Why You’ll Love This Recipe
These Strawberry Frosted Matcha Cookies are a feast for the eyes and the palate. The earthy matcha flavor blends perfectly with the sweetness of white chocolate, creating a balanced base for the tangy strawberry cream cheese frosting. With the smooth matcha buttercream as a foundation, followed by the vibrant strawberry topping, these cookies offer a unique and delightful combination of flavors and textures. Not only are they a fun and festive treat for gatherings, but their natural color comes from freeze-dried strawberry powder and matcha, so you won’t need artificial coloring. If you love matcha or fruity desserts, these cookies are a must-try!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 tsp vanilla extract
- 1 egg, room temperature
- 2¼ cups all-purpose flour
- 1 tbsp matcha powder (culinary grade)
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup white chocolate, chopped
For the Matcha Frosting
- ½ cup unsalted butter, softened
- 1½ to 2 cups icing sugar, sifted
- 1 tbsp matcha powder
- 1–2 tbsp milk or cream, as needed for consistency
For the Strawberry Cream Cheese Frosting
- ¼ cup unsalted butter, softened
- 4 oz full-fat cream cheese, softened
- 1½ to 2 cups icing sugar, sifted
- 1 tsp vanilla extract
- 3–4 tbsp freeze-dried strawberry powder
Directions
- Make the Cookie Dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Add the vanilla extract and egg, and beat until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, matcha powder, salt, baking powder, and baking soda. Gradually add this mixture to the wet ingredients, mixing until fully incorporated.
- Fold in White Chocolate: Stir in the white chocolate chunks until evenly distributed. Chill the dough for at least 30 minutes.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Scoop dough onto a lined baking sheet. Bake for 10–12 minutes, or until the edges are set but the center remains soft. Let the cookies cool completely.
- Make the Matcha Frosting: Beat the softened butter until smooth. Gradually add in the sifted icing sugar and matcha powder. Add milk or cream, one tablespoon at a time, until you reach the desired consistency for spreading.
- Frost the Cookies: Spread a thin layer of matcha frosting on each cooled cookie. Chill for 10–15 minutes to set the frosting.
- Make Strawberry Frosting: Beat the butter and icing sugar together until fluffy. Add the vanilla extract and freeze-dried strawberry powder. Then, add the softened cream cheese and mix until smooth.
- Top with Strawberry Frosting: Spread or pipe the strawberry cream cheese frosting over the matcha frosting layer. Chill again for a clean finish.
Servings and Timing
- Prep time: 25 minutes
- Cook time: 12 minutes
- Chill time: 30 minutes (for dough) + 20–30 minutes (for frosting)
- Total time: 55 minutes
- Servings: 18 cookies
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 4-5 days. If you need to store them for longer, you can refrigerate them, but be sure to allow them to come to room temperature before serving. The frosting will soften if refrigerated for too long, so it’s best to keep them at room temperature unless it’s very hot. These cookies can also be frozen for up to 2 months. Allow them to thaw before serving.
FAQs
1. Can I use regular matcha powder for the cookies?
It’s recommended to use culinary-grade matcha powder for baking, as it has a milder flavor and finer texture compared to ceremonial-grade matcha, which is usually reserved for tea.
2. Can I make the frosting ahead of time?
Yes, both the matcha and strawberry cream cheese frostings can be made ahead of time. Store them in the refrigerator and bring them to room temperature before using them to frost the cookies.
3. What can I substitute for freeze-dried strawberry powder?
If you can’t find freeze-dried strawberry powder, you can use strawberry puree or jam, but keep in mind it may affect the texture of the frosting. You could also make your own powder by blending freeze-dried strawberries in a blender or food processor.
4. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. Be sure to check the consistency of the dough and adjust as necessary, as gluten-free flours can vary in moisture retention.
5. How can I prevent the cookies from spreading too much during baking?
Make sure to chill the dough before baking to prevent the cookies from spreading excessively. Also, try not to overmix the dough, as this can result in cookies that spread more than desired.
6. Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. After scooping it into balls, place the dough on a baking sheet and freeze until solid. Once frozen, transfer the dough to an airtight container or freezer bag and store for up to 3 months. When ready to bake, just add a few extra minutes to the baking time.
