These Strawberry Matcha Cookies are a delightful fusion of flavors, combining the earthiness of matcha with the sweetness of strawberries. Each thick, soft cookie is topped with a smooth strawberry cream and dusted with matcha powder, making them taste like a delicious strawberry matcha latte. It’s the perfect marriage of cookies and strawberry matcha latte, bursting with delicious flavor!
The vibrant green matcha provides a subtle, slightly bitter undertone that perfectly complements the sweet, tangy strawberry cream, while the cookie base offers a soft and chewy texture. This blend of tastes and textures creates a treat that is both refreshing and indulgent. Ideal for enjoying with a cup of tea or coffee, these cookies are sure to impress anyone who loves unique and sophisticated flavors. Whether you’re serving them at a special gathering or enjoying them as a personal treat, they add a touch of elegance and excitement to your dessert repertoire.
Ingredients You’ll Need for the Strawberry Matcha Cookies:
For the Matcha Cookies:
- Butter: Provides a rich base for the cookies.
- Granulated Sugar: Adds sweetness and helps achieve a perfect texture.
- Egg: Binds the ingredients together.
- Vanilla Extract: Enhances the overall flavor of the cookies.
- All-Purpose Flour: Gives structure to the cookies.
- Baking Powder: Helps the cookies rise.
- Baking Soda: Aids in the rising process.
- Matcha Powder: Adds a unique green tea flavor.
- Salt: Balances the sweetness and enhances the flavor.
For the Strawberry Cream:
- Strawberries: Provides a fruity flavor.
- Corn– or Potato Starch: Thickens strawberry sauce.
- Heavy Cream: Adds creaminess.
- Vanilla Sugar & Vanilla Extract: Adds sweeteness and delicious flavor.
- Matcha Powder: Enhances the matcha flavor.
You’ll need the following tools for making the Strawberry Matcha Cookies:
- Mixing Bowls: A large bowl for combining the cookie dough ingredients and smaller ones for measuring.
- Measuring Scale: To accurately measure all your ingredients in grams.
- Hand Mixer or Stand Mixer: For creaming the butter and sugars, and mixing the dough.
- Spatula: To fold in the dry ingredients and combine the mixtures.
- Baking Sheet: For baking the cookies.
- Parchment Paper: To line the baking sheet, preventing the cookies from sticking.
- Cookie Scoop: To evenly portion out the dough.
- Cooling Rack: For allowing the cookies to cool evenly after baking.
- Piping Bag: To add the frosting to the cookies.
- Sieve: For dusting the cookies with some extra matcha powder.
Here is the full Recipe:
Ingredients:
For the Matcha Cookies:
- 110 g (1/2 cup) butter, melted and cooled
- 170 g (3/4 cup) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 200 g (1 1/2 cups) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp matcha powder
- 1/2 tsp salt
For the Strawberry Cream:
- 150 g (1 cup) frozen strawberries
- 5 tbsp water
- 1 tbsp starch
- 1 small package vanilla sugar
- 1 tsp vanilla extract
- 120 g (1/2 cup) heavy cream
- 1/2 tsp matcha powder for dusting
Directions:
Matcha Cookies:
- Melt Butter: Melt the butter in the microwave on low-medium heat without letting it bubble. Let it cool to room temperature in the fridge.
- Mix Butter and Sugar: Once the butter is cool, add the granulated sugar and whisk together for 1 minute. Alternatively, use a stand mixer with the paddle attachment.
- Add Egg and Vanilla: Add the egg and vanilla extract, mixing until combined.
- Combine Dry Ingredients: In a separate bowl, mix together flour, baking powder, baking soda, matcha powder, and salt. Add the dry ingredients to the wet mixture and mix until just combined.
- Form Cookies: Using a cookie scoop, scoop out 10 cookies and place them on a tray lined with baking paper. Roll them into balls and press lightly to flatten slightly. Chill the prepared cookies in the fridge for 30 minutes.
