Matcha Sandwich Cookies with Cheesecake Filling Recipe

I love these cookies because matcha and cream cheese work so well together. Matcha brings earthy, slightly bitter notes, while the sweet cheesecake filling softens and balances those flavors.

I also enjoy their texture. I bake the matcha cookies until the edges are set but the centers remain tender, then sandwich them with a smooth filling that becomes slightly firmer after chilling.

Another reason I like this recipe is that I can prepare the components ahead. I can bake the cookies in advance and assemble them with the cheesecake filling when I’m ready to serve them.

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
• 1 1/2 tablespoons culinary-grade matcha powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 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). I line two large baking sheets with parchment paper and set them aside.

In a medium bowl, I whisk together the flour, matcha powder, baking powder, baking soda, and salt. I whisk carefully so the matcha is evenly distributed and there are no concentrated pockets of powder.

In a separate 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, mixing until smooth. I then add the vanilla and mix again until everything is evenly incorporated.

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

I scoop the dough into approximately 1-tablespoon portions and roll them into balls. I arrange the balls on my prepared baking sheets, leaving space between them, and gently flatten each one so I get relatively even sandwich-cookie shapes.

I bake the cookies for approximately 9–11 minutes. I remove them when the edges are set and the centers still look slightly soft. I avoid waiting for deep browning because overbaking can affect both the soft texture and green matcha color.

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

To make the cheesecake filling, I beat the softened cream cheese and butter until completely smooth and fluffy.

I gradually add the powdered sugar, followed by the vanilla, lemon juice, and a small pinch of salt. I continue beating until my filling is smooth and thick enough to pipe.

If the cheesecake filling feels too soft, I refrigerate it for about 20–30 minutes before assembling my cookies.

Once the cookies are completely cool, I match them into pairs of similar sizes. I pipe or spoon a generous amount of cheesecake filling onto the flat side of one cookie.

I place another cookie on top and press gently until the filling spreads toward the edges. I repeat with the remaining cookies and filling.

I refrigerate my finished sandwich cookies for at least 20–30 minutes before serving if I want the cheesecake centers to become firmer.

Servings and Timing

I usually get approximately 12–14 filled sandwich cookies from this recipe.

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

Variations

For Strawberry Matcha Cheesecake Cookies, I mix finely crushed freeze-dried strawberries into my cream cheese filling. I love the combination of fruity strawberry, earthy matcha, and tangy cheesecake.

For White Chocolate Matcha Sandwich Cookies, I add finely chopped white chocolate to the dough or drizzle melted white chocolate over the assembled cookies.

For Lemon Matcha Cookies, I add finely grated lemon zest to my cheesecake filling. I also increase the lemon juice slightly when I want a brighter citrus flavor.

For an extra-matcha version, I add a small amount of matcha powder to the cheesecake filling. I use it sparingly because too much can overpower the sweetness and make the filling bitter.

For pistachio matcha cookies, I roll the exposed edges of the cheesecake filling in finely chopped pistachios. This gives my cookies extra color, crunch, and nutty flavor.

Storage/Reheating

Because my filling contains cream cheese, I store the assembled sandwich cookies in an airtight container in the refrigerator.

I keep them refrigerated for up to 4–5 days. I separate multiple layers with parchment paper so the cookies don’t stick together.

Before eating, I sometimes let a cookie sit at room temperature for about 10–15 minutes. This softens the cookie and cheesecake filling slightly while keeping the center cool.

If I want to prepare the recipe ahead, I bake the unfilled matcha cookies and store them in an airtight container for about 3 days. I prepare and add the cheesecake filling closer to serving.

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

I don’t reheat the assembled cookies because heat can soften or melt the cream cheese filling.

FAQs

What kind of matcha should I use for these cookies?

I prefer good-quality culinary-grade matcha for this recipe. I look for matcha with a fresh green color and pleasant flavor because the powder affects both the taste and appearance of my cookies.

Why did my matcha cookies turn brown?

I find that overbaking can cause matcha cookies to lose some of their vibrant green color. I remove mine when the edges are set but the centers still appear slightly soft, and I also use fresh, brightly colored matcha.

How do I keep the cheesecake filling from becoming runny?

