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Matcha Latte Sandwich Cookies

Delightful sandwich cookies made with matcha, almond flour, and a sweet milk buttercream, perfect for a guilt-free indulgence.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Asian, Healthy
Calories: 140
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup 1/2 cup (60 g) unsalted butter Use unsalted to control the saltiness.
  • 1/4 cup 1/4 cup (42 g) powdered sugar Provides a smooth texture.
  • 1 large 1 large (16 g) egg yolk Adds moisture and binds ingredients.
  • 2 tbsp 2 tbsp (14 g) milk powder Contributes to the cookie's flavor.
  • 2.5 tbsp 2 1/2 tbsp (17.5 g) almond flour Gluten-free and adds healthy fats.
  • 2/3 cup 2/3 cup (86 g) cake flour Gives cookies a tender crumb.
  • 1/4 tsp 1/4 tsp vanilla extract Enhances flavor without extra sugar.
  • 1/8 tsp 1/8 tsp salt Balances the sweetness.
  • 1.5 tsp 1 1/2 tsp (6 g) matcha powder Provides health benefits and color.
For the Sweet Milk Buttercream
  • 4.5 tbsp 4.5 tbsp (70 g) heavy cream Adds richness to the buttercream.
  • 2.5 oz 2.5 oz (70 g) white chocolate Enhances the buttercream flavor.
  • Remaining amount Remaining powdered sugar To taste for sweetness.

Method
 

Preparation
  1. Cream the unsalted butter and powdered sugar on medium speed for about 1 minute until smooth.
  2. Add the egg yolk and vanilla extract. Mix for an additional 20 seconds until combined.
  3. Add the cake flour and salt to the butter mixture. Mix on low speed for 30 seconds, then increase to medium speed and mix until just combined (about another 30 seconds).
  4. Repeat the same process for the matcha dough using the matcha powder.
  5. Create a marbled dough by taking pieces of matcha dough and plain dough, alternating them.
  6. Chill the marbled dough in a ziplock bag for 1 hour in the refrigerator or 15-20 minutes in the freezer.
Baking
  1. Preheat the oven to 350°F (180°C) and line the baking tray with parchment paper.
  2. Cut out shapes with a 5 1/2 cm or 2-inch round cookie cutter. Space them about 1 inch apart.
  3. Lower the oven temperature to 320°F (160°C) and bake the cookies for 14-16 minutes, until the edges are set but not browned.
  4. Cool the cookies on the baking tray for 5 minutes before transferring to a wire rack.
Assembly
  1. Spread the Sweet Milk Buttercream on the flat side of one cookie and press another cookie on top to create a sandwich.

Notes

You can substitute some of the butter with applesauce or a healthy oil for a lower calorie option. Store in an airtight container for up to a week.