Matcha Strawberry Cookies
Bright, slightly sweet, and beautifully balanced, these Matcha Strawberry Cookies combine earthy green tea with bursts of fresh strawberry in a soft, buttery cookie. A quick and charming treat perfect for afternoon tea or small-batch baking.
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.
Notes
Use fresh, finely chopped strawberries to avoid excess moisture. Chill dough for 15 minutes if it becomes too soft. Do not overmix to keep cookies tender. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.