If you are looking to brighten your dessert table with something uniquely delicious, these Strawberry Matcha Cookies are an absolute must-try. Bursting with the delicate earthiness of matcha and the sweet, tangy pop of strawberries, these cookies combine vibrant colors and unforgettable flavors that will make every bite feel like a treat. Soft yet lightly crisp, with a luscious layer of creamy strawberry goodness on top, they manage to be elegantly simple while feeling incredibly indulgent. Trust me, once you make these, Strawberry Matcha Cookies will become your new favorite way to enjoy matcha and strawberries together!

Strawberry Matcha Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Strawberry Matcha Cookies lies in their straightforward, pantry-friendly ingredients that each play a crucial role in building texture, flavor, and color. From the rich melted butter that creates a tender crumb to the vivid green matcha powder providing that signature earthy brightness, every element enhances the overall experience.

Butter (110 g or 1/2 cup, melted and cooled): Ensures a soft, melt-in-your-mouth cookie base with richness.
Granulated sugar (170 g or 3/4 cup): Sweetens the dough just right and helps with browning.
Large egg (1): Binds the ingredients for structure and softness.
Vanilla extract (1 tsp): Adds a warm, floral note enhancing other flavors.
All-purpose flour (200 g or 1 1/2 cups): Forms the foundation of the cookie’s texture.
Baking powder (1/2 tsp): Helps the cookies rise to a delicate fluffiness.
Baking soda (1/2 tsp): Provides lightness and slight chewiness.
Matcha powder (1 tbsp + 1/2 tsp for dusting): Gives that gorgeous green hue and earthy flavor.
Salt (1/2 tsp): Balances sweetness and enhances overall taste.
Frozen strawberries (150 g or 1 cup): The heart of the strawberry cream—sweet, tart, and vibrant.
Water (5 tbsp total): Needed to cook the strawberries and thicken the compote.
Starch (1 tbsp): Thickens the strawberry compote to creamy perfection.
Vanilla sugar (1 small package): Adds an extra touch of vanilla sweetness in the cream.
Heavy cream (120 g or 1/2 cup): Whipped to fluffy peaks for that irresistible creamy topping.

How to Make Strawberry Matcha Cookies

Step 1: Prepare the Matcha Cookie Dough

The key to these cookies’ delightful texture starts with properly melting and cooling the butter. Melt it gently in the microwave and chill until room temperature to prevent scrambling the egg. Then, whisk the cooled butter with sugar until smooth and fluffy—this step is where your cookies get their tender crumb.

Step 2: Combine Wet Ingredients

Add the egg and vanilla extract to the butter-sugar mixture and whisk until fully incorporated. This adds moisture and develops a lovely rich flavor that complements the matcha beautifully.

Step 3: Mix the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, matcha powder, and salt. This ensures even distribution and prevents clumps of matcha, which can be bitter. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix to keep the cookies tender.

Step 4: Shape and Chill the Cookie Dough

Use a cookie scoop to form about 11 evenly sized balls. Place them on a baking sheet lined with parchment paper, gently flattening each ball slightly. Refrigerate the cookies for 30 minutes. This chilling step is essential for preserving their shape while baking and intensifies the flavors.

Step 5: Bake to Perfection

Preheat your oven to 180ºC (350ºF). Bake the cookies one tray at a time for about 10 to 11 minutes until the edges turn lightly golden. Let them cool for a few minutes on the baking sheet before transferring to a wire rack. The cooling helps them set just right—crispy on the edges but soft in the center.

Step 6: Make the Strawberry Cream Filling

Simmer the frozen strawberries with water over medium heat until they break down into a luscious compote. Add vanilla sugar for sweetness. Thicken it by stirring in starch mixed with water and cook until it becomes velvety smooth. Once cooled, strain to remove seeds for a silky cream. Whip the heavy cream until stiff peaks form, then gently fold in the strawberry compote to marry that fruity brightness with rich creaminess.

Step 7: Assemble and Finish Your Strawberry Matcha Cookies

Fill a piping bag with the strawberry cream and swirl generous mounds atop each cookie. Finally, dust the tops with sifted matcha powder, adding a beautiful hint of color and earthiness for the perfect finish. These cookies are now ready to wow your family and friends!

How to Serve Strawberry Matcha Cookies

Garnishes

A light dusting of additional matcha powder is an elegant touch that enhances both the look and flavor. You can also add small, fresh strawberry slices around the plate or a sprig of mint to complement the cookie’s refreshing notes, making your presentation feel thoughtfully curated.

Side Dishes

Serve these cookies alongside a cup of green tea or a delicate jasmine tea to echo the matcha flavor. For a cozy treat, a scoop of vanilla or strawberry ice cream pairs beautifully, allowing the creaminess and fruity elements to mingle with the cookie’s texture.

Creative Ways to Present

Try stacking the cookies with layers of strawberry cream in between, almost like mini sandwich cakes. You can also create a dessert platter using these cookies, adding whipped cream dollops, fresh strawberries, and even small bowls of sweet red bean paste for an Asian-inspired twist everyone will love.

Make Ahead and Storage

Storing Leftovers

Keep any uneaten Strawberry Matcha Cookies in an airtight container at room temperature for up to 3 days to maintain their softness. The strawberry cream topping is best consumed fresh, so consider piping it just before serving if you plan to store them.

