These strawberry matcha cookies are as memorable as a team of a green and pink witch. We watched the recently released Wicked movie and it inspired Jeanelle to make a fun cookie. Combining the colors of the main characters was easy because right away she knew green would be matcha and pink would be strawberry.
This recipe doesn’t use any food coloring which is a huge plus.
Years ago, Jeanelle’s friend Janice made strawberry matcha vanilla cookies which made a lasting impression. With matcha lattes rising in popularity, it is now a good time to try it out!
What Do You Use To Get The Strawberry Flavor?
Jeanelle used the Trader Joe’s freeze-dried strawberries. Here is an affiliate link to the freeze-dried strawberries.
This recipe uses freeze-dried strawberries that have been turned into a powder. Strawberry extract is another option to add the strawberry flavor to your cookies, but the strawberry flavor may be artificial.
I know you can also buy strawberry powder. As long as the strawberry powder is labeled “freeze-dried strawberry powder”, they should be interchangeable.
However, make sure you weigh the strawberry powder instead of measuring in cups because this will change the amount of strawberry powder being used in the recipe. This recipe has measured the freeze-dried strawberry pieces instead of powder.
What Kind of Matcha Do I Use?
Matcha powder that has been labeled “culinary grade” will be good for this recipe. Here is an affiliate link to a matcha powder you can use.
Any matcha powder you can get your hands on can for baking. But from what I’ve seen, the stronger the flavor, the better the baked goods turn out.
I wouldn’t recommend using a fancy or expensive matcha because those seem to be produced specifically for drinking, and have a more subtle flavor.
How Do You Make Strawberry Matcha Cookies?
This Strawberry Matcha Cookie recipe is a basic sugar cookie recipe. After mixing the wet ingredients, you’ll split the dough in half and add the two flavors. Then after both doughs are finished, you’ll cut your raw cookies in half and combine them for a nice pink & green split cookie!
Full list of ingredients and detailed steps are at the bottom of this page.
First, make strawberry powder by blitzing freeze-dried strawberries in a food processor or blender.
Mix your wet ingredients. Then split the mixture in half and add flavoring to each half.
Mix dry ingredients separate from the wet and then split this to add to each flavored mixture.
Form your cookies as if you were making single flavored cookies. Then cut each in half and loosely combine with the opposite flavor. Roll into a ball to make it whole and then set these on your baking tray.
Chill in the refrigerator before baking. Enjoy after it cools down.
VIDEO: These pink and green cookies were inspired by Wicked (Day 4 Cookiemas).
Recipe
Strawberry Matcha Cookies
Ingredients
Method
- Note: Before you begin, I want to give a quick rundown on the process. To make these half & half cookies, you mix the butter, sugar, and egg then split the mixture in half. One half you will add the freeze-dried strawberries and the other half you will add matcha. Then split the dry ingredients in half, and add each half to each flavored mixture.
- Turn your freeze-dried strawberries into a powder using a food processor or blender.
- In a mixing bowl, cream the butter and sugar together. Add the egg and beat until well combined.
- Split your dough in half. In one bowl put half the mixture and add your ground freeze-dried strawberries. Put the remaining half of the mixture in another bowl and add the matcha powder.
- In a separate bowl, lightly mix the dry ingredients: all-purpose flour, salt, and baking soda. Split half of this into the strawberry mixture and the other half in the matcha mixture.
- Mix the strawberry mixture until combined throughout. Do the same with the matcha mixture.
- Shape each dough into full cookie sizes. I used a 1 ½ inch scoop. Then cut each cookie scoop in half.
- Take one half of the strawberry scoop and one half of the matcha scoop and press them together. Roll each into a ball to combine into a full cookie.
- Place on a baking sheet lined with plastic wrap and chill in the refrigerator for 30 minutes
- Preheat oven to 350℉. Remove the cookies from the refrigerator and place on a baking sheet lined with parchment paper. Make sure there is enough space for the cookies to spread. Bake for 10-12 minutes.
- Let cookies cool before enjoying!