Strawberry Matcha Cookies With Freeze-Dried Strawberries
By Liam Carter
Prep
20 min
Cook
10 min
Total
30 min
Servings
18
Level
Easy
These strawberry matcha cookies create an 18-cookie batch for a larger dessert spread, and I shape the pink and green doughs during one prep session altogether. The centers remain soft, with cracked tops and clear strawberry flecks once baked, while the two colors still show through in that contrast, at which is half the fun.
I make use of butter that is softened to a temperature of 65°F. I then beat it with both sugars on medium-high for exactly 3 minutes, achieving a pale and aerated texture in result. After this, I mix the egg along with vanilla on low only until they come together. After adding the dry bowl, the mixer is stopped with a few flour streaks remaining on it (it may appear unfinished at that moment). Overmixing at any point can lead to less tender centers.
Divide the dough evenly. Fold the freeze-dried strawberry pieces gently into one half while sifting the matcha into the other, and then press together about 1 tablespoon of each mixture, and roll just long enough in order to form a ball. Excessive handling turns the pink along with green into a muddy mixture. I pull the cookies from the oven when the edges are barely golden along with the tops still appear to look underbaked.
If a 2-tablespoon scoop is at hand, then use it. Leave 3 inches between the dough balls on a lined heavy-gauge aluminum baking sheet. I would serve them with a warm matcha latte alongside dipping a cookie into the foam, while a light sparkling hibiscus tea also serves well for afternoon tea.
Why you'll love this recipe
- The 18-cookie batch is designed for sharing. A 2-tablespoon scoop ensures the portions remain consistent throughout the tray.
- Two distinct dough bowls allow for shaping a complete batch in order without blending the pink and green together.
- Heavy-gauge aluminum sheets prevent the bottoms from browning too quickly while the tops stay in a matte finish.
- Bake occurs within 9 to 11 minutes. I use that timing for a larger dessert option. The spread is over quite impressive.
- Freeze-dried strawberries provide color and bits while avoiding the moisture that fresh berries bring to the dough.
Ingredients
- •1 cup unsalted butter (softened to 65°F (18°C))
- •¾ cup granulated sugar
- •½ cup light brown sugar (packed)
- •1 large egg (room temperature)
- •vanilla extract (a splash)
- •2 ½ cups all-purpose flour
- •1 tsp cornstarch (for soft centers)
- •1 tsp baking soda
- •½ tsp salt
- •1 ½ tbsp matcha powder (ceremonial grade preferred)
- •½ cup freeze-dried strawberries (crushed into powder and small flecks)
Instructions
- 1
Beat the softened butter, granulated sugar, and brown sugar in a large mixer bowl on medium-high for exactly 3 minutes, until pale and aerated.
- 2
Add the egg and vanilla extract, then mix on low speed until just combined.
- 3
Sift the flour, cornstarch, baking soda, and salt into a separate bowl. Gradually add the dry mixture to the butter mixture, stopping when a few streaks of flour remain.
- 4
Divide the dough into two equal portions. Fold the crushed freeze-dried strawberries into one portion, then sift the matcha into the other and fold gently until evenly colored.
- 5
Press about 1 tablespoon of strawberry dough and 1 tablespoon of matcha dough together gently. Roll briefly between your palms to form a marbled ball without over-rolling.
- 6
Preheat the oven to 350°F (175°C). Place the dough balls 3 inches apart on a parchment- or silicone-lined baking sheet, then bake for 9 to 11 minutes until the edges are soft and barely golden and the tops look slightly underbaked and matte.
FAQ
Nutrition (per serving)
Calories
185
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