Description
These Marble Matcha Strawberry Cookies blend subtle earthy matcha and vibrant freeze-dried strawberry flavors into buttery, soft cookies with a beautiful marbled effect. Perfectly balancing sweetness and visual appeal, these cookies are a delightful treat inspired by Japanese fusion desserts, ideal for tea time or sharing with friends.
Ingredients
Scale
Base Dough:
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Flavor Divisions:
- 1 tablespoon matcha powder
- 2 tablespoons freeze-dried strawberries (powdered or crushed)
Instructions
- Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and powdered sugar together until light and fluffy, which usually takes about 3-4 minutes using a hand mixer or stand mixer. This step is essential to create a tender and airy cookie texture.
- Add Egg and Vanilla: Beat the egg and vanilla extract into the creamed butter and sugar mixture until fully incorporated and smooth, making sure no streaks of egg remain.
- Incorporate Dry Ingredients: Gradually mix in the all-purpose flour and salt to the wet ingredients until a soft dough forms. Avoid overmixing to keep the dough tender.
- Divide Dough into Portions: Evenly divide the dough into three portions. Leave one portion plain for the simple buttery flavor. Mix the matcha powder thoroughly into the second portion to infuse its distinct earthiness. Incorporate the freeze-dried strawberry powder into the third portion, creating the vibrant fruity flavor.
- Create Marble Effect: Take small amounts from each dough portion (plain, matcha, strawberry) and press them gently together, twisting slightly to create marbled patterns. Roll into balls and gently flatten each into a disk shape, approximately 1/2 inch thick.
- Prepare for Baking: Place the shaped cookies on a parchment-lined baking sheet, spacing them about 2 inches apart to allow room for slight spreading during baking.
- Chill the Cookies: Refrigerate the shaped cookies for 20 to 30 minutes to help them hold their shape and enhance texture.
- Preheat and Bake: Preheat the oven to 350°F (175°C). Bake the chilled cookies for 10 to 12 minutes, or until the edges are just set and the bottoms turn a light golden color.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and finishes the setting process.
Notes
- Do not overbake—the cookies are best when slightly soft in the center to retain moisture and tenderness.
- For added flair, drizzle with melted white chocolate once the cookies have cooled completely.
- Store in an airtight container at room temperature for up to 1 week to maintain freshness.
