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.

Ingredients

Scale

For the Matcha Cookies

110 g (1/2 cup) butter, melted and cooled
170 g (3/4 cup) granulated sugar
1 large egg
1 tsp vanilla extract
200 g (1 1/2 cups) all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp matcha powder
1/2 tsp salt

For the Strawberry Cream

150 g (1 cup) frozen strawberries
5 tbsp water (divided)
1 tbsp starch (cornstarch or potato starch)
1 small package vanilla sugar (about 8 grams)
1 tsp vanilla extract
120 g (1/2 cup) heavy cream
1/2 tsp matcha powder (for dusting)

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)

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 15 g
Sodium: 85 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 40 mg

Keywords: matcha cookies, strawberry cream cookies, Japanese dessert, matcha dessert, green tea cookies, strawberry whipped cream