 06

Let cookies rest 3 minutes on tray, then move to cooling rack.

Step 07

Whip mascarpone, vanilla, sugars and cream until stiff peaks form.

Step 08

Pipe cream on cooled cookies in a swirl. Dust with matcha powder.

Notes

  1. Weighing ingredients gives best results.
  2. Bake one tray at a time.
  3. Add cream topping just before serving.

Tools You'll Need

  • Cookie scoop.
  • Stand mixer or electric mixer.
  • Piping bag and tip.
  • Fine mesh sieve.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 344
  • Total Fat: 21 g
  • Total Carbohydrate: 41 g
  • Protein: 5 g