Strawberry Matcha Cookies (Print Version)

Chewy matcha cookies studded with freeze-dried strawberries and optional white chocolate. Soft centers with crisp edges in every bite.

# 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

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, matcha powder, baking soda, and salt in a medium bowl until well blended.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and creamy, approximately 2 minutes.
04 - Mix in egg and vanilla extract to butter mixture until fully incorporated.
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.
07 - Drop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes until edges are set and centers remain slightly soft.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • The soft chewy texture against the crunchy strawberry pieces creates this satisfying contrast that keeps you reaching for just one more
  • These cookies somehow taste fancy and sophisticated while still being the kind of comfort food you want with afternoon tea
02 -
  • The dough will look very soft and slightly green—this is completely normal and they'll bake up beautifully
  • Matcha can vary in intensity, so start with 2 tablespoons and adjust up or down based on your preference
03 -
  • Chop the freeze-dried strawberries into smaller pieces rather than leaving them whole—you want little bursts throughout the cookie, not large chunks that might fall out
  • Let your butter soften naturally at room temperature rather than microwaving it, as even slightly melted butter changes the cookie's texture

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