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These Matcha Latte Cookies are rich, soft, and full of green tea flavor. Thick matcha cookies are finished with a silky mascarpone cream and a final dusting of matcha powder, giving you the taste of a matcha latte in cookie form. Big, tender, and naturally green, they’re irresistible and perfect for sharing.
This recipe is straightforward and produces beautiful, flavorful cookies. The matcha cookie base provides the tea flavor and color, while the whipped mascarpone cream adds a velvety, slightly sweet topping. They come together with common baking tools and are a crowd-pleaser at gatherings or as a special treat at home.
For more cookie ideas, try Lemon Blueberry Cookies, Tiramisu Cookies or Coffee Cake Cookies.
WHY THIS RECIPE WORKS
- Easy to make: A simple method that yields impressive results.
- Flavorful cookies: Large, soft cookies packed with matcha taste.
- Mascarpone topping: Smooth mascarpone cream adds richness and a delicate finish when dusted with matcha.
INGREDIENT NOTES
Key ingredients and small tips to help you get the best texture and flavor. The full ingredient list is in the recipe card below.
- Butter: Melt then cool to room temperature. Salted or unsalted butter both work.
- Granulated sugar: Keeps the cookie dough moist for a soft crumb.
- Matcha powder: Available at supermarkets and specialty stores; choose ceremonial or culinary based on color and intensity.
- Mascarpone: Gives the topping a creamy, luscious texture.
- Vanilla extract: Use pure vanilla for the best aroma and depth of flavor.
STEP BY STEP INSTRUCTIONS
Below is a clear breakdown of how to make these Matcha Latte Cookies. You’ll need an electric mixer (or hand mixer), two large bowls, and a spatula.
The full recipe is in the recipe card below.
STEP 1: Melt the butter gently in the microwave or on the stove without boiling. Transfer to a large bowl and chill until the butter reaches room temperature (about 20 minutes). Once cooled, add the granulated sugar and whisk with a spatula for 1 minute to combine.
STEP 2: Stir in the egg and vanilla until combined. In a separate bowl, whisk together the flour, baking powder, baking soda, matcha powder, and salt. Add the dry ingredients to the wet mixture and fold with a spatula until just combined.
STEP 3: Using a 2 tbsp (roughly 1.3 oz / 53 g) cookie scoop, portion 11 dough balls onto a baking tray lined with parchment. Roll each ball between your hands and press lightly to flatten into a donut-like shape. Chill the shaped dough in the fridge for 30 minutes to firm up.
Meanwhile, preheat the oven to 180ºC / 355ºF and line a baking sheet with parchment paper.
STEP 4: After chilling, bake six cookies at a time on the lined sheet (keep the remaining cookies in the fridge). Bake each tray for 10–11 minutes until set at the edges but still soft in the center.
STEP 5: Let the baked cookies sit on the sheet for 3 minutes to firm up, then transfer to a rack to cool completely before adding the mascarpone cream.
STEP BY STEP INSTRUCTIONS – MASCARPONE + ASSEMBLING
STEP 1: In a medium bowl with an electric mixer or stand mixer fitted with the whisk attachment, whip mascarpone, vanilla, confectioners’ sugar, agave (or honey), and heavy cream until stiff peaks form and the cream holds its shape. If preparing ahead, cover and refrigerate.
STEP 2: Fit a piping bag with a small star tip (for example Wilton 2A) and pipe a swirl of mascarpone cream onto each cooled cookie, starting from the center and working outward. Finish with a light dusting of matcha powder through a fine sieve.
EXPERT BAKING TIPS
- Use a kitchen scale: Weights in grams are more accurate than volume measurements and will improve consistency.
- Don’t overmix: Fold gently at the end with a spatula to avoid developing too much gluten and keep cookies tender.
- Light vs. dark pans: Lighter-colored aluminum pans reflect heat and promote even, gentle baking. Dark pans can brown the bottoms faster and may produce a firmer crust.
FAQ
Yes. Use a larger scoop (2.5–3 oz) and increase bake time to about 13–15 minutes, watching for edges to set.
Yes. Scoop the dough into balls, store in an airtight container or covered with plastic wrap in the fridge overnight, then bake as directed.
Yes. Freeze scooped dough balls in an airtight container for up to 30 days. Thaw for about 1 hour before baking.
Ceremonial-grade matcha is brighter and stays greener when baked; culinary-grade matcha is more economical and still works well. Either will produce tasty cookies.
STORAGE
Store finished cookies in an airtight container in the refrigerator. They are best enjoyed within 1–2 days for optimal texture and freshness.
Other Cookie Recipes To Try
- Red Velvet Cookies with Cream Cheese Frosting
- 25 Best Summer Dessert Ideas
- Carrot Cake Cookies
- 20 Best Easter Dessert Ideas
If you enjoyed this recipe, please leave a star review and tag @juliemarieeats on Instagram. Pin it on Pinterest for later inspiration.
Matcha Latte Cookies
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Equipment
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Cookie scoops
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
Note: US cup measurements are approximate; for best accuracy weigh ingredients in grams.
Instructions
MATCHA COOKIES
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Melt the butter gently and cool to room temperature. Combine the cooled butter with granulated sugar and whisk for 1 minute.
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Add the egg and vanilla and mix until incorporated.
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Whisk the flour, baking powder, baking soda, matcha, and salt together. Fold the dry ingredients into the wet until just combined.
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Scoop 11 portions using a 2 tbsp / 53 g scoop, roll into balls, flatten lightly into donut shapes, and chill for 30 minutes.
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Preheat oven to 180ºC / 355ºF and line a baking sheet with parchment.
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Bake six cookies at a time for 10–11 minutes, keeping remaining dough chilled until ready.
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Cool on the baking sheet for 3 minutes, then transfer to a rack to cool completely before topping.
MASCARPONE CREAM
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Whip mascarpone, vanilla, confectioners’ sugar, agave (or honey), and heavy cream until stiff peaks form. Chill if making ahead.
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Pipe the cream onto each cooled cookie and finish with a light dusting of matcha powder.
Nutrition
Carbohydrates: 41 g
Protein: 5 g
Fat: 21 g