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
Units
Scale
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