Strawberry Matcha Cookies (Printable)
Soft chewy matcha cookies studded with freeze-dried strawberry pieces for a delightful green tea twist.
# What you'll 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 oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, matcha, baking soda, and salt in a medium bowl until well combined.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and creamy, approximately 2 minutes.
04 - Add egg and vanilla extract to butter mixture, mixing until fully incorporated.
05 - Gradually fold in dry ingredients until just combined. Avoid overmixing to prevent tough cookies.
06 - Gently fold in freeze-dried strawberries and white chocolate chips until evenly distributed throughout dough.
07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes until edges are set but centers remain slightly soft for chewy texture.
09 - Let cookies rest on baking sheet for 5 minutes before transferring to wire rack to cool completely.
# Expert Tips:
01 -
- The chewy texture stays soft for days, not just fresh from the oven
- Matcha adds a gentle caffeine boost without making you feel jittery
- Freeze dried strawberries keep their crunch and concentrated flavor
02 -
- Matcha quality matters dramatically, cheap stuff tastes grassy and bitter instead of smooth and vegetal
- Overmixing after adding flour will make your cookies tough, stop as soon as the flour disappears
03 -
- Use a cookie scoop for uniform sizing so everything bakes evenly
- Freeze the scooped dough balls for 15 minutes if your kitchen is warm, this helps them hold their shape