Marble Matcha Strawberry Cookies Recipe
These Marble Matcha Strawberry Cookies combine the earthy richness of matcha with the vibrant sweetness of freeze-dried strawberry powder, creating a visually stunning and deliciously soft cookie with a unique marbled effect. The cookies have a chewy texture enhanced by brown sugar and a perfect balance of flavors, ideal for tea time or a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 35 minutes
- Yield: Approximately 18-20 cookies 1x
- Category: Dessert, Snack, Cookies
- Method: Baking
- Cuisine: Fusion, Western with Japanese influence
Ingredients
Scale
Base Cookie Dough
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Matcha Dough
- 1 tablespoon matcha powder
Strawberry Dough
- ¼ cup freeze-dried strawberry powder
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
- Cream Butter & Sugars: In a separate large bowl, use an electric mixer to beat the softened butter with granulated sugar and brown sugar until the mixture is light, fluffy, and creamy.
- Add Egg & Vanilla: Beat in the egg and vanilla extract until fully incorporated and smooth.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough.
- Split the Dough: Divide the combined dough into two equal portions for flavoring.
- Prepare Matcha Dough: Mix 1 tablespoon of matcha powder fully into one half of the dough, ensuring the green color and earthy flavor are evenly distributed.
- Prepare Strawberry Dough: Thoroughly mix ¼ cup of freeze-dried strawberry powder into the other half of the dough, giving the dough an even pink hue and concentrated strawberry flavor.
- Create the Marble Effect: Take small pieces from each dough portion and gently press them together. Lightly twist and fold them to form a beautiful marbled pattern without overmixing.
- Roll into Balls: Roll the marbled dough into cookie-sized balls, about 1 inch in diameter.
- Arrange on Baking Sheet: Place the cookie dough balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the edges are set and golden but the centers remain soft and slightly chewy.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For best results, ensure the butter is softened but not melted before creaming with the sugars.
- Do not overmix the dough after adding the dry ingredients to maintain a tender texture.
- The freeze-dried strawberry powder can sometimes be found in specialty baking stores or online.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- You can slightly adjust baking time for softer or crisper cookies based on your preference.
Keywords: matcha cookies, strawberry cookies, marble cookies, matcha strawberry dessert, chewy cookies, tea time cookie, homemade cookies
