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

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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.