The Unexpected Art of Baking
Ever think about how mixing colors on a palette could be a little like making cookies? Today, I couldn’t help but imagine my spatula as a painter’s brush, swirling bright green matcha and vibrant red strawberry into this dough. The smell? It’s like wet paint, but in a good way. Fresh, earthy matcha with that sharp hint of strawberry—like biting into a summer sunrise. These cookies aren’t just pretty; they feel like a quiet rebellion against the usual. Sometimes I crave that moment where you realize a recipe is more about the process than the perfect crumb, like rediscovering childhood art projects. Especially now—when everything feels slightly too fast, a little too serious. Baking these feels like turning chaos into something tangible, something you want to stare at a little longer. It’s about making little messes and calling them art.

Colorful Matcha & Strawberry Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, combine softened butter and sugar using an electric mixer or whisk until the mixture is light and fluffy, about 2-3 minutes. Observe a pale, creamy texture with slight volume increase.1 cup unsalted butter, 1 cup granulated sugar
- Gradually add the flour and vanilla extract to the butter mixture, mixing on low speed until just combined. The dough should start to come together and look crumbly but hold together when pressed.1 cup unsalted butter, 1 cup granulated sugar, 2 cups all-purpose flour, 1 teaspoon vanilla extract
- Divide the dough evenly into two portions. In one portion, fold in the sifted matcha powder until fully incorporated, resulting in a vibrant green dough.1 tablespoon matcha powder
- In the second portion, gently fold in the chopped strawberries, distributing small pieces evenly throughout the dough.1 cup fresh strawberries
- On a lightly floured surface, roll out each dough portion into a rectangle about 1/4 inch thick. Stack the two rectangles and gently press to adhere, then roll lightly to create a swirl pattern. Wrap in plastic and chill in the refrigerator for 15 minutes to firm up.1 cup unsalted butter, 2 cups all-purpose flour, 1 cup fresh strawberries, 1 tablespoon matcha powder
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Remove the chilled dough from the fridge, cut into 1/2-inch thick rounds or shapes using a cookie cutter or knife, and place on the prepared baking sheet.
- Bake in the preheated oven for 12-15 minutes or until the edges are just golden and the surface has a slight crackle. Notice the cookies’ vibrant green and red swirls and the fragrant aroma filling the kitchen.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow them to cool completely, showcasing their colorful, cracked surfaces and crumbly exterior.
Notes
Honestly, not sure if these will be my new obsession or just a fun distraction. Either way, they remind me that sometimes, the best recipes are the ones you play with, not perfect but full of messy, bold promises.