Strawberry Matcha Cookies (Printable)

Soft chewy cookies with matcha and freeze-dried strawberries. Ready in under 30 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 2 tablespoons matcha green tea powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon 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 teaspoon pure vanilla extract

→ Add-ins

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

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, matcha, baking soda, and salt in a medium bowl until evenly blended.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and creamy, approximately 2 minutes.
04 - Add egg and vanilla extract to butter mixture. Mix until fully incorporated and smooth.
05 - Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing to prevent tough cookies.
06 - Gently fold in chopped freeze-dried strawberries and white chocolate chips until evenly distributed throughout dough.
07 - Scoop tablespoon-sized balls onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
08 - Bake for 11-13 minutes until edges are set and centers remain slightly soft. Avoid overbaking for chewy texture.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • The texture is everything soft and chewy with crispy edges
  • Freeze-dried strawberries keep the cookies from getting soggy while adding intense flavor
02 -
  • Overmixing the dough after adding the flour will make these cookies tough instead of tender
  • Freeze-dried strawberries are essential, fresh ones will release too much water and ruin the texture
03 -
  • Chop the freeze-dried strawberries into smaller pieces so they distribute evenly throughout the dough
  • Watch the cookies closely during the last minute of baking as matcha can brown quickly

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