I think I’ve established so far that matcha cookies are the top tier cookie material ever. They are easy, delicious, and dare I say…healthy? But as much as I love a simple, buttery matcha cookie, sometimes I crave something extra, something more indulgent. Something creamy and dreamy – cream cheese filled matcha cookies.
Why Cheesecake Filling Makes Them So Good
Listen, I love cheesecake in general, but sometimes, it can be a little too intense, heavy. So, I like to lighten up my desserts where I can.
And what better way than adding a bit of extra creaminess to the best matcha cookies. The subtle bitterness of matcha with the creamy, sweet cheesecake filling creates a perfect match in heaven. They both balance each other perfectly because it is sweet, but not too heavy.
In case you are wondering, both kids and adults love them. Therefore, they are certified and guaranteed by the home experts!
What Do You Need
For the matcha cookies you should follow my basic matcha cookie recipe. It is very easy and so simple to make. All you need to do extra is to add some cream cheese filling to spice things up. Here are the ingredients you need:
Matcha – Go for a good-quality matcha, but don’t overspend on the fancy stuff. Keep the high-quality matcha for your drinks where the true flavours come to surface. For baking I use a great brand that balances taste and affordability, and if you are new to matcha, I recommend starting with a small pack to test how you like it.
Butter – Really, what’s a good cookie without butter? It gives a perfect fluffy texture and smooth cookie flavour. I use unsalted butter at room temperature so it blends smoothly into the dough.
Sugar – A mix of white sugar and maple syrup does the trick for perfect sweetness here. The fine white sugar helps cream the butter beautifully, while the maple syrup adds a natural sweetness.
Maple Syrup – If you’ve been around my recipes, you know I love using maple syrup as my sweetener. These cookies are no exception, because maple syrup adds just the right touch of sweetness without overpowering the matcha.
Eggs – Eggs are the master for reaching perfect cookie texture. Just make sure they are at room temperature for the best results.
Lemon zest – This is my favourite twist. I think matcha pairs just perfectly with the freshness of the lemon. So, please and please add some lemon zest to reach perfect freshness.
Flour – All purpose flour is the base for cookies. I like to sift it to keep things fluffy and avoid any sneaky lumps. When I mix the dry ingredients, I also make sure matcha powder is also free of lumps and nicely incorporated as well.
Baking Powder, Baking Soda and Salt – The powerful trio for perfect cookie baking. Make sure to sift these too, no one likes lumps.
For the cream cheese filling
Cream cheese – I like using the block of cheese, pretty much what you use for making a cheesecake. Just make sure you leave it at room temperature so it all mixes well in a smooth fluffy filling.
Powdered sugar – to sweeten up the cream cheese to perfection, you need to add some powdered sugar for sure. Use powdered sugar to avoid any crunchy bits that regular fine sugar may leave.
Vanilla extract – Absolutely, for a more intense warm touch, vanilla must be used as it makes everything taste better.
Equipment you need
Mixer – Whether you use a stand mixer or hand mixer, it is your call. But let’s be real – manual whisking does not make life easier, so grab your mixer.
Non-stick baking sheet – A good non-stick baking sheet is perfect for baking cookies. The non-stick surface means less scrubbing and more time enjoying your delicious food. If you want to make the cleanup even easier, simply line it with parchment paper.
Matcha Cookies With Cream Cheese Filling
Course: DessertCuisine: JapaneseDifficulty: Medium12
servings20
minutes15
minutes375
kcal35
minutesLearn how to make cream cheese-filled matcha cookies. Soft, chewy cookies, filled with rich cheese cream filling. Easy, delicious, and perfect for matcha lovers of all levels.
Ingredients
- Dry Mix
3 tablespoons matcha powder
2 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
pinch of salt
- Wet Ingredients
2 eggs, room temperature
1 cup butter, room temperature
½ cup white sugar
¼ cup maple syrup
lemon zest, from one lemon
- For cream cheese filling
1 block cream cheese (250 grams), room temperature
3 tablespoons powdered sugar
1 tablespoon vanilla extract
Directions
- Prepare the cream cheese filling
- Using a mixer, on medium-high speed, beat the cream cheese until it gets nice and fluffy.
- Lower the speed and slowly start adding the powdered sugar. Continue to mix until the mixture is smooth and creamy.
- Finish by adding the vanilla and then beat for a few more minutes to combine. Cover the bowl with foil and chill the filling in the fridge for at least one hour to firm up.
- Prepare the matcha cookies
- Ensure the eggs and butter are at room temperature for at least an hour. This helps everything mix smoothly for a perfect cookie batter.
- In a large bowl, start working on the dry ingredients: sift together the flour, matcha, baking soda, and baking powder.
- Make sure you strain dry ingredients well, no one like surprise lumps in their cookie dough. Add a pinch of salt, mix well, and set aside.
- In a separate bowl, beat the butter with a mixer on medium speed for 2–3 minutes until light and fluffy. Add half of the sugar, mix for another 2–3 minutes, then add the rest.
- Pour in the maple syrup and lemon zest, then continue mixing on low-medium speed. Add the eggs one at a time, mixing well after each.
- Gradually add the flour mixture, about ⅓ at a time. Reduce the speed as you go, switching to a spatula for the final folding.
- Cover the dough with wax paper or foil and let it rest in the fridge for about 30 minutes. Chilling will help easier shaping into desired form.
- Once dough is chilled, preheat your oven to 350°F. Use an ice cream scoop to form the cookies, roll into balls.
- Flatten the shaped cookies to about 1 inch thickness. With your finger, make a small opening right in the middle. This is where you will add about teaspoon of the cream cheese filling.
- Roll gently the edges of the cookie up to close up to prevent leak while baking.
- Optional: sprinkle with a bit of matcha sugar (mix of white sugar with a bit of matcha powder).
- Transfer the cookies to a baking sheet and bake for 10–13 minutes. Let the cookies cool for about 10-15 minutes layered on a cooling rack.
- Sprinkle on top with any leftover matcha sugar and enjoy warm or cooled. They are equally good.
Can I Freeze Cookies
You can freeze the dough as-is or shape the cookies first and then freeze them in a cookie form. When you are ready to bake, just take them out and let them thaw for at least 30 minutes before baking. Next, once cookies cool down, you can start with the filling.
If the cookies are already baked, simply pop them in an airtight container or a paper bag and freeze them. They will stay just as delicious when you are ready to eat them again.
You can also store them in the fridge for up to five days, to keep ingredients fresh and safe (especially the cream cheese).
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Hi, I’m Biba, the creator of Chick in Apron!
As a busy mom and food blogger, I am passionate about making cooking fun and stress-free! I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
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