Name: Strawberry Matcha Marble Cookies
Prep time: 50 min
Cook time: 16 min
Total time: 1 h 6 min
Yield: 16
Cuisine: Japanese
Ingredients: ¾ cup (170g) unsalted butter, room temperature; ¾ cup (150g) granulated sugar; ¼ cup (55g) light brown sugar, packed; 1 large egg, room temperature; 1 tsp vanilla extract; 2 cups (240g) all-purpose flour; ½ tsp baking soda; ½ tsp salt; 2 tbsp high-quality matcha powder; 3 tbsp freeze-dried strawberry powder (from grinding freeze-dried strawberries)

Description

If you love strawberry matcha lattes, these cookies are your new go-to bake. They’re soft, chewy, and marbled with vibrant green matcha and pink strawberry swirls, as pretty as they are tasty!

Ingredients

Units Scale

Base Dough

3/4 cup (170g) unsalted butter, room temperature
3/4 cup (150g) granulated sugar
1/4 cup (55g) light brown sugar, packed
1 large egg, room temperature
1 tsp vanilla extract
2 cups (240g) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

Matcha Dough Portion

2 tbsp high-quality matcha powder

Strawberry Dough Portion

3 tbsp freeze-dried strawberry powder (from grinding freeze-dried strawberries)

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Instructions

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
Mix in the egg and vanilla extract until fully combined and creamy.
In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add this to your wet mixture and mix on low speed just until combined. Don’t overmix.
Split the dough evenly into two bowls.
- In one bowl, sift in the matcha powder and mix until just combined.
- In the second bowl, sift in the strawberry powder and mix until just combined.
Pinch off small bits of each dough and gently press them together into a rough ball, totalling about 45g. Don’t overwork, you want distinct streaks of green and pink. Roll gently to smooth the surface while keeping the swirl pattern.
Cover and refrigerate the dough balls for 30 minutes to firm up. This helps the cookies bake thicker and not spread too much.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the cookie dough balls about 2 inches apart. Bake for 16 minutes or until the edges look just set and slightly golden, but the centres still look soft.
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 mins
Chill Time: 30 mins
Cook Time: 16 mins
Category: Dessert
Cuisine: Japanese