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)

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If you’re a strawberry matcha latte lover, these cookies are about to be your new favourite bake. Buttery, soft, and swirled with high quality matcha and sweet strawberry, they’re basically dessert and café treat in one. Each bite has that satisfying chew of a classic cookie and honestly they’re so cute to look at 🙂

They’re easy to make, don’t need a mixer (though it helps!), and they look so pretty. Whether you’re baking them for someone who always orders strawberry matcha or you’re just in the mood for something fruity and fun, these cookies definitely deliver. I chose not to include any chocolate chips (if you were to add some, I’d recommend white chocolate chips) to keep the sweetness at a perfect balance so it doesn’t overpower the matcha flavour.

🧡 WHY YOU'LL LOVE THIS RECIPE

You get two flavours in one cookie. Matcha brings a slightly bitter, earthy flavour while the strawberry half adds natural sweetness and subtle berry tang. They swirl together perfectly!

It’s beginner-friendly. No chilling overnight. Just mix, swirl, chill for 30 mins, and bake. The marble pattern makes every cookie look a little different (and very impressive).

Perfect for sharing. These hold up well at room temp and travel great. Bake a batch for friends, tuck them into a lunchbox, or keep a secret stash for yourself (no judgment).

🔪 KITCHEN EQUIPMENT

Hand mixer
Mixing bowls (at least 2 for splitting the dough)
Baking sheet + parchment paper
Wire rack
Kitchen scale (recommended for even cookie sizing)
Sifter or fine mesh sieve (for matcha and strawberry powders)

🥚 INGREDIENTS YOU'LL NEED

Just a short list for these strawberry matcha cookies! Here’s what to prep:

Base Dough

Unsalted butter, at room temperature
Granulated sugar + brown sugar
Large egg, at room temperature
Vanilla extract
All purpose flour
Baking soda
Salt

For Swirls

Matcha powder – ceremonial or high-quality culinary grade for vibrant green and smooth flavour
Freeze-dried strawberry powder – grind it fresh using a blender or spice grinder!

*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*

Why Freeze-Dried Over Fresh?

Fresh strawberries may seem tempting, but they bring way too much moisture to the batter, meaning your cookies could end up soggy or spread too much. Freeze-dried strawberries are pure concentrated berry flavour and work perfectly in the dough. Just blend them up into a fine powder and sift before mixing in.

Same goes for the matcha: I wouldn’t skimp here. A bright, fresh tasting matcha makes all the difference in both taste and colour.

📝 HOW TO MAKE THIS RECIPE

1. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes.

2. Mix in the egg and vanilla extract until fully combined and creamy.

3. 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.

4. 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.

5. 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.

6. Cover and refrigerate the dough balls for 30 minutes to firm up. This helps the cookies bake thicker and not spread too much.

7. 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.

8. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

☝🏻 Tips and tricks

Chill your dough balls. A quick 30-minute rest in the fridge helps the cookies bake thick and with a clean marbled swirl.
Don’t over-swirl. Less mixing = better contrast. You want visible streaks, not a greenish-brown cookie.
Keep them even. Use a kitchen scale to portion ~45g per cookie so they bake evenly.
Storage tip: Keep them in an airtight container at room temp for 3–4 days, or freeze dough balls to bake later.

Can I skip chilling the dough before baking?

Technically yes, but I really don’t recommend it. Chilling helps the dough firm up, which prevents the cookies from spreading too much in the oven and helps keep those pretty swirls intact. If you bake them straight from mixing, the cookies will likely turn out thinner and lose a bit of their marbled look, still tasty, just not as cute.

My dough feels too dry after mixing in the powders — what should I do?

This can happen if your matcha or strawberry powder is especially fine or absorbent. If either dough feels too dry or crumbly, just add 1 teaspoon of milk (or even melted butter) at a time and gently mix until it comes together. Be careful not to overmix though, you still want that soft, tender cookie texture.

How should I store these and how long do they last?

Once baked and fully cooled, store your cookies in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze the dough balls or even baked cookies. Just let them come back to room temp before serving (or warm them slightly for that fresh-baked feel). They’re surprisingly freezer-friendly, just make sure they’re sealed tightly.

More Matcha Recipes to Try

Matcha S’mores Cookie Bars – Gooey, toasty, and earthy all in one bite. Like summer camp, but make it matcha.
Matcha Scones – Lightly sweet and flaky with a crisp edge. Perfect for breakfast, tea time, or casual snacking.
Matcha Pound Cake – Dense, buttery, and earthy with a bold green crumb. One of those bakes that gets better the next day.

For all the strawberry matcha latte fans out there, this one’s for you (and me). These cookies bring that same cozy, creamy vibe but in baked form but not too sweet obvs. Plus, they’re cute, easy, and just different enough to feel like a little treat yourself moment.

Happy baking!

Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!

Strawberry Matcha Marble Cookies