Why You’ll Love This Recipe
I love these cookies because matcha and strawberry create such a distinctive flavor combination. Matcha adds depth and earthiness, while freeze-dried strawberries provide concentrated berry flavor without introducing too much moisture into my cookie dough.
I also like their appearance. The green matcha dough and bright pieces of strawberry create naturally colorful cookies without requiring complicated decorating.
The recipe is easy for me to customize, too. I can add white chocolate, make the strawberry flavor stronger, or finish the cookies with a simple chocolate drizzle.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- 1 1/2 tablespoons culinary-grade matcha powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup freeze-dried strawberries, lightly crushed
- 3/4 cup white chocolate chips or chunks, optional
Directions
I start by preheating my oven to 350°F (175°C). I line two large baking sheets with parchment paper and set them aside.
In a medium bowl, I whisk together the flour, matcha powder, baking soda, baking powder, and salt. I whisk thoroughly so the matcha is evenly distributed throughout the flour.
In a separate large bowl, I beat the softened butter, granulated sugar, and brown sugar until the mixture becomes light and creamy.
I add the egg and egg yolk and mix until smooth. Then I add the vanilla extract and mix again.
I gradually add the dry ingredients to the butter mixture. I mix just until a soft green dough forms, making sure I don’t overwork it.
I gently fold in the crushed freeze-dried strawberries. If I’m making the white chocolate version, I fold in the white chocolate chips or chunks at the same time.
I scoop the dough into approximately 2-tablespoon portions and roll each one into a ball. I arrange the cookie dough balls on my prepared baking sheets, leaving enough room for them to spread.
For an especially pretty finish, I press a few additional pieces of freeze-dried strawberry and white chocolate into the tops of the dough balls.
I bake the cookies for about 9–12 minutes. I remove them when the edges look set but the centers still appear slightly soft.
I leave the cookies on the baking sheet for about 5–10 minutes. They continue setting as they cool, which helps me get soft, chewy centers without overbaking them.
Finally, I transfer the cookies to a wire rack and let them cool completely before serving.
Servings and Timing
I usually get approximately 18–20 medium cookies from this recipe.
- Prep time: 15 minutes
- Bake time: 9–12 minutes per batch
- Cooling time: 15 minutes
- Total time: about 40–45 minutes
- Servings: 18–20 cookies
Variations
For Matcha Strawberry White Chocolate Cookies, I add white chocolate chips or chopped white chocolate to the dough. I particularly like this version because the creamy sweetness of white chocolate balances the matcha.
For stronger strawberry flavor, I crush some of my freeze-dried strawberries into a powder and mix the powder directly into part of the dough. I still keep some larger strawberry pieces for texture.
For strawberry-filled matcha cookies, I place a small amount of thick strawberry preserves in the center of each portion of dough and carefully seal the dough around it before baking.
For a chocolate-dipped version, I let the baked cookies cool completely and dip one side in melted white chocolate. I sprinkle crushed freeze-dried strawberries over the chocolate before it sets.
For matcha raspberry cookies, I replace the freeze-dried strawberries with freeze-dried raspberries. I keep the remaining ingredients the same for an easy variation.
Storage/Reheating
I store my Matcha Strawberry Cookies in an airtight container at room temperature for up to 4 days. I keep the container tightly sealed so the cookies stay soft.
For longer storage, I freeze the baked cookies in a freezer-safe container for up to 2 months. I place parchment paper between layers to keep them from sticking together.
I can also freeze portions of unbaked cookie dough. I freeze the dough balls on a tray until firm, transfer them to a freezer-safe container, and bake them when I’m ready. I usually add a couple of extra minutes to the baking time when baking from frozen.
If I want a warm cookie, I reheat an individual cookie briefly in the microwave for about 5–10 seconds. I especially like doing this when I’ve added white chocolate because it becomes slightly soft again.
FAQs
What kind of matcha should I use for Matcha Strawberry Cookies?
I use good-quality culinary-grade matcha for baking. I look for a powder with a fresh green color because the quality of the matcha affects both the flavor and appearance of my cookies.
Can I use fresh strawberries instead of freeze-dried strawberries?
I prefer freeze-dried strawberries because they give me concentrated berry flavor without adding significant moisture. Fresh strawberries release liquid during baking and can make the cookie texture softer or more uneven.
Why are my matcha cookies turning brown?
I find that overbaking can dull matcha’s green color. I remove my cookies when the edges have set but the centers are still slightly soft. The color and freshness of the matcha itself also make a noticeable difference.
Do matcha and strawberry taste good together?
I like the combination because strawberry provides fruity sweetness that balances matcha’s earthy and slightly bitter flavor. Adding white chocolate can make the contrast even smoother and sweeter.
Can I make Matcha Strawberry Cookies ahead of time?
Yes. I can prepare the cookie dough ahead and refrigerate it in a covered container. I can also portion and freeze the dough balls so I have cookies ready to bake whenever I want them.
Conclusion
These Matcha Strawberry Cookies give me a delicious balance of earthy matcha and bright strawberry flavor in a soft, chewy cookie. I especially love using freeze-dried strawberries because they provide concentrated fruit flavor and colorful pieces without making my dough overly wet.
PrintMatcha Strawberry Cookies Recipe
Soft and chewy matcha cookies packed with bright, concentrated strawberry flavor from freeze-dried berries. Earthy green tea and sweet strawberries create a colorful cookie with lightly crisp edges and tender centers.
- Prep Time: 15 minutes
- Cook Time: 9–12 minutes per batch
- Total Time: 40–45 minutes
- Yield: 18–20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tablespoons culinary-grade matcha powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup freeze-dried strawberries, lightly crushed
- 3/4 cup white chocolate chips or chunks, optional
Instructions
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Whisk together 2 cups flour, 1 1/2 tablespoons matcha powder, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until evenly combined.
- In a large bowl, beat 3/4 cup softened butter, 3/4 cup granulated sugar, and 1/3 cup brown sugar until light and creamy.
- Add 1 large egg and 1 egg yolk and beat until smooth. Mix in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the butter mixture and mix just until a soft green dough forms. Avoid overmixing.
- Gently fold in 1 cup lightly crushed freeze-dried strawberries and, if using, 3/4 cup white chocolate chips or chunks.
- Scoop the dough into approximately 2-tablespoon portions and roll into balls. Arrange on the prepared baking sheets with space between each cookie.
- For a decorative finish, press a few additional pieces of freeze-dried strawberry or white chocolate into the tops of the dough balls.
- Bake for 9–12 minutes, until the edges are set but the centers still appear slightly soft.
- Cool on the baking sheets for 5–10 minutes to allow the centers to set, then transfer to a wire rack and cool completely.
Notes
- Use fresh, good-quality culinary-grade matcha for the brightest green color and best flavor.
- Freeze-dried strawberries work better than fresh berries because they add concentrated flavor without introducing excess moisture.
- Avoid overbaking because excessive heat can dull the matcha color and reduce the soft, chewy texture.
- For stronger strawberry flavor, grind some freeze-dried strawberries into powder and incorporate it into the dough.
- For matcha raspberry cookies, substitute an equal amount of freeze-dried raspberries.
- Store baked cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- Unbaked dough balls can be frozen and baked directly from frozen, adding approximately 2 minutes to the baking time.
- Warm an individual cookie in the microwave for 5–10 seconds if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 75 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
