Strawberry Matcha Cookies (Print)
Soft chewy cookies with matcha and freeze-dried strawberries. Ready in under 30 minutes.
# What You 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 (optional)
# How To Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, matcha, baking soda, and salt in a medium bowl until well blended.
03 - Beat the softened butter, granulated sugar, and brown sugar in a large bowl until light and creamy, approximately 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. Avoid overmixing to maintain tender texture.
06 - Gently fold in the freeze-dried strawberries and white chocolate chips if using.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
08 - Bake for 11 to 13 minutes, until edges are set and centers remain slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
# Expert Tips:
01 -
- The combination of bitter matcha and sweettart strawberries creates this sophisticated flavor balance that keeps everyone guessing what makes them so special.
- Theyre deceptively simple to make but look absolutely stunning on a platter, earning you way more compliments than the effort actually warrants.
02 -
- Matcha quality varies enormously between brands, and I've baked with both expensive ceremonial grade and cheaper culinary versions. The cheaper stuff can taste grassy or bitter, while good matcha adds this beautiful smooth, almost creamy earthiness.
- Freezedried strawberries can differ in moisture content between brands. If your strawberries feel sticky or soft to the touch, they'll make your cookies dense instead of chewy.
03 -
- Scoop your dough onto a plate and freeze for 15 minutes before baking if your kitchen is warm or your butter was too soft. This helps control spread and maintains thickness.
- Don't be tempted to add fresh strawberries no matter how good they look at the market. The extra moisture will completely change the cookie structure and create a sad, soggy center.