I use softened rather than warm cream cheese and butter, and I gradually beat in the powdered sugar. If my filling still feels too soft for piping, I refrigerate it for 20–30 minutes before assembling the cookies.

Do Matcha Sandwich Cookies need to be refrigerated?

Yes. Once I fill the cookies with the cream cheese-based cheesecake filling, I store them in the refrigerator. I keep them covered so they don’t dry out or absorb other refrigerator odors.

Can I make Matcha Sandwich Cookies ahead of time?

Yes. I often bake the cookies ahead and store them unfilled. I can then prepare the cheesecake filling and assemble the sandwiches the day before or on the day I plan to serve them.

Conclusion

These Matcha Sandwich Cookies with Cheesecake Filling give me a delicious combination of earthy green tea, buttery cookies, and creamy cheesecake flavor. The contrasting green cookies and pale filling also make them particularly attractive when I want a dessert that looks as special as it tastes.

Matcha Sandwich Cookies with Cheesecake Filling Recipe

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Soft, buttery matcha cookies filled with a thick and creamy cheesecake-inspired center. Earthy green tea balances the sweet, tangy cream cheese filling for an elegant sandwich cookie.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 9–11 minutes per batch
• Total Time: About 1 hour 30 minutes
• Yield: 12–14 sandwich cookies
• Category: Dessert
• Method: Baking
• Cuisine: Japanese-Inspired
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 1/2 tablespoons culinary-grade matcha powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 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
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened, for filling
• 2 cups powdered sugar
• 1 teaspoon vanilla extract, for filling
• 1 teaspoon fresh lemon juice, optional
• Pinch of salt, for filling

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Instructions

1. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 1/2 tablespoons matcha powder, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt until evenly combined.
3. In a separate large bowl, beat 3/4 cup softened butter, 3/4 cup granulated sugar, and 1/4 cup light brown sugar until light and creamy.
4. Add 1 large egg and 1 egg yolk and beat until smooth. Mix in 1 teaspoon vanilla extract.
5. Gradually add the dry ingredients to the butter mixture and mix just until a soft green cookie dough forms. Avoid overmixing.
6. Scoop the dough into approximately 1-tablespoon portions and roll into balls. Arrange on the prepared baking sheets with space between them and gently flatten each ball.
7. Bake for 9–11 minutes, until the edges are set but the centers remain slightly soft. Avoid deep browning to preserve the tender texture and green matcha color.
8. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack and cool completely.
9. For the cheesecake filling, beat 8 ounces softened cream cheese with 1/2 cup softened butter until smooth and fluffy.
10. Gradually beat in 2 cups powdered sugar. Add 1 teaspoon vanilla, optional 1 teaspoon lemon juice, and a pinch of salt. Beat until smooth and thick enough to pipe.
11. If the filling is too soft, refrigerate it for 20–30 minutes before assembling the cookies.
12. Pair the completely cooled cookies by size. Pipe or spoon a generous amount of cheesecake filling onto the flat side of one cookie in each pair.
13. Place the matching cookie on top and press gently until the filling spreads toward the edges.
14. For a firmer cheesecake center, refrigerate the assembled sandwich cookies for 20–30 minutes before serving.

Notes

• Use good-quality culinary-grade matcha with a fresh green color for the best flavor and appearance.
• Avoid overbaking because excessive heat can dull the matcha color and make the cookies less tender.
• For strawberry matcha cookies, mix finely crushed freeze-dried strawberries into the cheesecake filling.
• For a white chocolate variation, add finely chopped white chocolate to the dough or drizzle melted white chocolate over the assembled cookies.
• For lemon matcha cookies, add finely grated lemon zest to the filling and increase the lemon juice slightly to taste.
• For pistachio matcha cookies, roll the exposed filling edges in finely chopped pistachios.
• Store assembled cookies in an airtight container in the refrigerator for up to 4–5 days, separating layers with parchment paper.
• Unfilled cookies can be stored in an airtight container for about 3 days or frozen for up to 2 months.
• Let refrigerated sandwich cookies stand at room temperature for 10–15 minutes before serving for a slightly softer texture.

Nutrition

• Serving Size: 1 sandwich cookie
• Calories: 390 kcal
• Sugar: 31 g
• Sodium: 140 mg
• Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 75 mg