Description
Delight in the unique fusion flavors of Marble Matcha Strawberry Cookies, featuring a beautiful marbled design of vibrant matcha green tea and sweet, tangy strawberry powders blended into a buttery cookie base. These visually striking treats are enhanced with optional white chocolate chips for a creamy finish. Perfectly soft with just-set edges, they offer a balanced taste combining earthy matcha and fruity strawberry notes, ideal for dessert or an afternoon snack.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Flavorings
- 1 tablespoon matcha green tea powder
- 1/3 cup freeze-dried strawberries (crushed into powder)
- 1/2 cup white chocolate chips (optional)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Creaming the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, creating a smooth base for your dough.
- Adding Wet Ingredients: Beat in the egg and vanilla extract thoroughly until fully combined, ensuring even flavor distribution.
- Mixing Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
- Forming the Dough: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until a soft dough forms without overworking it.
- Dividing and Flavoring Dough: Divide the dough evenly into two separate bowls. In one, mix the matcha green tea powder until fully incorporated, and in the other, blend in the crushed freeze-dried strawberry powder. If using, distribute white chocolate chips evenly and fold them into both dough portions.
- Creating Marbled Balls: Pinch off small portions of each flavored dough and gently press them together to form marbled balls, taking care not to overmix to maintain the distinctive swirled appearance. Roll each combined portion into approximately 1.5-inch balls.
- Baking: Place the cookie dough balls about 2 inches apart on the prepared baking sheet to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, until the edges are just set but the centers remain soft.
- Cooling: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up slightly before transferring to a wire rack to cool completely, ensuring the best texture.
Notes
- For a richer green color and more intense matcha flavor, use ceremonial grade matcha powder.
- If freeze-dried strawberries are unavailable, strawberry powder is a great alternative to maintain the fruity taste.
- Chilling the cookie dough before baking can help achieve a thicker, chewier texture in the finished cookies.