Freezing

You can freeze the baked cookies without the cream for up to a month. Place them in a single layer on a baking sheet first to freeze individually, then transfer to a freezer-safe container. Thaw at room temperature before assembling with the strawberry cream.

Reheating

Gently warm the thawed cookies in the oven at low heat (around 150ºC or 300ºF) for 5 minutes to refresh their texture. Avoid microwaving, which can make them rubbery or melt the topping prematurely.

FAQs

Can I use fresh strawberries instead of frozen?

Absolutely! Fresh strawberries work wonderfully and might give a slightly brighter flavor. Just be sure to cook them down thoroughly to create that smooth compote texture needed for the cream.

Is matcha powder essential for this recipe?

Yes, matcha powder is a signature ingredient that gives these cookies their distinctive color and earthy taste, making them uniquely Strawberry Matcha Cookies. Using high-quality matcha will yield the best flavor.

Can I make these cookies vegan?

With some ingredient swaps like vegan butter, flax egg, and coconut cream for whipped cream, you could experiment with a vegan version. Keep in mind texture and flavor might vary slightly from the classic recipe.

How long does the strawberry cream stay fresh once made?

The strawberry cream is best enjoyed within 1-2 days when kept refrigerated. Because it contains fresh cream, it can spoil if left out too long, so store it covered and cold until serving.

Can I use powdered sugar instead of vanilla sugar?

Yes, vanilla sugar adds a subtle vanilla note, but you can substitute it with powdered sugar plus a drop of vanilla extract if you don’t have vanilla sugar on hand. It won’t change the texture much but will slightly alter the flavor profile.

Final Thoughts

These Strawberry Matcha Cookies are an absolute joy to make and eat, combining bright, fresh fruitiness with that unmistakable matcha charm. They’re perfect for sharing with friends over tea or brightening up any occasion with their cheerful color and delightful flavors. I can’t wait for you to try them and fall in love with this enchanting cookie as much as I have!

Strawberry Matcha Cookies Recipe

★★★★★

4.9 from 6 reviews

Author: Julian
Total Time: 45 minutes
Yield: 11 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Strawberry Matcha Cookies combine the earthy flavor of matcha green tea with sweet, tangy strawberry cream for a delightful and unique treat. Soft and chewy matcha-flavored cookies are topped with a luscious strawberry compote-infused whipped cream, making them perfect for afternoon tea or special occasions.

Instructions

Melt Butter: Melt the butter in the microwave on low-medium heat, taking care not to let it bubble. Once melted, allow it to cool to room temperature by placing it in the fridge.
Mix Butter and Sugar: When the butter is cooled, add the granulated sugar and whisk together vigorously for about 1 minute. Alternatively, use a stand mixer fitted with the paddle attachment to combine the ingredients until smooth and creamy.
Add Egg and Vanilla: Add in the egg and 1 teaspoon of vanilla extract, blending until fully incorporated into the butter-sugar mixture.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, matcha powder, and salt. Gradually add this dry mixture into the wet ingredients, mixing just until everything is combined without over-mixing.
Form Cookies: Use a cookie scoop to portion out 11 equal amounts of dough. Place these on a baking tray lined with baking paper. Shape each scoop into a ball and gently flatten them slightly with your fingers or the back of a spoon. Chill the shaped cookies in the fridge for 30 minutes to firm up.
Bake Cookies: Preheat your oven to 180ºC (350ºF). Prepare a baking sheet with baking paper. Bake the chilled cookies one tray at a time for 10 to 11 minutes until they are set. Allow the cookies to rest on the baking tray for 3 minutes after baking before transferring them to a wire rack to cool completely.
Cook Strawberries: Place the frozen strawberries and 4 tablespoons of water into a small saucepan. Simmer over medium heat, stirring occasionally, until the strawberries break down into a thick compote. Add the vanilla sugar and stir until fully dissolved.
Thicken Compote: In a small bowl, mix 1 tablespoon of water with 1 tablespoon of starch to create a slurry. Add this to the strawberry compote, stirring continuously until the mixture thickens. Remove from heat and let cool. For a smooth texture, pass the compote through a fine sieve to remove strawberry seeds.
Whip Cream: In a medium bowl, use an electric mixer or stand mixer fitted with the whisk attachment to whip the heavy cream until stiff peaks form. Refrigerate if prepping ahead. Carefully fold the cooled strawberry compote into the whipped cream until combined to make the strawberry cream.
Assemble Cookies: Transfer the strawberry cream to a piping bag fitted with a piping tip. Pipe the cream onto each cooled cookie in a swirling motion, starting from the center and moving outward to cover the top. Finally, dust the assembled cookies with 1/2 teaspoon of matcha powder using a fine mesh sieve. Serve and enjoy!

Notes

Ensure butter is completely cooled before adding sugar to prevent the sugar from melting and affecting texture.
Chilling the cookie dough before baking helps maintain shape and creates a better texture.
Using frozen strawberries works well, but fresh strawberries can also be used if desired.
The vanilla sugar can be substituted with an additional teaspoon of granulated sugar and 1/4 teaspoon of vanilla extract if vanilla sugar is not available.
Store cookies in an airtight container in the refrigerator if not consuming immediately due to the cream topping.
Matcha powder quality significantly affects flavor; use a high-quality culinary grade matcha for best results.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: Fusion (Japanese-inspired)