If you’re a strawberry matcha latte lover, these cookies are about to be your new favourite bake. These strawberry matcha marble cookies are beautiful, with their bold green swirled through bright pink. The earthy depth of the matcha meets the sweet, tart flavour of strawberry powder, and the result is a cookie that’s so cute and delicious! I cannot wait for you to try these.
They’re soft, they’re chewy, and they have this really delicious flavour profile that just keeps you coming back for another bite (I may have eaten three while they were still warm, no notes).
A Strawberry Matcha Made in Heaven
Matcha can be a bit polarizing (unfortunately). When it’s balanced with something bright and fruity, it really shines! For these cookies, I used freeze-dried strawberry powder. Using freeze-dried fruit is something I lean on a lot, because it gives you this intensely concentrated fruit flavour without adding any extra liquid to the dough. You get that pure, sweet-tart strawberry hit. 🙂
And for the matcha, please, please use the good stuff (at minimum, culinary grade!). The better your matcha, the more vibrant your green will be, and the more nuanced its flavour will be in the cookie. I always keep my matcha in an airtight container in the fridge. It keeps it looking its best and tasting its best.
Ingredients
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- High-quality matcha powder
- Freeze-dried strawberry powder
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Making the base dough is straightforward. We’re going for that classic chewy cookie texture, a staple for a reason.
Cream your butter and sugars until they’re light and fluffy (this adds air, making your cookies tender), then mix in your egg and vanilla.
Dry ingredients go in next, just until they’re barely combined. The goal is to avoid overmixing, which can make cookies tough.
Once your base dough is ready, you’ll splitting it in half. Then, sift your matcha powder into one portion and your finely ground freeze-dried strawberry powder into the other. Give each a gentle mix until the colour is uniform. You’ll have two distinct, vibrant doughs ready for swirling.
This is where the ‘marble’ part of these strawberry matcha cookies comes in. It’s truly what makes them so striking to look at. The key here is a light touch. You’re aiming for distinct streaks of green and pink, not a blended murky colour.
Pinch off small bits from each dough and gently press them together into a rough ball. Don’t knead them, don’t squish them too hard. Just enough to form a ball. If you overwork the dough, the colours will just merge, and you lose that beautiful swirl effect.
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Electric mixer (stand or hand)
- Large baking sheet
- Parchment paper
- Wire cooling rack
Chill and Bake?
Once your dough balls are ready, they need a short break in the fridge. It’s a necessary step. Chilling the dough for 30 minutes lets the butter firm up, which means your cookies will hold their shape better in the oven. Without it, you risk them spreading out too much and losing that appealing thickness.
These chewy strawberry matcha cookies bake up fairly quickly, about 16 minutes.
You’re looking for edges that are just set and lightly golden. The centres should still look a little soft. This is how you get that chewy texture we’re aiming for. Pull them out, let them hang out on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling. The residual heat on the sheet helps them set without overcooking.
Baking Tips for Your Best Strawberry Matcha Cookies
Here are a couple of things I’ve picked up while making these that I think will help you get the best batch.
- Measure your ingredients properly: Especially with flour, too much can dry out your cookies. Spoon flour into your measuring cup and level it off; don’t scoop directly from the bag.
- Use a kitchen scale for uniform cookies: I always use my kitchen scale to portion out each dough ball to around 45 grams. This ensures every cookie bakes evenly and you get consistent sizes and textures across the whole batch. It’s a small step that makes a big difference.
- Don’t skip the chill time: I know it’s hard to wait when you just want a cookie, but those 30 minutes in the fridge are crucial for keeping your cookies from spreading too much.
I really do hope you give these strawberry matcha marble cookies a try. They are so cute and bring a new flavour combo to your cookie jar. If you make them, please tag me @theflournook on socials and leave a review below (it helps other bakers find the recipe!). You can also save this recipe for later using the pin button on the recipe card, or any of the photos in the post.
Happy baking!
For more easy matcha dessert recipes, check out these:
Strawberry Matcha Marble Cookies
- Total Time: 1 hour 6 minutes
- Yield: 16 cookies 1x
Description
These chewy cookies have a vibrant swirl of earthy matcha and sweet-tart strawberry dough. Each cookie offers a striking visual with its green and pink marbling, alongside a delicious and balanced flavour combination.
Ingredients
Base Dough
- 3/4 cup (170 g) unsalted butter, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (55 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp (5 ml) vanilla extract
- 2 cups (240 g) all-purpose flour
- 1/2 tsp (2.5 g) baking soda
- 1/2 tsp (3 g) salt
Matcha Dough Portion
- 2 tbsp (10 g) high-quality matcha powder
Strawberry Dough Portion
- 3 tbsp (15 g) freeze-dried strawberry powder (from grinding freeze-dried strawberries)
Instructions
- Beat butter, granulated sugar, and brown sugar in a large mixing bowl on medium speed until light and fluffy, about 2–3 minutes.
- Mix in the egg and vanilla extract until fully combined and creamy.
- Whisk flour, baking soda, and salt in a separate small bowl. Gradually add this to the wet mixture and mix on low speed until just combined. Avoid overmixing.
- Divide the dough evenly into two bowls.
- Sift matcha powder into one bowl and mix until just combined.
- Sift strawberry powder into the second bowl and mix until just combined.
- Pinch off small pieces from each dough colour. Gently press them together into a rough 45 g ball. Do not overwork the dough; aim for distinct streaks of green and pink. Roll gently to smooth the surface while keeping the swirl pattern.
- Cover the dough balls and refrigerate for 30 minutes to firm up. This helps the cookies maintain their shape during baking.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Place dough balls about 2 inches apart on the sheet.
- Bake for 16 minutes, or until the edges are just set and slightly golden, with soft centres.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
High-quality matcha makes a real difference here for both colour and flavour. I keep mine in an airtight container in the fridge to maintain its vibrancy.
When you swirl the two doughs together, keep your touch light. Overworking the dough will blend the colours too much, and you lose those distinct streaks.
I use a kitchen scale to make sure each dough ball is around 45 g. This helps them bake evenly and gives you consistent cookie sizes.
- Prep Time: 20 mins
- Chill Time: 30 mins
- Cook Time: 16 mins
- Category: Cookies
- Method: Baking
Leave a Reply