Matcha Latte Cookies

Once the butter has reached room temperature, add the granulated sugar and whisk it together with a spatula for 1 minute. Alternatively, mix it together in a stand mixer using the paddle attachment.

Add the egg and vanilla extract, and mix until combined.

In a separate bowl, stir together the flour, baking powder, baking soda, matcha powder, and salt. Add the dry ingredients to the wet ingredients and mix together with a spatula until combined.

Using a 2 tbsp (1.3 ounce/53 g) cookie scoop, scoop out 11 cookies and place them on a tray lined with baking paper. Then roll them between your hands into a ball and give them a light press to flatten slightly so they have a similar shape to a donut. Place the prepared cookies in the fridge to set for 30 minutes.

Meanwhile, preheat the oven to 180ºC (355ºF) and prepare a baking sheet with baking paper.

Once the 30 minutes have passed, place 6 cookies on the lined baking sheet and put the remaining 5 back in the fridge until the first batch has finished baking. Bake one tray at a time for 10-11 minutes.

Once baked, let the cookies cool down on the baking tray for 3 minutes as they will still be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.

Mascarpone Cream:

In a medium bowl with an electric mixer or in a stand mixer using the whisk attachment, whip together all of the ingredients until it reaches stiff peaks and holds its shape. If making ahead of serving, place in the fridge, covered with plastic wrap, until ready to assemble.

When ready to serve, add the cream to a piping bag fitted with a piping tip (e.g., Wilton 2A). Pipe the mascarpone cream on top of the cookies in a swirl, starting from the middle and moving outwards. Add a teaspoon of matcha powder to a fine mesh sieve and finish the cookies with a dusting of matcha powder.

Enjoy these delightful and elegant Matcha Latte Cookies!