These matcha latte cookies are inspired by Crumbl, Eric Kim’s recipe from the NYT, and the Whole Foods’ Chantilly cake, so it’s basically a Frankenstein cookie of delicious matcha flavor. Jump to recipe if you’re a matcha and cookie pro, or read through the post for baking tips. Disclaimer: this post contains affiliate links.

Look, not to toot my own horn, but I feel like by now I’ve become the queen of matcha cookies. I’ve got my matcha crinkle cookies and my soft matcha cutout cookies, which both went viral on social media. I’ve also got matcha neapolitan cookies, and shortbread cookies.

But it’s not enough. Because sometimes you want a matcha cookie recipe that’s almost like a slice of cake, with a soft chewy texture and light whipped frosting that’s not too sweet. And thus this recipe was born.

Tips for Baking with Matcha

There’s a lot of misinformation about matcha online, even from big name sources. My biggest tip about baking with matcha powder is to choose the right powder. Ignore all the labels for things like “ceremonial grade matcha” or “culinary grade matcha.” They mean nothing except that one is more expensive than the other.

What you’re looking for is a powder with a very vibrant green color for aesthetic purposes and a very strong flavor. While you might not want a super bitter blend for drinking, you need something strong enough to not get overwhelmed by all the sugar and fats and in baked sweets. Both ceremonial grade and culinary grade blends may or may not have a bright green color. Some very high quality matcha from southern Japan has more muted green just because of the different soil it’s grown in, but I quite like the taste for drinking.

If you’re not willing to play trial and error with the matcha brands you see at your local store, and I don’t blame you because it can get PRICY, here are my recommendations. For the best color and flavor for baked goods, I like the Maeda-en ceremonial grade matcha. Unfortunately, it’s pretty expensive, so I often settle for their universal matcha instead.

Different matcha blends. See more in my Ultimate Guide to Matcha post!

The Ito-en matcha from Costco is an amazing price and okay flavor. I do find that the color is slightly more muted than Maeda-en, which is not really a problem unless you care about that aesthetic.

For more in depth information about matcha, take a look at my Ultimate Guide to Matcha post.

Super Cakey Texture Cookies

This is your fair warning that these cookies are super soft and cakey. They’re not chewy. They’re definitely not sugar cookie texture. And they’re certainly not crisp like a shortbread cookie. They’re really almost like eating a denser cupcake or muffin. Please do not leave me a negative five star review complaining that these cookies were too cakey tasting because that is what this recipe is for.

IF you are looking for other types of matcha cookies, you can browse my matcha cookie roundup page!

Tips for Chantilly Frosting

Honestly, I think it’s this frosting that really brings this cookie to the next level. It’s based off the Whole Foods’ Chantilly frosting, which uses a mix of mascarpone, cream cheese, and heavy whipping cream. I LOVE this frosting and think it’s worth the extra effort of buying mascarpone.

BUT if you simply can’t be bothered, you can also make some adjustments.

For one, if you don’t have powdered sugar, you can substitute the same amount IN WEIGHT of granulated white sugar. You can also replace the almond extract with vanilla extract, if you wish.

You can also use all cream cheese or all mascarpone, depending on your preference. Or when it comes down to it, you can simply do a whipped cream without any cheese at all, although the cheese adds stability.

More Cookie Recipes

Looking for more fun cookie recipes? Check these out:

matcha latte cookie with bite taken out
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“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.
Servings: 17 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 20 minutes
Total Time: 45 minutes
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Ingredients
  

For 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, 12g, see notes

For Chantilly Cream Frosting

  • 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

Equipment

  • electric mixer or stand mixer
  • baking sheets
  • parchment paper
  • Piping Bag optional
  • Wilton #12 tip optional
  • digital scale optional

Instructions
 

For Cookies

  • Line three baking sheets with parchment paper.
  • With an electric beater or stand mixer, cream softened butter with sugar, salt, baking powder, and extract.
  • Add in eggs and beat until pale, fluffy, and homogenous.
  • In a separate bowl, whisk flours and matcha.
  • Add dry ingredients to your wet ingredients and stir until just combined into a cohesive cookie dough.
  • 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.
  • Chill dough in the fridge for 20 minutes while you preheat your oven to 350 degrees F.
  • After chilling, bake for 12-15 minutes or until slightly browned at the bottom.

For Chantilly Cream

  • With an electric beater or stand mixer fitted with a paddle attachment, beat almond extract, cream cheese, mascarpone, and powdered sugar.
  • If using a stand mixer, switch to a whisk attachment and add heavy cream. Mix until your cream mixture reaches stiff peaks.
  • Spoon or pipe onto your cooled cookies. Optional: sift extra matcha powder on top for decoration.
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