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Strawberry Matcha Cookies

Soft, chewy, and beautifully marbled, these Strawberry Matcha Cookies combine earthy green tea with sweet strawberry for a bakery-style treat. Each bite balances fruity brightness with rich matcha flavor, creating a colorful cookie perfect for gifting, dessert trays, or an afternoon snack.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: Japanese-inspired
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tbsp matcha powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup freeze-dried strawberries, crushed into powder
  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup white chocolate chips (optional)
  • 2 tbsp extra freeze-dried strawberry pieces (optional)

Equipment

  • mixing bowls
  • whisk
  • electric mixer
  • baking sheet
  • parchment paper
  • cookie scoop

Method
 

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, baking soda, and salt until evenly combined.
  3. Divide the dry mixture into two bowls. Mix matcha powder into one half and strawberry powder into the other until fully combined.
  4. In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and fluffy.
  5. Add the egg and vanilla extract, mixing until smooth and fully incorporated.
  6. Gradually add both dry mixtures, alternating spoonfuls to create a marbled dough. Do not overmix.
  7. Fold in white chocolate chips and extra strawberry pieces if using.
  8. Scoop dough onto baking sheet and bake for 10–12 minutes until edges are set. Cool completely before serving.

Notes

Use freeze-dried strawberries for the best natural color and concentrated flavor without adding moisture to the dough. High-quality matcha ensures a vibrant green tone and smooth taste. Do not overmix once the two dough colors are combined to preserve the marbled effect. Chill dough for thicker cookies and slightly underbake for soft, chewy centers.