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Colorful Matcha & Strawberry Cookies

This cookie recipe involves mixing softened butter with sugar, then incorporating matcha powder and chopped strawberries into the dough. The dough is shaped and baked until just set, resulting in tender cookies with a vibrant appearance and a delicate, crumbly texture. The final cookies showcase bright green and red swirls, with a slightly cracked surface and an aromatic, earthy scent.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tablespoon matcha powder bright green, sifted
  • 1 cup fresh strawberries chopped into small pieces
  • 1 teaspoon vanilla extract

Equipment

  • Mixing Bowls
  • Electric mixer or whisk
  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Cookie cutter or knife

Method
 

  1. 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
  2. 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
  3. 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
  4. In the second portion, gently fold in the chopped strawberries, distributing small pieces evenly throughout the dough.
    1 cup fresh strawberries
  5. 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
  6. 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.
  7. 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.
  8. 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

For best color contrast, ensure strawberries are chopped into small pieces. Cookies can be stored in an airtight container for up to 3 days.