Strawberry Matcha Cookies

The first time I saw matcha and strawberries together, I was skeptical. Then a friend brought these cookies to a summer potluck, and I could not stop eating them. The earthy green tea somehow makes the sweet strawberries taste even brighter. Now they are my go-to when I want something that feels special but does not take all day to make.

Last spring I made these for my sister who swore she hated matcha. She took one bite and asked for the recipe immediately. Now they are the most requested cookie at every family gathering, and I have to double the batch just to ensure there are any left for the actual event.

Ingredients

• 1 3/4 cups (220 g) all-purpose flour: The foundation that gives structure to all those delicious mix-ins
• 2 tbsp matcha green tea powder: Use culinary grade for the best balance of flavor and color
• 1/2 tsp baking soda: Helps the cookies spread just right for that perfect chewy center
• 1/4 tsp salt: Essential for bringing out all the flavors and balancing sweetness
• 1/2 cup (115 g) unsalted butter, softened: Room temperature butter creams perfectly and creates the best texture
• 3/4 cup (150 g) granulated sugar: Creates crisp edges and helps the cookies spread
• 1/4 cup (50 g) light brown sugar: Adds moisture and depth for that chewy center
• 1 large egg: Binds everything together and adds richness
• 1 tsp pure vanilla extract: Rounds out all the flavors and adds warmth
• 2/3 cup (80 g) freeze-dried strawberries: Chop them into smaller pieces for better distribution
• 1/2 cup (90 g) white chocolate chips: Optional but highly recommended for extra creaminess

Instructions

Preheat and prepare:

Set your oven to 350°F (175°C) and line two baking sheets with parchment paper, which prevents sticking and makes cleanup effortless.

Whisk the dry ingredients:

In a medium bowl, combine the flour, matcha, baking soda, and salt until everything is evenly incorporated and the matcha is well distributed.

Cream the butter and sugars:

Beat the softened butter with both sugars in a large bowl for about 2 minutes until the mixture looks pale and fluffy.

Add the wet ingredients:

Mix in the egg and vanilla extract until they disappear completely into the butter mixture, scraping down the sides as needed.

Combine the dough:

Fold in the dry ingredients gradually until just combined, being careful not to overwork the dough which can make cookies tough.

Add the mix-ins:

Gently fold in the chopped freeze-dried strawberries and white chocolate chips until they are evenly distributed throughout.

Scoop and space:

Drop tablespoon-sized balls of dough onto the prepared sheets, leaving about 2 inches between each cookie to allow for spreading.

Bake to perfection:

Bake for 11 to 13 minutes until the edges are set and lightly golden but the centers still look slightly soft.

Cool completely:

Let the cookies rest on the baking sheet for 5 minutes to finish setting, then transfer them to a wire rack.

Save to Pinterest

My neighbor smelled these baking and knocked on my door thinking I was making something elaborate. She could not believe such a simple dough created such a complex flavor profile. Now we have a standing date every other week to bake them together.

Making Them Vegan

I have tested this with plant-based butter and a flax egg with great results. The texture is slightly different but still delicious. The matcha flavor really shines through when you use coconut oil instead of butter.

Storage Secrets

These cookies stay fresh in an airtight container for up to five days, though they rarely last that long in my house. For longer storage, freeze the unbaked dough balls and bake them straight from frozen, adding just one extra minute.

Serving Suggestions

Serve these with a cup of hot milk or a matcha latte to really highlight the flavors. They also make excellent ice cream sandwich cookies if you are feeling adventurous. The contrast of cold vanilla ice cream with the chewy matcha cookie is incredible.

• Try dark chocolate chips instead of white for a more sophisticated flavor
• Add a pinch of cinnamon to the dry ingredients for warmth
• Dip half of each cooled cookie in melted white chocolate for extra flair

Save to Pinterest

These cookies have become my signature gift for housewarmings and birthdays. There is something magical about watching someone take that first bite and seeing their eyes light up at the unexpected combination.

Recipe FAQs

→ Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain too much moisture and will make the dough soggy. Stick with freeze-dried strawberries for the best texture and flavor concentration.

→ What's the best way to store these cookies?

Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. They also freeze well for up to 3 months.

→ Can I make these vegan?

Yes, substitute the butter with plant-based butter and replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes).

→ Why did my cookies spread too much?

Your butter may have been too soft or the dough wasn't chilled. Try refrigerating the dough for 30 minutes before baking to help them hold their shape better.

→ Can I omit the white chocolate chips?

Absolutely. The cookies are delicious without white chocolate, or you can substitute with dark chocolate chips for a less sweet variation that pairs beautifully with matcha.