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Strawberry Matcha Marble Cookies

A delightful fusion of strawberry and matcha flavors creates visually stunning cookies that are soft, chewy, and sure to impress.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Room temperature for easier creaming.
  • 1 cup granulated sugar
  • 2 large eggs At room temperature for better mixing.
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Flavoring Ingredients
  • 1 tablespoon matcha powder High-quality, like Jade Leaf or Encha.
  • 1 tablespoon freeze-dried strawberry powder Or 1/2 teaspoon strawberry extract plus a drop of pink food gel.
  • 2-3 teaspoons all-purpose flour If needed to adjust dough consistency.

Method
 

Make the Base Dough
  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
  2. Add the eggs one at a time, mixing well after each addition, and include the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the butter mixture until a soft dough forms.
Color and Flavor the Dough
  1. Divide the dough into three bowls, keeping one portion plain.
  2. Add strawberry powder to one bowl and mix until evenly colored.
  3. Sift in the matcha powder to the second bowl and mix until the dough is uniformly green.
  4. If the dough feels too sticky, adjust with a little additional flour.
Shape and Marble the Cookies
  1. Take 2 teaspoons of each colored dough, press them side by side to create a swirling ball.
  2. Alternatively, roll each color into a rope, twist them together, coil, and flatten into a circle.
Bake the Cookies
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Place the shaped cookies on the baking sheet with space to spread. Bake for 9-11 minutes until just golden at the edges.
  3. Allow the cookies to cool on a wire rack for a few minutes before transferring.

Notes

Store in an airtight container at room temperature for up to a week. Can freeze for longer storage. The dough can be made ahead and refrigerated for up to 3 days.