Strawberry Matcha Cookies (Printable)

Soft chewy matcha cookies studded with sweet-tart strawberry pieces. A delightful green tea fusion dessert ready in under 30 minutes.

# What You Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 2 tablespoons matcha green tea powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon 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 teaspoon pure vanilla extract

→ Add-ins

10 - 2/3 cup freeze-dried strawberries, roughly chopped
11 - 1/2 cup white chocolate chips

# 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, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Mix until fully incorporated and smooth.
05 - Gradually fold in the dry ingredients until just combined. Avoid overmixing to prevent tough cookies.
06 - Gently fold in the freeze-dried strawberries and white chocolate chips until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
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 Hints:

01 -
  • The texture is soft and chewy with crispy edges, exactly how a cookie should be
  • Matcha adds a sophisticated flavor that balances the sweetness perfectly
  • Freeze-dried strawberries keep their intense flavor without making the dough soggy
02 -
  • Overmixing the dough after adding flour leads to tough cookies, so stop as soon as you no longer see dry streaks
  • The cookies may look underbaked when you take them out, but they continue cooking on the hot baking sheet
  • Freeze-dried strawberries can vary in size, so give them a rough chop before adding to prevent huge chunks
03 -
  • Chill the dough for 30 minutes before baking if you want thicker cookies with less spread
  • Rotate the baking sheets halfway through baking for even browning

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