Soft Strawberry Matcha Cookies That Taste Like Summer and Look Like Art
These Strawberry Matcha Cookies combine the earthy flavor of matcha with the sweet, fruity taste of strawberries, resulting in a soft and chewy treat that is both visually appealing and delicious. Perfect for tea time, snacks, or gifting, they are easy to make and highly customizable.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 20 1x
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon matcha powder (culinary grade)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chopped fresh or freeze-dried strawberries
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, sift together flour, matcha powder, baking soda, and salt. Whisk to combine.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add egg and vanilla extract to the butter mixture, mixing until smooth.
- Gradually add the dry ingredients in three parts, mixing on low speed after each addition.
- Gently fold in chopped strawberries until evenly distributed.
- Scoop dough onto prepared baking sheets, spacing about 2 inches apart.
- Flatten each mound slightly with a spoon or fingers.
- Bake for 10–12 minutes, rotating sheets halfway, until edges are set and centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Can use freeze-dried strawberries for a more concentrated flavor.
Dough can be frozen for future baking; add 1–2 minutes to baking time when baking from frozen.
Optional: add white chocolate chips or nuts for variation.