Bright, slightly sweet, and utterly charming, these Matcha Strawberry Cookies are a quick way to brighten any afternoon. Soft, buttery dough is speckled with powdered green tea and bursts of fresh strawberry for a bakery-style treat at home. If you love quick strawberry sweets, try our strawberry cake mix cookies for another easy option.
Why You’ll Love This Matcha Strawberry Cookies
- Bright, balanced flavor from earthy matcha and juicy strawberries.
- Quick to mix and perfect for small batches or baking for two.
- Family-friendly texture that’s soft but holds shape.
- Great for meal prep or packing in lunchboxes for a special treat.
- For more strawberry dessert inspiration try this best strawberry shortcake to serve alongside.
Ingredients Needed
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon matcha powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh strawberries, chopped
Step-by-Step Instructions 5 (always use H2 and H3)
Step 1 — Preheat and prep
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2 — Mix dry ingredients
In a bowl, whisk together flour, matcha powder, baking powder, and salt until evenly combined.
Step 3 — Cream butter and sugars
In another bowl, cream together the butter, granulated sugar, and brown sugar until smooth and light.
Step 4 — Add egg and vanilla
Beat in the egg and vanilla extract until well combined and the mixture is smooth.
Step 5 — Combine wet and dry
Gradually add the dry ingredients to the wet mixture, mixing until just combined—do not overmix.
Step 6 — Fold strawberries and bake
Gently fold in the chopped strawberries, drop spoonfuls of dough onto the prepared sheet, and bake 10–12 minutes until edges are lightly golden. Let cool briefly on the sheet before transferring to a wire rack to cool completely.
Serving Suggestions Matcha Strawberry Cookies
- Serve warm with a dusting of powdered sugar and a cold glass of milk.
- Pair with green tea or a floral iced tea for a pretty presentation.
- Top with a small dollop of whipped cream and a sliced strawberry for parties.
- Pack into a pretty box with other cookies for gifting or afternoon tea.
- Serve alongside a simple vanilla panna cotta for a dessert duo, or try them with blueberry chocolate chip cookies for variety.
Tips for Success Matcha Strawberry Cookies
- Use cold, fresh strawberries and chop them small to avoid excess moisture.
- Do not overmix once flour is added to keep cookies tender.
- If dough seems too wet from fruit, chill 15 minutes before scooping.
- Store cooled cookies in an airtight container for up to 3 days at room temperature.
- For a complementary flavor twist, check this blueberry matcha recipe for ideas on swapping fruit.
Variations
Here are a few easy ways to change it up:
- Dairy-free: substitute coconut oil or vegan butter and a flax egg to make these dairy-free.
- Chocolate-hulled: fold in mini white chocolate chips for extra sweetness.
- Fruity swap: replace strawberries with finely chopped raspberries or blueberries for a new flavor.
Follow us on Pinterest for more cozy ideas.
Matcha Strawberry Cookies
Equipment
- mixing bowls
- whisk
- hand or stand mixer
- baking sheet
- parchment paper
Ingredients
- 1 cup all-purpose flour
- 1 tbsp matcha powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, matcha powder, baking powder, and salt.
- In another bowl, cream together the butter, granulated sugar, and brown sugar until light and smooth.
- Beat in the egg and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chopped strawberries. Drop spoonfuls onto the baking sheet and bake for 10–12 minutes until edges are lightly golden. Cool before serving.
