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Matcha Latte Cookies with Chantilly Cream Recipe

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★★★★★

4.5 from 134 reviews

These Matcha Latte Cookies with Chantilly Cream combine the earthy bitterness of matcha green tea with a rich, creamy topping to create a delicate and flavorful treat. The cookies have a soft, buttery texture with a subtle almond aroma, perfectly complemented by the light and fluffy mascarpone cream topping. Ideal for an elegant afternoon snack or a unique dessert.

Ingredients

Scale

Cookies

  • 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)

Chantilly Cream

  • 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)

Instructions

  1. Prepare the Cookie Dough: Line three baking sheets with parchment paper. Using an electric beater or stand mixer, cream the softened butter with granulated sugar, kosher salt, baking powder, and almond extract until smooth and fluffy.
  2. Add Eggs: Beat in the eggs one at a time until the mixture becomes pale, fluffy, and homogeneous.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, and matcha powder until evenly combined.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients and stir gently until just combined to form a cohesive cookie dough.
  5. Shape Cookies: Scoop the dough into 1/4 cup portions and roll each into a ball. Place about six dough balls per tray, slightly pressing the tops down to form puck-like shapes.
  6. Chill Dough: Chill the shaped dough balls in the refrigerator for 20 minutes to firm up before baking while preheating the oven to 350°F (175°C).
  7. Bake Cookies: Bake the chilled cookies for 12 to 15 minutes or until the bottoms are slightly browned. Remove from the oven and allow to cool completely on a wire rack.
  8. Prepare Chantilly Cream: Using an electric mixer fitted with a paddle attachment, beat together cream cheese, mascarpone, powdered sugar, and almond extract until smooth and creamy.
  9. Whip Cream: Switch to the whisk attachment and add heavy cream to the mixture. Whip until stiff peaks form, creating a light and fluffy Chantilly cream.
  10. Assemble Cookies: Spoon or pipe the Chantilly cream onto the cooled cookies. Optionally, sift a little extra matcha powder over the cream for garnish and added flavor.

Notes

  • Use high-quality matcha powder for the best flavor and vibrant green color.
  • Chilling the dough before baking helps maintain cookie shape and texture.
  • Optional matcha dusting on top adds a beautiful decoration and intensified matcha taste.
  • Store assembled cookies in the refrigerator to keep the Chantilly cream fresh.
  • Allow cookies to come to room temperature before serving for best texture and flavor.

Keywords: matcha latte cookies, chantilly cream, Japanese cookies, matcha dessert, homemade cookies, almond extract cookies

Find it online: https://kitchenbyclara.com/matcha-latte-cookies-with-chantilly-cream-recipe/