These Chocolate Matcha Sandwich Cookies taste like green tea Oreo biscuits! Delicate matcha cream cheese frosting sandwiched between a simple chocolate cookie!
Last week, I made these Chocolate Cupcakes with Matcha Cream Cheese Frosting and ended up with almost a cup of leftover cream cheese frosting, which was most definitely not going to waste! I really liked how the chocolate and matcha cream cheese combination worked out for the cupcakes so I thought I'd use the same flavors to bake a small batch of something different.
If you're a fan of Oreo biscuits and matcha, you're going to love these Chocolate Matcha Sandwich Cookies.
Made with a simple chocolate base cookie and a dreamy matcha cream cheese filling, these cookies are chocolatey with a sweet and slightly earthy filling.
These Chocolate Sandwich Cookies with a Matcha Cream Cheese Filling are simple to make, a great way to use leftover matcha cream cheese frosting (or any leftover frosting you might have), and are a perfect make-ahead treat. These cookies should be chilled for 1-2 hours for the filling to set and slightly solidify. If you don't mind filling squeezing out, then you can skip the chilling step altogether!
Ingredients for Chocolate Matcha Sandwich Cookies
The chocolate cookie base is a simple shortbread cookie that requires 6 basic ingredients:
- Flour - all-purpose flour works best for these cookies. Always use a kitchen scale to weigh ingredients when baking to ensure the correct amounts.
- Cocoa - use unsweetened cocoa powder
- Sugar - granulated sugar to provide sweetness
- Butter - use unsalted butter at room temperature for best results
- Egg yolk - to bind your ingredients together
For the Matcha Cream Cheese filling, you will need the following:
- Cream cheese - you can use the brick-type or the spreadable type as long as its full-fat cream cheese
- Icing sugar - or powdered sugar to bind your frosting together
- Butter - use unsalted butter at room temperature
- Matcha powder - use high-quality matcha (not the one mixed with powdered milk or sugar) and make sure to sift matcha before use.
How to Make Chocolate Sandwich Cookies
The base for these Chocolate Cookies with Matcha filling requires a few simple steps and no special techniques:
Sift and mix flour, cocoa powder, and salt in a medium-sized bowl and set aside.
Mix the butter and sugar in a bowl of a stand mixer fixed with the paddle attachment until pale and fluffy. Mix on medium speed for 1-2 minutes. Always use a spatula to scrape any ingredients from the side of the bowl.
Add the egg yolk and mix to combine for another 1-2 minutes.
Add the dry ingredients in two separate additions and mix on low speed until cookie dough is formed. Do not overmix
Divide the cookie dough in half, flatten into 2 discs, and wrap in plastic wrap or cling film. Refrigerate the cookie dough for 1-2 hours (up to overnight). In the meantime, you can prepare matcha cream cheese frosting for the filling.
After dough has chilled, bring it out of refrigerator and allow to sit at room temperature for 5 - 10 minutes or until its soft and workable. In the meantime, preheat the oven to 170°C (340F) and line a large baking sheet with parchment paper.
Roll out the dough on a lightly floured surface to ⅛ to ¼ inch thickness. Use a round (or scalloped-edge) cookie cutter to cut out dough. Place on lined baking sheet, 1 inch apart. Chill cookie dough for another 15-20 minutes before baking.
Bake for 8-10 minutes or until just set. Baking time depends on cookie thickness. Cookies will be soft when hot and will harden as they cool. Transfer to a cooling rack to cool completely before filling.
How to Make Matcha Cream Cheese Filling
To make the filling, make sure to sift powdered (icing sugar) and matcha powder before using.
Place the cream cheese in a mixing bowl of a stand mixer fixed with the whisk attachment and whisk on medium-high speed for 30 seconds.
Add softened butter and sifted matcha powder and mix to combine.
Add sifted powdered sugar, ¼ cup at a time and whisk on medium speed until a pipeable consistency is reached. You may not need to use all the sugar. If green color is too light, add more matcha powder.
For more tips on how to get the perfect matcha cream cheese frosting, check out the Chocolate Matcha Cupcake recipe page.
