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Strawberry Matcha Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/strawberry-matcha-cookies-recipe/