Strawberry matcha latte cookies

What makes these cookies so special? Inspired by the popular strawberry matcha latte, it’s the combination of a fudgy matcha cookie, topped with a luscious swirl of strawberry mascarpone cream. Perfect with a cup of tea.

I’ve always been a fan of matcha desserts – the robust earthy flavour of matcha pairs really well with the bright, sweet and slightly tart notes of strawberries. I love it so much that I’m exploring this flavour combination in a matcha & strawberry dessert series. This is episode number one.

About the ingredients:

Using freeze dried strawberry powder is the best way to flavour the “latte cream” without affecting the consistency and watering it down. Fresh strawberries would add too much moisture, so freeze-dried ones are perfect. A mixture of both white and brown sugars are used for both sweetness and chewiness.

You’ll love these cookies. I tested them out with a newborn in tow to make sure they’re incredibly simple to make. They’re perfect for a quick baking session whenever you’re craving something different than a chocolate chip cookie. Strawberry matcha latte cookies also make for great gifts or party treats, especially for those who love matcha!

If you’re craving more cookies after making these, make sure to explore the cookie and desserts archive. Try the ube cookie or the mochi cookie. Both are delicious and something a little different.  Remember to tag @ultimateomnoms so I can give your cookie creations a shoutout!

Strawberry matcha latte cookies

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

Matcha cookies

• 110 g unsalted butter (melted) 
• 100 g castor sugar
• 70 g brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 200 g standard flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼  tsp salt
• 1 Tbsp matcha powder

Strawberry masarpone cream

• 200 g mascarpone (softened)
• 120 g heavy cream
• 1 Tbsp condensed milk
• 1 tsp vanilla extract
• 1 Tbsp freeze dried strawberry powder
• 30 g icing sugar

Method

 

Matcha cookies

1. In a large bowl, whisk both sugars with the melted butter until all the lumps are gone
2. Add the egg and vanilla extract. Mix until combined
3. In another bowl, whisk the dry ingredients: flour, baking soda, baking powder, matcha powder, salt
4. With a spatula, mix together the wet ingredients and dry ingredients
5. Using a cookie scoop, roll the cookie batter into balls and the flatten slightly with your palm on a lined baking sheet
6. Set the dough in the fridge for 30 min
7. Bake at 175ºC for 13-15 min or until the edges are lightly golden.
8. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Strawberry mascarpone cream

1. Whip all the ingredients together until stiff peaks
2. Pipe the cream on top of the cookies
3. Top with a sprinkle of freeze dried strawberry powder