Introduction

These Strawberry Matcha Marble Cookies combine delicate matcha earthiness with sweet strawberry notes in a beautiful swirl of colors. They’re soft, flavorful, and perfect for impressing friends or enjoying as a unique treat.

The image shows four round dollops of creamy, colorful soft dough or frosting on a white marbled surface. Three dollops are separate with distinct colors: a smooth pink one on top, a green one to the lower left with a slightly rough texture, and a pale yellow one to the lower right with soft swirls. Close by, a fourth dollop has all three colors swirled together in smooth waves, creating a striped pattern with pink, green, and pale yellow layers. The colors mix gently but stay bright and clear. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (227g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ¾ cups (345g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon matcha powder
1 tablespoon freeze-dried strawberry powder (or ½ teaspoon strawberry extract plus a drop of pink food gel)
2–3 teaspoons all-purpose flour, if needed to adjust dough consistency

Instructions

Step 1: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 2: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture in two parts, mixing just until a soft dough forms. Do not overmix.
Step 3: Divide the dough evenly into three bowls, about 280 to 300 grams each.
Step 4: Add the strawberry powder (or strawberry extract and pink food gel) to one bowl and mix until evenly colored. Sift the matcha powder into the second bowl and mix well. Leave the third bowl plain. If any dough is too sticky, add flour 1 teaspoon at a time until moldable.
Step 5: For the Color Block Method: Take about 2 teaspoons of each colored dough and press them side by side into a rough triangle. Stack a second identical set on top. Roll gently into a ball and twist once or twice to create swirls. Place on a parchment-lined baking sheet and press down firmly to flatten and reveal the swirl.
Step 6: For the Spiral Method: Roll each colored dough into ropes about 3 inches long. Lay side by side and twist together once. Coil like a cinnamon roll and press slightly to hold the shape.
Step 7: Preheat the oven to 350°F (175°C). Arrange cookies on a lined baking sheet with space between them. Bake 9 to 11 minutes until puffed and edges turn golden.
Step 8: Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use freeze-dried strawberry powder for a natural flavor and vibrant color; if using extract and food gel, add the gel sparingly to avoid changing dough texture.
Chill the dough briefly before shaping to make handling easier, especially if your kitchen is warm.
Experiment with different shapes or combine the two marbling methods for unique cookie designs.
For a stronger matcha flavor, add an extra ½ teaspoon, but be careful not to dry out the dough.

Storage

Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness. For longer storage, freeze baked cookies for up to 1 month; thaw at room temperature before serving. Reheat gently in a low oven if you prefer them warm.

How to Serve

The image shows four scoops of soft ice cream on a white marbled surface. Three scoops are grouped together in a triangle shape with distinct colors: light pink at the top, olive green to the left, and creamy white to the right. Each scoop has a smooth and creamy texture with soft swirls on the surface. Slightly apart from this trio, there is a single scoop with mixed swirls of the same three colors—light pink, olive green, and creamy white—blended smoothly into a round shape. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute matcha with another powder?

Yes, you can use other green tea powders or even spinach powder for color, but matcha provides the signature flavor that complements the strawberry well.

What if I don’t have freeze-dried strawberry powder?

If freeze-dried strawberry powder is unavailable, use strawberry extract combined with a drop of pink food gel to mimic the flavor and color, as suggested in the recipe.