These gluten free matcha latte cookies are so delicious and piped with strawberry cream cheese frosting! It is easy to make and they will brighten up your day!

Gluten Free Matcha Latte Cookies

Modified from Crinkle Cookies recipe from Julie Marie Eats

Ingredients

• 10g culinary matcha from Tezumi Tea (Use 10% off discount code “SUGARTREATSBYCK2024” on your order)
• 150g gluten free all purpose flour
• 50g almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 110g melted unsalted butter (warm)
• 150g sugar
• 1 egg
• ½ tsp vanilla bean extract
• Pint of salt

Steps

1. Melt the butter in the microwave or in a small saucepan over low-medium heat. Let cool down a bit.
2. In a mixing bowl using a paddle attachment, mix the melted butter and sugar for 1 minutes
3. Add the egg, vanilla extract and mix it in until combined.
4. In a separate bowl, whisk together all dry ingredient and mix well. Add them to the wet ingredients.
5. Using a 2 tbsp cookie scoop, scoop out 10 cookies and place them on a tray lined with baking paper.
6. Chill the cookie dough in the fridge for 30 minutes
7. Preheat oven to 350°F. Line two baking sheets with parchment paper or baking cookie mat.
8. Bake at a time at 350°F for 10-12 minutes
9. Once baked, let them cool down on the baking tray for 3 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.

Strawberry Cream Cheese Frosting

• 1/4 cup COLD whipping cream
• 6 oz COLD cream cheese
• 1 cup Whipzi Strawberry flavored powdered sugar (use “CK20” to get 20% off on your purchase)

Steps

1. Whip the heavy whipping cream with an electric mixer, at medium-high for 1 to 2 minutes, until soft peaks.
2. Add the cold mascarpone cheese and powdered sugar to the mixing bowl.
3. Whip again for another 1 to 2 minutes, until creamy.
4. Pipe it immediately after you’ve made it. It will hold up fine after piped for a few days.

Assemble

When ready to serve, add the cream cheese frosting to a piping bag fitted with a piping tip e.g. Wilton 2A. Pipe on top of the cookies in a swirl, starting from the middle and moving outwards. Add some sprinkles or a little bit of matcha powder on top.

Storage: The gluten free cookies keep well in an airtight container in the refrigerator for 5 days due to the cream cheese frosting on top.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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