Ingredients
For the Cookie Base
- 1 cup Butter, melted and cooled
- 1 cup Granulated Sugar
- 1 large Egg (can substitute with flax egg for vegan option)
- 1 teaspoon Vanilla Extract
- 2 cups All-purpose Flour (can substitute with gluten-free flour)
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 tablespoons Matcha Powder, ceremonial grade for best flavor
- 1/2 teaspoon Salt
For the Mascarpone Cream
- 1 cup Mascarpone (can substitute with cream cheese)
- 1/2 cup Confectioners Sugar
- 1 cup Heavy Cream, whipped
- 2 tablespoons Agave or Honey
For Dusting
- 1 tablespoon Matcha Powder (for dusting)
Instructions
- Melt Butter: Melt the butter in a small saucepan over low heat, then let it cool slightly to prevent cooking the eggs in the dough.
- Combine Wet Ingredients: In a mixing bowl, whisk together the cooled melted butter, granulated sugar, egg, and vanilla extract until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, matcha powder, and salt to ensure even distribution.
- Combine Wet and Dry: Fold the dry mixture into the wet ingredients gently until just combined to avoid overmixing and tough cookies.
- Shape and Chill Dough: Using a cookie scoop, portion the dough into balls, flatten them slightly, and refrigerate for 30 minutes to firm up the dough for better shape retention during baking.
- Prepare for Baking: Preheat the oven to 180ºC (355ºF) and line baking sheets with parchment paper to prevent sticking.
- Bake Cookies: Bake the cookies for 10-11 minutes until the edges are set but the centers remain soft and chewy.
- Cool: Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely; this prevents breakage and undercooked centers.
- Make Mascarpone Cream: Whip together mascarpone, confectioners sugar, heavy cream, and agave or honey until stiff peaks form to create a light and fluffy frosting.
- Assemble and Dust: Pipe or spread the mascarpone cream onto the cooled cookies, then dust generously with matcha powder for an elegant finish and enhanced flavor.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free alternatives for butter, mascarpone, and heavy cream.
- Use ceremonial grade matcha powder for the best flavor and vibrant green color.
- Can substitute all-purpose flour with gluten-free flour to make a gluten-free batch.
- Chilling the dough is essential to prevent spreading and achieve soft, thick cookies.
- Make sure to cool the cookies completely before adding the mascarpone cream to avoid melting the frosting.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
