Strawberry Matcha Cookies (Printable)
Soft chewy cookies featuring earthy matcha paired with freeze-dried strawberries and optional white chocolate chips.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 2 tbsp matcha green tea powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp 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 tsp pure vanilla extract
→ Add-ins
10 - 2/3 cup freeze-dried strawberries, roughly chopped
11 - 1/2 cup white chocolate chips
# How-To Steps:
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. Mix until fully incorporated.
05 - Gradually fold in the dry ingredients until just combined. Avoid overmixing to maintain tender texture.
06 - Gently fold in the freeze-dried strawberries and white chocolate chips until evenly distributed.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake for 11 to 13 minutes, until edges are set and centers remain slightly soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The combination might sound unusual but the flavors genuinely belong together
- These cookies stay incredibly soft for days unlike many other recipes
- They are visually stunning and always become conversation starters
02 -
- Overmixing the dough will make your cookies tough instead of tender
- Freeze-dried strawberries are non-negotiable as fresh ones ruin the texture
- The cookies continue cooking on the hot baking sheet so remove them when slightly underdone
03 -
- Chop the freeze-dried strawberries into smaller pieces for better distribution
- Rotate the baking sheets halfway through for even browning