Strawberry Matcha Cookies (Print View)

Soft chewy matcha cookies with sweet-tart strawberry pieces and white chocolate chips.

# What You'll Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 2 tbsp matcha green tea powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar
08 - 1 large egg
09 - 1 tsp pure vanilla extract

→ Add-ins

10 - 2/3 cup freeze-dried strawberries, roughly chopped
11 - 1/2 cup white chocolate chips

# How To Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, matcha, baking soda, and salt until well blended.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Mix until fully incorporated and smooth.
05 - Gradually fold in the dry ingredients until just combined. Take care not to overmix to maintain tender texture.
06 - Gently fold in the chopped freeze-dried strawberries and white chocolate chips until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until the edges are set but centers remain slightly soft for chewy texture.
09 - Let the cookies rest on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

# Expert Hints:

01 -
  • The combination of earthy matcha and bright strawberries creates this sophisticated sweet-tart balance that keeps you reaching for just one more
  • These cookies somehow taste fancy and bakery-worthy but come together in under 30 minutes with ingredients you can actually find
02 -
  • I once tried swapping freeze-dried strawberries for fresh and ended up with sad, flat cookies that tasted like wet grass—the freeze-dried version is absolutely essential here
  • Underbaking these by just one minute makes a huge difference in texture, so when in doubt, pull them out earlier rather than later
03 -
  • Chop the freeze-dried strawberries into smaller pieces rather than leaving them whole—this ensures every bite gets that strawberry flavor
  • If your dough feels too soft to scoop, refrigerate it for 15 minutes before baking to prevent excessive spreading

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