Print

Matcha Sandwich Cookies with Cheesecake Filling Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/matcha-sandwich-cookies-with-cheesecake-filling-recipe-2/