Swirled Strawberry Matcha Cookies
Enjoy the vibrant swirls of matcha and strawberry in these delightful cookies, merging unique flavors and a pleasing visual treat.
Ingredients
Cookie Base Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp matcha powder
- 1/2 cup strawberry puree (fresh or frozen, thawed) Ensure frozen strawberries are properly thawed.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and matcha powder. Gradually add this dry mixture to the butter mixture, stirring until just combined.
- Divide the dough into two equal portions. To one half, add the strawberry puree and mix until it is a soft pink. If the dough is too sticky, add a bit more flour.
- Take small pieces of both the matcha and strawberry dough and roughly combine them to create a marbled effect. Form the combined dough into balls and place them on the prepared baking sheet, spaced apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Allow to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For the best flavor, use high-quality matcha. Store the cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.