why make this recipe
This cookie is simple and quick. It blends sweet strawberry bits with a mild matcha taste. You get soft cookies with a light green hint and fresh fruit inside. This makes a nice snack or tea-time treat.
introduction
Strawberry Matcha Cookies are small, soft, and colorful. They mix buttery dough, powdered matcha, and fresh strawberries for a fresh bite. If you like fruity cookies, you can also try brown sugar rhubarb cookies recipe for another fresh-fruit cookie idea.
how to make Strawberry Matcha Cookies
Make the dough, split it, flavor two parts, then bake. The steps are easy and clear. Work gently so the dough stays soft and the strawberries keep some shape.
Ingredients :
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon matcha powder
- 1/2 cup chopped strawberries
Directions :
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg until well blended.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Divide the dough into three equal parts. Mix matcha powder into one part and fold in chopped strawberries into another part.
- Form cookies from the dough and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool slightly before serving.
how to serve Strawberry Matcha Cookies
Serve them warm or at room temperature. They go well with tea, milk, or coffee. Place them on a small plate or a cookie tray for guests.
how to store Strawberry Matcha Cookies
Cool cookies fully before storing. Keep them in an airtight container for up to 3 days at room temperature. For longer storage, freeze the baked cookies in a sealed bag for up to 1 month. Thaw at room temperature before serving.
tips to make Strawberry Matcha Cookies
- Use room-temperature butter for easy creaming.
- Chop strawberries small so they mix well and do not make the dough too wet.
- Do not overmix the dough once you add flour. Mix just until combined.
- If dough is sticky, chill it for 15–20 minutes before shaping.
- Watch baking time; remove when edges just turn light gold.
variation (if any)
- Replace chopped strawberries with freeze-dried strawberry pieces for less moisture.
- Add a few white chocolate chips to the strawberry part for extra sweetness.
- Use half matcha and half plain dough for milder green color.
FAQs
Q: Can I use powdered strawberries instead of fresh?
A: Yes. Freeze-dried or powdered strawberries work and add less moisture. Fold them in gently.
Q: Can I make these cookies without matcha?
A: Yes. Skip the matcha and keep that dough plain or add a little vanilla for flavor.
Q: How do I stop cookies from spreading too much?
A: Chill the formed dough balls for 15–20 minutes before baking. Also check that butter is not too soft.
Q: Can I bake larger cookies?
A: Yes. Increase bake time by a few minutes and watch for light golden edges.
Q: Are these cookies good for kids?
A: Yes. They are mild in flavor and soft, which many kids like.
Strawberry Matcha Cookies
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Baking
- Diet: Vegetarian
Description
Soft cookies with sweet strawberry bits and a mild matcha taste, perfect for a snack or tea-time treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon matcha powder
- 1/2 cup chopped strawberries
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the egg until well blended.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Divide the dough into three equal parts. Mix matcha powder into one part and fold in chopped strawberries into another part.
- Form cookies from the dough and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool slightly before serving.
Notes
Use room-temperature butter for easy creaming. Chop strawberries small to prevent the dough from getting too wet. Do not overmix once you add flour. Chill the dough if it’s sticky.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
