Description
These Marble Matcha Strawberry Cookies are a delightful fusion dessert blending the earthy flavors of matcha green tea with the fruity sweetness of strawberry powder. Featuring a beautifully marbled appearance with vibrant green and pink hues, these cookies are a perfect treat for tea lovers and those craving colorful, flavorful baked goods. Soft yet slightly crisp on the edges, they offer a unique flavor combination in every bite.
Ingredients
Scale
Base Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Flavor Powders
- 1 tablespoon matcha green tea powder
- 2 tablespoons freeze-dried strawberry powder
Instructions
- Prepare oven and baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
- Cream butter and sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar using an electric mixer until the mixture becomes light and fluffy, about 3-5 minutes.
- Add egg and vanilla: Beat in the large egg and vanilla extract until well combined, making sure the mixture is smooth and homogeneous.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Mix dry ingredients into wet: Gradually add the dry flour mixture into the wet ingredients, mixing just until the dough comes together and no streaks of flour remain. Avoid overmixing to keep the cookies tender.
- Divide and flavor dough: Split the dough into three equal portions. Leave one plain, fold in the matcha green tea powder into the second portion, and mix in the freeze-dried strawberry powder into the third portion until the powders are fully incorporated.
- Form marble balls: Take a small piece from each flavored dough and gently press them together to form 1-inch balls. Roll lightly to marble the colors without overmixing to retain distinct colors and patterns.
- Shape cookies on sheet: Place the marble dough balls on the prepared baking sheets spaced about 2 inches apart. Flatten each ball slightly using your palm or the bottom of a glass to create a disk shape.
- Bake cookies: Bake in the preheated oven for 10–12 minutes or until the edges are just set and cookies are lightly golden. The centers should remain soft.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For more vibrant colors, consider adding a drop of natural food coloring to each dough section.
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Extra dough balls can be frozen for quick baking later; just thaw before baking as usual.
