Description
Soft, chewy, and visually stunning cookies made with ceremonial grade matcha powder and crushed freeze-dried strawberries for a unique flavor combination that is earthy, sweet, and completely addictive. Perfectly crisp at the edges, pillowy soft at the center, and beautiful enough to gift or serve at any occasion.
Ingredients
- 1 cup (227g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 large egg, room temperature
- 2½ cups (312g) all-purpose flour
- 1 tsp (3g) cornstarch
- 1 tsp (5g) baking soda
- ½ tsp (3g) salt
- 1½ tbsp (9g) matcha powder, ceremonial grade preferred
- ½ cup (15g) freeze-dried strawberries, crushed into powder and small flecks
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together on medium-high speed for 2–3 minutes until pale, light, and fluffy.
- Add the egg and beat until fully incorporated, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, salt, and matcha powder until evenly combined and the matcha is fully distributed throughout the dry ingredients.
- Add the dry ingredients to the butter mixture and mix on low speed until just combined and a soft dough forms.
- Fold in the crushed freeze-dried strawberries gently using a spatula, being careful not to overmix.
- Scoop the dough into balls using a medium cookie scoop (about 1.5 tablespoons each) and place 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes until the edges are just set and the centers still look slightly underdone. They will firm up as they cool.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use ceremonial grade matcha for the best color and flavor — culinary grade works but produces a less vibrant green and slightly more bitter taste.
- Do not overbake — pulling the cookies out when the centers look underdone is the secret to that perfectly soft, chewy center once cooled.
- Crush the freeze-dried strawberries into a mix of fine powder and small flecks for beautiful color distribution and pops of strawberry flavor throughout.
- Prep Time: 15 minutes
- Cook Time: 11 minutes