Matcha cookies with raspberry cream combine delicate matcha notes with fresh raspberries and airy vegan cream for a harmonious taste experience. Baked softly on the outside and beautifully soft on the inside, these cookies are transformed into a special treat by the fruity cream – perfect for Valentine's Day or a loving moment of indulgence. Despite their sophisticated appearance, this matcha recipe is easy to make and can also be made completely vegan. The combination of slightly bitter matcha notes, fruity sweetness, and creamy topping creates a perfect balance and makes every bite special. A dessert that impresses without being complicated.

Why this recipe is convincing

Creamy highlight with vegan topping
The airy raspberry cream, based on vegan cream, provides freshness and lightness.

Perfect balance of matcha and raspberry
The subtle bitterness of the matcha harmonizes perfectly with the fruity sweetness of the berries.

Flexibly adaptable
Whether classic or completely vegan – the recipe can easily be adapted to suit individual tastes.

Preparation tips

Seven matcha:
This makes the color intense and even.

Don't bake the cookies for too long:
They should remain soft inside.

Keep vegan cream well chilled:
It whips more stably when chilled.

Decorate with fresh raspberries or a little matcha powder:
For a particularly beautiful Valentine's Day look.

Ingredients:

• 1 KISSA Matcha ToGo Stick (for dusting)
• 110 g melted butter
• 1 large egg
• 200 g flour
• 1 tsp baking powder
• 180 g brown sugar
• 1/2 tsp salt
• 2 tsp vanilla
• 4 KISSA Matcha ToGo Sticks (6 g)
• 150 g whipped cream
• 150g frozen raspberries
• 5 ml water
• 1 packet of vanilla sugar

Preparation:

1. Mix melted butter (not hot!) with egg and sugar.
2. Mix flour, baking powder, salt, vanilla and matcha.
3. Sift the dry ingredients into the butter mixture.
4. Mix everything well.
5. Chill the dough in the refrigerator for at least 30 minutes.
6. Simmer raspberries with water until they break down into a compote.
7. Mix with vanilla sugar.
8. Allow to cool and then pass through a sieve to remove the kernels.
9. Whip the cream until stiff.
10. Gently fold into the raspberry compote.
11. Place 9-10 small portions of the cookie dough onto a baking sheet, leaving sufficient space between them.
12. Preheat the oven to 180 °C.
13. Bake for 10-11 minutes and let cool completely.
14. Fill the raspberry cream into a piping bag and pipe it onto the cookies.
15. Finally, dust with matcha from a KISSA Matcha ToGo Stick.