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Matcha Sandwich Cookies with Cheesecake Filling Recipe

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

Ingredients

  • 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
  • 8 ounces cream cheese, softened, for filling
  • 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) and line two baking sheets with parchment paper.
  2. Whisk together 2 cups flour, 2 tablespoons matcha powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until evenly combined.
  3. In a large bowl, beat 3/4 cup softened butter, 3/4 cup granulated sugar, and 1/4 cup 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 and mix just until a soft green dough forms. Avoid overmixing.
  6. Scoop the dough into approximately 1-tablespoon portions, roll into balls, and arrange on the prepared baking sheets. Gently flatten the tops.
  7. Bake for 9–11 minutes, until the edges are set and the centers remain slightly soft. Avoid overbaking to preserve the green color.
  8. Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack and cool completely.
  9. For the filling, beat 8 ounces softened cream cheese with 1/2 cup softened butter until completely smooth.
  10. Gradually beat in 2 cups powdered sugar until thick and fluffy. Mix in 1 teaspoon vanilla, optional 1 teaspoon lemon juice, and a pinch of salt.
  11. If the filling is too soft for piping, refrigerate it for 20–30 minutes until firm enough to hold its shape.
  12. Pair the cooled cookies by size. Pipe or spoon the cheesecake filling onto the flat side of one cookie in each pair and top with the second cookie.
  13. Press gently until the filling spreads toward the edges. Chill briefly for a firmer filling or serve slightly chilled.

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 white chocolate matcha cookies, add finely chopped white chocolate to the dough or drizzle the assembled cookies with melted white chocolate.
  • For strawberry filling, mix finely crushed freeze-dried strawberries into the cheesecake filling.
  • Fresh lemon zest can be added to the filling and cookie dough for a brighter citrus flavor.
  • Store assembled cookies in an airtight container in the refrigerator for up to 4–5 days.
  • Let refrigerated cookies sit at room temperature for 10–15 minutes before serving for a softer texture.
  • Unfilled cookies can be stored at room temperature for about 3 days or frozen for up to 2 months.

Nutrition

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