This Matcha Cheese Cookie is a dream come true for me because it brings together two of my absolute favorite things: matcha and cookies.
As a matcha enthusiast, I’m constantly finding ways to incorporate it into desserts. From Homemade Matcha Oreo Ice Cream to Matcha White Chocolate Panna Cotta, and even a Creamy Matcha Oreo Cheesecake, matcha never fails to add that perfect balance of earthy flavor and subtle sweetness.
Cookies are my all-time favorite snack—I could eat them every day of the week without getting bored!
Over time, I’ve shared recipes like Chocolate Thumbprint Cookies and New York-Style Cookies, but I wanted to create something that felt both familiar and indulgent.
This recipe, however, is where my two worlds meet.
I’ve taken a beautifully crisp and buttery matcha cookie and given it a surprise heart: a lush, cool filling made with mascarpone cheese.
If you’ve ever enjoyed a classic tiramisu, you’ll recognize mascarpone as the star that provides that unmistakable creamy, rich, and slightly tangy backbone.
Why You‘ll Love This Recipe
- The cookies are crisp on the outside but soft and tender on the inside, with a delicate matcha flavor that isn’t overpowering.
- The creamy mascarpone filling melts in your mouth, adding a luxurious texture and subtle sweetness.
- Easy to assemble and bake without complicated techniques or special equipment.
- Perfect for gifting, tea time, or just enjoying a special treat at home.
Ingredients and Substitutions
- Butter – I always recommend using unsalted butter softened at room temperature. Softened butter ensures the cookie dough becomes light and airy when mixed; melted butter can make the cookies dense and flat.
- Powdered sugar – Powdered sugar blends more easily into the butter than granulated sugar, giving the cookies a fine texture. You can substitute with caster sugar, but the texture will be slightly rougher.
- Whole egg – Use room temperature eggs for better emulsification with the butter. Adding the egg in multiple portions prevents the mixture from curdling and ensures smooth cookie dough.
- Cake flour – The key to soft, tender cookies. Cake flour has low gluten content, which prevents toughness. Do not substitute with all-purpose or bread flour.
- Matcha powder – I always suggest using high-quality matcha for a bright green color and fresh, sweet flavor. Avoid low-quality matcha powder, which can taste bitter.
- Mascarpone cheese – Provides the creamy center. Room temperature mascarpone is essential for a smooth filling. Can be substituted with cream cheese if needed.
- Heavy cream – Use dairy cream with 30–36% fat content to keep the filling smooth and creamy. Avoid non-dairy creamers as they can curdle.
How to Make Matcha Cream Cheese Cookies
Step 1: Preparation & Preheating
Preheat your oven to 170°C (340°F) for 10 minutes with both upper and lower heat for even baking.
Ensure butter is softened (pressable with a finger) but not melted.
Bring the egg to room temperature before adding it to the butter.
Step 2: Make the Cookie Dough
In a large bowl, mix the softened butter with 60g powdered sugar using a spatula until smooth and slightly fluffy.
Add the egg in 3 portions, beating well after each addition until fully incorporated to prevent separation.
Sift in cake flour and matcha powder, then fold gently with a spatula until no dry flour remains. Press lightly by hand to form a smooth dough—avoid overmixing.
Divide the dough into 40g portions and roll into smooth balls. Place on a parchment-lined baking sheet, spacing 5cm apart.
Use your finger or a small tool to make a 1cm deep indentation in the center of each ball (do not poke through the bottom).
Step 3: Bake the Cookies
Bake in the middle rack at 170°C (340°F) for 20 minutes until edges are lightly golden and surfaces are set.
Cool completely for 30 minutes before filling; this allows cookies to crisp slightly.
Step 4: Prepare the Cheesecake Filling
Mix mascarpone and 10g powdered sugar until smooth and lump-free.
Add heavy cream and mix until thick, smooth, and slightly flowy. Adjust consistency:
Too runny → chill 10 minutes.
Too thick → add 5g more cream.
Transfer to a piping bag for assembly.
Step 5: Assemble & Decorate (5 minutes)
Pipe the filling into the cookie center until full; a slight overflow looks visually appealing.
Optionally dust lightly with matcha powder for decoration.
Tips & Tricks
Perfectly tender cookies: Softened butter is essential; under-softened butter produces hard cookies. Fold flour gently to prevent gluten formation.
Smooth filling: If mascarpone lumps, gently warm it over hot water and stir smooth before adding sugar and cream.
Matcha flavor: Use only 12g matcha and a high-quality powder to avoid bitterness. Avoid overbaking.
Storage: Store in an airtight container in the fridge for 3–5 days. Serve slightly chilled or at room temperature. Reheat at 150°C for 3 minutes if cookies soften.
Matcha Cookies with Creamy Mascarpone Filling
Ingredients
Cookie Dough
- 130 g butter softened
- 60 g powdered sugar
- 55 g whole egg room temperature
- 210 g cake flour
- 12 g matcha powder
Cheesecake Filling
- 100 g mascarpone cheese softened
- 10 g powdered sugar
- 50 g heavy cream 30–36% fat
Decoration (Optional)
- A light dusting of matcha powder
Instructions
Step 1: Preparation & Preheating
- Preheat your oven to 170°C (340°F) for 10 minutes with both upper and lower heat for even baking.
- Ensure butter is softened (pressable with a finger) but not melted.
- Bring the egg to room temperature before adding it to the butter.
Step 2: Make the Cookie Dough
- In a large bowl, mix the softened butter with 60g powdered sugar using a spatula until smooth and slightly fluffy.
- Add the egg in 3 portions, beating well after each addition until fully incorporated to prevent separation.
- Sift in cake flour and matcha powder, then fold gently with a spatula until no dry flour remains. Press lightly by hand to form a smooth dough—avoid overmixing.
- Divide the dough into 40g portions and roll into smooth balls. Place on a parchment-lined baking sheet, spacing 5cm apart.
- Use your finger or a small tool to make a 1cm deep indentation in the center of each ball (do not poke through the bottom).
Step 3: Bake the Cookies
- Bake in the middle rack at 170°C (340°F) for 20 minutes until edges are lightly golden and surfaces are set.
- Cool completely for 30 minutes before filling; this allows cookies to crisp slightly.
Step 4: Prepare the Cheesecake Filling
- Mix mascarpone and 10g powdered sugar until smooth and lump-free.
- Add heavy cream and mix until thick, smooth, and slightly flowy. Adjust consistency:
- Too runny → chill 10 minutes.
- Too thick → add 5g more cream.
- Transfer to a piping bag for assembly.
Step 5: Assemble & Decorate (5 minutes)
- Pipe the filling into the cookie center until full; a slight overflow looks visually appealing.
- Optionally dust lightly with matcha powder for decoration.
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