I first spotted this recipe on Instagram from @hyunjuny_ and was inspired to give it a try. To my realization I do NOT enjoy mascarpone as much as I tried to convince myself. So I am using Kenny’s recipe as inspo while putting my own twist on it.
These cookies bake up soft, almost cake-like, with a fluffy crumb and a delicate matcha flavor that shines through. Instead of mascarpone, which is often used in matcha cookie recipes, I swapped in a mix of cream cheese and heavy cream, and in my opinion it’s not too rich but still pairs well with the matcha!
The result? Light, green-tea–infused cookies that taste just as good on their own as they do with a swirl of frosting. You can keep it classic with vanilla, or try a taro/ube variation for something a little extra special. Either way, they’re perfect with coffee, tea, or as a sweet afternoon snack. And if you are a lover of mascarpone please check out @hyunjuny_‘s video on instagram and his version of this recipe!
Ingredients
For the cookies
- 110g (1 stick) unsalted butter, melted and cooled
- 200g all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp matcha powder
- ½ tsp flaky salt
- 150g granulated sugar
- 1 large egg
- 1 tsp vanilla bean paste (or extract)
- 60g cream cheese, softened
- 2 tbsp heavy cream
Optional Frostings
Vanilla Frosting
- 60g unsalted butter, softened
- 100g powdered sugar
- 1 tsp vanilla extract
- 1–2 tsp milk (to thin, as needed)
Taro/Ube Frosting
- 60g unsalted butter, softened
- 100g powdered sugar
- 1–2 tbsp ube or taro paste (or powder rehydrated with a splash of milk)
- 1 tsp vanilla extract
- 1–2 tsp milk (to thin, as needed)
Method
- Melt the butter
In a microwave-safe bowl, melt the butter. Place it in the fridge to cool to room temperature. - Mix the dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, matcha, and salt. - Cream the wet ingredients
In a large bowl, whisk the cooled butter with sugar until smooth. Add the cream cheese and heavy cream, mixing until creamy. Beat in the egg and vanilla until fully incorporated. - Combine
Slowly fold the dry mixture into the wet until just combined. Don’t overmix—this helps the cookies stay tender and fluffy. - Chill the dough
Roll into balls (about 2 tbsp each), flatten slightly, and refrigerate for 30 minutes. - Bake
Preheat oven to 350°F (175°C). Bake for 9–11 minutes, until the tops are set and spring back lightly when touched. They should look puffed and soft, not browned. - Cool & frost (optional)
Let the cookies cool completely before frosting. For vanilla frosting, beat butter, powdered sugar, vanilla, and milk until fluffy. For taro/ube frosting, beat butter, powdered sugar, ube/taro paste, vanilla, and milk until smooth and creamy. Spread or pipe onto cookies.
Last few notes!
- Use culinary-grade matcha for vibrant green color.
- Add a cocoa dusting as a finishing touch!
- For the taro/ube frosting, you can use ube halaya (purple yam jam) or ube extract if that’s easier to find. Powder works too when rehydrated.
- Frosted cookies should be stored in the fridge, but unfrosted cookies keep well at room temperature in an airtight container for 2–3 days.
Soft, cakey, and delicately flavored, these matcha cookies are endlessly versatile. Enjoy them plain, topped with classic vanilla frosting, or leveled up with a dreamy taro/ube swirl.
If you love Matcha, overdose on caffeine and make the best iced matcha at home:
Happy Baking,
Cosette
Lovely read! Can’t wait for part 2
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