Matcha Latte Cookies
These cookies capture the essence of a matcha latte but in a delightful cookie form. There's a fluffy cloud of ermine icing atop the Grinch-green, chewy cookie—a classic, boiled-milk frosting reminiscent of mid-20th-century American baking and grocery-store cupcakes. Its sweet and airy quality harmonizes perfectly with the rich and slightly bitter cookie base.Initially, when you take them out of the oven, these cookies may appear puffy, but as they cool on their baking sheets, they'll continue to bake and settle, revealing their ultimate chewy perfection. If you choose to forgo the frosting, a light dusting of powdered sugar provides a charming, snowy finish.
Ingredients
For the Cookie Dough:
- 1.5 cups (185 grams) of all-purpose flour
- 0.5 tsp baking soda
- 1.5 tbsp matcha powder
- 1.5 tbsp pure vanilla extract
- 0.5 cup (113 grams) of unsalted butter, softened at room temperature
- 1 tbsp creamy peanut butter
- 0.75 cup (150 grams) of granulated sugar
- 0.25 packed cup (50 grams) of light brown sugar
- 0.5 tsp coarse kosher salt (such as Morton)
- 1 large egg at room temperature
- Nonpareil sprinkles (optional)
For the Frosting (optional):
- 0.75 cup (150 grams) of granulated sugar
- 3 tbsp all-purpose flour
- A small pinch of coarse kosher salt
- 1 cup (237 milliliters) of whole milk
- 1 cup (227 grams) of unsalted butter, softened at room temperature
- 1 tsp pure vanilla extract
Instructions
Make the cookies:
- In a medium bowl, whisk together the flour and baking soda.
- In a large bowl, stir the matcha and vanilla into a paste using a wooden spoon or flexible spatula.
- Add the butter, peanut butter, granulated sugar, brown sugar and salt, then beat until pale green and fluffy.
- Switch to a whisk and beat in the egg until smooth.
- Add the flour mixture to the wet ingredients and fold until combined. Refrigerate the dough, uncovered while the oven heats.
- Heat oven to 350 degrees. Line a couple of baking sheets with parchment paper.
- Using a #40 (1½-tablespoon) cookie scoop or two spoons, scoop out 1½-inch rounds and place them a couple of inches apart on the baking sheets. Bake until puffed and no longer wet-looking on top, about 12 minutes. Let the cookies cool completely on the pan. (Unfrosted cookies can be stored in an airtight container for 2 to 3 days.)
If you’d like, make the frosting when ready to serve the cookies:
- Whisk the granulated sugar, flour, and salt in a medium saucepan off the heat.
- Whisk in the milk until smooth.
- Cook over medium heat, whisking constantly, until the mixture starts to bubble, about 4 minutes, then continue whisking the mixture as it boils until thick like pudding, about 2 minutes longer.
- Transfer this hot mixture to the bowl of a stand mixer fitted with the paddle attachment.
- Beat at high speed until the bowl cools to the touch, taking up to 10 minutes. With the mixer running at medium-high speed, gradually add the butter 2-tablespoon, ensuring a smooth consistency before adding more. Once all the butter has been fully incorporated, add the vanilla, then elevate the speed to high and beat until the frosting reaches a delightful fluffiness, usually within 3 to 5 minutes.
- Using a butter knife or spoon, generously apply the frosting to each thoroughly cooled cookie, and if desired, sprinkle them with decorations. Serve immediately.