Strawberry Matcha Cookies (Printer-friendly)

Chewy matcha cookies studded with freeze-dried strawberry pieces for a perfect balance of earthy and sweet flavors.

# What You’ll Need:

01 - 1 3/4 cups all-purpose flour

02 - 2 tbsp matcha green tea powder

03 - 1/2 tsp baking soda

04 - 1/4 tsp salt

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 tsp pure vanilla extract

10 - 2/3 cup freeze-dried strawberries, roughly chopped

11 - 1/2 cup white chocolate chips

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - Whisk flour, matcha, 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 egg and vanilla extract into butter mixture until fully incorporated.

05 - Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing.

06 - Gently fold freeze-dried strawberries and white chocolate chips into dough.

07 - Scoop tablespoon-sized dough balls onto prepared baking sheets, spacing 2 inches apart.

08 - Bake 11-13 minutes until edges are set and centers remain slightly soft.

09 - Let cookies rest on baking sheet 5 minutes, then transfer to wire rack to cool completely.

01 -

The matcha creates this gorgeous green color and adds antioxidants without overpowering sweetness
Freeze-dried strawberries deliver concentrated fruity bursts in every bite without making the dough soggy

02 -

Overbaking is the enemy here—these cookies continue cooking on the hot baking sheet, so pull them out when edges are barely set
The matcha flavor develops and becomes more pronounced after the cookies have cooled completely

03 -

Chill the dough for 30 minutes before baking if you want thicker cookies with even more pronounced flavor
Room temperature ingredients are essential for proper mixing and even baking