Why You’ll Love This Recipe

I love this recipe because matcha and cream cheese complement each other beautifully. The cookies have a distinctive green tea flavor, while the filling adds sweetness, creaminess, and a slight tang.

I also like the contrast in texture. I bake the cookies until the edges are set while keeping the centers tender, then sandwich them around a thick cheesecake-inspired filling.

Another reason I enjoy making these cookies is that I can prepare the individual components ahead of time. I can bake the matcha cookies first, make the filling separately, and assemble everything once the cookies are completely cool.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Matcha Cookies

2 cups all-purpose flour
2 tablespoons culinary-grade matcha powder
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract

For the Cheesecake Filling

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice, optional
Pinch of salt

Directions

I start by preheating my oven to 350°F (175°C) and lining two baking sheets with parchment paper.

In a medium bowl, I whisk together the flour, matcha powder, baking powder, and salt. I make sure the matcha is evenly distributed so I don’t end up with dark green pockets in my cookies.

In a separate large bowl, I beat the softened butter, granulated sugar, and brown sugar until the mixture becomes light and creamy.

I add the egg and egg yolk and mix until smooth. Then I add the vanilla extract and mix again.

I gradually add the dry ingredients to the butter mixture. I mix only until a soft green cookie dough forms, avoiding excessive mixing once the flour has been incorporated.

I scoop the dough into approximately 1-tablespoon portions and roll each portion into a ball. I arrange them on my prepared baking sheets, leaving some space between each cookie, and gently flatten the tops.

I bake the cookies for about 9–11 minutes. I remove them when the edges are set but the centers still look slightly soft. I avoid browning them too much because I want to preserve both their tender texture and vibrant matcha color.

I let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack. I allow them to cool completely before adding the filling.

For the cheesecake filling, I beat the softened cream cheese and butter until completely smooth. I gradually add the powdered sugar and continue beating until the filling becomes thick and fluffy.

I mix in the vanilla, lemon juice if I’m using it, and a small pinch of salt. If the filling feels too soft for sandwiching, I refrigerate it for about 20–30 minutes.

Once my cookies are completely cool, I pair them according to size. I pipe or spoon cheesecake filling onto the flat side of one cookie and gently place another cookie on top.

I press just enough to spread the filling toward the edges without squeezing it out. I refrigerate the assembled cookies briefly before serving if I want the centers to become firmer.

Servings and Timing

I usually get approximately 12–14 sandwich cookies from this recipe, depending on how large I make the individual cookies.

Prep time: 25 minutes
Bake time: 9–11 minutes per batch
Cooling time: 30 minutes
Filling and assembly time: 20 minutes
Optional chilling time: 20–30 minutes
Total time: about 1 hour 30 minutes
Servings: 12–14 sandwich cookies

Variations

For white chocolate matcha sandwich cookies, I mix finely chopped white chocolate into the cookie dough or drizzle melted white chocolate over the assembled cookies.

For strawberry matcha cookies, I add finely crushed freeze-dried strawberries to the cheesecake filling. I love how the berry flavor adds a fruity contrast to the earthy matcha.

For lemon matcha cookies, I add fresh lemon zest to the cheesecake filling and a small amount to the cookie dough. The citrus makes the finished cookies taste especially fresh.

For an extra matcha version, I add a small amount of matcha powder to the cheesecake filling. I keep the quantity modest so the filling remains creamy and doesn’t become overly bitter.

I can also roll the edges of the assembled sandwich cookies in chopped pistachios, crushed freeze-dried strawberries, or white chocolate pieces for additional texture.

Storage/Reheating

Because I use a cream cheese-based filling, I store the assembled Matcha Sandwich Cookies in an airtight container in the refrigerator.

I keep them refrigerated for up to 4–5 days. I like letting an individual cookie sit at room temperature for about 10–15 minutes before eating it because this slightly softens both the cookie and filling.

If I want to prepare the cookies ahead, I store the unfrosted matcha cookies in an airtight container at room temperature for about 3 days. I prepare the cheesecake filling and assemble the cookies closer to serving.

I can also freeze the unfrosted cookies for up to 2 months. I thaw them completely before adding freshly prepared cheesecake filling.

I don’t reheat assembled sandwich cookies because heat can melt the cream cheese filling. I serve them chilled or slightly softened at room temperature instead.

FAQs

What kind of matcha should I use for Matcha Sandwich Cookies?

I prefer a good-quality culinary-grade matcha because I’m baking it with other ingredients. I look for matcha with a fresh green color and pleasant flavor rather than a dull or excessively bitter powder.

Why did my matcha cookies turn brown?

I find that excessive baking can dull the bright green color of matcha. I bake the cookies only until the edges are set and avoid waiting for them to become deeply golden. The quality and color of the matcha I use also affect the finished appearance.

Does the cheesecake filling need to be refrigerated?

Yes. Since my filling contains cream cheese, I refrigerate the assembled cookies. I store them in an airtight container and only leave them at room temperature briefly before serving.

Can I make Matcha Sandwich Cookies ahead of time?

Yes. I can bake the matcha cookies in advance and store them separately. I usually assemble them with the cheesecake filling the day before or the day I plan to serve them.

How do I keep the cheesecake filling from becoming too soft?

I make sure my butter and cream cheese are softened but not warm or melted. If the finished filling is still too soft for piping, I refrigerate it for 20–30 minutes before assembling my cookies.

Conclusion

These Matcha Sandwich Cookies with Cheesecake Filling give me a delicious balance of earthy green tea, buttery cookies, and sweet, tangy cream cheese filling. I love the combination of their naturally green appearance and creamy white center, especially when I want a dessert that stands out on a cookie tray.

Why You’ll Love This Recipe

Ingredients

For the Matcha Cookies

For the Cheesecake Filling

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

What kind of matcha should I use for Matcha Sandwich Cookies?

Why did my matcha cookies turn brown?

Does the cheesecake filling need to be refrigerated?

Can I make Matcha Sandwich Cookies ahead of time?

How do I keep the cheesecake filling from becoming too soft?

Conclusion

Matcha Sandwich Cookies with Cheesecake Filling Recipe

Ingredients

Instructions

Notes

Nutrition