Matcha Latte Cookies
These are the best chewy matcha cookies with a fluffy whipped cream topping
If you’re a matcha lover, then you have to try making these! These are thick and chewy matcha cookies with a light whipped cream topping. It tastes like my favorite cup of matcha latte, but even better.
INGREDIENTS
Cookies:
1/2 cup butter (melted)
3/4 cup granulated sugar
1 large egg
1 tbsp matcha powder
1+1/4 cup flour
2 tbsp corn starch
1/2 tsp baking soda
Whipped cream topping:
3/4 cup heavy cream
2 tbsp granulated sugar
This week's recipe is sponsored by: Matcha Kari
DIRECTIONS
1. In a large bowl, add the melted butter, sugar, and egg and mix until combined.
2. Add in the flour, matcha powder, corn starch, and baking soda and mix just until there are no large clumps of flour visible. The corn starch will help keep the cookies crisp on the edges but soft and gooey in the middle. Try to use good quality matcha here, or else the cookies might turn brown and bitter after baking. I’ve loved using Matcha Kari matcha recently for all my matcha bakes.
3. Scoop the batter onto a lined baking tray, this recipe will make ~10 large cookies. Cover the cookies and refrigerate them for 30 minutes. Then bake at 350F for 8-10 min or until the middle is just set. Don’t overbake these cookies!
4. Let the cookies cool completely on the baking tray.
5. In the meantime, prepare the whipped cream by whisking together the heavy cream and sugar until stiff peaks. Transfer the whipped cream into a piping bag or into a large ziplock bag with the corner cut off.
6. Once the cookies have cooled completely, pipe the whipped cream over each cookie, then dust on a little bit of matcha powder. Place the cookies in the fridge to chill for 15-30 minutes, then enjoy!