Raspberry Matcha Cheesecake Cookie
This Raspberry Matcha Cheesecake Cookie features a soft, chewy matcha cookie topped with tangy cream cheese frosting and a bright homemade raspberry jam for the perfect balance of earthy, sweet, and vibrant flavors.
Servings 10 Cookies
Ingredients
Raspberry Jam
- 2 cups fresh or frozen raspberries about 250g
- ½ cup granulated sugar 100g
- 1 tablespoon lemon juice 15g
- 1 teaspoon lemon zest
- 3 tablespoons water 45g
- ¼ cup water for slurry (60g)
- 3 tablespoons cornstarch 24g
Matcha Cookies
- ½ cup unsalted butter softened (113g)
- ⅓ cup granulated sugar 67g
- ⅓ cup brown sugar packed (73g)
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract 5g
- 1 ½ cups all-purpose flour 180g
- 2 ½ tablespoons culinary-grade matcha powder 15g
- ¼ teaspoon baking soda 1g
- ¼ teaspoon salt 1.5g
- ½ tablespoon cornstarch 4g
Cream Cheese Frosting
- 3 ounces cream cheese softened (85g)
- 4 tablespoons unsalted butter softened (56g)
- 1 ½ cups powdered sugar 180g
- ¼ teaspoon vanilla extract 1g
Instructions
Make the Raspberry Jam
- In a medium saucepan, combine raspberries, granulated sugar, lemon juice, lemon zest, and 3 tablespoons of water.2 cups fresh or frozen raspberries, ½ cup granulated sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 3 tablespoons water
- Heat over medium-high heat, stirring with a rubber spatula until the mixture begins to boil and the raspberries break down.
- Reduce heat to medium-low and let simmer for 10–15 minutes, stirring occasionally, until slightly thickened.
- In a small bowl, whisk together the remaining ¼ cup water and cornstarch until fully smooth.¼ cup water, 3 tablespoons cornstarch
- Pour the slurry into the raspberry mixture and immediately begin stirring constantly to prevent clumping.
- Increase heat to medium-high and bring the mixture back to a boil.
- Once bubbling, reduce heat to medium-low and continue cooking for a few minutes until thick and glossy (this cooks out the cornstarch flavor).
- Remove from heat and transfer to a bowl.
- Press plastic wrap directly onto the surface and refrigerate for at least 1 hour, or until fully chilled and thick.
Make the Matcha Cookies
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl using a hand mixer, or a stand mixer fitted with the paddle attachment, cream butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes until light and fluffy.½ cup unsalted butter, ⅓ cup granulated sugar, ⅓ cup brown sugar
- Scrape down the sides and bottom of the bowl with a rubber spatula.
- Add the egg, egg yolk, and vanilla extract. Beat on medium speed until fully combined, about 1 minute.1 large egg, 1 egg yolk, 1 teaspoon vanilla extract
- Add flour, matcha powder, baking soda, salt, and cornstarch. Mix on low speed just until combined and no flour streaks remain. The dough should be smooth and a vibrant green.1 ½ cups all-purpose flour, 2 ½ tablespoons culinary-grade matcha powder, ¼ teaspoon baking soda, ¼ teaspoon salt, ½ tablespoon cornstarch
- Scoop dough using a 4-tablespoon scoop and place 6 cookies per baking sheet, spacing them 3–4 inches apart.
- Bake for 11–12 minutes, until the edges are set but the centers still look soft. They should be round at the top.
- Immediately after removing from the oven, use a flat spatula to gently press each cookie down to about ¼-inch thickness.
- Let cookies cool completely on the baking sheet. While the cookies cool make the cream cheese frosting
For cream cheese frosting
- Cream the butter and cream cheese on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.3 ounces cream cheese, 4 tablespoons unsalted butter
- Add the powdered sugar, followed by the vanilla, and salt. Beat on low just until mixed. Then turn the mixer to medium high speed and beat the mixture for 2-3 minutes.1 ½ cups powdered sugar, ¼ teaspoon vanilla extract
- Once the cookies are completely cooled, and no longer warm, frost the cookies.
- With a plastic bag or a piping bag, cut a medium size hole and frost the top of the cookie and with another piping bag drizzle the raspberry jam on top!