Assembling Matcha Sandwich Cookies
To assemble the cookies, turn half the cookies over with the lower side facing up.
Transfer matcha cream cheese filling to a piping bag fitted with the 1A round tip, or a tip of your choice. Pipe matcha filling on one cookie starting from the center outwards. Sandwich filling with another cookie, bottom side down and apply gentle pressure. Refrigerate filled cookies for 1-2 hours.
This recipe yields 16-22 cookies (depending on thickness) - I rolled out my dough to ⅛" thickness. The filling recipe yields around ¾ cup of matcha cream cheese filling.
Should Shortbread Dough be Chilled?
Yes! Chilling the cookie dough is very important, both after making the dough, and right before baking. Chilling cookie dough g will help it keep its shape and allows the butter to firm up. Once cookie dough starts baking, it will start melting slowly, making the shortbread flaky and light and prevents it from spreading and losing its shape.
How to Store
Cookie dough can be stored in a refrigerator up to overnight. You can store the cookie base (without filling) at room temperature in an airtight container for up to 1 week.
You can freeze assembled sandwich cookies for up to 2 months or in a refrigerator for up to 3 days. Matcha cream cheese frosting can be stored in the refrigerator in an airtight container for up to 3 days.
If you have leftover matcha cream cheese frosting, this can be frozen for up to a month! Just make sure to thaw completely and re-whip before using. Leftover matcha cream cheese filling is is great for frosting cupcakes, sponges, or cakes (and sheet cakes)!
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Chocolate Matcha Sandwich Cookies
Chocolate Shortbread Cookie Base
- 140 g all-purpose flour approx. 1 cup + 1 tbsp.
- 25 g cocoa powder unsweetened, ¼ cup
- ¼ tsp. salt
- 112 g unsalted butter softened, ½ cup
- 50 g granulated sugar ¼ cup
- 1 egg yolk
Matcha Cream Cheese Filling
- 112 g cream cheese 4 oz
- 60 g unsalted butter softened, ¼ cup
- 125 g powdered sugar sifted, 1 cup
- ½ tbsp. matcha powder high-quality, sifted
Chocolate Cookie Base
- Sift and mix flour, cocoa powder, and salt in a medium sized bowl and set aside.
- Place butter and sugar in a mixing bowl of a stand mixer fixed with the paddle attachment. Mix on medium speed for 1-2 minutes until pale and fluffy. Use a spatula to scrape any ingredients from the side of the bowl.
- Add egg yolk and beat for 30 minutes until combined.
- Add dry ingredients in two additions and mix on low speed until cookie dough forms. Do not over mix.
- Divide cookie dough in 2 parts, flatten to a disc-shape, and wrap in cling film or plastic wrap. Chill for 1-2 hours up to overnight.
- Once cookie dough has chilled, preheat oven to 170°C (340F) and line a large baking sheet with parchment/baking paper.
- Allow cookie dough to thaw for 5-10 minutes. Roll out on a lightly floured surface to ⅛ to ¼ inch thickness. Cut out dough using a round or scalloped cookie cutter. Transfer cookie dough to baking sheet, leaving a 1 inch space between each one.
- Chill cut-out dough for 15-20 minutes. Bake in a preheated oven for 8-12 minutes until just set. Baking time depends on cookie thickness. Cookies will be soft when hot and will harden as they cool. Transfer to a cooling rack to cool completely before filling.
Matcha Cream Cheese Filling
- Place cream cheese in a mixing bowl of a stand mixer fixed with the whisk attachment. Whisk on medium-high for 30 seconds. Add softened butter and sifted matcha powder and mix to combine.
- Add sifted powdered sugar, ¼ cup at a time and whisk on medium speed until the desired pipeable consistency is reached. You may not need to use all the sugar. If green color is too light, add more matcha powder.
- To Assemble: Turn half the cookies over with the lower side facing up. Transfer filling to a piping bag fitted with a 1A (or your desired) tip and pipe filling on one cookie starting from the center outwards. Sandwich the filling with another cookie, bottom side down and apply gentle pressure. Refrigerate filled cookies for 1-2 hours.