Chocolate Matcha Sandwich Cookies
These Chocolate Matcha Sandwich Cookies taste like green tea Oreo biscuits! Delicate matcha cream cheese frosting sandwiched between a simple chocolate cookie!
Servings: 16 cookies
Ingredients
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
Instructions
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.