"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.
Equipment
- electric mixer or stand mixer
- baking sheets
- parchment paper
- Piping Bag optional
- Wilton #12 tip optional
- digital scale optional
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
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.