Strawberry Matcha Cookies (Printable)

Soft matcha cookies dotted with tangy freeze-dried strawberries for a perfect sweet-tart fusion treat.

# What You'll 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 (optional)

# Directions:

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, mixing until fully incorporated.
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 if using.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 11 to 13 minutes, until the edges are set and the centers remain slightly soft.
09 - Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The combination sounds unusual but tastes like something a fancy bakery would invent
  • Freeze-dried strawberries keep these cookies chewy instead of soggy like fresh fruit would
02 -
  • Fresh strawberries will make these cookies soggy and disappointing—freeze-dried is absolutely necessary here
  • The cookies will look underbaked when you pull them out but they firm up significantly during the cooling time
03 -
  • Press a few extra strawberry pieces into the tops of the dough balls before baking for a prettier presentation
  • If your kitchen is warm, refrigerate the dough for 15 minutes to prevent the cookies from spreading too much

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