- Bake: Preheat the oven to 180ºC (350ºF) and prepare a baking sheet with baking paper. Bake the cookies one tray at a time for 10-11 minutes. Let them cool on the baking tray for 3 minutes, then transfer to a cooling rack to cool completely.
Strawberry Cream:
- Cook Strawberries: Place the strawberries in a small saucepan with 4 tbsp of water. Simmer over medium heat until the strawberries disintegrate into a compote. Add the vanilla sugar and stir until dissolved.
- Thicken Compote: Mix 1 tbsp of water with 1 tbsp of starch, then add to the strawberry mixture. Stir until thickened. Cool, then pass through a fine sieve to remove seeds.
- Whip Cream: In a medium bowl with an electric mixer or in a stand mixer with the whisk attachment, whip the heavy cream to stiff peaks. If making ahead, refrigerate covered until ready to use. Carefully combine with the compote.
- Assemble Cookies: Transfer the strawberry cream to a piping bag with a piping tip. Pipe the cream onto the cookies in a swirl, starting from the center and moving outward. Dust with matcha powder using a fine mesh sieve. Enjoy!
Tips and Tricks:
Tips for the Cookies:
- Use High-Quality Matcha: Opt for culinary-grade matcha powder to ensure the best flavor and vibrant color. Higher quality matcha will give you a richer, more authentic taste.
- Fresh Strawberries: For the best flavor, use fresh strawberries when making the strawberry cream. If strawberries are out of season, you can use high-quality frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture.
- Chill the Dough: Chilling the cookie dough before baking helps the cookies hold their shape and prevents spreading. Refrigerate the dough for at least 30 minutes before scooping and baking.
- Proper Cream Consistency: When making the strawberry cream topping, make sure it’s smooth and not too runny. If it’s too thin, it may not stay on top of the cookies. You can thicken it by adding a little more powdered sugar or reducing the cream.
- Dust with Matcha: For a decorative touch, dust the tops of the cookies with a bit of matcha powder right before serving. This adds a pop of color and enhances the matcha flavor.
- Serving: For the best presentation, pipe the strawberry cream and dust the matcha powder just before serving. This keeps the cookies looking fresh and vibrant.
General Tips:
- Storage: Store the cookies in an airtight container in the fridge for up to a week. If you want to keep them longer, you can freeze the cookies (without the cream) for up to 3 months.
- Uniform Size: For even baking, make sure to scoop the cookie dough into uniform-sized balls. This will help all the cookies bake at the same rate.
- Check for Doneness: Keep an eye on your cookies as they bake. They should be just set around the edges and soft in the center. Overbaking can cause them to lose their soft texture.
- Cool Completely: Allow the cookies to cool completely on a wire rack before adding the strawberry cream topping. This prevents the cream from melting into the cookies and keeps the presentation neat.
Following these tips will help you achieve the perfect balance of matcha and strawberry flavors in your cookies, making them a delightful treat for any occasion.
More Frosted Cookie Recipes:
- Churro Cookies – Indulge in these delightful Churro Cookies, featuring a sugary cinnamon coating and a sweet, soft center that brings the classic churro flavor right to your cookie jar.
- Frosted Oreo Cookies – Indulge in the ultimate treat with these Frosted Oreo Cookies—where rich chocolate cookies meet creamy Oreo cream cheese frosting for a delightful twist on a classic favorite!
- Sugar Cookies – Enjoy the timeless charm of classic Frosted Sugar Cookies, with their soft, buttery texture and the perfect touch of sweetness that makes them a favorite for any occasion.
- Tiramisu Cookies – Experience the irresistible blend of coffee and cream with these Tiramisu Cookies, offering a decadent twist on the traditional Italian dessert in every bite.
Watch the recipe video here. Let’s get to baking!
Summary
Recipe Name
Author Name
Strawberry Matcha Cookies
Isabel
Published On
