Matcha Raspberry Dream Cookies
Delightful cookies that blend the earthy flavors of matcha green tea with tangy raspberries, topped with creamy raspberry buttercream.
Servings: 12 cookies
Calories: 120kcal
Ingredients
For the Cookie Base
- 1/2 cup unsalted butter, softened For the cookie base
- 1/4 cup cream cheese, softened For the cookie base
- 3/4 cup granulated sugar For sweetness
- 1 large egg Bind the ingredients
- 1 tsp vanilla extract For flavor
- 1 1/2 cups all-purpose flour Main flour component
- 2 tbsp matcha green tea powder For color and flavor
- 1/2 tsp baking powder To help cookies rise
- 1/4 tsp salt To enhance flavor
For the Raspberry Buttercream
- 1/2 cup unsalted butter, softened Base for the buttercream
- 1 1/2 cups powdered sugar For sweetness and texture
- 2 tbsp fresh raspberry purée (strained) For flavor and color
- 1/2 tsp vanilla extract For flavor
- Optional pink gel coloring For extra vibrance
- As needed crushed freeze-dried raspberries For garnish
Instructions
Preparation
- In a large bowl, cream together the softened unsalted butter, cream cheese, and granulated sugar until fluffy, about 2-3 minutes with a hand mixer.
- Add in the egg and vanilla extract and mix until smooth.
- In a separate bowl, whisk together the all-purpose flour, matcha green tea powder, baking powder, and salt until fully combined.
- Gradually mix the dry ingredients into the wet mixture, stirring until a firm dough forms.
- Cover the dough and chill for about 30 minutes.
Baking
- Preheat your oven to 350°F (175°C).
- Roll the chilled dough into 1-tablespoon sized balls and place them on a lined baking sheet, spacing them appropriately.
- Flatten each ball slightly with your fingers.
- Bake for 10-12 minutes or until the edges are just set and the cookies appear slightly puffy.
- Allow them to cool completely on a wire rack.
Frosting
- Beat the softened butter in a large bowl until light and fluffy.
- Gradually add in the powdered sugar, mixing until fully incorporated.
- Mix in the raspberry purée and vanilla extract until the buttercream is airy and pink.
- If desired, add a few drops of pink gel coloring for an extra burst of color.
- Once the cookies are completely cool, pipe or swirl a generous amount of the raspberry buttercream onto each cookie.
- For an added touch, sprinkle crushed freeze-dried raspberries on top.
Notes
Chilling the dough is crucial for achieving the perfect texture in your cookies. Use fresh ingredients for the best flavor, and feel free to add gel coloring to enhance the visual appeal. Adjust cookie sizes based on preference.