Matcha Cookies with Raspberry Mochi Filling
Delicate matcha-infused butter cookies with a chewy raspberry mochi center. The earthy green tea flavor balances tart berry and soft mochi texture for an elegant treat. Perfect for tea time, gift-giving, or impressing guests with Japanese-inspired baking. This version creates a showstopping half-moon shape that reveals the vibrant filling when bitten.
Ingredients
- 12 tbsp unsalted butter, room temperaturevegan butter (1:1)veganFull guide →
- ¾ cups granulated sugarcoconut sugar (1:1)veganFull guide →
- ⅛ cups light brown sugar, packed
- 2 ¼ cups all-purpose flourrice flour (1:1)gluten-freegluten-free
- ½ tsp baking powder
- 1 tsp baking soda
- 2 ½ tbsp matcha powder
- ½ tsp kosher salt
- 2 whole large eggsflax eggs (2 tbsp ground flax+6 tbsp water)veganFull guide →
- 1 ½ tsp vanilla extract
- ⅝ cups Mochiko sweet glutinous rice flourtapioca starch (3/4 cup)substitution
- 2 ½ tbsp cornstarch
- ¼ cups granulated sugar, for fillingcoconut sugar (1:1)veganFull guide →
- ½ cups whole milk
- ¼ tsp kosher salt, for filling
- 4 oz raspberry preserves
- 1 tbsp unsalted butter, for fillingvegan butter (1:1)veganFull guide →
- 4 tbsp canola oil, for coating
Instructions
- 1
Heat oven to 350F with racks positioned in upper and lower thirds.
- 2
Cream butter and both sugars together on medium speed until fluffy and light, about 5 minutes, scraping bowl halfway through.
- 3
Whisk together flour, baking powder, baking soda, matcha powder, and salt in a separate bowl.
- 4
Add eggs and vanilla to butter mixture and mix until combined.
- 5
Add flour mixture to wet ingredients and mix on low speed until just combined, about 1 minute.
- 6
Form dough into a disk, wrap in plastic, and refrigerate for up to 20 minutes.
- 7
For mochi filling: Mix rice flour, cornstarch, sugar, milk, salt, and raspberry preserves in a microwave-safe bowl.
- 8
Microwave on high for 1 minute, stir, and repeat 3 more times for 4 minutes total, stirring between intervals.
- 9
Stir in butter and mix constantly until mixture becomes elastic and stretches when pulled, about 2 minutes.
- 10
Coat a small plate and cookie scoop with canola oil.
- 11
Scoop mochi mixture into balls using oiled scoop and place on oiled plate.
- 12
Line two sheet trays with parchment paper.
- 13
Scoop chilled dough into balls and place on prepared pans.
- 14
Flatten each dough ball to slightly larger than 3 inches and place a mochi ball in center.
- 15
Fold dough over mochi to create half-moon shape, then roll back into a ball.
- 16
Space cookies at least 3 inches apart, placing 6 per tray.
- 17
Bake 14 to 15 minutes until edges turn slightly golden.
- 18
Cool on tray for 5 minutes, then transfer to wire rack and cool completely.
Tips
Oil your cookie scoop and work surface with canola oil when handling mochi to prevent sticking and make rolling easier.
Keep dough and hands cool throughout assembly; refrigerate dough for 15 minutes if it becomes too soft or sticky.
Cool cookies completely on a wire rack to ensure crispy edges while centers remain tender.
Good to Know
Store in an airtight container at room temperature for up to 4 days. Mochi filling keeps cookies soft; they firm slightly over time but remain chewy.
Prepare dough up to 2 days ahead and refrigerate wrapped. Mochi filling can be made up to 8 hours ahead and refrigerated; rewarm gently before assembly if needed.
Serve at room temperature with matcha tea, green tea, or coffee. Pair with fresh berries to complement the raspberry filling.
Common Mistakes
Don't under-mix the mochi; it must become elastic and stretchy or filling will tear dough during folding.
Don't skip oiling your scoop and work surface; mochi sticks aggressively and ruins texture.
Don't skip spacing cookies properly; they spread during baking and will merge if too close together.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular mochiko flour if I cannot find sweet glutinous rice flour?
Yes, standard mochiko (sweet rice flour) works identically. Both terms describe the same product. Ensure it is not regular rice flour, which lacks the glutinous starch needed for chewiness.
What if my mochi doesn't become stretchy after 2 minutes of stirring?
Continue mixing for another minute or two. If still stiff, add water by the teaspoon and stir vigorously. Overheating or undercooking prevents proper elasticity; reheating briefly may help.
How long will baked cookies keep, and can I freeze them?
Cookies stay fresh 3-4 days in an airtight container at room temperature. Freeze baked cookies up to 1 month in an airtight container. Thaw at room temperature for 30 minutes before serving.