Matcha Latte Cookies

👥 4 servings

🔗 Source

🥘 Ingredients

1

Make the cookies: In a medium bowl , whisk together the flour and baking soda .
2

In a large bowl , stir the matcha and vanilla into a paste using a wooden spoon or flexible spatula . Add the butter , peanut butter , granulated sugar , brown sugar and salt , then beat until pale green and fluffy. Switch to a whisk and beat in the egg until smooth.
3

Add the &(1)flour mixture to the &(2)wet ingredients and fold until just combined. Refrigerate the dough, uncovered, while the oven heats.
4

Heat oven to 350F (175C). Line a couple of baking sheets with parchment paper.
5

Using a 1 1/2-tablespoon cookie scoop or two spoons, scoop out 1½-inch rounds and place them a couple of inches apart on the baking sheets. Bake until puffed and no longer wet-looking on top, about 15 minutes . Let the cookies cool completely on the pan. (Unfrosted cookies can be stored in an airtight container for 2 to 3 days.)

1

If you’d like, make the frosting when you’re ready to serve the cookies: In a medium saucepan off the heat, whisk together the granulated sugar , flour and @-salt. Whisk in the milk until smooth. Cook over medium heat, whisking constantly, until the mixture starts to bubble, about 4 minutes , then continue whisking the mixture as it boils until thick like pudding, about 2 minutes longer. Transfer this hot mixture to the bowl of a stand mixer fitted with the paddle attachment.
2

Beat on high speed until the bowl feels cool to the touch. It may take up to 10 minutes. With the mixer on medium-high speed, add the butter 2 tablespoons at a time, beating until smooth before each addition. When all of the butter has been incorporated, add the vanilla , then raise the speed to high and beat until very fluffy, 3-5 minutes .
3

Using a butter knife or spoon, frost each cooled cookie and top with sprinkles if you’d like. Serve immediately.