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Matcha Strawberry Cookies Recipe

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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.

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

  1. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. Add 1 large egg and 1 egg yolk and beat until smooth. Mix in 1 teaspoon vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture and mix just until a soft green dough forms. Avoid overmixing.
  6. Gently fold in 1 cup lightly crushed freeze-dried strawberries and, if using, 3/4 cup white chocolate chips or chunks.
  7. Scoop the dough into approximately 2-tablespoon portions and roll into balls. Arrange on the prepared baking sheets with space between each cookie.
  8. For a decorative finish, press a few additional pieces of freeze-dried strawberry or white chocolate into the tops of the dough balls.
  9. Bake for 9–12 minutes, until the edges are set but the centers still appear slightly soft.
  10. 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

Find it online: https://thefamilycooking.com/matcha-strawberry-cookies-recipe/