Strawberry Matcha Cookies (Printable View)
Soft matcha-infused treats studded with freeze-dried strawberry pieces for a unique flavor combination.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 2 tbsp matcha green tea powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp 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 tsp pure vanilla extract
→ Add-ins
10 - 2/3 cup freeze-dried strawberries, roughly chopped
11 - 1/2 cup white chocolate chips
# How-To Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, matcha, baking soda, and salt until well blended.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
05 - Gradually fold in the dry ingredients until just combined. Do not overmix to maintain tender texture.
06 - Gently fold in the freeze-dried strawberries and white chocolate chips until evenly distributed.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 11 to 13 minutes, until the edges are set and the centers are still slightly soft.
09 - Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The earthy matcha balances perfectly with bright strawberry pops in every bite
- These cookies stay soft for days thanks to the butter-to-sugar ratio
02 -
- Overbaking these makes them crumbly and kills the matcha's delicate flavor
- Freeze-dried strawberries can vary in size—larger pieces create pockets of intense flavor
03 -
- Press a few extra strawberry pieces into the tops of dough balls before baking for that bakery look
- Let the butter soften naturally—microwaving creates hot spots that ruin the texture