Strawberry Matcha Cookies (Printer-friendly)

Soft matcha-infused treats with chewy texture and sweet strawberry pieces throughout.

# 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 Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - Whisk together the all-purpose flour, matcha powder, baking soda, and salt in a medium bowl until evenly blended.
03 - Beat the softened butter, granulated sugar, and light brown sugar in a large bowl until light and creamy, approximately 2 minutes.
04 - Mix in the egg and vanilla extract to the butter mixture until fully incorporated.
05 - Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain texture.
06 - Gently fold in the chopped 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 but centers remain slightly soft for a chewy texture.
09 - Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The texture is incredible chewy centers with crisp edges that make them impossible to stop eating
  • Matcha adds a sophisticated flavor that balances perfectly with the sweetness of strawberries
  • They look stunning on a platter and always spark conversations at gatherings
02 -
  • Overmixing the dough will make your cookies tough so stop as soon as the flour disappears
  • The freeze dried strawberries are crucial as fresh ones add too much moisture and ruin the texture
  • These cookies continue cooking on the hot baking sheet so pulling them out slightly underdone is the secret to perfect chewiness
03 -
  • Let your butter soften at room temperature for at least 2 hours before starting for the best creaming results
  • Chill the dough for 30 minutes before baking if you want thicker cookies with even more chewy centers

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