Strawberry Matcha Cookies (Printable)

Soft chewy matcha cookies with sweet-tart strawberry pieces. Ready in under 30 minutes for a delightful fusion treat.

# What You Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 2 tablespoons matcha green tea powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 2/3 cup freeze-dried strawberries, roughly chopped
11 - 1/2 cup white chocolate chips (optional)

# How-To:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk flour, matcha powder, baking soda, and salt in a medium bowl until well blended.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and creamy, approximately 2 minutes.
04 - Mix in egg and vanilla extract until fully incorporated into the butter mixture.
05 - Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing to maintain cookie texture.
06 - Gently fold in chopped freeze-dried strawberries and white chocolate chips if using.
07 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes until edges are set but centers remain slightly soft.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The way the earthy matcha balances against bright strawberry notes will surprise your palate in the best possible way
  • These cookies stay perfectly soft for days thanks to the moisture-locking properties of freeze-dried fruit
02 -
  • Using fresh strawberries will turn your dough into a sticky mess because of their high water content
  • Overmixing after adding flour makes tough cookies, so stop as soon as you see no more dry streaks
03 -
  • Chop your freeze-dried strawberries into smaller pieces so they distribute evenly throughout each cookie
  • Let your butter soften naturally instead of microwaving it for better creaming results

Return