"Matcha Latte" Cookies with Chantilly Cream
Inspired by Eric Kim's matcha latte cookies for NYT and the Whole Foods chantilly cream, my version of matcha latte cookies have a soft cakey texture and light whipped cream frosting.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 17 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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, see notes)
- 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)
Instructions
- 1
For Cookies
- 2
Line three baking sheets with parchment paper.
- 3
With an electric beater or stand mixer, cream softened butter with sugar, salt, baking powder, and extract.
- 4
Add in eggs and beat until pale, fluffy, and homogenous.
- 5
In a separate bowl, whisk flours and matcha.
- 6
Add dry ingredients to your wet ingredients and stir until just combined into a cohesive cookie dough.
- 7
Scoop cookie dough into 1/4 cup portions and roll into balls, placing about six per tray. Slightly pat the tops down to resemble hockey pucks.
- 8
Chill dough in the fridge for 20 minutes while you preheat your oven to 350 degrees F.
- 9
After chilling, bake for 12-15 minutes or until slightly browned at the bottom.
- 10
For Chantilly Cream
- 11
With an electric beater or stand mixer fitted with a paddle attachment, beat almond extract, cream cheese, mascarpone, and powdered sugar.
- 12
If using a stand mixer, switch to a whisk attachment and add heavy cream. Mix until your cream mixture reaches stiff peaks.
- 13
Spoon or pipe onto your cooled cookies. Optional: sift extra matcha powder on top for decoration.