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Hello! It's Sweet Angie. :) Matcha mania is back with green tea baking video LOL This time, it's a recipe for Matcha Cream Cheese Cookie that's easy to make and tastes the best! The usual cream cheese fillling recipe is added sugar powder or nothing. I tried it a little differently. Put Matcha powder in cream cheese, I added white chocolate to catch the acidity of cream cheese and gave it a subtle sweetness. Also, Muscovado to the cookie dough so that you can feel the rich flavor of black sugar and the aroma of Matcha. White chocolate and macadamia, which are ingredients, can't be left out in Matcha cookies. And!! This cookie is delicious when you eat it cold. The texture is, uh, like eating raw chocolate. I hope it suits your taste, too! It's not hard to make, so please try it! [Matcha cream cheese cookies recipe] [White chocolate cream cheese filling] Cream cheese 150g Sugar 5g Matcha powder 5g White chocolate 26g I used Kiri cream cheese. Leave at room temperature for more than 30 minutes, or microwave lightly. Store the cream cheese filling in the freezer in 25g pieces. [Matcha cookies dough] Butter 100g Sugar 45g Muscovado 55g Egg 40g All purpose flour 150g Matcha powder 10g Baking soda 2g Salt 1g Corn starch 3g White chocolate 50g Macadamia 30g 180°C 9min (Preheat to 190°C) 356°F 9min (Preheat to 374°F ) It may need to be baked for an additional minute or two. Please decide when to take it out of the oven by looking at the color of the cookie's surface and bottom (yellow brown). If you don't have Muscovado, you can replace it with brown sugar. After refrigerating the dough, divide it into 70g pieces, Wrap the frozen cream cheese filling and bake it in the oven. You may press the top of the freshly baked cookie lightly with a spatula to shape it. I recommend keeping cookies in the refrigerator and eating them cold. Thank you for watching! #creamcheese #homebaker #matcha #greentea #cookies #cookiesrecipe