Ingredients
MATCHA COOKIES
- 110 g butter, melted and cooled (½ cup)
- 200 g granulated sugar
- 1 large egg (58–59 g with shell)
- 1 teaspoon 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 vanilla extract
- 75 g confectioners sugar
- 20 g agave or honey
- 120 g heavy cream
- ½ teaspoon matcha powder, for dusting
Instructions
- Melt and Cool Butter: Melt the butter in the microwave or a small saucepan over low-medium heat, ensuring it does not bubble or lose any moisture. Pour it into a large mixing bowl and let it cool to room temperature in the fridge (about 20 minutes).
- Mix Butter and Sugar: Once cooled, add the granulated sugar to the butter and whisk together with a spatula for 1 minute, or use a stand mixer with a paddle attachment.
- Add Wet Ingredients: Stir in the egg and vanilla extract until the mixture is fully combined.
- Combine Dry Ingredients: In a separate bowl, mix together the flour, baking powder, baking soda, matcha powder, and salt. Add the dry ingredients to the wet mixture and stir with a spatula until just combined.
- Shape Cookies: Scoop out 11 cookies (using a 2 tbsp or 53 g scoop) and place onto a tray lined with baking paper. Roll each into a ball and lightly flatten so each is shaped like a donut. Refrigerate the cookies for 30 minutes so they set.
- Preheat Oven: While the cookies chill, preheat your oven to 180ºC (355ºF) and line a baking sheet with baking paper.
- Bake: Place 6 cookies on the prepared sheet and bake one batch at a time for 10–11 minutes. Keep the remaining cookies in the fridge until ready to bake. Once done, let cookies cool on the tray for 3 minutes, then transfer to a rack to cool completely.
- Prepare Mascarpone Cream: In a medium bowl or stand mixer with the whisk attachment, whip together mascarpone, vanilla extract, confectioners sugar, agave (or honey), and heavy cream until stiff peaks form. If not using immediately, cover and refrigerate until ready to assemble.
- Assemble and Serve: Transfer cream to a piping bag with a piping tip (such as Wilton 2A). Pipe a swirl of mascarpone cream onto each cooled cookie, starting from the center and spiraling outward. Dust with matcha powder using a fine mesh sieve before serving.
Notes
- For best results, always weigh your ingredients for accuracy, especially when baking.
- Make sure butter is fully cooled before mixing with sugar to prevent gritty texture.
- Cookies can be made in advance and stored plain; pipe mascarpone cream just before serving for the freshest results.
- Use high-quality matcha powder for the best color and flavor.
- Mascarpone cream can be made ahead and stored in the fridge, covered, for up to a day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 344
- Sugar: 20g
- Sodium: 258mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 41g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 67mg
