Strawberry Matcha Cookies Recipe

Introduction

Strawberry matcha cookies combine the earthy flavor of matcha green tea with the sweet freshness of strawberries for a delightful treat. These soft cookies are topped with a smooth strawberry cream that adds a lovely burst of color and flavor. Perfect for a unique twist on classic cookies.

Ingredients

• 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
• 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

Instructions

1. Step 1: Melt the butter in the microwave on low-medium heat without letting it bubble, then cool it to room temperature in the fridge.
2. Step 2: Whisk the cooled butter with granulated sugar for 1 minute, using a stand mixer or by hand.
3. Step 3: Add the egg and vanilla extract, mixing until fully combined.
4. Step 4: In a separate bowl, combine flour, baking powder, baking soda, matcha powder, and salt.
5. Step 5: Add the dry ingredients to the wet mixture and stir until just combined.
6. Step 6: Scoop out 10 cookies using a cookie scoop, place on a baking tray lined with baking paper, roll into balls, and press lightly to flatten.
7. Step 7: Chill the cookies in the fridge for 30 minutes.
8. Step 8: Preheat the oven to 180ºC (350ºF). Bake the cookies for 10-11 minutes, one tray at a time.
9. Step 9: Let cookies cool on the baking tray for 3 minutes, then transfer to a cooling rack to cool completely.
10. Step 10: For the strawberry cream, simmer frozen strawberries with 4 tbsp water over medium heat until they break down into a compote. Stir in vanilla sugar until dissolved.
11. Step 11: Mix 1 tbsp water with starch and add to the compote, stirring until thickened. Cool and strain through a fine sieve to remove seeds.
12. Step 12: Whip the heavy cream to stiff peaks using a mixer, then gently fold in the strawberry compote.
13. Step 13: Transfer the strawberry cream to a piping bag and swirl onto the cooled cookies.
14. Step 14: Dust the finished cookies lightly with matcha powder using a fine mesh sieve.

Tips & Variations

• Use fresh strawberries if available for a brighter flavor, but frozen works well too.
• For a stronger matcha taste, gently fold an extra 1/2 teaspoon of matcha powder into the cookie dough.
• If you don’t have vanilla sugar, substitute with 1 teaspoon of vanilla extract and 1 tablespoon of extra granulated sugar in the compote.
• Chilling the cookies before baking helps them hold their shape better and results in a softer texture.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. The strawberry cream is best served fresh, but you can store it separately for up to 2 days. Reheat cookies slightly at room temperature before serving; avoid microwave reheating as it can soften the cookie too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for the texture of these cookies, but you can substitute with a gluten-free blend if needed, keeping in mind the texture may slightly differ.

How do I make the strawberry cream less sweet?

Reduce the amount of vanilla sugar or substitute it with less sweet alternatives like honey or maple syrup. You can also adjust sweetness by tasting the compote before mixing with cream.

Strawberry Matcha Cookies Recipe

Print Recipe

★★★★★

5 from 111 reviews

Delight in these vibrant Strawberry Matcha Cookies featuring soft matcha-infused cookies topped with a luscious homemade strawberry cream. The elegant pairing of earthy green tea and sweet-tart strawberry creates a unique, flavorful treat perfect for any occasion.

• Author: Bella
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 10 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (divided)
• 1 tbsp starch (cornstarch or similar)
• 1 small package vanilla sugar
• 1 tsp vanilla extract
• 120 g (1/2 cup) heavy cream
• 1/2 tsp matcha powder for dusting

Instructions

1. Melt Butter: Melt the butter in the microwave on low-medium heat carefully to avoid bubbling. Allow it to cool completely in the fridge to reach room temperature before combining with other ingredients.
2. Mix Butter and Sugar: In a mixing bowl, whisk the cooled melted butter and granulated sugar together for about one minute until well combined. A stand mixer with paddle attachment can be used for convenience.
3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture and mix thoroughly until fully combined.
4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, matcha powder, and salt. Gradually add this dry mixture into the wet ingredients and stir gently until just combined to avoid overmixing.
5. Form Cookies: Use a cookie scoop to portion 10 equal-sized dough balls onto a baking tray lined with parchment paper. Lightly flatten each ball and refrigerate the tray for 30 minutes to firm up the dough.
6. Bake: Preheat your oven to 180ºC (350ºF). Bake the cookies on the prepared baking sheet one tray at a time for 10-11 minutes. Let them cool on the tray for 3 minutes before transferring them to a wire rack to cool completely.
7. Cook Strawberries: Place the frozen strawberries in a small saucepan with 4 tablespoons of water. Simmer on medium heat until the strawberries break down into a thick compote. Stir in the vanilla sugar until dissolved.
8. Thicken Compote: Mix 1 tablespoon of water with the starch to create a slurry. Add this to the strawberry compote and stir until the mixture thickens. Remove from heat, cool, and pass through a fine sieve to remove seeds for a smooth cream.
9. Whip Cream: In a clean bowl, whip the heavy cream using an electric or stand mixer fitted with a whisk attachment until stiff peaks form. Refrigerate if preparing ahead.
10. Combine Cream and Compote: Gently fold the strawberry compote into the whipped cream to create a strawberry cream filling.
11. Assemble Cookies: Transfer the strawberry cream filling into a piping bag fitted with a decorative tip. Pipe a swirl of cream onto each cooled cookie, starting from the center outward. Dust the finished cookies with matcha powder using a fine mesh sieve for garnish. Serve and enjoy!

Notes

• Ensure the melted butter is completely cooled before mixing with sugar to prevent scrambling the egg.
• Use a fine sieve when passing strawberry compote to achieve a smooth cream without seeds.
• Chilling the cookie dough before baking helps maintain the cookies’ shape and texture.
• For best results, use fresh high-quality matcha powder to maximize flavor and color.
• The strawberry cream can be made a day in advance and kept refrigerated to enhance flavors.

Keywords: strawberry cookies, matcha cookies, strawberry cream, matcha powder dessert, baked cookies with cream, Japanese-inspired sweets