Strawberry Matcha Marble Cookies Recipe
These Strawberry Matcha Marble Cookies combine the earthy bitterness of matcha with the sweet, fruity flavor of strawberry in a visually stunning marble pattern. The triple-colored doughs—vanilla, matcha, and strawberry—are artfully combined using two marbling techniques for a unique and delicious cookie experience. Soft, buttery, and subtly flavored, these cookies are perfect for a tea-time treat or a charming addition to any dessert platter.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: About 24 medium-sized cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Ingredients
Scale
Base Dough
- 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
Color and Flavoring
- 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
- Make the Base Dough: In a large mixing 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. 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. Divide the dough evenly into three separate bowls, approximately 280 to 300 grams per portion.
- Color and Flavor the Dough: To one portion of dough, add the strawberry powder or strawberry extract along with a small drop of pink food gel. Mix until evenly colored. To the second portion, sift in the matcha powder and mix until the dough is uniformly green. Leave the third portion plain for vanilla. If any of the doughs become too sticky after adding powders, mix in 1 teaspoon of flour at a time until the dough is soft but moldable.
- Shape and Marble the Cookies (Color Block Method): For defined swirls, take about 2 teaspoons of each colored dough and press them side by side—green, pink, and white—into a rough triangle. Stack a second set on top in the same order. Gently roll the stack into a ball and twist it once or twice to create a swirl. Place the dough ball onto a parchment-lined baking sheet and press down firmly with your palm to flatten and reveal the swirl.
- Shape and Marble the Cookies (Spiral Method): Roll each color of dough into a rope about 3 inches long. Lay the ropes side by side—green, pink, and white—and twist them together once. Coil the twisted ropes like a cinnamon roll and press into a circle. Flatten slightly to hold the shape.
- Bake the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the shaped cookies on the sheet, spacing them apart. Bake for 9 to 11 minutes, or until the cookies are puffed and just turning golden at the edges. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use freeze-dried strawberry powder for the most intense natural flavor and bright pink color; adjust with food gel if needed.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- If the dough becomes sticky after adding powders, add flour in small increments to achieve a moldable consistency.
- Experiment with the two marbling techniques to create different visual effects.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: strawberry matcha cookies, marble cookies, matcha cookies, strawberry cookies, colorful cookies, tea time cookies, Japanese inspired dessert
