Green Tea Sandwich Cookies with Honey Cream Cheese Filling ♣


I like St. Patrick’s day because it gives me an excuse to make and eat green food. Other than that, I don’t really celebrate it — in fact I’ve never even seen a green beer! These cookies are naturally colored with some beautiful sencha green tea powder gifted to me by Sugimoto America. This sencha powder had a nice strong earthy taste that paired naturally with the honey cream cheese filling.

The recipe for these cookies came from my co-worker who had brought them into the office but I never got to try them. I usually avoid making sandwich cookies since they’re twice the amount of work for one cookie, but these just might be worth it. Not as much work as linzer cookies, but a little more work than whoopie pies. I also got to try out my new rolling pin so that I could make sure the dough was uniform in thickness.

If you’re in the mood for a seasonal treat that isn’t tooth-achingly sweet, these are right up your alley. I’ve stuck a few in the freezer to give to my friend this weekend when we meet up for the NYC Coffee & Tea Festival; I’ll report back on how they fared.


This recipe is very easy and has a limited number of ingredients. I added heaping tablespoons of green tea powder because I had only a little left in my container (total amount = 227 grams). The cookie is a little dense, but lighter than shortbread. When eaten fresh, the filling will ooze out a bit. I stuck them in the fridge overnight and the filling firmed up for easier chomping.

Green Tea Sandwich Cookies with Honey Cream Cheese Filling ♣ Recipe

By nicole Published: March 17, 2015

  • Yield: 16 cookie sandwiches
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 50 mins

From Amy, via Snixy Kitchen



  1. Whip the butter and sugar together in the bowl of an electric mixer until light and fluffy.
  2. Add the egg and mix until combined.
  3. Dissolve the baking soda in the vinegar, and add it to the butter mixture. Mix until combined.
  4. In a medium bowl, whisk together the flour, salt, and matcha powder.
  5. Slowly add the dry ingredients to the batter, mixing until a crumbly dough forms.
  6. Use your hands to form the dough into a ball. Wrap it in plastic wrap and flatten to form a disk. Chill for 30 minutes.
  7. Preheat the oven to 350ºF and roll out to ¼-inch thickness. I found the best combination was a silipat on the bottom and plastic wrap on top to avoid over-flouring the dough.
  8. Use a cookie cutter to cut your favorite shapes and transfer to a parchment-lined baking sheet., leaving about ½-inch between cookies. Repeat with remaining dough.
  9. Bake for 8-10 minutes, until just beginning to turn golden brown. Let cool before frosting.
  10. While the cookies cool, combine the butter, cream cheese, and honey in the bowl of an electric mixer and beat until well mixed.
  11. Spread just under a tablespoon of frosting between two cookies. If not eating immediately, place in covered container in the fridge overnight.

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