Strawberry Matcha Cookies (Printable)

Soft chewy matcha cookies studded with freeze-dried strawberries. Ready in 27 minutes.

# 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 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 blended.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and creamy, approximately 2 minutes.
04 - Mix in egg and vanilla extract to butter mixture until fully incorporated.
05 - Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing.
06 - Gently incorporate freeze-dried strawberries and white chocolate chips until evenly distributed.
07 - Drop tablespoon-sized dough balls onto prepared baking sheets, leaving 2 inches of space between each.
08 - Bake for 11–13 minutes until edges are set and centers remain slightly soft.
09 - Allow cookies to rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The combination of bitter matcha and sweet-tart strawberries creates this sophisticated flavor that feels special without being fussy.
  • These cookies stay incredibly soft for days, making them perfect for gift boxes or keeping a stash on the counter.
02 -
  • Overmixing the dough after adding the flour will make these cookies tough instead of tender, so stop as soon as you no longer see dry streaks.
  • The cookies will look underbaked when you pull them out, but they continue cooking on the hot baking sheet and that's exactly how they stay soft.
03 -
  • Chop the freeze-dried strawberries into smaller pieces so they distribute evenly throughout each cookie.
  • Let the dough rest in the refrigerator for 30 minutes before baking if you have time—it intensifies the flavors and prevents excessive spreading.

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