Strawberry Matcha Cookies (Printable)
Soft, chewy matcha cookies studded with sweet-tart strawberry pieces for a delightful fusion flavor.
# 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 oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, matcha, baking soda, and salt in a medium bowl until evenly blended.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and creamy, approximately 2 minutes.
04 - Mix in the egg and vanilla extract to the butter mixture until fully incorporated.
05 - Gradually fold in dry ingredients until just combined. Avoid overmixing to prevent tough cookies.
06 - Gently incorporate freeze-dried strawberries and white chocolate chips if using.
07 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 11-13 minutes until edges are set but centers remain slightly soft.
09 - Allow cookies to rest on baking sheet for 5 minutes, then transfer to wire rack to finish cooling.
# Expert Suggestions:
01 -
- The matcha provides a gentle, steady energy boost without the coffee jitters
- Freeze-dried strawberries deliver concentrated fruit flavor without making the dough soggy
02 -
- Overmixing after adding flour will make these cookies tough instead of tender
- The centers might look raw when you take them out but they continue cooking on the hot pan
03 -
- Chop the freeze-dried strawberries right before adding them to prevent them from absorbing moisture
- Let your butter soften at room temperature for 30 minutes rather than microwaving which can melt it unevenly