Strawberry Matcha Cookies (Print Version)

Soft chewy cookies with matcha and freeze-dried strawberries for a sweet-tart green tea fusion

# What You 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

# How-To:

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 until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
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 earthy grassy notes of matcha balance perfectly with sweettart strawberry surprises
  • These cookies stay soft for days thanks to the perfect moisture ratio I discovered through testing
  • Theyre stunningly beautiful with their marbled green and pink appearance
02 -
  • Overmixing the dough will make these cookies tough instead of tender—mix only until flour disappears
  • Freeze dried strawberries are nonnegotiable since fresh ones release too much moisture and ruin the texture
03 -
  • Chop the freeze dried strawberries into different sizes for varied texture throughout each cookie
  • Use a cookie scoop for uniform sizing which ensures even baking every time

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