Strawberry Matcha Cookies (Printable Version)

Soft chewy cookies combining earthy matcha with sweet-tart strawberries and optional white chocolate chips.

# What You 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:

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 combined.
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 and smooth.
05 - Gradually fold in the dry ingredients until just combined. Take care not to overmix to maintain tender 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 and the centers remain slightly soft for optimal chewiness.
09 - Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The matcha adds this sophisticated grassy note that balances perfectly with sweet strawberries
  • Freeze-dried fruit keeps the texture chewy without making the dough soggy like fresh fruit would
02 -
  • Overmixing once flour hits the bowl turns tender cookies into hockey pucks
  • Matcha quality matters dramatically, ceremonial grade is wasted here but culinary grade is essential
03 -
  • Chop freeze-dried strawberries into smaller pieces so they distribute evenly throughout the dough
  • Let the dough rest in the fridge for 30 minutes to prevent excessive spreading

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