Print

Strawberry Matcha Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 33 reviews

Delightful Strawberry Matcha Cookies featuring a perfectly balanced blend of matcha-infused dough studded with white chocolate chunks and topped with a luscious strawberry cream cheese frosting. These cookies combine an earthy matcha flavor with sweet and tangy strawberry notes, making them a unique and irresistible treat perfect for any occasion.

Ingredients

Scale

For the cookies:

  • 120 g unsalted butter
  • 150 g granulated sugar
  • 50 g soft light brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 230 g plain flour
  • 2 teaspoons matcha powder, sieved
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 100 g white chocolate, chopped

For the strawberry cream cheese frosting:

  • 100 g unsalted butter, softened
  • 100 g icing sugar, sieved
  • 1 teaspoon vanilla extract
  • 2 tablespoons freeze dried strawberry powder
  • 200 g full fat cream cheese

Instructions

  1. Prepare the cookie dough: Melt the unsalted butter and pour it into a large mixing bowl. Add granulated sugar, light brown sugar, and vanilla extract, then whisk until fully combined. Incorporate the large egg and whisk again until smooth and creamy.
  2. Mix dry ingredients: In a separate bowl, whisk together the plain flour, sieved matcha powder, salt, baking powder, and baking soda thoroughly to ensure even distribution.
  3. Combine dry and wet mixtures: Gradually add the dry ingredients into the wet mixture. Fold in the chopped white chocolate pieces, then mix until everything is uniformly combined into a dough.
  4. Form cookie dough balls: Portion approximately 90 grams of dough for each cookie and roll into balls. Place the dough balls onto a plate or tray.
  5. Chill the dough: Freeze the cookie dough balls for 30 minutes to help them firm up for better baking structure.
  6. Preheat oven and prepare baking tray: About 10 minutes before baking, preheat your oven to 180°C (350°F). Line a large baking tray with baking paper.
  7. Arrange dough balls and bake: Remove the chilled dough balls from the freezer and place them on the lined baking tray, leaving enough space between each to allow spreading. Bake in the preheated oven for 20-22 minutes until cookies are set and lightly golden.
  8. Shape cookies: While still warm, use a cookie cutter or small bowl to gently reshape the cookies into perfect circles on the baking tray. Allow to cool completely on the tray.
  9. Make the strawberry cream cheese frosting: In a large bowl, beat softened butter, icing sugar, vanilla extract, and freeze dried strawberry powder together for about 5 minutes until fluffy and smooth. Add the cream cheese and continue beating until the frosting is smooth and creamy.
  10. Frost the cookies: Once the cookies are fully cooled, spread or pipe the strawberry cream cheese frosting generously over each cookie. Optionally, sprinkle additional freeze dried strawberry powder on top for an extra touch of flavor and decoration.
  11. Serve and enjoy: Your Strawberry Matcha Cookies are now ready to be enjoyed. Store in an airtight container for freshness.

Notes

  • Freezing the cookie dough balls helps maintain shape and prevents excessive spreading during baking.
  • If you prefer a more intense matcha flavor, you can slightly increase the matcha powder to 2.5 teaspoons.
  • Use high-quality white chocolate for the best flavor and melting consistency.
  • For a decorative touch, pipe the frosting using a piping bag with a star tip.
  • Cookies are best eaten fresh but can be stored in the refrigerator for up to 5 days.
  • Freeze dried strawberry powder can be found in specialty stores or online and adds vibrant strawberry flavor without moisture.

Find it online: https://yumfoodusa.com/strawberry-matcha-cookies/