Description
Delight in these Strawberry Frosted Matcha Cookies, featuring tender matcha-flavored cookies studded with white chocolate chunks and layered with vibrant matcha and creamy strawberry frostings. Perfectly balanced with the earthy bitterness of matcha and the sweet, tangy notes of freeze-dried strawberries, these cookies make a sophisticated treat for any occasion.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 tsp vanilla extract
- 1 egg, room temperature
- 2¼ cups all-purpose flour
- 1 tbsp matcha powder (culinary grade)
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup white chocolate, chopped
Matcha Frosting
- ½ cup unsalted butter, softened
- 1½ to 2 cups icing sugar, sifted
- 1 tbsp matcha powder
- 1–2 tbsp milk or cream, as needed for consistency
Strawberry Frosting
- ¼ cup unsalted butter, softened
- 4 oz full-fat cream cheese, softened
- 1½ to 2 cups icing sugar, sifted
- 1 tsp vanilla extract
- 3–4 tbsp freeze-dried strawberry powder
Instructions
- Make the cookie dough: Cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the vanilla extract and egg, beating until well combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, matcha powder, salt, baking powder, and baking soda. Gradually add these dry ingredients to the wet mixture, mixing until just combined.
- Fold in white chocolate: Gently fold the chopped white chocolate into the dough until evenly distributed. Wrap the dough and chill in the refrigerator for 30 minutes to firm up.
- Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop portions of the chilled dough onto the sheet, spacing them evenly. Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft. Remove from oven and let cookies cool completely on a wire rack.
- Make the matcha frosting: Beat the softened butter until smooth and creamy. Gradually add the sifted icing sugar and matcha powder, mixing well. Add milk or cream one tablespoon at a time until the desired spreadable consistency is reached.
- Frost the cookies: Spread a thin, even layer of the matcha frosting on each cooled cookie. Place the frosted cookies in the fridge for 10 to 15 minutes to set.
- Make strawberry frosting: Beat the softened butter and icing sugar together until fluffy. Add vanilla extract and freeze-dried strawberry powder, mixing well. Then incorporate the softened cream cheese and continue beating until the frosting is smooth and creamy.
- Top with strawberry frosting: Spread or pipe the strawberry frosting over the set matcha layer on each cookie. Chill the cookies again to allow the frosting to firm up and ensure clean, defined layers.
Notes
- Use culinary grade matcha for the best flavor and vibrant green color.
- Chilling the dough is essential to prevent spreading during baking.
- Adjust milk or cream in the matcha frosting gradually to achieve desired thickness.
- Freeze-dried strawberry powder adds natural flavor and color without extra moisture.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
