Name: Matcha Latte Cookies with Chantilly Cream Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Japanese-inspired
Ingredients: 1 cup room temperature, unsalted butter (2 sticks or 226g); 1 cup granulated sugar (200g); 1 tsp kosher salt (7g); 1 tsp baking powder (5g); 2 large eggs; 1/2 tsp almond extract; 2 cups all purpose flour (250g); 1/2 cup almond flour (50g); 2 tbsp matcha powder (12g); 1/4 cup cream cheese (60g); 3 tbsp mascarpone (60g); 1/2 cup powdered sugar (60g); 1/2 cup heavy cream (120g); 1/2 tsp almond extract; 1/2 tsp matcha powder (optional, for decoration)

Ingredients

1 cup room temperature unsalted butter (2 sticks or 226g)

1 cup granulated sugar (200g)

1 tsp kosher salt (7g)

1 tsp baking powder (5g)

2 large eggs

1/2 tsp almond extract

2 cups all purpose flour (250g)

1/2 cup almond flour (50g)

2 tbsp matcha (12g)

1/4 cup cream cheese (60g)

3 tbsp mascarpone (60g)

1/2 cup powdered sugar (60g)

1/2 cup heavy cream (120g)

1/2 tsp almond extract

1/2 tsp matcha (optional, for decoration)

Instructions

Step 1: Line three baking sheets with parchment paper to prepare for baking.

Step 2: Use an electric beater or stand mixer to cream the softened butter with sugar, salt, baking powder, and almond extract until smooth.

Step 3: Add the eggs and beat until the mixture becomes pale, fluffy, and well combined.

Step 4: In a separate bowl, whisk together the all purpose flour, almond flour, and matcha powder.

Step 5: Gradually add the dry ingredients to the wet ingredients and stir gently until just combined to form a cohesive dough.

Step 6: Scoop the dough into 1/4 cup portions and roll into balls. Place about six balls per tray and lightly pat the tops to flatten slightly.

Step 7: Chill the cookie dough in the refrigerator for 20 minutes while preheating the oven to 350°F (175°C).

Step 8: Bake the cookies for 12-15 minutes, or until the bottoms are slightly browned. Allow cookies to cool completely on a wire rack.

Step 9: To prepare the Chantilly cream, beat the almond extract, cream cheese, mascarpone, and powdered sugar with an electric beater or stand mixer.

Step 10: Switch to a whisk attachment if using a stand mixer, add the heavy cream, and beat until the mixture reaches stiff peaks.

Step 11: Spoon or pipe the Chantilly cream onto the cooled cookies. Optionally, sift additional matcha powder over the top for an elegant finish.

Tips & Variations

For a stronger matcha flavor, you can increase the amount of matcha powder slightly or sprinkle a little on top before baking.

Use almond or vanilla extract interchangeably to customize the aroma of your cookies.

Substitute mascarpone with additional cream cheese if mascarpone is unavailable; the texture may be slightly different but still delicious.

Chill cookie dough longer for thicker cookies or shape the dough smaller for bite-sized treats.

Storage

Store the cookies separately from the Chantilly cream in an airtight container at room temperature for up to 3 days. Refrigerate the Chantilly cream and apply it just before serving for the best texture. Leftover cream can be kept in the refrigerator for 1-2 days and gently whipped again before use. Once assembled, store cookies in the fridge and consume within 1 day for optimal freshness.

FAQs

Can I use regular flour instead of almond flour?

Almond flour adds moisture and a subtle nutty taste, but you can substitute with an equal amount of all purpose flour. Keep in mind that the texture might be slightly less tender.

Is there a way to make these cookies vegan?

To make a vegan version, substitute butter with a plant-based alternative, replace eggs with flax or chia egg substitutes, and use vegan cream cheese and a non-dairy whipping cream for the Chantilly cream. The texture and taste will be somewhat different but still enjoyable.