7. Can I use a different type of chocolate in the cookies?
Yes, you can substitute the white chocolate chunks with dark or milk chocolate if preferred, though this will alter the flavor balance of the cookies slightly.
8. How thick should I spread the frosting on the cookies?
The frosting should be spread evenly but not too thick, as you want the matcha and strawberry flavors to complement the cookie without overpowering it. A thin layer is ideal, but feel free to add more if you prefer a richer frosting.
9. What should I do if my cookie dough is too soft?
If your dough feels too soft after mixing, chill it for an additional 10–15 minutes before scooping. You can also try adding a small amount of extra flour if needed.
10. Can I use fresh strawberries instead of freeze-dried strawberry powder?
While fresh strawberries won’t work as well in the frosting due to their moisture content, you can puree fresh strawberries and use them in a thicker frosting if desired. Just make sure to adjust the consistency with powdered sugar.
Conclusion
These Strawberry Frosted Matcha Cookies are the perfect blend of earthy, fruity, and creamy flavors. With their vibrant green color and decadent frosting layers, they are sure to be a hit at any event or as a special homemade gift. The combination of white chocolate, matcha, and strawberry frosting makes for a treat that’s as visually stunning as it is delicious. Whether you’re an experienced baker or trying something new, these cookies are an impressive yet manageable dessert to add to your recipe collection.
Strawberry Frosted Matcha Cookies
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 55 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Strawberry Frosted Matcha Cookies combine the earthy richness of matcha with the sweet tanginess of strawberry cream cheese frosting. These soft, chewy cookies are enhanced with white chocolate chunks and finished with two layers of frosting—matcha buttercream and strawberry cream cheese—making them a colorful and delicious treat. Perfect for special occasions or gifting, these vibrant cookies are as visually stunning as they are flavorful. A must-try for matcha and fruity dessert lovers!
Ingredients
For the Cookies:
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
1 tsp vanilla extract
1 egg, room temperature
2¼ cups all-purpose flour
1 tbsp matcha powder (culinary grade)
½ tsp salt
½ tsp baking powder
½ tsp baking soda
1 cup white chocolate, chopped
For the Matcha Frosting:
½ cup unsalted butter, softened
1½ to 2 cups icing sugar, sifted
1 tbsp matcha powder
1–2 tbsp milk or cream, as needed for consistency
For the Strawberry Cream Cheese Frosting:
¼ cup unsalted butter, softened
4 oz full-fat cream cheese, softened
1½ to 2 cups icing sugar, sifted
1 tsp vanilla extract
3–4 tbsp freeze-dried strawberry powder
Instructions
-
Make the Cookie Dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Add the vanilla extract and egg, and beat until fully combined.
-
Combine Dry Ingredients: In a separate bowl, whisk together the flour, matcha powder, salt, baking powder, and baking soda. Gradually add this mixture to the wet ingredients, mixing until fully incorporated.
-
Fold in White Chocolate: Stir in the white chocolate chunks until evenly distributed. Chill the dough for at least 30 minutes.
-
Bake the Cookies: Preheat your oven to 350°F (175°C). Scoop dough onto a lined baking sheet. Bake for 10–12 minutes, or until the edges are set but the center remains soft. Let the cookies cool completely.
-
Make the Matcha Frosting: Beat the softened butter until smooth. Gradually add in the sifted icing sugar and matcha powder. Add milk or cream, one tablespoon at a time, until you reach the desired consistency for spreading.
-
Frost the Cookies: Spread a thin layer of matcha frosting on each cooled cookie. Chill for 10–15 minutes to set the frosting.
-
Make Strawberry Frosting: Beat the butter and icing sugar together until fluffy. Add the vanilla extract and freeze-dried strawberry powder. Then, add the softened cream cheese and mix until smooth.
-
Top with Strawberry Frosting: Spread or pipe the strawberry cream cheese frosting over the matcha frosting layer. Chill again for a clean finish.
Notes
Culinary-grade matcha powder is recommended for its smoother texture and milder flavor in baking.
For a thicker strawberry frosting, you can add more powdered sugar.
If you don’t have freeze-dried strawberry powder, you can blend freeze-dried strawberries to make your own powder or substitute with strawberry jam, adjusting consistency as needed.
